HOUSTON YACHT CLUB BBQ ON THE BAY an Old Smokey Challenge!!

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1 An Amateur Event using Old Smkey Grills CONTEST HANDBOOK AND ENTRY FORM As f TABLE OF CONTENTS A SUMMARY OF THE OLD SMOKEY CHALLENGE and ther changes Page 2 TEAM OBLIGATIONS FOR PROVIDING FOOD SAMPLES TO ATTENDEES Page 3 CONTEST RULES and AWARDS, BY CATEGORY There will be seven (7) Categries f Judging, as fllws: PEOPLE S CHOICE all teams must cmpete in Peples Chice. Page 4 THE NEW BIG 3 - all teams must cmpete in all three Categries Page 5 This replaces the OLD BIG THREE (brisket, ribs, chicken). All three f these entries must be cked n the Old Smkey Charcal Grill that will be prvided t each team. CATEGORIES 1. ANYTHING BACON-WRAPPED - The Entry Must Include At Least One Prtein (in additin t the bacn) r ne Vegetable. See page 11 fr lists f apprved prteins/veggies. a. In additin t the bacn and prtein r vegetable cmpnent f this entry, and any cked-n sauce (n pled sauce) anything else can be added such as breading, cheese, wraps, etc. LET YOUR IMAGINATION RUN WILD!!! b. Turn-in quantity = 7 slices, r 7 pieces if individually cked 2. CHICKEN WINGS Creativity will rule the day!! a. 7 chicken wings t include the drumette, the flat/wingette, and the tip fr turn -in. 3. BEEF FAJITAS 7 individual slices f the Fajitas nly fr turn-in. It ain t just Tex-Mex!! BLOODY MARY all teams must cmpete in either Bldy Mary r Desserts Page 6 DESSERTS all teams must cmpete in either Bldy Mary r Desserts Page 7 BEST TEAM SKIT participatin is ptinal, nt required Page 8 ENTRY FORM Pages 9 and 10 ALLOWED/APPROVED PROTEINS (35+), VEGETABLESs (70+) AND 100% NATURAL CHARCOALS Page 11

2 2 HOUSTON YACHT CLUB A summary f the Old Smkey Challenge and ther changes t the cmpetitin frm prir years The mdel fr the BBQ n the Bay has been changed this year. These changes have been incrprated int the Event and have been established with the fllwing cnsideratins and intended results fr this Event. Hwever, the Event will remain a cmpetitin and there will cntinue t be rules t assure (1) fairness in judging and (2) safety (zer safety incidents) fr everybdy invlved. COMPETITION CHANGES I. The brisket, chicken, and ribs cmpetitins (the Old Big 3 ) are being replaced by the fllwing: Cmpetitin Name: The New Big 3 - PROTEINS/VEGETABLES Cked n an Old Smkey. CATEGORIES 1. ANYTHING BACON-WRAPPED Must include at least ne prtein (in additin t the bacn) r ne vegetable 2. CHICKEN WINGS 3. BEEF FAJITAS All the New Big 3 entries must be cked n the Old Smkey Grill that will be prvided t each team. The Old Smkey Grill can als be used fr Peples Chice and r Desserts, but that is nt required. The Team keeps the Grill after the Event. The cst f the Grill is included in the Participatin Fee. The intentin is that this new cmpetitin Entry and these new Categries will: Require mre creativity; Require less wrk; Substantially reduce the cst t cmpete fr all the Teams.. Create a Saturday-nly event - there will be nthing that requires vernight cking. We hpe this new mdel will create mre teams, resulting in: An verall increase in the numbers f peple participating and attending the Event; And mre cmpetitin. II. The Peples Chice cmpetitin will nw be a required Entry fr all teams. III. We will cntinue with the Bldy Mary mrning cmpetitin and with the Desserts cmpetitin. Each team must cmpete in either the Bldy Mary cmpetitin r the Desserts cmpetitin. They may chse t cmpete in bth. IV. We are keeping the Skits cmpetitin; we are eliminating the Space Decratins cmpetitin. The judging fr Skits will include cstumes and decratins the Team includes, but with limited judging value. There will cntinue t be a Best New Team award and we hpe this becmes a very cmpetitive Categry. CHANGE IN SPACE SIZES - All team spaces will be 15 wide (left t right) X 20 deep (frnt t back). EARLY AVAILABILITY OF OLD SMOKEY GRILLS Arrangements will be made fr early availability f the Old Smkey Grills. Thse arrangements will be annunced in early January In rder t participate in the early availability prgram, a Team must have submitted a cmplete Entry Frm and the grill fee prtin f the ttal Participatin fee must have been paid prir t pick-up f the grill. The grill fee prtin f the ttal Participatin Fee is nt refundable and all Teams wh pay the grill fee will receive their grills, even if the Event is cancelled.

