The Houston mainstay, which opened in 1946, is deservedly famous for what comes out of the fryer. But the barbecue is good, too.
The grim traveler sampled the offerings with a heavy heart.
Finally, a reason to visit the park this season.
These days, a good one is rarer than hen’s teeth—but a whole lot tastier.
A night with the company that recycles the thousands and thousands of gallons of oil used during the fair.
How a mild-mannered database analyst from Dallas became the undisputed king of extreme competitive deep-frying in Texas—which is to say, the world.
This time last year, I was leaving the Cotton Bowl along with thousands of football fans who'd made the annual pilgrimage to watch the 106th Red River Rivalry, one of the highlights of the State Fair of Texas. While throngs of UT fans were making a beeline for the parking lot, dejected after their loss (a scene that was played out again today), I noticed many of the OU faithful heading straight for the fried food stands, eager to celebrate their victory by eating something—anything, everything—dipped in batter and dunked in hot oil. Naturally, I joined them. (Full disclosure: Although I am a native Texan and, thus, feel obligated to root for the home team even though I did not attend UT, my brother is a faithful OU alumnus, and I feel obligated to extend my unconditional sibling support even though he decided to go to school in Oklahoma. Plus, I went to school in Illinois, so I have no room to talk.) In between yells of "Boomer!," the celebratory Sooners popped doughy balls of fried beer into their mouths and hoisted paper boats filled with golden Oreos into the air like they were brandishing the Golden Hat itself.