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

Mexican Tri Tip Torta

Unite avocado, queso fresco, refried beans, a delicious tri tip roast and more onto a toasted french roll sandwich.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 1.5 lb. tri tip roast
  • kosher salt and ground black pepper, to taste
  • 6 6-inch French rolls
  • 3 tbsp. butter, melted
  • 3 tbsp. mayonnaise
  • 0.75 cup refried beans
  • 1 cup shredded lettuce
  • 1 medium tomato, sliced
  • 1 avocado, pitted and sliced
  • 0.5 cup crumbled queso fresco

Seasoning

  • 1 tbsp. granulated garlic
  • 1 tbsp. brown sugar
  • 0.25 tsp. cayenne pepper
  • 0.5 tsp. ground cumin

1 Food Prep

  • Season your tri tip well with a generous amount of salt and pepper.

  • Stir together your seasoning ingredients, then coat the meat with your seasoning. Cover your tri tip and refrigerate for at least 1 hour, up to overnight.
  • Remove your tri tip from the refrigerator 1 hour before cooking to bring to room temperature.

2 Grill Prep

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.

  • Place your tri tip on the grate directly over the coals and sear the outside, about 5–6 minutes per side, to get a good char. Once seared, move your tri tip away from the coals to the cooler part of the grill.

  • Cook your trip tip for another 20 minutes or so, turning once more to grill both sides, until you reach an internal temperature of 145°F. Cook your tri tip more or less depending on your desired doneness.

  • Once ready, remove your tri tip from the grill and allow it to rest for 10–20 minutes.

  • While the meat is resting, prepare your rolls by brushing the melted butter on both sides and grilling for 2–3 minutes until lightly toasted.

  • Once rested, thinly slice your tri tip against the grain, reserving some of the juices. 
  • To assemble your sandwiches, spread one side of each roll with the mayonnaise and the other side with the refried beans. Divide the desired amount of sliced steak over the half with the beans, and drizzle over some of the meat juices. Layer with lettuce, tomato, avocado and queso fresco. Top with the other half of the rolls and serve immediately.

For safe meat preparation, reference the USDA website.

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