3 TEAM OBLIGATIONS FOR PROVIDING FOOD SAMPLES TO ATTENDEES: Other than fr the Peple s Chice cmpetitin (which requires that attendees taste each Peple s Chice Entry in rder t vte) and the Bldy Mary cmpetitin (which calls fr cmplimentary public tasting f samples f each Bldy Mary entry), Teams are under n bligatin t, and are nt expected t, prvide samples f their entries r any ther fd items, t the general attendees at the BBQ On the Bay. T the extent that Teams chse t ffer samples f their NON-COMPETITION fd r drink items thrughut the curse f the Event, they are encuraged t d s at their sle discretin. In that case Teams are respnsible fr prviding the necessary serving and eating utensils, cntainers and napkins. PLEASE NOTE THE FOLLOWING REGARDING PROVIDING SAMPLES OF COMPETITION FOOD OR DRINK: Excluding the required samples fr the Peple s Chice categry, and the cmplimentary samples frm the Bldy Mary categry: If a Team chses t ffer samples f its COMPETITION fd items t the general attendees; And t assure that the judging f cmpetitin fd entries is nt impaired by samples prvided in advance; Teams may nt prvide samples f their COMPETITION entries until the turn-in fr that categry has ccurred. 3

4 JUDGING CATEGORY PEOPLES CHOICE ALL TEAMS MUST COMPETE IN THIS CATEGORY 12:00 PM PEOPLE S CHOICE Judging Packets g n sale and vting begins. Teams can serve Peple s Chice entries beginning at 12:00 PM r can delay serving until a time f their chice. Serving stps at 5:00 PM. The cut-ff fr turn-in f Scring Sheets is 5:00 PM. The winner will be annunced at the Trphy Presentatin. Teams must infrm the Event Chair n later than 10:00 AM n the Event date f the name f their Peples Chice entry. Each Entry must be clearly identified by the Name f the Entry and must be clearly labeled at the lcatin where it is being served t the public s that vters can see what they are sampling. These requirements will be strictly enfrced. There can be ONLY ONE Peple s Chice entry per team. If nn-peple s Chice (nn-cmpetitin) fd r drinks are being served by a Team during the same time that the Team is serving a Peple s Chice entry, clear signage must indicate that the nn-cmpetitin fd r drinks are nt a Peple s Chice entry. This requirement will be strictly enfrced. Failure t cmply with the abve rules will disqualify that Team s Peple s Chice entry. Any fd item, OTHER THAN anything bacn-wrapped, chicken wings r beef fajitas can be entered as a Peple s Chice Entry. Alchlic beverages d nt qualify AND CANNOT BE ENTERED AS a Peple s Chice Entry item. All Peples Chice Entries must be: Prepped frm scratch in the Team Space nly; Cked, if necessary, nsite; Onsite (applies t the cking prtin) means within the Team Space using wd and/r natural charcal r pellets, prpane r electricity; OR at the Beachcmber using electricity. It is nt required t use the prvided Old Smkey grill fr Peples Chice entries. Teams can bring in pits, pellet grills, Green Eggs ( r similar) r electrical appliances fr cking their Peples Chice entry. Hwever, nly 15 amps f electricity will be prvided. If using charcal, natural charcal (n charcal made with fillers) nly is allwed. See page 11. Assembled within and served frm the Team Space. Cmmercially prepackaged dry r wet mixes, blends, breads, etc. can be used in nsite preparatin. Purchased entries cannt be entered as a Peples Chice, even if dctred r further prepared after the fact. EXAMPLE: If a team is preparing pizza as a Peple s Chice entry, they CAN