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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The Kingsford Difference

Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.

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Recipes

Malaysian Beef Rendang

A hot sear, a slow cook, and the perfect medley of ingredients make this Malaysian curry a rich dish that is surprisingly easy to prepare on a charcoal grill.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 2.5 lb. beef roast (cut into 2” sizes)
  • 1 large potato
  • 2 large carrots
  • 2 cans 13 oz. coconut milk
  • 1 cup beef stock
  • 0.5 cup cooking wine
  • 1 cup yellow curry
  • 10 kaffir lime leaves
  • 2 tbsp. vegetable oil
  • 1 cup toasted coconut flakes
  • 1 cinnamon stick

For Garnish:

  • 2 oz. fresh cilantro
  • 3 oz. sliced green onion

Aromatics

  • 1 large yellow onion
  • 0.5 cup sliced shallots
  • 0.5 cup diced lemongrass
  • 6 cloves garlic

1 Food Prep

First, chop 1 yellow onion, dice the carrots into bite-size pieces and cut the potato into bite-size cubes, and set a side.

Next, trim some of the fat off the beef roast, and cut the beef into 2” pieces. Place the beef cubes into a large bowl and season with salt and pepper and 2 tbsp. vegetable oil. Stir well to coat.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 700°F (High Heat) & 350°F (Low Heat)

3 The Cook

  • 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.

  • Sear the beef cubes on high heat for 2–4 minutes, turning for even browning.

  • Remove the browned beef cubes and set aside.
  • Lower the grill temperature to 350°F.
  • In a grill-safe Dutch oven, add in the aromatics and the vegetables.
  • Then add in all the rest of the ingredients.
  • Cover the Dutch oven with foil, and cook on low heat for 3.5 hours.

  • Cook until the meat is tender to your preference and reaches an internal temperature of 145°F on a digital meat thermometer.

  • Serve over jasmine rice, and garnish with sliced green onion and cilantro.

Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

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