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 charcoal fire for direct grilling using Kingsford® charcoal. Preheat to 450°F.
2 Put the onion slices and jalapeño peppers over direct heat and cook, turning once, until they char and start to soften, about 5 minutes.
3 Remove the vegetables from the grill and chop them.
4 In an electric food processor, combine the tahini, lemon juice and garlic. Process until the garlic cloves are finely minced, then add in the garbanzo beans and salt. Mix again until smooth. Spoon the paste into a serving dish and stir in the chopped onion and jalapeño. Drizzle with chili oil and serve chilled.
Cooking for 6 people

Ingredients


  • medium, sweet onion (such as Vidalia), cut into ¼-inch slices
    1/2
  • jalapeño peppers halved, seeded
    2
  • tahini
    1/4 cup
  • lemon juice
    2 tablespoons
  • garlic cloves
    2
  • canned garbanzo beans (rinsed and drained)
    30 ounces
  • salt
    1/4 teaspoon
  • chili oil
    1 tablespoon

Credit: Recipe created by world champion pitmaster Chris Lilly on behalf of Kingsford® Charcoal.


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