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

Tennessee Smoky Hot Dog

Take your tailgate slaw dogs to the next level with a smoky coleslaw recipe that’s doggone good!

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

Ingredients

  • 8 beef hot dogs
  • 2 cups prepared hot dog chili
  • 1 large sweet onion, cut into ¼-inch slices
  • 2 tbsp. butter
  • ¼ tsp. your favorite barbecue dry rub
  • 8 hot dog buns

Smoky Coleslaw

  • ½ head green cabbage, cut into 4 wedges
  • ¼ head purple cabbage, cut into 2 wedges
  • 1 large carrot, peeled and shredded
  • ¼ sweet onion, diced

Smoky Coleslaw Dressing

  • ½ cup mayonnaise
  • 2 tbsp. cider vinegar
  • 1 tsp. black pepper
  • 1 tsp. kosher salt
  • ½ tsp. celery seed

1 Food Prep

  • Place onion slices on a sheet of heavy-duty aluminum foil, and top each with about 1 tsp. of butter, then season with the BBQ rub. Fold over the edges of the foil and seal to make an envelope.
  • In a medium bowl, mix the ingredients for the Smoky Coleslaw dressing and refrigerate.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Direct-Heat Grilling

Temp: 400–425°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 foil packet on the grill along with a small grill-proof saucepan filled with the hot dog chili. Cook both for the whole time, about 20–25 minutes. Halfway through, flip the foil packet.
  • Meanwhile, lightly brush the cut sides of the cabbage with olive oil and grill 3–4 minutes per side, just long enough to get a light char. Remove and allow it to cool.
  • Next, slice across the cabbage wedges into very thin slices (think matchstick width) and place in a large bowl. Add the carrot, onion and coleslaw dressing. Toss to coat thoroughly, and place in the refrigerator.
  • Now it’s time to grill the hot dogs. Grill them to your preferred degree of char, rotating often, until they reach an internal temperature of at least 160°F on a digital meat thermometer.
  • To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
  • Remove everything from the grill and assemble your hot dogs in this order: bun, hot dog, onions from the foil envelope packet, slaw, chili and mustard. Enjoy!

Recipe created by Chris Grove on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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