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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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.

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Cooking for 4 people


  • 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


  • 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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