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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Stuffed Pork Belly

Pitmaster Note: Balancing your favorite breakfast sausage, bacon and decadent pork belly with fresh and tasty pesto makes for a flavorful dish that can’t be beat. This dish is served best with saltine crackers and beer, and leftovers can be served with beans or in a Brunswick stew.

Let's get grilling

1 Build a charcoal fire for both direct and indirect cooking using Kingsford® Cherrywood Charcoal by situating the coals on only one side of the grill, leaving the other side void.
2 Remove any excess fat from the pork belly and pat dry. Season the skin side (or outside) well with half of the salt. Flip and season the inside with the rest of the salt and pepper and let sit while you prepare the stuffing.
3 In a bowl, mix the pork sausage, bacon, garlic, red onion and celery together until well-combined. Place in a refrigerator to keep cool while you get the pork belly ready for stuffing.
4 Rub pesto on all of the exposed meat surfaces of the pork belly. Spread the stuffing in an even layer, keeping 3 inches clean on one of the long sides. Starting with the long, pesto-covered side, roll the belly toward the clean side. Tie with butcher's twine every inch along the roast, enough to keep the stuffing in place but not too tight. Be sure to tie a knot at each section.
5 Place the pork belly roast on the indirect heat side of the grill for 3–5 hours, depending on the outside temperature. Do not let the roast sit over the coals, as dripping fat will catch fire if left unattended over a hot flame.
6 Cook until the inside of the stuffing reaches 165°F on a meat thermometer and the outer meat portion reaches 205°F. To make the outside crispy at the end, if it's not already, wipe with peanut oil and sprinkle with salt. Place directly over the coals, turning until crisp.
7 Let the roast rest for at least 45 minutes before slicing with a serrated knife.
Cooking for 8 people


  • cured pork belly, skin on or off
    5 lb.
  • kosher salt
    0.5 cup
  • black pepper, ground
    0.5 cup
  • fresh pesto
    0.25 cup
  • Peanut oil, as needed


  • favorite sage pork sausage (or breakfast sausage)
    3 lb.
  • black pepper encrusted bacon, finely chopped 
    2 lb.
  • fresh garlic, minced 
    2 heads
  • red onion, diced
    1 cup
  • celery, finely diced
    1 cup

For safe meat preparation, reference the USDA website.

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