use an uncked, pre-made pizza crust dugh t begin their entry. Hwever, they CANNOT use an uncked, pre-made pizza t begin their entry. Samples are t be just that SAMPLES. Teams are required t serve nly a ne-bite sample fr this categry f cmpetitin. The Team must prvide whatever eating utensils/napkins will be required. Judging will be by the vte f the peple wh participate in the Peple s Chice Vte by purchasing Judging Packets. Participatin invlves purchasing and turning in Scring Sheets and marking the chice fr their tp Peple s Chice Team, meaning the Team that the vter cncluded had the best Peples Chice entry. The Team receiving the highest number f vtes will be the winner, and that Team will win the Peple s Chice Award and Trphy. Scring Sheets are $5.00 each and can be purchased in unlimited numbers. Team members can purchase Scring Sheets and can vte fr their wn entry. There will be nly ne Peple s Chice Award. 4

5 SEE PAGE 11 fr lists f allwed PROTEINS (35+) and VEGETABLES (70+) fr the bacnwrapped cmpetitin. 5 HOUSTON YACHT CLUB JUDGING COMPETITION NAME THE NEW BIG THREE GENERAL Each Team is required t participate in each f the NEW BIG THREE Categries. COOKING EQUIPMENT FOR PROTEINS/VEGETABLES (DOES NOT APPLY TO PEOPLE S CHOICE OR DESSERTS) Teams must use the Old Smkey grill prvided by the Event fr their Prteins/Vegetables entries. THE NEW BIG 3 CATEGORIES AND TURN-IN TIMES: ANYTHING BACON-WRAPPED (must include at least 1 prtein ther than the bacn r ne vegetable). Cked n Sauce is allwed and anything else can be added such as breading, cheese, wraps, etc. G Crazy!! turn in at 2:00 CHICKEN WINGS G bnkers with being creative. Cca Cla has a great recipe. turn in at 3:00 BEEF FAJITAS It ain t just Tex-Mex. Think glbally!!! turn in at 4:00 Results will be annunced and psted during the Trphy Presentatin scheduled t begin at 6:00 pm. Fr this prtin f the Event, nly fires frm wd, and/r natural charcal and/r wd pellets burning in the Old Smkey prvided by the Event, are permissible. Teams may ck mre than ne item f each Categry (e.g., tw r mre bacn-wrapped selectins, tw r mre types f chicken wings, tw r mre styles f fajitas). Only ne entry f each Categry will be judged. Each Team must use the sample cntainers prvided, n ther cntainers will be accepted, judged r scred. All turn-in quantities must fit ttally within the prvided cntainers. Sauce, if used, must be cked nt the entry. N pled sauce r side sauce in the prvided sample cntainer is permitted. Sauce DOES NOT need t be cked nsite and DOES NOT need t be frm scratch. The cntainer MUST NOT BE marked in any way. Any markings will result in disqualificatin f the entry. The use f aluminum fil in the turn-in cntainer is ptinal. N garnish/bedding/decratin, etc. f any kind is allwed n these Categries. Any entry with garnish, bedding, r decratin will be disqualified. Any entry that is determined by the Judges t be undercked will nt be judged. TURN-IN QUANTITIES Bacn-wrapped - 7 individual slices r 7 individual pieces. Chicken Wings 7 cmplete chicken wings (the drumette, the flat/wingette, and the tip) nt separated. Beef Fajitas 7 individual slices the beef nly. JUDGING CRITERIA fr all three Categries: Appearance, Texture and Tenderness, Arma Taste each f equal imprtance THE FOLLOWING AWARDS WILL BE GIVEN IN EACH OF THE PROTEINS/VEGETABLES CATEGORIES: Champin 1 st Runner Up 2 nd Runner Up

