Tip:
Highlight text to annotate it
X
Narrator: TODAY ON "DEEP FRIED MASTERS,"
WE'RE AT THE GEORGIA STATE FAIR IN MACON, GEORGIA,
WHERE EIGHT OF THE REGION'S BEST FRYERS WILL DUKE IT OUT
TO SHOW THAT THEY HAVE THE CHOPS TO BRING HOME THE BACON.
I'M GONNA DEEP-FAT FRY THEM, AND IT'S GONNA BE GOOD.
Narrator: THE WINNER WILL PROVE TO THE FAIR WORLD
THAT THEY CAN MAKE IT ON THE MIDWAY
AND BE CROWNED GEORGIA'S DEEP-FRIED MASTER.
Man: OKAY. HERE WE GO.
Stacy: EVERY YEAR, MORE THAN 25 MILLION PEOPLE
FLOCK TO AMERICA'S STATE FAIRS,
AND FOR MANY OF THEM, THE BIGGEST DRAW
IS BATTERED, FRIED, AND ON A STICK.
MMM! THAT'S GOOD.
THE BIGGEST FAIRS PULL IN MORE THAN A MILLION DOLLARS A DAY,
SO SELLING THESE SIZZLING SNACKS IS A DEEP-FRIED GOLD MINE.
I SHOULD KNOW BETTER THAN ANYONE.
I'M JIM STACY, AND I SELL A LOT OF CORN DOGS.
NOW I'M TOURING STATE FAIRS
IN SEARCH OF THE NEXT KING OF THE FRYER.
AND I'M BRINGING TWO DEEP-FRIED LEGENDS WITH ME.
BUTCH BENAVIDES AND ABEL GONZALES
HAVE BOTH MADE A FRIED FORTUNE ON THE FAIR CIRCUIT.
TODAY, THE THREE OF US ARE LOOKING
FOR THE NEXT DEEP FRIED MASTER.
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
Narrator: THE GEORGIA STATE FAIR
HAS BEEN GOING STRONG FOR OVER 150 YEARS,
AND THE LOCALS SAY
THE FRIED FOOD HAS NEVER BEEN BETTER.
GEORGIA IS THE BEST PLACE TO GET FRIED FOOD.
DELICIOUS.
YOU AIN'T HAD NO FRIED FOOD TILL YOU HAD SOME GEORGIA FRIED FOOD.
Narrator: WITH OVER 40,000 FAIRGOERS,
THAT'S A LOT OF HUNGRY BELLIES TO FILL.
COMPETITIONS HERE HEAT UP QUICK, AND A WINNING DISH
CAN BRING BIG CROWDS, AND BIG CROWDS MEAN BIG BUCKS.
HEY, WELCOME TO GEORGIA.
NOW, HERE IN THE PEACH STATE, EVERYTHING'S FRIED --
FRIED PORK CHOPS, FRIED OKRA, FRIED GREEN TOMATOES.
THE EIGHT OF YOU ARE HERE TODAY
BECAUSE YOU'RE SOME OF THE FINEST FRYERS AROUND.
BUT WE'RE GONNA FIND OUT
WHO'S THE BEST IN ALL OF THE PEACH STATE.
OVER THREE ROUNDS OF COMPETITION,
WE'LL CHALLENGE YOU TO MAKE THE BEST DEEP-FRIED DELIGHTS.
AT THE END OF THE DAY,
ONE OF YOU GUYS WILL TAKE HOME THE GOLDEN CORN DOG
AND HAVE BRAGGING RIGHTS AS THE FRY MASTER OF GEORGIA.
IF I WIN THIS COMPETITION,
I'M GONNA HAVE A LINE DOWN THE STREET FOR MY FRIED COOKING.
THE THREE OF US WILL BE JUDGING THE COMPETITION.
BUTCH BENAVIDES, WHO'S LOGGED 25 YEARS
AS A TEXAS STATE FAIR CONCESSIONAIRE.
BUTCH WAS THE FIRST TO BRING FRIED CANDY BARS
TO THE TEXAS STATE FAIR.
THIS YEAR, HE SERVED UP FRIED CACTUS BITES.
TAKE NOTE, CONTESTANTS.
AN ORIGINAL DISH CAN MAKE YOU FAMOUS.
AND THEN ABEL GONZALES, WHO'S PROVEN TO BE
ONE OF THE FIERCEST COMPETITORS AT THE TEXAS STATE FAIR.
ABEL'S THE MAN BEHIND FRIED BUTTER,
FRIED COLA, FRIED COOKIE DOUGH.
THE LIST GOES ON AND ON JUST LIKE THE LINE AT HIS BOOTH.
THAT'S WHY HE MAKES ENOUGH MONEY AT THE STATE FAIR OF TEXAS
TO ONLY WORK 24 DAYS A YEAR.
THESE GUYS ARE SEASONED VETERANS.
THEY'RE GONNA KNOW WHAT TO BE LOOKING FOR.
AND THEN I'M JIM STACY,
AND I'VE BEEN KNOWN TO MAKE A CORN DOG.
BUT I'M PROOF THAT A SIMPLE CROWD FAVORITE
CAN BE BIG BUSINESS.
THAT'S WHY I HAVE A THRIVING FOOD TRUCK,
WHY I'M STARTING A RESTAURANT DEVOTED TO MY CORN DOGS,
AND WHY MY REPUTATION PRECEDES ME.
I SEE JIM, BUTCH, AND ABEL,
AND THEY'RE KNOWN EVERYWHERE FOR BEING THE FRY MASTERS.
I'M NOT SCARED BUT A LITTLE LEERY, MAYBE.
WE KNOW EVERY FRYER HAS A SIGNATURE DISH,
AND WE WANT TO LEARN HOW YOURS HAS HELPED YOU AND YOUR FAMILY
SUCCEED AT THE FAIR.
THE FIRST CHALLENGE IS FRY WHO YOU ARE.
WE WANT YOU TO SHOW US WHO YOU ARE
AND WHAT SKILLS YOU HAVE BEHIND THE FRYER.
YOU'LL HAVE 30 MINUTES TO CREATE YOUR DISH.
WHEN TIME'S UP, WE'LL JUDGE YOU ON THREE CRITERIA --
DOES IT LOOK GOOD, DOES IT TASTE GOOD,
AND COULD I SELL IT AT THE FAIR.
THE FIVE CHALLENGERS WITH THE HIGHEST SCORES
WILL MOVE ON TO THE SECOND ROUND.
ARE YOU GUYS READY TO GET COOKING?
OF COURSE!
ALL RIGHT.
THAT'S GOOD BECAUSE...
YOUR TIME STARTS NOW.
I'M ERIC CAMPBELL.
I'M A FOURTH-GENERATION FAIR-WORKER,
AND I'M THE CORN DOG KING.
WE ARE GOING TO MAKE THE DOUBLE-BACON CORN DOG.
I'M TAKING YOUR AVERAGE CORN DOG
AND TURNING IT INTO SOMETHING SEXY.
A YEAR AGO, WE INTRODUCED THE DOUBLE-BACON CORN DOG
AT THE IOWA STATE FAIR, AND IT BECAME A HUGE SUCCESS.
I'M WRAPPING THE BACON AROUND THE HOT DOG.
THEN I'M GONNA TAKE THEM AND DEEP-FAT FRY THEM,
AND IT'S GONNA BE GOOD.
