PORT ST. LUCIE — The smell of smoked meat, the sound of live music and the sight of long food stand lines filled the air as barbecue lovers gathered for the Port St. Lucie Bacon & BBQ Festival at the MIDFLORIDA Event Center.

The two-day event brought together barbecue vendors, specialty food purveyors and local residents for a weekend centered on smoky flavors, creative bacon dishes and community fun.

I stopped in on the afternoon of Sept. 26 and was not disappointed.

From traditional ribs, brisket and pulled pork to chocolate-covered bacon, bacon ice cream and bourbon brownies, the festival offered a wide range of options for hungry visitors.

For vendors, the crowds translated into brisk business, with some selling out of popular items on the first day and preparing to fire up their smokers and kitchens again for Sunday.

James Clark, co-owner of Clark’s BBQ & More, traveled from Riviera Beach for the festival, which marked the business’ second year participating.

Clark said the turnout was strong, with long lines and plenty of support from attendees.

“We definitely appreciate everybody who came out,” Clark said. “Everybody has long lines, which means a lot of support.”

Pulled pork was the first item to sell out at Clark’s stand, followed by ribs. The business also went through an estimated 20 to 25 pounds of macaroni and cheese, while its brisket supply was nearly gone by the end of Saturday.

Clark said he planned to spend Saturday night preparing more food for the festival’s second day.

Other vendors reported similar demand, with several popular menu items disappearing well before the end of the day.

Vinny Barber of Jimmy Bear’s Barbecue said the festival was especially welcome after bad weather last year.

“We got rained out on both days,” Barber said. “So the weather this year is phenomenal.” He was not wrong.

Barber said the business planned to replenish its menu items for Sunday, such as pork belly popsicles and St. Louis-style ribs.

The festival also featured specialty offerings beyond traditional barbecue.

Chef John Nihoff of Grand Cru Services in West Palm Beach served thick chocolate brownies topped with maple bourbon sauce. Following the trend of the day, the brownies sold out. Nihoff said he would head back to his commercial kitchen to prepare more for Sunday.

“We have a great collection of things, and it’s a great community event,” Nihoff said. “You see a lot of spirit with the people and live music.”

Big Rob’s Curbside Authentic Cuisine, based in West Palm Beach, served Mexican birria tacos, candied bacon and Mexican street corn. Owner Big Rob said he had a successful day, estimating he sold an impressive 2,000 tacos.

The festival’s offerings extended beyond pork and beef, with Bison’s Eatery of West Palm Beach serving bison smash burgers, sausages and hot dogs.

Prime Reserve Ranch of Loxahatchee offered American Wagyu and Black Label Angus beef for customers to take home.

For many attendees, the festival was as much about spending time in the community as it was about sampling the food.

Krysten and William Zalepeski, of Port St. Lucie, said they live nearby and were eager to attend when they heard the festival was returning.

“The food is top-notch. You can’t lose.,” said Krysten.

Cara Kemp, also of Port St. Lucie, said she attends every year. “We love it,” Kemp said. “This is just a great addition to our town.”

Owen and Pamela P., of Port St. Lucie, sampled a variety of dishes, including a barbecue sundae made with pulled pork, coleslaw and macaroni and cheese.

Pamela said the Italian ice from Yo-Yo’s was her personal highlight, reminding the couple of their home in Philadelphia.

“It was delicious,” she said.

I was spoiled for choice, but ultimately ended up going to Clark’s BBQ & More for a pulled pork platter with green beans and potato salad. And, of course, I had to try the highly-touted bacon ice cream. Everything was excellent!

With vendors preparing fresh supplies for the second day, the festival continued Sunday, Sept. 27, offering another opportunity for residents and visitors to sample barbecue, bacon-inspired creations and other specialty foods while enjoying live entertainment.