There was a lot of last minute work to be done to get the International Barbeque Festival in Owensboro underway.
The rain didn't put a damper on the fun for the cooking teams, some of which were there early in the morning to start working.
"We got down here about 5:30, and we got one kettle of burgoo going now," says Bob Freels. "I got chopped mutton and chopped pork warming, and we'll be selling sandwiches."
That's just the tip of the iceberg for Freels and the rest of the Saint Pius 10th cooking team, but getting all of that food ready for thousands of people isn't a easy job.
"The set up is a whole lot, "says Freels. "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."
Others were also hard at work, like Andy Grant, who's on the St. Mary Magdalene cooking team. He arrived around 3:30 A.M. Friday morning but this is hardly his first time at the festival.
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," says Grant. "It's just a real good time. You get to see people that you haven't seen forever."
But the teams have one thing on their minds.
"As far as I'm concerned, our burgoo is number one," says 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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