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 Combine the shortening, flour, salt, and baking powder in a food processor or a stand mixer fitted with a dough hook. Blend until the ingredients are fully combined and begin to clump. Slowly add in the water until a single dough ball forms. Cover and refrigerate the dough for 1–2 hours.
2 Prepare the grill for parallel two-zone grilling, spreading pre-heated Kingsford® briquets on the sides of the grill’s charcoal grate and leaving the center cool. Replace the main cooking grate, add 2–3 chunks of your favorite smoking wood to the charcoal, then adjust the bottom grill vents to bring the temperature to 350°F.
3 Season chicken thighs with barbecue dry rub seasoning then place on the cool portion of the grill, cover the grill, and allow the thighs to smoke until they reach an internal temperature of 165°F (approximately 45 minutes). Remove the thighs from the grill and set aside to cool before removing the meat from the bone and shredding.
4 Take the dough out of the refrigerator and roll it out to a thickness of approximately 1/8 inch. Cut the dough into circles using a 3½-inch ring mold or by hand with the tip of a paring knife. Add approximately 1 tbsp. of shredded smoked chicken to one half of each dough round then fold the other side over the chicken to create a half moon. Use a fork to crimp the edges of the half circle. Using a paring knife, make two small slits in the top of each pie (pasty) then use a pastry brush to coat the top with beaten egg.
5 Cover a sheet pan with parchment paper and set the pasties on the parchment. Place the sheet pan on the grill between the parallel lines of charcoal. Cover the grill and allow the pasties to cook for 20–30 minutes until the pastry is golden brown.
6 Remove and serve immediately with ranch dressing.
Cooking for 18 people


  • shortening
    1 cup
  • flour
    3 cup
  • kosher salt
    1 tsp.
  • baking powder
    1 tsp.
  • cold water
    1 cup
  • chicken thighs
    2 lb.
  • your favorite BBQ dry rub seasoning
  • egg (beaten)
  • Hidden Valley® Original Ranch® Dressing

For safe meat preparation, reference the USDA website.

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