One of the finalists in this year's contest is this dish called Texas Poke Cake. It's a Texas-shaped, pumpkin cake with a gooey vanilla glaze, caramel, topped with fluffy whipped cream and lightly sprinkled with "secret" spice.
Dick Patrick
More than 40 different foods entered the State Fair of Texas' annual Big Tex Choice Awards, but only three can win.
From duck dumplings to fried coffee cake, the 10 finalists for the 17th Big Tex Choice Awards offer a picture of the state — and a little something for everyone's taste buds.
Judges will choose the best savory and the best sweet dish. There will also be an award for the most creative entry.
The tangy selections include fried seafood gumbo balls, crispy crazy corn and the deep fried I-35 — a fried kolache topped with smoked brisket and a Dr. Pepper BBQ glaze.
On the sweeter side, finalists include brisket brittle, Texas pumpkin poke cake and the armadillo — a cookie butter ice cream sandwich.
A panel of celebrity judges will award the best dishes based on on creativity, presentation and taste. The winners will be crowned Aug. 29.
Here's a look at the 10 finalists:
Deep-Fried Halloween, Isaac Rousso
This trick-or-treat experience starts with a chewy pretzel that's deep fried and bathed it in candy corn syrup, followed by rainbow sprinkles and powdered sugar. Then it's piped with orange and white buttercream frosting and stacked with some favorite Halloween candies. Finished with a marshmallow whipped cream and a drizzle of chocolate and caramel sauce.
State Fair of Texas®
Crispy Crazy Corn, Ruth Hauntz
Sweet whole kernel corn is individually battered, fried and dashed with a "secret seasoning." These crispy gold nuggets are then topped with slowed-smoked pulled pork, a tangy pineapple slaw, a drizzle of freshly made jalapeño crema and a generous sprinkle of fresh cilantro.
State Fair of Texas®
The Armadillo, James Barrera
A cookie butter ice cream sandwich with made-from-scratch cookie butter semifreddo – an Italian take on ice cream. The treat is drizzled with cookie butter and sandwiched between two deep fried Armadillo-shaped cookies that are made with a branding iron. Finally, it is dusted with buttery sugar.
State Fair of Texas®
Pork Shots, Glen & Sherri Kusak At Hans Mueller
This fair food starts with smoked sausage wrapped with with hickory smoked bacon and filled with creamy mac and cheese. It's then sprinkled with a "secret, sweet and spicy" BBQ rub.
State Fair of Texas®
Brisket Brittle, Ruth Hauntz
The buttery, crunchy, sweetness of old-fashion peanut brittle — but replace the peanuts with smoky Texas brisket. This sweet yet savory treat finishes with a hint of heat.
State Fair of Texas®
Lucky Duck Dumplin, Bert Concessions
A pastry filled with cream cheese, blended with duck bacon and delicately roasted sweet corn, with a sprinkling of herbs and spices, then they're deep fried until golden-brown and crispy. Three Lucky Duck Dumplins are served alongside a "sweet and gently spicy" Thai chili glaze.
State Fair of Texas®
Fernie’s Fried Toffee Coffee Crunch Cake, Winter Family Concessions
Lightly glazed, old fashioned cake donuts broken into chunks and mixed with buttery baking morsels, English toffee, crunchy almonds and a custard. The cakes are dipped in an egg product and covered in panko and vanilla cookie crumbs, then fried to a golden brown. It's served with powdered sugar, toffee bits and a dollop of mocha coffee whipped cream.
Dick Patrick
Deep Fried Seafood Gumbo Balls, Gourmet Royale
Using a family recipe that has been handed down four generations, the balls are loaded with Gulf Coast shrimp, stewed chicken, blue crab meat and andouille sausage. Then they're rolled in a saltine cracker and breadcrumb batter and fried. Served with a side of dark gumbo roux sauce for dipping and topped with chicken fried okra spears.
State Fair of Texas®
Texas Pumpkin Poke Cake, Michelle Edwards
A Texas-shaped, pumpkin cake with a gooey vanilla glaze, caramel, topped with fluffy whipped cream and lightly sprinkled with secret spice.
State Fair of Texas®
Deep Fried I-35, Clint and Gretchen Probst
Kolache dough is fried and topped with smoked beef brisket and a homemade BBQ glaze made with peach juice and Dr. Pepper. It's garnished with sliced peaches and a sprinkle of powdered sugar.
State Fair of Texas®
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Rebekah Morr is KERA's All Things Considered newscaster and producer. She came to KERA from NPR headquarters in Washington, D.C., where she worked as a news assistant at Weekend All Things Considered.