The 2015 Big Tex Choice Awards finalists have been announced and the lineup is extreme. Deep fried alligator, chicken fried lobster with champagne gravy, and a bacon-loaded frozen margarita are among this years contestants.
On August 30, a panel of judges (which includes Devin Harris, Drew Pearson, Dan Rodo, John Tesar, and Tiffinni Young) will choose the best tasting and most creative dishes. Want to gorge on fried foods before fairgoers? Tickets to the event are on sale here.
All of the dishes will be available during the State Fair of Texas which runs from September 25 through October 18.
Check out the full lineup below.
Deep Fried Alligator’s Egg Nest by Cassy Jones
Alligator meat, Monterey Jack cheese, chopped jalapeños, onions, and garlic rolled in bread crumbs and deep fried. The gator is served on shoestring potatoes and drizzled with chipotle sauce.
Fried Beer-Battered Buffalo by James Barrera
Ground buffalo flavored with Mesquite smoke and rolled in pequin chili pepper. The meat is then rolled in crushed Corn Nuts and dipped in a Shiner Bock beer batter. The dish is sprinkled with bacon bits and served with a side of chipotle cream sauce.
Fernie’s Holy Moly Carrot Cake Roly by Christi Erpillo
Cinnamon bread is filled with carrot cake, raisins, and julienned carrots. It’s then coated with cream cheese and breaded in a mixture of panko, graham crackers, cinnamon, and nutmeg. The dish is drizzled with cream cheese frosting and lightly dusted with powdered sugar and served with a side of caramel and caramel macchiato cream sauce.
Cowboy Corn Crunch by Isaac Rousso
Sweet corn, minced jalapeño, cream cheese, and bacon are rolled together and fried.
Chicken Fried Lobster with Champagne Gravy by Abel Gonzales
Breaded and deep fried lobster tail served with a lemon butter and champagne gravy.
Pretzel-Crusted Pollo Queso by Allan Weiss
Shredded chicken mixed with cream cheese, Monterey Jack cheese, bacon, cilantro, and Sriracha sauce is rolled into a ball. Each bite is crusted with pretzel breading and then deep fried. The dish is served with a side of jalapeño ranch dressing.
Lone Star Pork Handle by Justin Martinez
Bone-in pork chop marinated in pork rub and dipped in Lone Star beer batter. The pork chop is then rolled in toasted bread crumbs and deep fried and brushed with a bourbon barbecue glaze.
Smoky Bacon Margarita by Isaac Rousso
Bacon-infused frozen lime margarita topped with a pinch of bacon crumbles.
