Finalists named in State Fair’s Big Tex Choice Awards

Not sure why but it seems fitting that one of the finalists in this year’s Big Tex Choice Awards at the State Fair of Texas is a Deep Fried Bacon Burger Dog Slider on a Stick. Mmmmmm!

For dessert? How ’bout a bowl o’ Fried Jell-O. That one made the cut, too.

The finalists for the 12th annual awards for fried craziness were announced early Wednesday morning.

Last year’s winner for most creative was Isaac Rousso’s Smoky Bacon Margarita. Fernie’s Holy Moly Carrot Cake Roly won for best taste.

This year for the first time a limited number of fairgoers will get a chance to be among the first to taste the 2016 creations on Aug. 28, a Sunday, at 2 p.m. Tickets are $100, with proceeds going to the State Fair of Texas Youth Scholarship Program.

The aforementioned bacon burger dog slider features a miniature seasoned ground beef patty stuffed with shredded cheddar cheese, bacon and a beef hotdog on a Hawaiian roll, skewered, topped with a pickle, dipped in tempura batter and deep fried. It’s served on a bed of shoestring fries with ranch dipping sauce.

Other finalists this year:

▪ Caribbean Pineapple Korn-a-Copia — A tropical salsa and pineapple rum glaze top this grilled chicken feast served in a pineapple half shell. The chicken’s marinated and served over a bed of yellow Caribbean fried rice.

▪ Deep Fried Pulled Pork “Funyun” Dings — Sweet and sour meet in this one, a crunchy Funyun stuffed with pulled pork, pepper jack cheese, pineapple slices and bacon, dipped in batter and deep fried. It’s served with a multilayered sweet BBQ sauce.

▪ Fernie’s Down Home Chicken Pot Pie Pocket with Mac ’n’ Cheese Dip — Hard to argue with two classic American comfort foods. This one begins with a filling of cream sauce and shredded roasted chicken breast, diced white potatoes, sweet carrots, peas, corn, herbs and spices. It’s ladled into a fresh pastry and folded “hot pocket” style and served with a side of mac ’n’ cheese-inspired dip.

▪ Fried Jell-O — “America’s favorite childhood dessert is given a State Fair of Texas twist,” says the fair’s announcement. It’s cherry-flavored Jell-O in a panko-crusted breading, flash-fried, dusted with powdered sugar and topped off with whipped cream and a cherry.

▪  njectable Great Balls of BBQ — Going for the Jerry Lee Lewis effect. It’s smoke-crusted and shredded BBQ beef brisket and bock BBQ sauce molded into balls that are covered with bread crumbs and deep fried, served on a bed of coleslaw with a “pipette” of BBQ sauce to inject into the brisket balls.

▪ Southern Fried Chicken & Dumplins — Going traditional, this one features juicy shredded chicken mixed with seasonings, dough and some gravy which is rolled into balls, coated with bread crumbs and deep fried. It’s served with “biscuit bites” and a side of gravy.

▪ State Fair Cookie Fries — Don’t let its appearance fool you. This fried concoction comes in traditional cookie flavors like chocolate chip and sprinkles and is served with a choice of strawberry or milk chocolate sauce. “Just consider it an undercover cookie in fry-form disguise,” the announcement says.

The 34 semifinalists were announced in late July.

This year’s winners for Best Taste and Most Creative will be announced on Aug. 28 in the Tower Building at Fair Park.

The state fair runs from Sept. 30 to Oct. 23 at Fair Park in Dallas.

This story was originally published August 17, 2016 at 10:32 AM with the headline "Finalists named in State Fair’s Big Tex Choice Awards."