Kingsford® Preserve the Pit

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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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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 Pour grits into a greased mold and let cool for 1–2 hours until firm. Remove them from the mold.
2 Make the sauce. Sauté the sausage and pepper for 3 minutes. Stir in the flour to make a roux. Whisk in the warm stock and continue whisking until combined. Add the cheese, salt and pepper. Taste for seasoning and adjust with salt or pepper as desired. Keep warm.
3 Set up the grill for direct heat and preheat to 450°F.
4 Lightly brush the grit cakes with butter and grill 4 minutes a side. Remove from the grill.
5 Put the shrimp 2 to a skewer, lightly brush with butter and season with the rub.
6 Grill the shrimp until done, about 2 minutes per side.
7 Top each grit cake with two shrimp and ladle some of the sauce over them.
Cooking for 6 people


Main Ingredients

  • medium shrimp (peeled and deveined)
    0.5 lb.
  • yellow grits (cooked according to directions)
    1 cup
  • melted butter
    2 tbsp.

For the rub

  • pink salt or sea salt
    1 tsp.
  • dried thyme leaves
    0.25 tsp.
  • granulated garlic
    0.25 tsp.
  • black pepper
    0.125 tsp.
  • cayenne pepper
    0.125 tsp.

For the sauce

  • butter (unsalted)
    1 tbsp.
  • diced smoked sausage
    0.25 cup
  • finely diced red bell pepper
    0.25 cup
  • all-purpose flour
    1.5 tbsp.
  • seafood stock (warmed)
    1 cup
  • Gouda (shredded)
  • garlic salt
    0.5 tsp.
  • cayenne pepper
    0.125 tsp.

Credit: Recipe courtesy of “The Kamado Smoker and Grill Cookbook” by Chris Grove (Ulysses Press)

For safe meat preparation, reference the USDA website.

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