The State Fair of Texas is just a few short weeks away, which means that it’s time to start training your body. That doesn’t mean doing any actual physical activity, just stocking up on antacids and preparing to make your way through the gauntlet of fried delights.
Last month, we learned the semi-finalists for the prestigious Big Tex Choice Awards, a.k.a. the Olympics of grease, and now we’ve got a look at the eight finalists, one of whom will eventually be crowned the fair’s finest fried food.
Without further ado, scope out the contenders and their decadent descriptions, straight from the horse’s (er, creator’s) mouth.
Caribbean Pineapple Korn-a-Copia by Stephen Alade
“Marinated grilled chicken and shrimp are served over a bed of yellow Caribbean fried rice and topped with a tropical salsa and pineapple rum glaze. Served in a pineapple half shell.”
Deep Fried Bacon Burger Dog Slider on a Stick by Brent & Juan Reaves
“A seasoned ground beef patty is stuffed with shredded cheddar cheese, bacon, and an all-beef hot dog on a Hawaiian roll. It is then placed on a skewer topped with a pickle, dipped in a tempura batter and deep fried. Every Bacon Burger Dog is served on a bed of shoe string fries with ranch dipping sauce.”
Deep Fried Pulled Pork "FUNYUN®" Dings by Chris Howard
“A Funyun is stuffed with pulled pork, pepper jack cheese, pineapple slices and bacon. It is then dipped in a flavorful batter and deep fried. Each order is served with a multilayered sweet BBQ sauce.”
Fernie’s Down Home Chicken Pot Pie Pocket with Mac 'n Cheese Dip by Christi Erpillo
“This ultimate taste extravaganza starts with a savory cream sauce chock-full of shredded roasted chicken breast, tender diced white potatoes, sweet carrots, peas, corn and a special blend of herbs and spices. This hearty filling is ladled into fresh, flaky pastry dough and then gently folded "hot pocket" style. Served with a side of mac ‘n cheese-inspired dip.
Fried Jell-O® by Ruth Hauntz
“A classic cherry-flavored Jell-O in a panko-crusted breading, flash-fried to perfection, and then dusted with powdered sugar. Topped with whipped cream & garnished with cherry.”
Injectable Great Balls of BBQ by Glen Kusak
“Smoke-crusted BBQ beef brisket is hand shredded with bock BBQ sauce and molded to form balls. The ball of beef is then breaded with seasoned bread crumbs and deep fried. Served on top of a bed of coleslaw, each order comes with its own pipette of bock BBQ sauce to be injected into the brisket balls.”
Southern Fried Chicken & Dumplins by Clint Probst
“Shredded chicken is mixed with bits of signature seasonings, dough and a touch of gravy. This decadent mixture is then rolled into balls, coated with bread crumbs and deep fried golden brown! Served with fried “biscuit bites” and a side of gravy.”
State Fair Cookie Fries by Isaac Rousso
“Offered in traditional cookie flavors like chocolate chip or sprinkles, these sweet treats are served with your choice of the accompanying strawberry or milk chocolate sauce. Just consider it an undercover cookie in fry-form disguise.”