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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Pit Beef Sandwiches

Bring grilled pit beef sandwiches with fresh horseradish sauce and your favorite toppings to the next barbecue.

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


  • 2 lb. beef top round
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.5 cup prepared hot horseradish, drained
  • 0.5 tsp. kosher salt
  • 0.25 tsp. freshly ground black pepper
  • 6 hamburger buns or Kaiser rolls
  • 1 sweet white onion, thinly sliced
  • 2 ripe tomatoes, thinly sliced
  • iceberg lettuce (optional)

1 Food Prep

Sprinkle rub all over your meat, patting it in. Place your seasoned beef on a plate or in a baking dish and cover it with plastic wrap. You can let the rub marinate for a few hours, but for maximum flavor, leave it for 2 to 3 days in the refrigerator, turning once a day.

For your horseradish sauce, mix together your sour cream, mayonnaise and horseradish in a small bowl. Season it with ½ tsp. salt and ¼ tsp. of freshly ground black pepper and refrigerate it for at least a few hours.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium 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.

  • Place your beef on the oiled grate, turning often and cook it until the outside has a nice, dark brown bark and the internal temperature reaches your desired doneness.*

  • When your beef is done cooking, transfer it to a cutting board and let it rest for at least 10 minutes before slicing. Cut the beef very thinly across the grain, then divide it and pile it onto your rolls.

  • Garnish each sandwich with sliced onion, tomato and lettuce, if you’d like. Spoon on a few tbsp. of the horseradish sauce and you’re ready to eat!

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Beef eaters heaven All purpose seasoning borrowed from a friend made a huge difference in flavor
Date published: 2023-10-12
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