6 JUDGING CATEGORY BLOODY MARY All teams must participate in either Bldy Mary r Desserts but can participate in bth if desired. Public Tasting frm 10:30 AM until 12:00 PM Turn in at 11:00 AM - Winners will be annunced at 11:30 AM and repeated during the Trphy Presentatin. All entries must be: (1) prepared nsite; (2) cked (if necessary) nsite; and (3) assembled cmpletely nsite. Preparatin can include the use f retail bldy mary mixes as the base. The use f mixes btained frm restaurant and/r bar establishments is nt allwed. Cmmercially available seasnings (Wrcestershire sauce, Tabasc sauce, ther ht sauces, hrseradish, etc.) are all acceptable. VODKA is the nly permitted alchl ingredient. Infused vdka is allwed. Entries can be refreshed thrughut the cmpetitin. Only ne entry per Team. Public Tasting starts at 10:30 am. SAMPLES ONLY, recmmended fr public tasting. Turn-in cups and lids, and the turn-in cntainer, will be supplied. 7 cups the use f lids is required N ice Garnish is allwed as much as yu want but the entire entry must fit inside the prvided cntainer. All turn-in quantities must fit within the apprved cntainer. JUDGING CRITERIA - each f equal imprtance. 1. Taste 2. Presentatin and garnish cmbined 3. Originality 4. The verall WOW factr SCORING METHOD The scring methd will be a simple 1 t 10 scale fr each f the fur criteria, with 10 being the highest pssible scre a judge can give fr each criterin and 1 being the lwest pssible scre a judge can give fr each criterin. BLOODY MARY AWARDS: Champin Bldy Mary There may be up t tw Hnrable Mentins (at the judges discretin) 6

7 JUDGING CATEGORY DESSERTS Turn-in at 4:45 pm; judging immediately after turn-in; winners annunced during the Trphy Presentatin. All teams must participate in either Bldy Mary r Desserts but can participate in bth if desired. The Desserts cmpetitin includes three categries, as fllws: Categry 1 A dessert requiring n cking whatsever Categry 2 A dessert requiring heating r cking with the heat being generated by electricity r prpane/gas. Categry 3 A dessert requiring heating r cking with the heat being generated using wd, and/r natural charcal, and/r wd pellets (n electricity r prpane/gas). All entries must be: (1) prepared nsite; (2) cked (if necessary) nsite; and (3) assembled cmpletely nsite. Cmmercially prepackaged dry r wet mixes, blends, etc. CAN be used in nsite preparatin f the entry r any tppings. Purchased entries cannt be entered as a Dessert, even if dctred r prepared after the fact by the Team. Cmmercially available sprinkles and ther decratin are allwed. A Team can enter in ne, tw r all three Categries, but nly ne entry per Categry is allwed. Yu are required nly t prepare enugh t prvide servings fr 7 judges. Each entry must fit in ne turn-in cntainer which will be prvided. Teams may turn in as much as desired within the cnfines f the turn-in cntainer. Teams can turn in 7 individual servings f their dessert entry, but all the individual servings, and any cntainers in which the servings are turned in, must fit in the single turn-in cntainer that will be prvided. The cntainer must nt be marked in any way. The dessert may be arranged, decrated and/r garnished as the Team sees fit fr judging and scring. If items require cling after preparatin, the team is slely respnsible fr that. (HYC cannt accmmdate assisting with refrigerating any dessert entries.) If items are in Categry 2, please take int cnsideratin yu will have nly 15 amps f pwer t wrk with in yur space. 