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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Prepare smoker or grill for indirect cooking, adjusting vents to bring the temperature to 225°F. Add 2–3 chunks of your favorite smoking woods to ashed over charcoal briquets for maximum smoke flavor.
2 Cut pork butt into 1/2–inch thick strips. Thread each strip onto two side-by-side wooden skewers then coat lightly with yellow mustard followed by a layer of BBQ dry rub seasoning.
3 Place skewers on the smoker or grill away from direct heat and cover. Allow the kabobs to smoke until they reach an internal temperature of 185°F and are extremely tender, approximately 3 hours.
4 Remove pulled pork kabobs from the smoker or grill and serve immediately along with your favorite BBQ sauce.
Cooking for 16 people

Ingredients


  • boneless pork butt (approximately 4–5 lbs.)
    1
  • yellow mustard
    0.25 cup
  • of your favorite BBQ dry rub seasoning
    1 cup
  • wooden skewers

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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