MY FAMILY IS CREDITED WITH
INTRODUCING THE CORN DOG IN THE MIDWEST IN THE 1950s.
MY GRANDFATHER, MEL P. LITTLE,
STARTED WITH A CORN-DOG MIX IN 1945.
ENDED UP SELLING ALL OVER THE COUNTRY
TO DIFFERENT CONCESSIONAIRES.
I WAS BORN AND BRED IN THE CORN-DOG LIFESTYLE.
HAD THE WEIGHT ON MY SHOULDERS
TO COME IN HERE AND WIN THIS COMPETITION.
NICE DIPPER. NOT TOO MUCH BATTER ON IT.
MY NAME IS GUY HOLLCROFT.
I LIVE IN ATLANTA, GEORGIA,
AND I'M THE OWNER OF NANA G's CHICKEN & WAFFLES.
AND WE SPECIALIZE IN A BACON-INFUSED WAFFLE,
WHICH IS MY GRANDMOTHER'S RECIPE,
AND SHE'S 102 YEARS OLD.
I'VE HAD A HUGE AMOUNT OF SUCCESS IN ATLANTA, GEORGIA,
ON THE FOOD-TRUCK CIRCUIT, SO WE HAVE DECIDED TO GET OUT
AND EXPERIMENT IN THE FAIR BUSINESS.
I AM MAKING OUR FAMOUS --
WORLD-FAMOUS CHICKEN AND WAFFLES TODAY.
WE PUT OUR BACON INSIDE OUR WAFFLE MIX.
WHEN THE CONSUMER BITES INTO IT, IT'S A BIG SURPRISE.
I GOT THIS. I'M PRETTY CONFIDENT.
I LOVE THE COMPETITION.
DOES ANYBODY HAVE THE POWDERED SUGAR?
I'M JANE HARRIS. I'M ALSO KNOWN AS MAMA JANE.
I'M ALSO KNOWN AS THE FUNNEL CAKE QUEEN.
I'VE BEEN IN THE FAIR CIRCUIT FOR 28 YEARS.
MY SIGNATURE DISH IS THE RED-VELVET FUNNEL CAKE.
IT BRINGS ME BUSINESS EVERYWHERE I GO --
LINES AND LINES OF IT.
OOH, YEAH. ADDING THE RED FOOD COLOR TO THE RED VELVET.
I LIKE THAT SHE'S USING THE RED VELVET.
Stacy: RED-VELVET CAKE WAS A REAL HOT ITEM
ON THE STATE-FAIR CIRCUIT LAST YEAR,
AND IF IT'S A GOOD PRODUCT,
SHE CAN MOVE INTO SELLING HER MIX WHOLESALE,
AND THAT COULD OPEN UP A WHOLE NEW REVENUE STREAM.
Harris: I LOVE THE PEOPLE THAT COME OUT TO THE FAIRS.
THEY COME BACK AND SEE YOU EVERY YEAR
BECAUSE THEY LOVE YOUR PRODUCT.
SO YOU GET TO SEE HOW THEIR FAMILIES ARE GROWING,
HOW THEY'RE DOING OVER THE YEARS,
AND IT'S JUST SO MUCH FUN.
NOW FOR THE SECRET INGREDIENT.
WHAT IS THAT CLEAR LIQUID SHE'S ACTUALLY USING?
Stacy: IS IT AN EXTRACT OR SOMETHING, MAYBE?
IT MAY BE, BUT IT'S SURE CLEAR.
OH, YEAH.
MY NAME IS DOUG FRANKS.
I'M FROM ATLANTA, GEORGIA,
AND I AM THE DEEP-FRIED BROWNIE MAN.
I'VE BEEN DOING CONCESSIONS FOR OVER 30 YEARS NOW.
FIRST TIME WE DID THE DEEP-FRIED BROWNIES,
IT WAS AN INCREDIBLE SUCCESS.
WE DID ALMOST $13,000 IN 2 1/2 DAYS.
[ CASH REGISTER DINGS ]
AND IT'S PRETTY COOL TO HAVE A PRODUCT,
HAVE PEOPLE BITE INTO IT,
AND JUST LOOK AT YOU AND JUST SMILE.
I'M MAKING MY DEEP-FRIED BROWNIES,
BUT THIS TIME, I'M GOING TO ADD A TWIST TO IT.
I'M GOING TO FIRST DIP IT IN RED VELVET,
THEN I'M GONNA RE-DIP IT INTO THE ORIGINAL MIX,
AND WE'RE GONNA HAVE TWO LAYERS.
AND, OF COURSE, IN THE VERY MIDDLE
IS GONNA BE THAT TRIPLE-CHOCOLATE-FUDGE BROWNIE
THAT'S GONNA BE OH, SO YUMMY.
FIRST TIME AT THE GEORGIA STATE FAIR THAT THIS IS HAPPENING.
I'M DARLENE WRIGHT.
I LIVE IN LAWRENCEVILLE, GEORGIA.
I HAVE A FOOD STAND.
IT'S CALLED A COUPLE OF SPUDS, AND WE SELL DEEP-FRIED POTATOES.
WINNING THIS COMPETITION WILL REALLY GROW OUR BUSINESS.
MY DISH IS FRIED PEANUT-BUTTER-AND-BANANA BITES.
THIS DISH CAME ABOUT BECAUSE SO MANY KIDS
EAT PEANUT-BUTTER-AND-BANANA SANDWICHES AFTER SCHOOL.
I THOUGHT IT WOULD BE COOL TO HAVE A TWIST ON THAT
AND DEEP-FRY IT.
I THINK IT COULD WIN THIS COMPETITION
BECAUSE IT'S SOMETHING THAT'S COMFORTING AND SWEET
AND REMINDS PEOPLE OF THEIR CHILDHOOD.
NOW I'M GONNA DIP THEM IN THE CHOCOLATE,
AND THEN I'M GONNA STICK THEM BACK IN THE REFRIGERATOR
FOR JUST ABOUT TWO OR THREE MINUTES
SO THE CHOCOLATE CAN SET
AND WON'T MESS UP THE BATTER WHEN I DEEP-FRY THEM.
MY NAME IS TRAVIS PHILLIPS. I'M FROM STATEBORO, GEORGIA.
I REALLY LIKE TO FRY FOOD.
IT TAKES IT TO A WHOLE NOTHER LEVEL.
I'M DOING A FRIED BANANA CHEESECAKE
WITH A BOURBON CARAMEL SAUCE.
I WANT TO BE A VENDOR AT A STATE FAIR.
GET TO FRY A LOT OF DIFFERENT FOODS
AND YOU MAKE A LOT OF MONEY.
THAT'S ALL THE BOURBON I'M GONNA ADD TO IT.
IT'LL BE MORE DRINKING FOR AFTER THE SHOW.
TRAVIS HAS A BOTTLE OF LIQUOR AT HIS STATION.
Stacy: HERE'S WHAT I REALLY LIKE.
HE CAN MAKE LOTS OF THOSE CHEESECAKE BITES IN ADVANCE,
THEN FRY THEM UP FAST
AND SELL THEM UP AND DOWN THE MIDWAY.
Phillips: I THINK THIS DISH,
THE FRIED CHEESECAKE, COULD WIN BECAUSE
IT'S A DIFFERENT TAKE ON AN OLD FAVORITE.