15 amps will accmmdate a mid-sized micrwave, r a small table-tp ven, but nt bth at the same time. Hwever, additinal 15-amp utlets are available at the Beachcmber. SCORING The scring range will be a simple 1 t 10 fr each f the three criteria, with 10 being the highest pssible scre a judge can give fr each criterin and 1 being the lwest pssible scre a judge can give fr each criterin. Entries in each Categry will be initially judged nly within that Categry. This will be rund 1 judging. The tp entry frm each Categry will then be judged against each ther n the same three criteria. This will be rund 2 judging. The tp scring entry frm rund 2 will be declared the Champin Dessert entry. Excluding nly the Champin Dessert entry, the rund 1 and rund 2 scres fr each f the remaining entries will be added, and the entries with the tw highest cmbined scres will be declared the 1 st and 2 nd runner up winner, respectively. Entries will be judged n the fllwing criteria, with equal cnsideratin given t each criterin: Taste Presentatin Creativeness DESSERTS AWARDS: Champin Dessert 1 st Runner Up 2 nd Runner Up Up t tw Hnrable Mentins at the Judges Discretin 7

8 JUDGING CATEGORY BEST TEAM SKIT Any team that meets all the ther participatin/cmpetitin requirements qualifies t cmpete in the Team Skit Cmpetitin. Skit perfrmances are scheduled t begin at 5:15 pm but timing will be adjusted as necessary. Skits will be limited t a maximum f 4 minutes, with a 15 secnd grace perid. Any skit lasting mre than the allwed time (INCLUDING THE GRACE PERIOD) will be penalized 25% f their judges scre fr final tabulatin f the Winner. The judging fr Skits will include cstumes and decratins the Team includes, but with limited judging value. MUSIC Music and sund reinfrcement fr all skits will be prvided by the Event, if requested by the Team. Requests fr music must be made at least tw weeks prir t the Event date. All music cmpilatins must be cmpleted n later than the weekend befre the Event. Cntact the Event Chair t discuss in detail. JUDGING CRITERIA The age f the Skit Perfrmers will be cnsidered nly fr the Perfrmance Criteria, and in that case nly t the extent that the Skit participants prduce an age-cnsistent quality in their perfrmance. Creativity and Originality Judges are lking fr riginal material creatively perfrmed, including humr and artistry Sets/prps Includes items purchased r built t augment the skit. Judges are lking fr preparatin and effrt regardless f dllars spent. Includes cstumes and the chice f music as the music relates t the theme f the skit. Perfrmance - Was the skit Clearly understandable? Entertaining? Engaging? Funny? Preparatin - Was the skit Well-rehearsed? Did the perfrmers knw their lines (higher scres) r were they reading frm a script (lwer scres)? Did the perfrmers knw the chregraphy? JUDGING PROCESS The number f judges fr this cmpetitin may vary frm year t year. Each Criteria is scred frm 1 t 10 individually by each judge n prvided scring sheets, with 10 being the highest pssible scre fr any criteria and 1 being the lwest pssible scre fr any criteria. Final scres will be tabulated by the Skits Chief Judge with assistance frm the Event Treasurer. Team Skit Awards: Best in Class Hnrable Mentin Best Male Perfrmer Best Female Perfrmer 8

