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

Instructions

1 Preheat a charcoal grill set up for direct heat to 400–425°F.
2 Place onion slices on a sheet of heavy-duty aluminum foil. Top each with about 1 teaspoon of butter and season with the BBQ rub. Fold edges of foil over and seal to make an envelope.
3 Mix together the coleslaw dressing and refrigerate.
4 Place the foil packet on the grill along with your pot with the chili. You will cook both for the whole time, about 20–25 minutes. Flip the foil packet half way through. Do NOT flip the chili pot. Makes one heck of a mess if you do.
5 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.
6 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. Place in the fridge.
7 Grill the hot dogs to your preferred degree of char. I like just a little and went about 6 minutes, rotating often.
8 Remove everything from the grill and assemble in this order: bun, dog, onions, slaw, chili, mustard.
Cooking for 8 people

Ingredients


Ingredients

  • hot dog buns
    8
  • beef hot dogs
    8
  • large sweet onion (sliced into ¼ slices)
    1
  • butter
    2 tbsp.
  • our favorite BBQ dry rub
    0.25 tsp.
  • hot dog chili
    2 cup
  • yellow mustard

Smoky Coleslaw

  • green cabbage (cut into 4 wedges)
    0.5 head
  • purple cabbage (cut into 2 wedges)
    0.25 head
  • large carrot (peeled and shredded)
    1
  • diced sweet onion
    0.25 cup
  • mayonnaise
    0.5 cup
  • cider vinegar
    2 tbsp
  • black pepper
    1 tsp.
  • kosher salt
    1 tsp.
  • celery seed
    0.5 tsp.

Credit: Chris Grove, NibbleMeThis.com

For safe meat preparation, reference the USDA website.


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