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 Preheat the recteq grill or wood pellet grill to 450°F.
2 Arrange root veggies on a baking dish. Drizzle with olive oil and sprinkle with Heffer Dust Rub & Asian Persuasion Rub.
3 Roast the veggies in the oven for 45 minutes until crisp on the outside.
4 In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
5 Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired.
Cooking for 8 people

Ingredients


  • carrots, scrubbed and cut into large chunks
    1 pound
  • medium beets, peeled and cut into thin wedges
    8
  • large red onion, peeled and cut into wedges
    1
  • olive oil
  • Ben’s Heffer Dust Rub
    1 tablespoon
  • Jody’s Asian Persuasion Rub
    2 tablespoons
  • butter
    3 tablespoons
  • garlic, sliced
    2 cloves
  • miso paste
    2 tablespoons
  • mirin
    2 tablespoons
  • maple syrup
    1 tablespoon
  • cinnamon
    ¼ teaspoon
  • scallion, chopped
    1
Credit: Recipe created by recteq on behalf of Kingsford

Pellets used: Kingsford® Hardwood Pellets — Maple

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