9 An Amateur Cking Event March 23, 2019 ENTRY FORM HYC CLUB CHARGES PREFERRED - CHECKS ACCEPTED KEY INFORMATION and DATES Spnsr: The 2019 BBQ n the Bay (the Event ) is spnsred by The Hustn Yacht Club ( HYC ). All Event prceeds, net f direct Event expenses, will be used fr a specific capital imprvement prject (the Event Prject ) subject t all HYC apprvals. Address questins t: EVENT CHAIR Jhn J. Peter jhnjpeter@msn.cm jp@jpeterandassciates.cm The BBQ n the Bay Cmpetitin is an AMATEUR event which is pen t the fllwing: All HYC Members, as well as their families and invited guests n their Team. In additin, the current Cmmdre may make the fllwing invitatins t cmpete: A team frm each f tw Galvestn Bay reciprcal yacht clubs; 9 A Team frm the Galvestn Bay Cruising Assciatin; Up t three Teams frm gvernmental r ther rganizatins having purpses cmplimentary t the Purpses f the Hustn Yacht Club. All HYC members and their families and guests, as well as guests f Team members; and ther guests frm invited Teams are welcme t HYC n the day f the Event. T be cnsidered amateur cking teams cannt have cmpeted during the past three years in a BBQ event: Sanctined/rganized by the HLS&R Wrld Champinship BBQ Cntest; r, In a BBQ ckff event where the winners receive cash prizes. Key Dates: Team Sign-Up Nw Open fr Registratin Team Sign-Up is clsed All grill and Entry Fees Due Sunday, 03/17/19 TEAM CAPTAINS and CHIEF COOKS MEETING Wednesday, 03/20/19 7:00 PM in the HYC Centennial Rm. Old Smkey grills nt already delivered will be handed ut t each team Captain r Chief Ck based n their fees paid. Sme assembly by the Team will be required. The Team Captain, r designate and/r the Chief Ck, r designate are required t attend. All Team members are encuraged t attend. Any final updates r Event changes will be annunced. Captain r Chief Ck questins will be answered. Judging criteria will be reviewed. The Chief Ck packets will be delivered. Space assignments will be drawn by lt. Cancellatin: Due t ther Events scheduled at HYC after the Event Date, there is n backup date fr this Event. In the case f Event cancellatin, all Entry Fees, BUT NOT THE GRILL FEE, will be refunded AND ALL TEAMS WILL RECEIVE THEIR GRILL(S), At the discretin f the Team Captain, the Entry Fee may be dnated t the Event Prject. Any cancellatin due t weather r ther circumstances will be annunced n later than 12:00 PM (nn) n 03/20/19

10 ENTRY FORM PAGE 2 Please register my team in the fllwing categry fr the 2019 TEAM CAPTAIN INFORMATION: Name: Cell Phne#: Best address: HYC#: Alternate Cntact Persn: Name: Cell Phne Number: Team Name: Ttal Participatin fee fr ne space= $175; includes 1 Old Smkey Jumb 22 Grill ($50 grill fee), plus the space and electrical service ($125 entry fee). Ttal Participatin fee fr secnd space = $150; includes a secnd Old Smkey Jumb 22 Grill ($50 grill fee), plus ne additinal adjining space, n additinal electrical service ($100 entry fee). TOTAL PARTICIPATION FEE (please check the apprpriate bx belw): The grill fee MUST BE PAID separately frm the entry fee if the if the Team wants t participate in the early availability prgram fr the Old Smkey Grills (see page 2). If HYC charge is being used, the Club will prcess the grill fee upn receipt f the cmpleted Entry Frm. If check is being used, please prvide a separate check fr the grill fee and a separate check fr the entry fee. The check fr the grill fee will be depsited upn receipt. 