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 grill for medium-high heat cooking, approximately 400°F. Once the charcoal has come to temperature, add 2–3 chunks of your favorite smoking wood to the briquets.
2 Place potatoes in a medium bowl and toss with canola oil and Kosher salt. Place potatoes in a vegetable grilling basket and place on the grill. Cover the grill and allow the potatoes to roast for approximately 45 minutes until fork tender, turning them periodically with tongs.
3 Remove the potatoes from the grill and allow them to cool. Slice potatoes lengthwise. Use a 1/8 or ¼ tsp. measuring spoon to scoop the flesh from the centers of the potato halves, leaving ¼ inch of potato around the edges and bottom.
4 Combine chopped pork, dry rub, sauce, and cheese in a medium mixing bowl and blend well. Stuff the centers of the potatoes with the smoked pork mixture. Return the potatoes to the grill, placing them cut side up on the main cooking grate. Cover the grill and allow the stuffed potatoes to cook for 5 minutes until heated through. Drizzle with additional barbecue sauce and serve immediately.
Cooking for 24 people

Ingredients


Main Ingredients

  • small white potatoes
    12
  • canola oil
    1 tbsp.
  • kosher salt
    0.5 tsp.
  • finely chopped smoked pork butt
    2 cup
  • Kingsford® BBQ Sauce Mix and Dry Rub
    1 tbsp.
  • Kingsford® Original Smoked Hickory Barbecue Sauce plus sauce for drizzling
    0.25 cup
  • shredded mozzarella cheese
    0.5 cup

Additional Tools

  • vegetable grilling basket
    1

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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