Monday was the Big Tex erection at the State Fair of Texas. The erection lasted about three hours, so it’s safe to say that this 60-year old Texan is most definitely on Cialis. A ton of photographers were there, taking pictures of the event. I took a moment to ask…
It’s here! Fried Christmas!!! That delicious waft of funnel cake + corny dog + world’s biggest Frito pie + horse-ish ladyman stank you’ll get when you walk through the turnstiles at the fair is gonna hit you like a Lisa Frank double food rainbow. And you will love it. See…
See also: The Fried Food Finalists Coming to the State Fair of Texas 2012 Last Wednesday, the eight finalists of the Big Tex Choice Awards were announced. Today, they gathered for an epic fried battle. Three judges (1310 The Ticket’s Donovan Lewis, Representative Eric Johnson from the Texas House of…
Sorry, Your Heart. It’s time for the State Fair of Texas Big Tex Choice Awards. Finalists were just announced. Here’s the list, plus a little about the history of some of this year’s competitors. The eight finalists for the 2012 Big Tex Choice Awards (in no particular fried order): Deep…
Yesterday I had the honor of judging at the 2011 State Fair of Texas Bacon and Eggs contest. Yeah, be so jealous. There were six categories for competition: bacon appetizer, bacon entree, bacon dessert, egg appetizer, egg entree and egg dessert. I walked into the Creative Arts building just as…
If you’re going to the State Fair of Texas, it’s a given that you have to try the fried bubble gum and fried salsa and definitely obviously the fried buffalo chicken in a flapjack on a stick, plus all the other fried foods that were Big Tex Choice Awards finalists…
Debbie Hays, from BW’s Famous Fried Ribs at the State Fair of Texas, tells me she’s been serving up fried ribs at the fair for 24 years. Twenty-four freaking years? How the dong have I never had these things? Hays says, “Seriously, how have you not tried them? They’re not…
Island Spot is a new vendor at the State Fair of Texas this year and along with this open-flame-grilled jerk chicken, jerk sausage (note: it’s on the menu as “jerk sausage,” not “the hand job” or “the hanje”) and jerk tofu (for all you vegetarians), they’re serving up — wait…
This year, Denise Garza (with her sister Norma and her niece Roxanne) made it to the second round of the Big Tex Choice Awards with Heavenly Deep-Fried Brownies. While the concept of frying a brownie isn’t completely new to this fair (last year, Abel Gonzales Jr. made it to the…
Oh, these fried praline sweet potato poppers weren’t finalists in this year’s Big Tex Choice Awards? That makes total sense. TO NOBODY!!!!!! Kyle Wall, inventor of these fried lovelies, said that he guessed fair officials thought this idea “wasn’t weird enough to be in the competition.” I could almost praline…
Ho. Lee. Fried garnishes for your cocktails. Christi Erpillo, the supreme mega fried badass who brought us those glorious, award-winning fried peaches in 2009, just gave every wine-box-chugging lady American the only thing she’s ever wanted at the fair: wine plus fried. The photo of these beverages doesn’t do the…
Last week, my friend told me about a batch of cookies she made with Oreo cookies crumbled inside them. “It’s a cookie in a cookie!” Pretty impressive. But what would obviously be more impressive? We had to fry it. (begin Ghostbusters parody) “Who you gonna call? FRIED JESUS!!” It would…
We’ve talked a lot about the fried food coma the State Fair of Texas will be offering up this year, and we figure it’s time we mention a couple of new vendors who are stepping up the unfried fair fare. (If only to ask them why they have yet to…
The State Fair of Texas offers a millionty delicious fried food options, but if you’re vegan, food-wise you’re pretty much limited to sniffing second-hand funnel cake fumes.Well, fuck all that. It’s time vegans and vegetarians had a chance to join in the fun. And Jamey Scott, founder of DallasVegan.com, agrees…
Meet fried chicken skin, brought to your State Fair of Texas by Eat Crispies. It’s just chicken skin, battered and fried for your face. Eat Crispies co-owner Phuong Le (who owns the stand with her sister-in-law, uncle and cousin) says, “The fried chicken skin was what caught the attention of the State…
Allan Weiss won the Best Taste title at this year’s Big Tex Choice Awards. How much media coverage did Weiss’ fried buffalo chicken in a flapjack get before the awards ceremony? Almost zero. Fried salsa and fried pineapple upside down cake were the favorites going into the competition, based solely…
This Labor Day, winners were crowned for the Big Tex Choice Awards. And we were definitely a little (OK, maybe a lot) excited. Like, a lot a lot. Allan Weiss took home the Best Taste title with his fried buffalo chicken in a flapjack (more on that later). And most unshockingly, Justin Martinez won Most Creative…
If the State Fair of Texas is Fried Christmas, Abel Gonzales is Fried Jesus. In 2005, Gonzales won Most Creative at the first Big Tex Choice Awards with his fried peanut butter and jelly and banana sandwich. In 2006, he took home a second Most Creative win with a little…
Andy Salinas made it into the Big Tex Choice Awards as a finalist with his Walking Taco. He says, “It’s a taco that you can walk around the fair and eat.” I’m confused. I’ve never met a taco that wasn’t already portable…
The finalists of the Big Tex Choice Awards have been announced, and we’re on a mission to tell you a little bit about each and every fried contestant (plus that walking taco one. Which isn’t fried. We’re not sure why. Pretty sure it’s a taco salad in a Doritos® bag,…
Yep. That’s what happens when you fry biscuits and gravy. Zable, who announced his latest creation last week, just sent us this picture of the fried biscuits and gravy he’ll be serving up at this year’s State Fair of Texas. Mmmm. Just look at them biscuits. State Fair of Texas cometh,…
The State Fair of Texas happens but once a year. It’s the largest state fair in the country. And that means there are a million bazillion food options to choose from when you get there. Let us all appreciate the seriousness of making the most of this most-glorious of food…