MY NAME'S TABB SINGLETON FROM THE GREAT STATE OF OKLAHOMA.
MY STYLE OF FOOD IS WHAT I LIKE TO CALL
CONTEMPORARY REDNECK CUISINE.
TODAY WHAT I'M GONNA PREPARE IS CRISPY SAUSAGE AND RICE BALLS.
GOING INTO THIS CHALLENGE,
MY STRATEGY IS GONNA BE BOLD FLAVORS.
YOU DON'T HAVE TO PUT THICK BATTERS ON EVERYTHING
TO MAKE IT BE A SELLABLE FAIR PRODUCT.
I'VE GOT MY PORK COOKED OFF RIGHT NOW,
MY GROUND PORK RIGHT HERE.
I GOT MY RICE.
Gonzales: TABB HERE IS DOING A LOT OF WORK.
IT'S A DIFFICULT PROCESS.
THERE'S A LOT OF INGREDIENTS THAT GO INTO THAT DISH.
AND IT LOOKS LIKE HE'S PRETTY CALM.
I TELL YOU WHAT I LIKE ABOUT HIM, THOUGH.
HE'S GOT THE CAMOUFLAGE GOING.
HE'S PREPARED TO GO HUNT FOR THESE COMPETITORS.
AND I KNOW JASON OVER THERE
TYPICALLY PUTS AN ASIAN TWIST ON FAIR FOODS.
I'M INTERESTED TO SEE WHAT HE'S FRYING UP.
Sum: MY STRATEGY --
MARRY AMERICAN FOOD WITH ASIAN FOOD TOGETHER
BECAUSE THERE'S NOT ENOUGH ASIAN FOOD ON THE MIDWAY.
I'M GONNA MARINATE THE BACON
WITH A LITTLE BIT OF MAPLE SYRUP.
I'M MAKING MY FAMOUS TEMPURA MAPLE-BACON BURGER.
TEMPURA BATTER IS DIFFERENT FROM OLD-SCHOOL AMERICAN BATTER.
IT DOESN'T HOLD OIL, IT'S A LOT CRISPIER,
IT'S A LOT MORE FLAVORFUL.
NOW I'M GONNA PRAY A LITTLE BIT.
Wright: I TAKE THE CHOCOLATE BANANAS OUT OF THE FREEZER
TO BATTER THEM AND GET THEM READY TO FRY.
OOH! MY CHOCOLATE DIDN'T SET.
AND THE BANANA JUST SLIPPED RIGHT OUT OF THE BATTER.
OH, MY GOSH. IT'S NOT STICKING.
I HAVE CAKE BATTER ON ONE SIDE
AND BANANA ON THE OTHER SIDE.
WHAT AM I GONNA DO?
Okay.
GOT TO START OVER.
IT'S THE LAST MINUTE, SO I'M GONNA RUSH.
Stacy: SHE DIPPED THOSE IN CHOCOLATE,
AND THEY NEEDED WAY MORE FREEZER TIME
BEFORE SENDING THEM TO THE FRYER.
I SEE THE JUDGES LOOKING AT ME LIKE,
"WHAT IS GOING ON OVER THERE?"
THE BEST THING I KNOW TO DO
IS JUST TO GET IT DONE QUICKLY WITHOUT THE CHOCOLATE.
Stacy: THREE MINUTES, EVERYBODY!
MOM ALWAYS SAYS, "SHOW THEM YOU CAN DO IT."
MAN, I HOPE THIS TIME I CAN.
SLICE THIS INTO FOURS.
THIS IS MY BEST FRIED DISH,
AND I REALLY HOPE THE JUDGES LOVE IT.
Stacy: ONE MINUTE LEFT!
I'M KNOWN FOR MY RED-VELVET FUNNEL CAKES
ALL OVER THE COUNTRY,
AND I'VE GOT TO MAKE SURE I WOW THOSE JUDGES WITH IT.
OH, MY GOSH. HOPE I MAKE IT.
[ APPLAUSE ]
YOU COULD STILL MAKE MONEY SELLING THIS FOR $4.95?
I AM SUSPECT.
THE FRYER, IT DIDN'T QUITE GET UP TO THE TEMP THAT I WANTED.
MAKING CORN DOGS ISN'T BRAIN SURGERY.
Narrator: ONE OF THE MOST POPULAR DISHES
AT ANY STATE FAIR IS CHICKEN AND WAFFLES.
THEY ORIGINATED IN HARLEM IN THE 1940s,
BUT THEY'VE BECOME A FAVORITE ALL ACROSS THE SOUTH,
AND GEORGIA IS NO EXCEPTION.
NOW OUR CHALLENGERS ARE ABOUT TO
PRESENT THEIR SIGNATURE DISHES TO OUR JUDGES.
HEY, GUY, WHY DON'T YOU COME ON DOWN?
LET'S TALK ABOUT YOUR FOOD.
GUY MADE US HIS FRIED CHICKEN AND WAFFLES
THAT HE CALLS THE PAPA G.
YOU NAMED THIS THE PAPA G's BACON-INFUSED BELGIAN WAFFLE.
YES, SIR.
WHEN YOU PUT SOMEBODY'S NAME ON THERE,
YOU BETTER MAKE THE PRODUCT GOOD.
IT'S GOOD. THAT'S A VERY GOOD DISH.
I LIKE HOW YOU PUT SPICE
AND THEN YOU GET SYRUP ON TOP OF IT.
EXCELLENT.
I THINK YOU HAVE AN EDGE
BECAUSE YOU PICKED THE CHICKEN AND WAFFLES,
WHICH IS PRETTY FAMOUS AROUND GEORGIA, ISN'T IT?
YES, SIR, IT IS.
Stacy: WHEN YOU FRY UP A LOCAL FAVORITE,
YOU OPEN YOURSELF UP TO MORE DEMAND AND MORE COMPETITION,
SO THE PRODUCT'S GOT TO BE BULLETPROOF,
AND YOURS IS.
GOOD JOB.
UP NEXT, WE HAVE ERIC'S DOUBLE-BACON CORN DOGS.
Campbell: I DECIDED LAST YEAR THAT COULD MAKE THE CORN DOG
A LITTLE BIT MORE EXCITING, SEXIER.
THERE'S BACON AROUND THE HOT DOG
AND THERE'S REAL BACON BITS INSIDE THE BATTER.
Stacy: I MAKE A LOT OF CORN DOGS.
YOUR BATTER IS A LITTLE GREASY AND YOUR BACON'S A LITTLE SOFT.
THAT MEANS ONE THING.
I DON'T THINK YOUR OIL WAS HOT ENOUGH.
Campbell: THE FRYER,
IT DIDN'T QUITE GET UP TO THE TEMP THAT I WANTED.
YOU KNOW, MAKING CORN DOGS ISN'T BRAIN SURGERY.
YOU KNOW WHEN IT'S GONNA --
YOU KNOW EXACTLY WHAT IT'S GONNA DO,
WHEN IT'S GONNA DO IT THE MINUTE THE WATER HITS THE MIX.
DONE RIGHT, A DOUBLE-BACON CORN DOG
SHOULD BE ABLE TO PUT YOUR KIDS THROUGH COLLEGE.
I KNOW YOU CAN COOK A CORN DOG.
