The sounds of music set the stage for the festival, and the smells enticed the crowd, but the tastes are what really drew them there.The two-day National BBQ Cup: Que’n in Cumming featured more than 100 teams cooking up their best recipes for judges and the general public. In its second year, the event at the Cumming Fairgrounds attracted more competitors than 2011.Friday night featured live music and the side contests, while Saturday got to the meat of the competition — big prizes for barbecue pork, chicken, ribs and brisket.A panel of judges, most of them certified by the Kansas City Barbecue Society, scored the entries for sauce, wings, Brunswick stew and desserts Friday night in the side contests.Contest representative Phillip Brazier led the group of nearly 50 judges in taking an oath that they would score fairly and objectively.“Judge it for what it is,” Brazier said. “It’s not what you like.