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


If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to medium-high heat (about 450°F) using Kingsford® Cumin Chili Charcoal and Flavor. Grease the grates with oil.


If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Cumin Chili hardwood pellets by heating to 400°F. Grease the grates with oil.


Remove stems from portobello caps and drizzle both sides with olive oil. Season with 1 teaspoon each of the cumin and chili powder, and plenty of kosher salt and ground black pepper.


Place the mushrooms and poblanos on the grill and cook for about 10 minutes total, flipping the mushrooms halfway through and the peppers often, until softened and slightly charred. Add cheese to the mushrooms and grill until melted.


While the mushrooms and peppers cook, make the spreads.  Mash the avocado and mix in the juice of 1lime and plenty of salt. Set aside. Mix the sour cream with the remaining teaspoon cumin and chili powder, plus the juice from the remaining lime. Season to taste with salt and pepper and set aside.


To assemble, spread the avocado mash on one side of the rolls, and the sour cream mixture over the other sides. Add 2 mushrooms to each roll, and top with peppers and tomato slices. Close the sandwiches and serve warm.

Cooking for 4 people


  • portobello mushrooms
  • olive oil
    0.25 cup
  • cumin, divided
    2 tsp.
  • chili powder, divided
    2 tsp.
  • kosher salt and ground black pepper, to taste
  • poblano peppers, stemmed and deseeded
  • mozzarella cheese
    4 slices
  • avocados
  • limes
  • sour cream
    0.5 cup
  • bolillo or French rolls, lightly toasted on the grill
  • large tomatoes, sliced

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