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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Build a fire for direct heat using Kingsford® charcoal.
2 In a large pot, add the water, beet slices, salt, brown sugar, pickling spice and garlic. Place the pot directly over the coals and bring to a boil. Remove the pot from the grill and let stand covered for 4 hours.
3 Build a charcoal fire for indirect grilling using Kingsford® charcoal.
4 In a small bowl mix the black pepper and coriander together. Strain the beets from the water and let drain on a two layers of clean paper towel. Season both sides of each beet slice with some of the pepper mixture.
5 Grill the beets covered over medium heat for one hour or until the beets have softened and grill marks appear.
6 Spread each of the bread slices on one side with the dressing. Layer the beets on top of four of the bread slices. Spoon the sauerkraut over the beets and top with a slice of cheese. Place the remaining slices over the sandwiches.
7 Butter the sandwiches and grill them for another 3 to 5 minutes or until the cheese has melted and the sandwich is heated through.
Cooking for 4 people

Ingredients


  • water
    1 gallon
  • beets (raw cut in ¼-inch slices)
    6
  • plus 2 tablespoons salt
    1/4 cup
  • dark-brown sugar
    1/4 cup
  • pickling spice
    2 tablespoons
  • garlic (chopped)
    4 cloves
  • black pepper
    2 tablespoons
  • coriander (ground)
    1 tablespoon
  • rye bread
    12 slices
  • Thousand Island dressing
    1/4 cup
  • sauerkraut
    1 cup
  • Swiss cheese
    4 slices
  • unsalted butter (softened)
    2 tablespoons
Credit: Chris Lilly

For safe meat preparation, reference the USDA website.


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