An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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The Kingsford Difference

Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.

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Recipes

Grilled Ranch Broccoli and Torn Herbs

Great as a side dish, these broccoli heads are cut into “trees,” perfect for little hands to pick up or to eat plated as a warm salad.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 2 tbsp. torn fresh herbs (basil, dill, parsley)
  • 2 lb. broccoli (1 large head)
  • 3 tbsp. extra-virgin olive oil
  • kosher salt and ground black pepper, to taste

Ranch Dip

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tbsp. Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
  • lemon juice, to taste

1 Food Prep

Trim off the woody bottom half of your broccoli stems. Then, cut the head of your broccoli in half and cut each half into 1” wedges or “trees”.

Lay your broccoli pieces out on a sheet tray or in a large bowl.  Drizzle your olive oil over the broccoli and season with salt and pepper. Use your hands to gently toss, making sure to coat each piece of broccoli with oil and seasoning.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your broccoli directly onto the grate and cook for about 10–12 minutes, flipping every few minutes, until knife-tender and slightly charred.

  • While your broccoli cooks, mix together your ranch dip ingredients. Once you remove your broccoli from the grill, drizzle your ranch dip over the warm broccoli and top with fresh torn herbs.

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