NOW YOU'VE JUST GOT TO MAKE SURE
YOU CAN HOLD THE BACON TO THE SAME STANDARD.
LET'S GET THAT CRUNCH IN EVERY BITE.
NEXT WE HAVE TABB'S DISH --
NEW ORLEANS STYLE SAUSAGE AND RICE BALLS.
THANK YOU.
VERY GOOD FLAVOR, VERY GOOD TEXTURE.
I COULD MAYBE USE IT A LITTLE BIT FIRMER.
WELL, THE BACON IS WHAT SETS IT OFF FOR ME.
Gonzales: I WORK WITH A SIMILAR PRODUCT,
AND THE PROBLEM WE HAVE IS IT FALLING APART.
YOU KNOW, YOU GOT TO KIND OF PRESS IT TOGETHER.
AND YOUR PRODUCT IS EVEN A LITTLE BIT MORE CRUMBLY.
YES, SIR.
Stacy: RICE BALLS ARE A GREAT BASE FOR ALL SORTS OF FLAVORS.
IF YOU CAN PERFECT THE TECHNIQUE OF FRYING THEM,
YOU CAN SELL BIG
BY CATERING YOUR MENU TO THE SEASON OR THE CROWD.
JANE MADE US HER WORLD-FAMOUS RED-VELVET FUNNEL CAKE.
I, UM, FREAKED OUT A LITTLE BIT
'CAUSE IT LOOKED SQUIGGLY AND RED LIKE...
MMM.
I'VE BEEN TOLD IT LOOKS LIKE BRAINS.
I DIDN'T WANT TO SAY THAT TO YOU.
[ LAUGHS ]
WE WERE REALLY CONCERNED ABOUT
WHAT WAS IN THAT CLEAR BOTTLE YOU WERE WORKING WITH.
THAT IS A CLEAR CREAMED COCOA CONCENTRATE.
AND IT'S CLEAR.
SO IT GIVES IT A GOOD CHOCOLATE PUNCH.
YEAH, IT'S REALLY GOOD.
YOU GOT A ROUND FUNNEL-CAKE RING RIGHT?
YES.
WHY DON'T YOU HAVE SOMEBODY KNOCK YOU A HEART ONE OUT?
I WOULD PUT MY HAND IN MY GIRLFRIEND'S BACK POCKET,
AND WE WOULD EAT A HEART-SHAPED FUNNEL CAKE,
AND I WOULD WIN HER A GIANT BANANA WITH DREADLOCKS.
THIS IS DELICIOUS, BUT FAIRGOERS EAT WITH THEIR EYES,
AND A SWEET DISH IS GONNA SELL MORE THAN ONE THAT LOOKS SCARY.
DOUG'S SIGNATURE DISH
IS HIS DOUBLE-DIPPED DEEP-FRIED BROWNIE.
SO, WE HAVE TWO DIFFERENT TYPES OF BATTER HERE.
YES. ON THE OUTSIDE, ACTUALLY, WE HAVE THE ORIGINAL.
ON THE INSIDE, WE HAVE THE RED-VELVET BATTER.
THE BARE IDEA WAS GOOD, AND I LIKE THE WAY IT LOOKS.
YOU KNOW, IT JUST SUFFERED A LITTLE BIT.
WHEN YOU'RE DOING A DISH LIKE THIS,
THE BROWNIE HAS TO BE JUST KNOCKOUT GOOD,
AND IT JUST -- TO ME, IT JUST WASN'T.
PEOPLE SAY I ONLY WORK THREE WEEKS A YEAR,
BUT THAT'S ONLY SELLING AT THE FAIR.
I SPEND A LOT MORE TIME DEVELOPING MY PRODUCTS.
AND, DOUG, I THINK YOU NEED TO SPEND
A LITTLE BIT MORE TIME ON THIS RECIPE
BEFORE IT'S READY FOR THE MIDWAY.
Stacy: TRAVIS IS SERVING UP HIS SPECIAL DEEP-FRIED CHEESECAKE.
LET'S SEE IF WE HAVE A WINNER.
IT IS NOT BAD WITH THE BOURBON THAT I SAW YOU USING.
THE ONLY THING THAT I THINK ME AND BUTCH WERE TALKING ABOUT
IS THE WRAPPER YOU USED.
IT'S A LITTLE BIT CHEWY.
WHAT WERE YOU USING AS A WRAPPER?
I USED A WONTON WRAPPER.
YOU MIGHT WANT TO USE AN EGG-ROLL WRAPPER.
FLOUR TORTILLA. I TELL YOU, THEY'RE GOOD.
THEY GIVE A SWEET FLAVOR,
AND A LOT OF FAIRS USE THEM FOR DEEP-FRYING.
AND THEY'RE VERY CHEAP.
YES.
I USED TO DO A FRIED CHEESECAKE ON A STICK,
SO THAT'S SOMETHING YOU MIGHT CONSIDER.
BUT THEN BUTCH WANTS TO PUT A STICK ON EVERYTHING.
I LIKE STICKS.
IT'S EASY TO EAT GOING DOWN THE MIDWAY.
THE MARK OF A GREAT FAIR DISH
IS WHEN IT'S NOT TOO DOUGHY, TOO CHEWY, OR TOO GREASY.
IT'S A FINE LINE YOU CAN'T CROSS
IF YOU'RE GONNA BE A DEEP-FRIED MASTER.
JASON MADE US HIS SIGNATURE SUMO BURGER,
FEATURING A TEMPURA-BATTERED BEEF PATTY.
AH. OKAY.
[ CRUNCHING ]
WHAT WOULD YOU HAVE TO CHARGE FOR THIS?
$4.95.
YOU CAN STILL MAKE MONEY SELLING THIS FOR $4.95?
I AM SUSPECT.
PAY YOUR ENTRY FEE, PAY YOUR HELP,
COVER ALL YOUR BOTTOM LINE, STILL MAKE MONEY AT $4.95?
YOU'VE FOUND THE HOLY GRAIL.
I'D PAY 15 BUCKS FOR IT IN A RESTAURANT.
IT'S ROCK-SOLID, TOP TO BOTTOM.
BEST THING I TASTED TODAY.
TO MAKE MONEY AT THE FAIR,
YOU NEED TO CHARGE AT LEAST DOUBLE YOUR FOOD COSTS.
THIS IS ONE GREAT BURGER, BUT I WOULD UP THE PRICE.
NEXT UP IS DARLENE'S DEEP-FRIED
PEANUT-BUTTER-AND-BANANA SANDWICHES.
DARLENE, DARLENE, I WAS WATCHING YOU OVER THERE.
[ LAUGHS ]
AND YOU WERE HAVING A LITTLE BIT OF A DIFFICULTY.
Stacy: YOU TRIED TO DIP THIS IN CHOCOLATE
UNDERNEATH YOUR BATTER.
IS THAT RIGHT?
THE CHOCOLATE DIDN'T GET HARD ENOUGH,
SO I HAD A LITTLE BIT OF TROUBLE.
SO I JUST WENT BACK TO MY ORIGINAL IDEA,
WHICH WAS TO DEEP-FRY IT
WITH THE PEANUT BUTTER AND JUST IN THE CENTER.
Stacy: YEAH, THE CHOCOLATE NEEDED
MORE TIME IN THE FREEZER BEFORE YOU BATTERED IT.
DO YOU USUALLY USE A FROZEN BANANA?
