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, add the cabbage together with the onion and bell pepper.
2 In a small saucepan, combine the mustard, vinegar, beer, ketchup, sugar, hot sauce, garlic salt and cayenne.
3 Over a medium heat, bring the mixture just to a boil. Pour the sauce over the cabbage and toss until well coated. Chill covered for at least 4 hours, overnight is best.
4 Remove the bratwurst from its casings and form ten small patties.
5 Build a charcoal fire for direct grilling using Kingsford® charcoal and preheat to 400°F.
6 Cook the patties for 3 to 5 minutes or until an internal temperature of 160°F is reached.
7 Lightly toast the rolls. Top each of the buns with a burger and slaw.
8 Serve immediately.
Cooking for 10 people


  • green cabbage finely shredded
    4 cup
  • small yellow onion diced
  • green bell pepper diced
  • yellow mustard
    0.5 cup
  • apple cider vinegar
    0.25 cup
  • beer
    0.25 cup
  • ketchup
    0.25 cup
  • sugar
    0.25 cup
  • hot sauce
    3 tbsp.
  • garlic salt
    0.5 tsp.
  • cayenne pepper
    0.25 tsp.
  • fresh bratwurst sausages
  • small hamburger buns or large slider buns

Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

For safe meat preparation, reference the USDA website.

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