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.

Read More

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.

Read More

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.

Read More
Recipes

Smoked Pig Shots

Bacon and pimento cheese ramp up the flavor of these smoked kielbasa appetizers that deliver savory excellence in every bite.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
Cooking for 8 people

Ingredients

  • 1 smoked kielbasa sausage
  • 1 lb. bacon

Pimento Cheese

  • 1 cup grated cheddar cheese
  • 2 tbsp. mayonnaise
  • 1 tbsp. pimentos
  • 1 tsp. smoked paprika
  • 0.25 tsp. onion powder
  • 0.25 tsp. granulated garlic

1 Food Prep

First, combine the pimento cheese ingredients in a small mixing bowl and blend well. Then, refrigerate until ready to use.

Next, cut the kielbasa into 1” slices. Cut ¼” off of each sausage section and place it on top of the remaining ¾” section to create a kielbasa stack. Finally, tightly wrap each kielbasa stack with a slice of bacon and secure with a toothpick.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the bacon-wrapped sausage sections on the cooler side of the grill, and cover the grill.
  • Allow the sausage to cook for about 45 minutes, until the bacon is crisp and brown, and the kielbasa reaches an internal temperature of 160ºF on a digital meat thermometer.

  • Remove the bacon-wrapped sausage sections and use a fork to gently remove the upper ¼” section from the stack, while keeping the bacon wrap intact to create a bowl.
  • Stuff the top of each pig bomb with a generous helping of the pimento cheese.
  • Place the ¼” section back on top of each pig bomb.
  • Chill until ready to serve.

For safe meat preparation, reference the USDA website.

Frequently Asked Questions

Reviews
0.0
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 188.9ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;
Background

Light your fire with Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.