The strains of “Dead Man’s Curve” by the Beach Boys bounced off downtown Ames’s red brick storefronts as more than 100 hot rods were displayed Saturday for the All American Weekend car show.

Ames’ Main Street was filled with cars from across the nation, even from as far away as California. Owners meticulously buffed windows and perfected paint jobs, as children and their parents stuck their heads into open car doors to peek inside.

The second All American Weekend took place Friday and Saturday, allowing car owners to proudly show off their vehicles, quilt-makers to sell their creations and firefighters from different cities across Iowa to compete in making the best ribs and baked beans.

“I’m getting too old to take care of these cars anymore. I’m 83,” said Glen Hougland, putting down his buffing chamois.

“People tell me it keeps me young.”

Hougland, a Des Moines resident, owns an original cashmere blue 1958 Chevy Impala and has collected cars since he retired in 1973. Hougland boasted there are few other Impalas like his.

“There are only six to eight of these Impalas in the country in this condition,” Hougland said.

Hougland still drives his Impala today. In 17 years, Hougland has put 30,000 miles on the car. “[I drive it] 65 mph to 70 mph all day long,” he said.

John Vetter, president of the Iowa Street Rod and Custom Association, said this is the second year his organization has attended the All American Weekend.

“It wasn’t hard to get people to show their cars,” Vetter said. “It was more hard to get the city to allow it.”

On the other side of town, at Jack Trice Stadium, firefighters from 16 different fire stations gathered for a rib festival.

Each team was given six ribs and baked beans to cook and perfect by the 3 p.m. judging. The winners of the best tasting baked beans and ribs were awarded $250.

“Low and slow on the temp is my trick,” explained Ames Police Lt. Mike Bryant.

Barbecue and bean judge Dave Gabel, from Le Grand, said some judges were from Kansas City, Mo., America’s “barbecue capital.”

“It’s a pretty good job, judging barbecue,” Gabel said.

Gabel, a two-year judging veteran, said the meat was judged on three categories: appearance, tenderness, and texture and taste. The beans were judged on appearance and taste.