1 space + 1 Old Smkey: grill fee = $50; entry fee = $125; Ttal = $175 2 spaces + 2 Old Smkey grills: grill fee = $100; entry fee = $225; Ttal = $325 Teams must cmpete in all the fllwing: 1. Peple s Chice 2. Prteins/Vegetables a. Any prtein/vegetable bacn-wrapped see page 11 fr apprved prteins and vegetables b. Chicken Wings c. Beef Fajitas Teams must cmpete in either f the fllwing, but can cmpete in bth if desired Bldy Mary yes n Dessert yes n Any team that meets the abve cmpetitin requirements is eligible t cmpete in the Best Team Skit cmpetitin Team Skit yes n ENTRY FEE INCLUDES: 22 grill; 15 X 20 space; 15-amp pwer (1 nly); trash can, liners and pickup. SPACES LOCATION All spaces will be n the main asphalt parking lt. Same as last year. SPACE DIMENSIONS NOTED ABOVE: ARE MUCH SMALLER THAN PREVIOUS YEARS; ARE APPROXIMATE ENTRY FORM TURN-IN: Yu can turn in yur entry frms ne f three ways: t the Event Chair at: jhnjpeter@msn.cm Drp ff in an envelpe at the HYC Office, nting n the utside f the envelpe BBQ ENTRY FORM Mail t the HYC ffice at 3620 Miramar Shre Acres, TX ATTN: BBQ ENTRY FORM 10

11 11 HOUSTON YACHT CLUB THE FOLLOWNG FOODS ARE ALL CONSIDERED TO BE PROTEIN FOR THE PURPOSES OF THE BBQ ON THE BAY: Beef; Prk; White-tailed, Red, Fallw and Axis Deer; Buffal; extic wild game (legally raised and sht); Sheep (ram, lamb, muttn); Gat. Fresh and Saltwater Fish, including Shellfish (cnsider shrimp, crab, clams, scallps, ysters, snapper, salmn, tuna, cbia, gruper, flunder, trut, bass) Alligatr (n ther reptiles) Pultry (Chicken, Turkey, Quail, Squab, Gse, Duck, Pheasant, Emu. Ostrich) THE FOLLOWNG FOODS ARE ALL CONSIDERED TO BE VEGETABLES FOR THE PURPOSES OF THE BBQ ON THE BAY: This list if cmprised f plants that have a culinary rle as vegetables. Cnsequently, it includes a limited number f fruits (such as pumpkins and tmates) and edible flwers, but des nt include herbs, spices, cereals (such as sweet crn), mst ther culinary fruits, culinary nuts, and sea vegetables. Leafy and salad vegetables Arugula Beets (the greens nly) Bk Chy Brccli Brussel Spruts Cabbage Celery Chicry Cllard greens Dandelin Endive Grape (leaves nly) Kale Lettuce Mustard leaves Pea spruts and leaves Radicchi Spinach Swiss chard Turnip greens Watercress Water spinach Wheat grass Fruits cnsidered as vegetables frm a culinary rle Avcad Bell Pepper Cucumber Eggplant Pumpkin Squash Sweet Pepper Tmatill Tmat Vanilla Zucchini Edible Flwers cnsidered as vegetables frm a culinary rle Artichke Brccli Cauliflwer Daylily Squash blssms Pdded Vegetables American Grundnut Black-eyed Pea Chickpea Cmmn Bean Garbanz Green Bean Lentil Lima Bean Okra Pea Peanut Snap Pea Snw pea Sybean Bulb and Stem Vegetables Asparagus Cardn Celery Chives Khlrabi Lemn Grass Leek Ltus rt Onin Pearl nin Ptat nin Scallin Shallt Rt and Tuberus Vegetables Bamb sht Beetrt Camas Canna Carrt Chinese Artichke Earthnut Pea Ginger Hrseradish Jicama Parsnip Ptat Radish Rutabaga Sweet Ptat Tar Turmeric Turnip Wasabi Water Chestnut Yam Apprved All-Natural Charcal Prducts fr use with all grills and grills (please, n charcal with fillers!). Natural charcal burns htter, cleaner, and is envirnmentally safe. These briquettes cntain n fillers, per manufacturers. All listed belw are available at Hme Dept, either ff-the-shelf r by special rder. B&B als ffers a variety f all-natural charcal prducts, and yu can purchase these at Academy Sprts. Kingsfrd 11.1 punds Prfessinal Charcal Briquettes - ff-the-shelf Ryal Oak lb. 100% All-Natural Hardwd Lump Charcal ff-the-shelf Visin Grills 100% Natural Mesquite Lump Charcal 20 lb. special rder with free delivery Luisiana Grills 20 lb. Premium Hardwd Lump Charcal special rder with free delivery Nte that all wd pellets used in smkers are 100% natural; meaning there are n fillers.