QUINCY, Pa. -- The long lines at the kitchen windows told the story.
The slow-roasted, boneless beef served up Saturday at the 76th annual Quincy Ox Roast was worth the wait.
"There's no question it's the food," said Bill Geesaman, director of the Community Ox Roast Association.
More than 10,000 people are expected to attend the traditional Labor Day weekend event and consume close to 2,800 pounds of traditional ox roast fare, Geesaman said.
Preparing the meat is an all-day effort that begins about 5 a.m. for Donald Gossert and his crew of volunteers, who cook the meat for about five hours in two large roasters on the ox roast grounds.
Gossert said in years past, the beef was cooked over a wood fire, which required someone to keep watch throughout the night to keep the fire burning. The process was made easier about 10 years ago when the roasters were converted to gas, he said.