NO, AND MY INTENTION WASN'T TO FREEZE THE BANANA.
IT WAS JUST TO LET IT GET COLD.
I WOULD PREFER A FROZEN BANANA IN IT.
BECAUSE MY BANANA GOT REALLY OVERCOOKED.
YOU CAN'T JUST HAVE A GREAT CONCEPT.
YOU HAVE TO HAVE GREAT EXECUTION AND YOU'VE GOT TO DO IT FAST.
THAT'S THE ONLY WAY YOU'RE GONNA LAST ON THE MIDWAY.
AS YOU KNOW, THIS IS A COMPETITION,
AND THREE OF YOU WILL BE GOING HOME.
THERE WERE TWO DISHES, HOWEVER,
THAT WERE ABSOLUTE STANDOUTS TO US.
JASON, YOU HAD A GREAT SAUCE
AND, MORE IMPORTANTLY, THAT WAS A GREAT BURGER.
GREAT JOB ALL AROUND.
I FEEL AWESOME RIGHT NOW
BECAUSE I CAN COMPETE WITH OTHER PEOPLE
THAT HAVE A LOT OF EXPERIENCE IN THE STATE FAIR.
TABB, YOUR DISH WAS EXCELLENT.
WE'RE ALL REALLY IMPRESSED WITH YOUR TECHNIQUE.
I PARTICULARLY KNOW HOW HARD IT IS TO MAKE A RICE DISH,
PUT IT IN THE FRYER, AND MAKE IT COME OUT DELICIOUS.
YOU SUCCEEDED.
OKAY, THAT LEAVES SIX OF YOU, AND SO, UNFORTUNATELY,
WE HAVE TO SEND THREE OF YOU HOME.
THIS IS A REALLY INCREDIBLY TOUGH CUT FOR US.
THAT BEING SAID...
TRAVIS, DOUG, DARLENE...
SORRY, BUT YOU'VE COME TO THE END OF THE MIDWAY.
THANKS, GUYS.
THANK YOU.
Harris: WINNING THIS COMPETITION,
IT WOULD HELP FURTHER MY OWN BUSINESS.
IT'S GONNA BE AN ONLINE FUNNEL-CAKE KIT
THAT PEOPLE CAN PURCHASE
WHERE THEY CAN MAKE THEIR OWN FUNNEL CAKES AT HOME.
Hollcroft: BY GETTING THROUGH THE FIRST ROUND,
THERE'S NO REASON WHY NANA G's CAN'T BE SUCCESSFUL
AT A STATE FAIR.
Stacy: ALL RIGHT, FIVE OF YOU ARE SAFE.
YOU'VE PROVEN YOUR SKILLS WITH A FRYER SO FAR.
BUT GET READY BECAUSE THIS COMPETITION'S ABOUT TO HEAT UP.
AT FAIRS, YOU CAN FIND MORE FOOD ON A STICK
THAN YOU CAN SHAKE A STICK AT
BECAUSE FOOD ON A STICK IS THE EASIEST THING TO EAT
AND WALK AROUND WITH ON THE MIDWAY.
IN FACT, JUST PUTTING YOUR ITEM ON A STICK
CAN INCREASE YOUR SALES BY 30% OR 40%,
AND THAT'S BECAUSE PEOPLE AT THE FAIR
BUY WHAT THEY CAN CARRY.
FOR THIS CHALLENGE,
YOUR JOB IS TO CREATE A DELICIOUS FOOD ON A STICK
USING THE ITEMS IN OUR PANTRY.
I'VE GOT A CAJUN CHICKEN ON A STICK I CAN DO!
Stacy: YOU'LL BE JUDGED ON THREE FACTORS --
DOES IT LOOK GOOD, DOES IT TASTE GOOD,
AND DOES IT STAY ON A STICK.
YOU'LL HAVE 30 MINUTES TO CREATE SOMETHING THAT REALLY WOWS US.
YEAH, I'M READY.
THAT'S GOOD, BECAUSE YOUR TIME STARTS NOW.
Sum: IT'S GREAT THAT I WON THE FIRST ROUND,
BUT THERE IS STILL TWO MORE ROUNDS TO GO.
I THINK JASON IS GONNA BE THE ONE TO BEAT.
Man: LOOKS GOOD OVER THERE. IT'S NOT YOUR FIRST RODEO.
YEAH, WE'RE TRYING, WE'RE TRYING.
Campbell: IT'S WHAT I WAS BORN TO DO, HAVE STUFF ON A STICK,
'CAUSE YOU CAN PUT THE STICK IN ONE HAND
AND PUT A DRINK IN THE OTHER.
AGAIN, STICKING WITH OUR CONCEPT OF WHO WE ARE,
NANA G's CHICKEN AND WAFFLES,
SO WE'RE JUST GONNA USE THE SAME CHICKEN.
THE FIRST ROUND WAS SO GOOD,
I HAVE HIGH EXPECTATIONS FOR THIS ROUND HERE.
BUT WHAT I'M NOTICING OUT THERE
IS THAT EVERYBODY'S FRYING CHICKEN.
Stacy: YEAH, THERE'S A LOT OF CHICKEN OUT THERE.
Gonzales: WITH THIS MUCH CHICKEN OUT THERE,
SOMEONE'S BOUND TO LAY AN EGG.
Harris: THE CHICKEN'S NOT DONE.
IT'S GOT TO GO BACK IN THE FRYER.
I JUST COULDN'T TASTE THE CAJUN.
THE CAJUN'S IN THE BATTER.
Stacy: SERVING ANYTHING ON A STICK,
ALWAYS LIKE TO SEE IT ALL THE WAY UP ON THE END 'CAUSE...
Narrator: NO FAIR MIDWAY IS COMPLETE
WITHOUT THE OH, SO POPULAR FUNNEL CAKE.
THESE FRIED CAKES WERE POPULARIZED
BY THE PENNSYLVANIA DUTCH IN THE 19th CENTURY.
NOW OUR FIVE REMAINING CONTESTANTS
ARE MAKING THEIR BEST DEEP-FRIED FOOD ON A STICK.
Hollcroft: THE JUDGES LOVED MY CHICKEN AND WAFFLES,
SO I'M GONNA PUT MY FRIED CHICKEN
AND MY FRIED PICKLES ON A STICK TODAY.
I'M DOING WHAT I'M GOOD AT.
Stacy: I SEE GUY WORKING FROM
THE SAME CHICKEN ANGLE THAT HE ALWAYS DOES.
PERSONALLY, I'D LIKE TO TRY SOMETHING NEW FROM HIM.
Gonzales: IT WAS CHICKEN THE FIRST ROUND,
IT'S CHICKEN THIS ONE,
BUT AGAIN, THAT CHICKEN WAS DELICIOUS.
IF YOU DO ONE THING AND DO IT REALLY WELL,
YOU CAN HAVE A BETTER PROFIT
THAN THE HAVE-ALLS OR THE ALL-IN-ONES.
IT'S WHAT WE CALL THE CONCESSION THAT SELL ONE OF EVERYTHING.
THAT'S BECAUSE THERE'S NO DECISIONS FOR CUSTOMERS TO MAKE,
SO YOUR LINE MOVES QUICKLY AND EFFICIENTLY.
Sum: I'M MAKING CHEESY CRAB WONTONS WITH PLUM SAUCE.
