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 Melt butter in a saucepan and sauté the shallots until translucent, about 5–7 minutes. Add preserves and red wine and bring to a low boil to allow the sauce to reduce. Let simmer for about 30 minutes until it has reduced in size by half. While making the sauce, start your grill.
2 Prepare your grill for direct heat, 350°F. Use a cast iron pan or griddle for the fish so it doesn’t stick to the grates. Butter the grill pan and add the salmon fillets. Cook until the internal temp has reached 145°F with an internal read thermometer.
3 Generously spoon the cherry glaze over the salmon fillets and garnish with additional thyme. Serve immediately.
Cooking for 4 people

Ingredients


  • wild caught salmon fillets
    4
  • dash of sea salt and fresh ground pepper to taste

Cherry Thyme Glaze

  • butter
    2 tbsp.
  • shallot, finely chopped
    1
  • 18 oz. cherry preserves
    1 jar
  • red wine vinegar
    0.25 cup
  • thyme, large bunch
    1

Credit: Recipe by Robyn Lindars of Grill Girl

For safe meat preparation, reference the USDA website.


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