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 Soak the rice in cold water for 30 minutes. Drain and transfer to a medium saucepan. Add the olive oil, almonds, ginger, garlic, garam masala, curry powder, and cardamom and cook over medium heat until the almonds are lightly browned and the spices are very fragrant, about 5 minutes. Add the coconut milk and chicken broth and bring to a simmer. Cook gently for 10 minutes. Turn off the heat and stir in the salt. Cover and let the rice sit for 25 minutes.


1 Whisk all the ingredients together.


1 Preheat a charcoal grill to 425ºF.
2 In a blender, puree the garlic cloves, olive oil, cilantro, parsley, lime juice, yogurt and the jalapeño to make a smooth paste.
3 Thread the shrimp and sausage pieces on skewers, alternating between the shrimp and sausage. Put completed skewers on a plate and pour the puree on top making sure all the pieces are coated. Cover with plastic wrap and let sit for 20 minutes.
4 Grill the shrimp and sausage about 3 minutes per side, until they are fully cooked and the shrimp is bright pink and has reached an internal temperature of 145ºF.
5 To serve, spoon the Dirty Rice (see below) onto a serving platter and top it with the shrimp and sausage. Drizzle on the Cilantro Yogurt (see below) and sprinkle with the toasted coconut and cilantro.
Cooking for 4 people


Dirty Rice

  • basmati rice
    1.5 cups
  • olive oil
    2 tbsp.
  • blanched, chopped almonds
    2 tbsp.
  • minced peeled ginger
    1 tsp.
  • garlic clove, chopped
  • garam masala
    1 tsp.
  • curry powder
    1 tsp.
  • cardamom pods
  • coconut milk
    1 cup
  • chicken broth
    2 cup
  • kosher salt
    1 tsp.


  • olive oil
    0.5 cup
  • juice from 2 limes
  • chopped cilantro, plus more for garnish
    1 tbsp.
  • chopped parsley
    1 tbsp.
  • plain yogurt
    1 tbsp.
  • jalapeño, chopped
  • large garlic cloves, chopped
  • jumbo (U10) shrimp, peeled, deveined (tails left on)
  • andouille (or other fully cooked smoked sausages), cut into 2-in. long pieces
    4 pieces
  • unsweetened shredded coconut, toasted
    2 tbsp.


  • plain yogurt
    6 tbsp.
  • juice from 1 lime
  • chopped fresh cilantro
    ½ tbsp.
  • chopped fresh parsley
    ½ tbsp.
  • dash of Tabasco sauce

Credit: Recipe created by Chef Marcus Samuelsson on behalf of Kingsford.
Full IGTV Video can be found on @Marcuscooks

For safe meat preparation, reference the USDA website.

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