I THINK FOOD ON A STICK IS VERY ICONIC TO FAIRS.
PEOPLE WANT TO EAT SOMETHING QUICK, FAST.
THEY CAN GET ON A RIDE OR PLAY A GAME AND WIN A TOY,
SO I THINK IT GOES HAND-IN-HAND, LIKE HOT DOGS AND BASEBALL.
THAT'S PRE-COOKED CRAB MEAT. I'M ADDING SOUR CREAM.
I THINK IT WILL WIN BECAUSE I KNOW THAT
THE AMERICAN PALATE ENJOYS THIS TYPE OF FUSION FOOD.
I'M LOOKING FORWARD TO JASON.
ALTHOUGH YOU HAVE TO BE CAREFUL WITH SEAFOOD AT THE FAIR,
BECAUSE IT WON'T LAST LONG ON A HOT DAY,
IT CAN MAKE FOR A TASTY FRIED DISH.
Sum: I PUT MY FILLING INTO A WONTON SKIN,
I FOLD IT INTO A DUMPLING,
I PIERCE IT ONTO A STICK, THEN I FRY IT.
I AM GONNA MAKE A CAJUN CHICKEN ON A STICK.
AND IT HAS ONION PETALS,
AND IT HAS PICKLES WITH IT, AND THEN CHICKEN.
PEOPLE LOVE IT.
THEY LINE UP FOR IT EVERYWHERE.
MY STRATEGY GOING INTO THIS ROUND
IS TO MAKE SURE THAT I GET MY BATTER PERFECT,
THAT I GET ENOUGH SEASONING IN IT.
Gonzales: YOU KNOW, SHE'S USING BIG OLD CHUNKS OF ONIONS,
BIG OLD CHUNKS OF CHICKEN.
YEAH, I DON'T KNOW HOW THAT'S GONNA BATTER UP
AND GO IN THAT FRYER.
Stacy: BIGGER PIECES OF FOOD TAKE LONGER TO FRY.
IF JANE'S NOT CAREFUL, HER CHICKEN'S GONNA BE RAW
OR HER BATTER OVERFRIED AND GREASY,
AND THAT'S NOT GONNA BE GOOD.
SO, WHAT I'M GONNA DO
IS CORN-FLAKE-CRUSTED CHICKEN-FRIED STEAK.
THE ONLY THING IS, I'M GONNA PUT A LITTLE SPIN ON IT.
I'M GONNA PUT A LITTLE BIT OF BEER GRAVY,
'CAUSE I THINK AT THE FAIR,
THAT WOULD BE A BIG SELLING POINT
IF YOU SEE CHICKEN-FRIED STEAK ON A STICK WITH BEER GRAVY.
I'M FROM A SMALL TOWN IN OKLAHOMA.
MY TYPE OF FOOD IS WHAT I LIKE TO CALL
CONTEMPORARY REDNECK CUISINE.
STARTS SMELLING GOOD.
IT COMBINES WILD GAME AND FARM-FRESH FOOD
THAT OKLAHOMA'S KNOWN FOR.
PEOPLE LOVE DEEP-FRIED FOODS AT STATE FAIRS,
SO WHY NOT GIVE IT TO THEM YEAR-ROUND?
Stacy: I LIKE THAT HE'S MAKING A REAL GRAVY
AND HE'S MAKING IT WITH BEER.
I'M HAPPY WITH THAT.
MIGHT AS WELL GIVE IT ALL.
Singleton: I LIKE COOKING WITH BEER.
ONCE IT'S COOKED DOWN,
IT ACTUALLY GIVES A LOT OF SWEETNESS TO A DISH.
WHO KNOWS?
MAYBE IT'LL GET THE JUDGES BUZZED ENOUGH
IT'LL SWING THEIR VOTES MY WAY.
Campbell: ROUND 2, I DECIDED TO MAKE ARMADILLO EGGS.
INTERESTING THING ABOUT MY ARMADILLO EGGS ON A STICK --
THERE'S NO ARMADILLOS AND THERE'S NO ARMADILLO EGGS.
THERE'S CHICKEN, BACON, JALAPEÑO CHEESE.
I NAMED IT BECAUSE WHEN THE BACON
GETS AROUND THE CHICKEN, IT TURNS INTO AN ARMADILLO.
THAT'S WHY WE CALL IT THE ARMADILLO EGG.
WHAT I LIKE ABOUT IT -- HE'S USING THAT BACON
AS HIS BATTER TO HOLD IT ALL TOGETHER.
I BELIEVE IT'LL STAY ON THE STICK.
WE DID A BACON FEST BACK IN DES MOINES.
IT WAS HUGE.
WE HAD LIKE OVER 900 OF THEM MADE.
SOLD OUT IN 45 MINUTES.
I'M STILL WAITING ON THIS CHICKEN ON A STICK
TO COME OUT OF THE FRYER,
AND I'M WONDERING IF MAYBE IT'S TOO BIG.
IT'S TAKING A LITTLE LONGER THAN IT SHOULD TO COOK THIS CHICKEN.
IF SOMEBODY SERVES ME A RAW PIECE OF CHICKEN,
I'M GONNA BE VERY UPSET.
I'M PULLING THE CHICKEN OUT TO CHECK IT,
AND IT'S NOT DONE.
IT'S GOT TO GO BACK IN THE FRYER.
THERE YOU GO. THIS IS A GREAT PRODUCT.
IT LOOKS GOOD, IT'S BIG.
WE SELL THIS FOR $5.
Harris: YOU KNOW, IT'S TAKING A LITTLE LONGER THAN IT SHOULD
TO COOK THIS CHICKEN.
I AM NOT A PATIENT PERSON, AND THAT CLOCK IS TICKING DOWN.
Sum: IT'S DONE, GOLDEN BROWN.
I ADD PLUM SAUCE RIGHT ON TOP.
Singleton: EVERYTHING'S FRYING UP REAL GOOD.
THE BATTER LOOKS LIKE I WANT IT.
TASTE THE BEER.
Harris: CHECKING THE CHICKEN AGAIN.
THIS TIME IT'S DONE. YAY!
Sum: MY HANDS ARE SHAKING LIKE CRAZY.
Hollcroft: A LITTLE RANCH.
HO! GOT IT.
Stacy: NOW, LET'S SEE WHOSE DEEP-FRIED FOOD ON A STICK
IS WORTHY OF THE MIDWAY.
HEY, TABB, COME ON DOWN AND LET'S TALK ABOUT YOUR FOOD.
TABB MADE US A CHICKEN-FRIED STEAK ON A STICK
WITH A HOMEMADE BEER GRAVY.
CHICKEN-FRIED STEAK ON A STICK.
YEAH. I JUST WENT BACK TO MY OKLAHOMA ROOTS ON THIS ONE.
Stacy: I'M HAPPY WITH YOUR GRAVY.
GRAVY IS THE OUTSTANDING FEATURE OF THIS, FOR SURE.
I COULD REALLY TASTE THE BEER.
I MEAN, CRAFT BEERS ARE SUCH A CRAZE RIGHT NOW.
I'D EVEN THINK ABOUT USING A LOCAL BRAND.
IT WOULD REALLY TIE YOU TO THE FAIR.
I'M TASTING LOTS OF CORN FLAKE,
AND THAT'S NOT WHAT I WANT TO TASTE
WHEN I TASTE A CHICKEN-FRIED STEAK.
