The quips and banter were almost as sizzling as the meals produced in the Cuisine at Clyde barbecue challenge.
Broadcaster and author Kerre McIvor hosted the Saturday night event and kept things lively with a rapid stream of repartee.
The event started the third annual Cuisine at Clyde weekend and was titled Blokes, Broads and Quisine (BBQ).
Teams of four had 30 minutes to produce a meal and McIvor and Mr Difficulty chef Werner Hecht-Wendt were the taste-testers and judges.
Each team had three ingredients, including meat, which had to be incorporated into the meal.
''Feel free to annoy the chefs and cooks in action, give them a prod or a nudge and tell them what to do: you know how cooks love that sort of thing,'' McIvor told the audience.
It was the perfect place for a cook-off, she said.
''I can't think of any better place to have a cook-off. Nowhere would have better produce or better wine.''
She had probably been asked to host the event event because of her background hosting the television programme Ready Steady Cook, she said.
''They didn't want a beautiful, slim model hosting, they wanted a greedy guts, someone with a strong stomach who actually ate the food and kept it down.
''The programme screened for 30 minutes, but it only took 22 minutes, once the ad breaks were included, so you had people trying to cook chicken in 22 minutes. Sometimes, of course, the blood would be still running out of the uncooked chook as you took a bite of the finished meal ...''
After saying she was ''not expecting miracles'' from the teams of home cooks at Clyde, McIvor was pleasantly surprised at the standard of food produced.
The winning team, representing Shingle Creek Chevon, was made up of John Cockroft, Stevie and Dylan Turnbull and Dougal Laidlaw.
A wine and food match dinner was also held as part of Cuisine at Clyde last night and a market will be staged in the Clyde historic precinct from 10am to 2pm today.
