Before the crowds roll into Owensboro for the International Bar-B-Q Festival, lots of work happens ahead of time to get ready for the big event.
The rain didn't put a damper on the fun for the cooking teams, some of which were here early in the morning to start working.
"We got down here this morning about 5:30, and we got one kettle of burgoo going now," said Bob Freels.
That's just the tip of the iceberg for Freels and the rest of the Saint Pius X cooking team.
"I got chopped mutton and chopped pork warming, and we'll be selling sandwiches," said Freels.
But getting all of that food ready for thousands of people isn't an easy job.
"The set up is a whole lot. We've been working all week on stuff, cutting the wood and all that, and then yesterday when we moved down here, it took about four hours to get everything set up down here yesterday afternoon," said Freels.
Others were also hard at work, like Andy Grant, who's on the St. Mary Magdalene cooking team.
He arrived around 3:30 this morning, but this is hardly his first time at the festival.
"I've probably been up here, I would say, 12 to 15 years," said Grant.
One of his favorite things to do over these two days is reconnect with old friends.
"It's a good time, a lot of good Bar-B-Q," said Grant. "It's just a real good time. You get to see people that you haven't seen forever," he said.
But the teams have one thing on their minds.
"Far as I'm concerned, our burgoo is number one," said Freels. "We usually are one or two on the burgoo."
Tomorrow, the teams will compete for the Governor's Cup to see who really has the best Bar-B-Q.
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