Walk down South Main Street in front of Lock 3 this weekend and you'll see barbeque and lots of it. But it's not the only food you'll find.
Craig Kroomblawd's Carolina Catering booth sells wings, fries, and even catfish.
This year marks the first Rib, White, and Blue for Kroomblawd and his Minneapolis-based operation. While much of his business will come from people who aren't a part of the traditional rib crowd, he thinks people who come to the event just for barbecue should broaden their horizons.
"You've got to try, you've got to experiment a little," he said.
Kroomblaw pointed out that his food is of similar heritage as the ribs that take center stage.
"Catfish is southern too," he said.
Although this is Kroomblawd's first Rib, White, and Blue, he wants a shot at the big boys of the barbecue. He thinks there should be a "best food" contest so his catfish can compete with the ribs, brisket, and chicken made by other groups.
He would face some stiff competition.
Solomon Williams and his Carolina Rib King barbecue team have taken top honors at Rib, White, and Blue 4 out of the past 5 years. He has all the usual rib cookoff fare: ribs, chicken, brisket, and pulled pork.
But Williams also has something for the non-meateaters in the crowd. A no-meat platter. It's mac and cheese, collard greens, beans and cornbread.
Williams admits it's not a big seller, but he's trying to keep everyone happy, and that includes vegetarians.