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 In a large bowl, whisk together the miso, lime juice, mirin, olive oil, ginger, garlic and brown sugar until the sugar is dissolved and everything is well combined. Add in the shrimp and rub to coat evenly. Let sit 20 minutes while the skewers soak.
2 Build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat to medium-high heat (about 450°F). Brush grate with oil.
3 Thread the skewers with 3 shrimp and 2 peppers each, starting and ending with shrimp. Place on the grill and cook until the peppers are slightly charred and the shrimp is cooked through, about 2–3 minutes on each side. Serve immediately.
Cooking for 12 people

Ingredients


  • white or yellow miso
    3 tbsp.
  • fresh lime juice
    3 tbsp.
  • mirin
    2 tbsp.
  • olive oil
    3 tbsp.
  • finely grated fresh ginger
    1 tbsp.
  • garlic, minced
    2 cloves
  • brown sugar
    2 tsp.
  • pounds large shrimp, shelled and deveined (at least 36)
    1.5 lb.
  • small shishito peppers
    24
  • wooden skewers, soaked
    12

For safe meat preparation, reference the USDA website.


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