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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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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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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Recipes

Jalapeño Pimento Cheese Sliders

Kingsford Gameday recipe inspired by

university-of-georgia

Pimento cheese teams up with a little spice to give this tailgate slider Southern flare.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 8 people

Ingredients

  • 1 ½ lb ground beef (preferably an 80/20 blend)
  • salt and coarse ground pepper to taste
  • 8 mini brioche buns

Jalapeño-Pimento Cheese

  • 1 lb sharp cheddar cheese, grated
  • 1 jalapeño pepper (ribs and seeds removed), minced
  • 1 (7 oz.) jar pimentos, drained
  • ¾ cup mayonnaise
  • ½ tsp. hot sauce

1 Food Prep

  • In a medium bowl, combine the ingredients for the jalapeño-pimento cheese and refrigerate at least 1 hour to allow the flavors to combine.
  • Next, gently form the ground beef into eight 2-inch patties. Sprinkle both sides of burger patties liberally with salt and pepper.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method

Temp: 400–425°F (Medium Heat)

3 The Cook

  • Fire up a full chimney or light a pile of about 100 Kingsford® Original Charcoal Briquets, and adjust the bottom grill vents for medium heat, approximately 400–425°F.
  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • Place the ground beef patties on the hot side of the grill, directly over the coals, reserving the cool side of the grill for moving the burgers during flareups.
  • Grill burgers about 4 minutes per side, until they reach an internal temperature of 160°F on a digital meat thermometer.
  • To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
  • Place the burgers on the bottom buns, top each with approximately 2 tbsp. of jalapeño-pimento cheese. Add the top bun and serve immediately.

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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