MAYBE IT COULD'VE BEEN OVERCOME IF YOU SPICED IT A LITTLE BIT.
OTHER THAN YOUR CRUMB NOT STAYING ON,
I'M PRETTY HAPPY WITH IT.
I'D THINK ABOUT GOING WITH A BEER BATTER
TO GO ALONG WITH YOUR BEER GRAVY.
THAT'S SOMETHING THAT WOULD STAND OUT TO ME.
JANE DECIDED TO GO FOR THE HEAT AND SERVED US UP
DEEP-FRIED CAJUN CHICKEN ON A STICK.
ONE THING I TELL EVERYBODY -- SERVING ANYTHING ON A STICK,
ALWAYS LIKE TO SEE IT ALL THE WAY UP ON THE END 'CAUSE...
I THINK YOUR CHICKEN'S REALLY BIG,
THE PIECES ARE, WHICH IS ADMIRABLE,
BUT YOU HAD TO COOK IT A LONG TIME.
AND WITH A SOFT BATTER LIKE THIS,
IT'S REALLY HOLDING GREASE.
THESE CHICKEN PIECES ARE JUST TOO BIG,
AND THEY TAKE A LONG TIME TO COOK,
AND THAT RESULTS IN A SOGGY BATTER.
AND I THINK IT WAS A DISSERVICE.
THANK YOU.
I REALLY WISH I'D HAVE JUST CUT THOSE CHICKEN PIECES DOWN
AND LAYERED MORE ON THE STICK.
Stacy: GUY'S GIVING US SWEET PICKLES AND CHICKEN ON A STICK.
IT'S KIND OF THE SAME CHICKEN YOU'RE DOING, RIGHT?
YES, SIR. RIGHT.
YOUR CHICKEN'S SPOT ON,
BUT I'D LIKE TO SEE SOMETHING A LITTLE BIT DIFFERENT FROM YOU.
JUST KEEPING EVERYTHING SIMPLE AND EASY ON OUR TRUCK.
NO, I UNDERSTAND THAT. I UNDERSTAND THAT.
I REALLY LIKE THE SWEET PICKLE. THAT WAS A GREAT IDEA.
IF YOU WOULD'VE JUST DONE THE PICKLE,
I THINK WE WOULDN'T HAVE HAD ANY CRITIQUE ON YOU, YOU KNOW?
I WAS HOPING TO SEE SOMETHING NEW FROM YOU,
BUT YOUR CHICKEN IS A GREAT PRODUCT,
AND IT'S GONNA SELL AT ANY FAIR.
ERIC'S MADE US HIS SPECIAL PEPPER-JACK CHICKEN
AND BACON BALLS THAT HE CALLS ARMADILLO EGGS.
AND WHAT ARE YOU CALLING THIS NOW AGAIN?
THIS IS ARMADILLO EGG.
OKAY, YOU'RE UNDERSELLING THAT WITH THAT NAME.
THE NAME'S GOT TO CATCH. AND THE ARMADILLO EGG?
THAT'S GONNA TURN SOME PEOPLE AWAY.
MAN, PERFECT FAIR PORTION.
$5.00.
THREE FOR $5.00.
ABSOLUTELY.
OH, MY GOD, ERIC. FOOD TEXTURE'S EXCELLENT.
TASTE IS EXCELLENT, PRESENTATION.
I THINK YOU'VE GOT A WINNER HERE.
REALLY, REALLY GOOD,
AND YOU HAVE A REALLY GOOD CHEESE IN THERE.
TELL YOUR MOM, IF YOUR MOM INVENTED THIS,
I'M GONNA COME KISS HER ON THE MOUTH.
[ LAUGHS ]
LOTS OF POPULAR FOODS HAVE ANIMAL NAMES --
MONKEY BREAD, BEAR CLAWS, ELEPHANT EARS.
MAN, I SAY STICK WITH THE NAME.
JASON'S MADE US
HIS CHEESY CRAB WONTONS ON A STICK WITH PLUM SAUCE.
I'M REALLY EXCITED ABOUT THIS BECAUSE I ENJOYED YOUR BURGER.
Gonzales: YEAH, SO AM I.
I'VE BEEN LOOKING FORWARD TO THIS.
[ CRUNCHING ]
THERE IS DEFINITELY A LACK OF ASIAN FOOD ON THE MIDWAY.
IF YOU WOULD'VE MADE SOMETHING REALLY, REALLY GOOD, ASIAN,
IT WOULD'VE BEEN A HIT.
AND THIS JUST ISN'T A HIT.
I WAS WATCHING YOU OVER THERE, JASON.
EVERY TIME I TURNED AROUND,
YOU JUST KEPT PUTTING INGREDIENTS IN
AND TASTING IT AND TASTING IT.
WAS YOU GETTING THE WRONG FLAVOR OUT OF IT?
ASIAN FOOD ITSELF,
YOU ALWAYS HAVE TO DO THE PINCHES AND EVERYTHING.
TO GET TO THE FLAVOR YOU WANTED?
YES, SIR.
FOR ME, THE TASTE IS NOT THERE.
THIS IS WEIRD FISHY TO ME. AND I LIKE FISHY.
ON THE FAIRGOER PALATE,
THAT WOULD FREAK THEM OUT RIGHT THERE.
I MEAN, AN ANCHOVY WOULD FREAK THEM OUT,
BUT THAT WOULD REALLY FREAK THEM OUT.
AND THAT'S KIND OF DISAPPOINTING TO ME.
YOU'VE GOT TO BE CAREFUL WHEN YOU'RE WORKING WITH CRAB MEAT.
SPOILED SEAFOOD ON A HOT DAY
ISN'T A RECIPE FOR REPEAT CUSTOMERS.
THE FIVE OF Y'ALL GAVE US A DISH ON A STICK,
AND TWO OF YOU WILL BE LEAVING US.
AFTER OUR SIGNATURE-DISH ROUND, WE ALL HAD
REALLY HIGH EXPECTATIONS FOR ALL FIVE OF YOU,
AND ONE OF YOU REALLY MET THOSE EXPECTATIONS.
ERIC, WHEN THE ONLY REAL CRITIQUE I HAVE FOR YOU
IS HOW YOU NAMED IT, THEN YOU KNOW YOU NAILED IT.
I THINK ALL THREE OF US AGREE THAT
THAT WAS THE BEST FRIED DISH IN THIS ROUND, BAR NONE.
SO, ERIC, YOU'RE MOVING TO THE NEXT ROUND.
NOW, THE REST OF YOU GUYS,
WITH THE SKILL LEVELS THAT WE SAW IN THE FIRST ROUND,
I HAVE TO SAY,
I WAS A TAD DISAPPOINTED IN WHAT WAS TURNED IN ON A STICK.
YOU WERE ONE COMPONENT AWAY FROM DOING REALLY WELL IN THIS ROUND.
CHICKEN IS GOOD, BUT THIS IS A COMPETITION.
I FELT LIKE WE KIND OF MISSED THE MARK A LITTLE BIT.
WHEN I HEAR "CAJUN," I THINK FIRE, I THINK HEAT.
I DON'T THINK YOU HAD EITHER ONE OF THOSE.
Narrator: THE GEORGIA STATE FAIR IN MACON
IS ONE OF THE OLDEST IN THE UNITED STATES.
