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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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 To make the glaze, place the peaches, maple syrup, lemon juice, bourbon, apple cider vinegar, garlic and mustard in a small saucepan over medium heat.
2 Bring to a simmer and cook, stirring occasionally and mashing the peaches, until the fruit has softened and the alcohol has mostly cooked off about 5–7 minutes.
3 Season to taste with salt and pepper. For a completely smooth glaze, transfer to a blender and puree. Otherwise you can leave the mixture slightly chunky. Divide glaze in half; one for basting and one for garnishing.
4 Using Kingsford® Original Charcoal, build a charcoal fire for direct grilling, and preheat to 400°F. Oil the grates to prevent sticking.
5 Season the chops well on both sides with the salt, pepper, granulated garlic and smoked paprika.
6 Grill chops directly over coals for 7–8 minutes on each side, or until the internal temperature reaches about 155°F.
7 During the last 4 minutes of cooking, baste both sides of the chops a few times with the glaze. Remove and let rest for at least 5 minutes. Discard any remaining basting glaze.

Garnish with scallions and serve hot, with remaining glaze on the side.

Cooking for 4 people


  • ripe peaches, peeled, pitted and roughly chopped
  • pure maple syrup
    1.5 cup
  • lemon juice
    2 tbsp.
  • bourbon*
    0.25 cup
  • apple cider vinegar
    1 tbsp.
  • clove garlic, minced
    1 clove
  • whole grain mustard
    2 tsp.
  • kosher salt, to taste
  • ground black pepper, to taste
  • double cut (tomahawk) pork chops, frenched (about 1½–2 inches thick)
  • granulated garlic
    1.5 tsp.
  • smoked paprika
    1.5 tsp.
  • scallions, sliced, for garnish

For safe meat preparation, reference the USDA website.

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