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 Mix the ground beef brisket, short ribs and ox tail together completely. Then, form six patties, approximately 1/3 pound each, and refrigerate until needed.
2 Using Kingsford® charcoal, build a fire for direct grilling and preheat to 400°F. While the grill preheats, mix the Burger Baste ingredients together in a small bowl, set aside.
3 In another small bowl, mix the Bacon Rub ingredients, and then season the bacon liberally. Once the grill is preheated, place the bacon over direct heat and cook for 1 minute on each side, or until the bacon is charred and brown.
4 While the bacon is cooking, season the burger patties with salt and black pepper. Place the patties over direct heat and cook for 3½ minutes on each side, while basting every couple of minutes. Place a slice of cheese on each burger during the last minute of cook time and remove the patties and bacon from the grill. Discard any remaining Bacon Rub and Burger Baste.
5 Lightly butter the face of the burger buns and place them over direct heat with the grill lid open. Cook for 30 seconds or until the face is light brown and toasted and remove from grill. Place cheeseburgers and bacon on buns.
Cooking for 6 people

Ingredients


Burger

  • beef brisket point ground
    1 lb.
  • boneless beef short ribs ground
    0.5 lb.
  • boneless ox tail ground
    0.5 lb.
  • bacon thick cut
    9 slices
  • sharp Cheddar cheese
    6 slices
  • butter softened
    2 tbsp.
  • burger buns
    6
  • salt
    1 pinch
  • black pepper
    1 pinch

Burger Baste

  • garlic powder
    1 tsp.
  • ground ginger
    1 tsp.
  • onion powder
    1 tsp.
  • paprika
    1 tsp.
  • sugar
    1 tsp.
  • soy sauce
    0.75 cup

Bacon Rub

  • chili powder
    1.5 tsp.
  • cayenne pepper
    0.125 tsp.
  • cumin
    0.125 tsp.
  • salt
    0.125 tsp.
  • sugar
    2 tbsp.

Grillmaster: Chris Lilly

For safe meat preparation, reference the USDA website.


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