Pitmasters spent all day and night getting ready for Saturday's Muskogee Exchange Club's Chili and Barbecue Cook Off.
Every year the Exchange Club hosts the chili cook off and barbecue competition, and a lot of the participants had meats smoking all night long to showcase their masterpieces.
"It's just a good time of the year, everybody gets together, have fun. Trade everybody's food, eat," pitmaster Todd Rackley said.
Randy Howard and his crew were ready for the crowds.
“I'll tell you what, this thing has been cooking since 10 o'clock yesterday morning,” Howard said. “It was alive and running around Wednesday, but she gave it all just for us today.”
And don't forget the chili.
“This chili, I'm trying to win with it, my wife's recipe, Ruth Parish, and come out and enjoy," Al Parish said.
Ashley Davis worked on a tight schedule to make sure her meats were judged and everyone was served.
“I'll have it wrapped up for another three hours and I'll let it rest for a couple of hours," Davis said.
Everyone has a special way of making their meat sizzle.
Jeff Potts believes the wood he uses in the pit makes a difference.
“We use post oak. A lot of people use hickory, pecan, but it gives off more smoke, so we go less and think in the end product it does better," Potts said.
Rackley's advice for first time pitmasters is simple.
“Just watch your seasoning, practice, get your right temperature, got to have a little time, just smoke,"
And at the end of the day, it's all about keeping everyone happy.
Davis added: “Muskogee people are hungry... feed them and they'll love you.”
This is also a big kickoff weekend for Muskogee's annual Azalea Festival.