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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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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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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Recipes

Smoked Ground Beef & Ranch Queso Dip

Hidden Valley® Original Ranch® Dips Mix teamed up with Kingsford® Charcoal to elevate the flavor of traditional queso dip.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 1 lb lean ground beef, cooked
  • 1 can (7 oz.) diced green chiles, drained
  • 1 cup diced, canned tomatoes with juice
  • 1 yellow onion, diced
  • 1 tbsp. olive oil
  • 1 2 lb bar easy-to-melt, prepared cheese product, cut into cubes
  • 1 packet (1 oz.) Hidden Valley® Original Ranch® Dips Mix
  • non-stick cooking spray

1 Food Prep

Spray a 10-inch cast iron skillet with the cooking spray. In a medium bowl, mix the chilies and tomatoes together with the dip mix, until the dip mix dissolves. Assemble all the other ingredients in the pan, keeping the chilies with the tomatoes and dip mix until last to pour over the beef. This will keep the beef moist.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 250–275°F (Low Heat)

3 The Cook

  • When you’re at temp, place the skillet onto the indirect, cooler side of the grate. Cover the grill and allow the queso to cook until everything melts, about 45 minutes, checking the progress every 15 minutes.

  • Once melted, stir together to combine the ingredients. Cook for an additional half hour, or until the queso is heated through, and reaches an internal temperature of 165°F on a digital meat thermometer.

  • Remove from the cooker and serve with your favorite tortilla chips.

For safe meat preparation, reference the USDA website.

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