The first Naptown barBAYq, sponsored by the Parole Rotary Club of Annapolis, kicked off at Navy-Marine Corps Memorial Stadium Friday night.

The event, which raises money for Johns Hopkins Pediatric Oncology Research, is an officially sanctioned Kansas City Barbeque Society (KCBS) competition. Just as many of them started firing up their grills and making preparations, Historic Annapolis Patch caught up with a few of the roughly 48 competing teams to ask them what makes their barbeque so special.

Mark McDowell, with the team "Lyin Pigs" out of Accokeek, MD, said their secret is "the sauce."

"We make our own sauce," he said, and while he couldn't give away all the ingredients, some of them include apple cider, vinegar and apple juice.

For Chris Walstrul of the Eastern Shore, who is competing with the "Fat Bottom Grills," the secret is simple—"bacon."

"Bacon goes everywhere," he said. When asked about his competitors, he was confident about one thing—"These people don't know bacon."

Jim Tilman of Annapolis, competing with "Sweet Butt BBQ," wasn't willing to divulge what makes their barbeque so good.

"I can't tell you...it's all top secret," he said. Later he added that it's really all about the "nurturing."

The event continues today (Saturday) until 7 p.m.

Contestants are judged in four categories: pork, ribs, chicken and brisket. And if you're curious about how these competitors hold out, there is also a chance to taste their work and vote yourself.

Purchase a golden ticket and you'll have a chance to vote in the People's Choice portion of the competition at 2 p.m. For more info, visit www.barbayq.com.