DATING BACK TO 1851, THIS MAINSTAY
DRAWS TENS OF THOUSANDS OF PEOPLE FROM ALL OVER THE SOUTH.
HOW CAN YOU BE UNHAPPY
WHEN YOU HAVE A FRIED CANDY BAR IN YOUR HAND?
Narrator: NOW WE'RE ABOUT TO FIND OUT WHICH THREE FRYERS
WILL CONTINUE ON TO THE FINAL ROUND OF THE COMPETITION.
ALL RIGHT, THIS IS THE PART I REALLY HATE
'CAUSE I GOT TO TELL TWO OF YOU GUYS YOU'RE LEAVING.
GUY, CHICKEN IS GOOD, BUT THIS IS A COMPETITION.
I THINK ALL THREE OF US WERE A LITTLE DISAPPOINTED
YOU USED THE SAME CHICKEN IN BOTH ROUNDS.
JANE, WHEN I HEAR "CAJUN," I THINK FIRE, I THINK HEAT.
I DON'T THINK YOU HAD EITHER ONE OF THOSE.
Stacy: TABB, I WAS REALLY LOOKING FORWARD TO
WHAT YOU WOULD DO WITH A CHICKEN-FRIED STEAK.
I FELT LIKE WE KIND OF MISSED THE MARK A LITTLE BIT.
WE WISH YOU'D GONE WITH A BEER BATTER
INSTEAD OF A CORN-FLAKE CRUST.
Gonzales: JASON, YOU WERE ONE COMPONENT AWAY FROM
DOING REALLY WELL IN THIS ROUND, AND THAT WAS THE FILLING.
UNFORTUNATELY, THAT WAS THE MOST IMPORTANT PART OF YOUR DISH.
Stacy: AND NOW FOR THE MOMENT OF DEEP-FRIED TRUTH.
Harris: I REALLY WANT TO MAKE IT INTO THE NEXT ROUND
BECAUSE I WANT TO PROVE TO MYSELF
I HAVE WHAT IT TAKES TO STAY AT THE TOP OF THIS BUSINESS.
Stacy: OF THE FOUR OF YOU, TWO HAVE TO GO HOME.
AS I'M WATCHING THE JUDGES,
IT'S REALLY HARD FOR ME TO SEE WHAT THEY'RE THINKING.
Singleton: IF I CAN MAKE IT THROUGH THIS SECOND ROUND,
I REALLY THINK THAT I GOT A GOOD CHANCE OF TAKING IT ALL.
JASON, JANE, YOU WON'T BE GOING TO THE NEXT ROUND FOR US.
THANKS SO MUCH.
THANK YOU FOR THE OPPORTUNITY.
I'M GLAD THAT ONE OF THE JUDGES SAID
THAT THERE WASN'T ENOUGH ASIAN FOOD ON THE MIDWAY.
THAT TOLD ME THAT I HAD A FIGHTING CHANCE
WITH MY ASIAN FOOD BEING IN FAIRS.
I KNOW I WAS ELIMINATED, BUT THAT'S OKAY.
I'M GONNA STILL KEEP WORKING ON MY FUNNEL-CAKE BUSINESS.
GUY AND TABB, YOU GUYS GOT TO STEP IT UP
'CAUSE ERIC HERE WILL *** IT FROM YOU
WITH A DISH LIKE HE TURNED IN THIS LAST ROUND.
Hollcroft: I'M VERY CONCERNED ABOUT ERIC.
THE JUDGES JUST CONTINUE TO RAVE ABOUT
WHAT HE'S DOING OVER THERE.
Stacy: YOU'RE UP AGAINST A PRO,
SO YOU'VE GOT TO SHOW IT THIS ROUND, ALL RIGHT?
I'M READY TO FINISH THIS AND WIN.
Stacy: THE THIRD AND FINAL CHALLENGE IS ALWAYS JUDGE'S CHOICE.
TODAY IT'S MY CHOICE.
I WANT TO SEE WHAT YOU GUYS ARE ABLE TO DO WITH THE HOT DOG.
FROM THE RIPPER OF THE NORTH TO THE SLAW DOGS DOWN SOUTH
TO THE CORN DOGS THAT ARE LODGED IN MY HEART,
THE HOT DOG IS THE FAIREST OF ALL FAIR FOODS,
WHICH MEANS YOU CAN MAKE A WHOLE LOT OF MONEY SLINGING THEM
IF YOU'RE GOOD ENOUGH.
YOU'LL HAVE 30 MINUTES TO CREATE YOUR OWN HOT-DOG-INSPIRED DISH.
I FIND HOT DOGS REALLY INSPIRING
'CAUSE BASICALLY I MAKE A LIVING OFF OF HOT DOGS.
WE'RE LOOKING FOR TEXTURE, TASTE, PRESENTATION,
AND HOW IT WOULD DO ON THE MIDWAY.
THIS ISN'T THE TIME TO HOLD ANYTHING BACK
BECAUSE THE PERSON WHO NAILS THIS CHALLENGE
WILL WALK OUT OF HERE WITH THE GOLDEN CORN DOG
AND HAVE BRAGGING RIGHTS AS THE FRY MASTER OF GEORGIA.
All: READY.
TIME STARTS NOW.
OKAY, SO...
WHAT I'M DOING IS A SPIN OFF SORT OF LIKE A CAJUN
AND A NEW ORLEANS-STYLE HOT DOG.
WHAT I GOT IS BACON-WRAPPED ANDOUILLE,
WHICH I'M GONNA DEEP-FRY.
NOT BATTERED, JUST DEEP-FRY IT AS IT IS.
ON TOP OF THAT, I'M GONNA TAKE SOME FRESH CORN,
DEEP-FRY THE FRESH CORN,
AND I'M GONNA MAKE A CORN SALSA OUT OF IT.
AND JUST TO ADD ANOTHER FRIED ELEMENT,
JUST GIVE A LITTLE CRUNCH, FRIED OKRA.
I'M COMFORTABLE, WHAT I'M DOING SO FAR,
AND HOPEFULLY IT'LL WIN THE JUDGES OVER.
THE JUDGES SAID I NEED TO STEP UP MY GAME,
SO I KNOW I CAN'T USE CHICKEN.
INSTEAD, I'M JUST GONNA DEEP-FRY A HOT DOG
WITH SOME BACON JAM THAT I BROUGHT WITH ME
BECAUSE IT TAKES FOUR HOURS TO MAKE,
CUTTING UP THE BACON AND LETTING IT COOK DOWN FOR A WHILE.
YOU'VE GOT THE BALANCE OF THE BOURBON.
I'M PUTTING A COUPLE OTHER SECRET INGREDIENTS IN THERE
UNTIL IT TURNS OUT TO BE INCREDIBLE.
I DON'T SEE ANY CHICKEN ON GUY'S STATION, SO...
THAT'S A GOOD SIGN. THAT'S A REAL GOOD SIGN.
I'M GOING TO CUT THE TIP OF THE WIENER
AND DROP IT IN THE FRYER AND HOPE IT FLOWERS,
MEANING THAT IT SPLITS AS IT'S FRYING.
IT'S GONNA BE A GIANT PORK TENDERLOIN HOT DOG EXTREME.
YEAH, HE'S TAKING A TENDERLOIN,
HE'S CUT PIECES OFF OF IT, HE'S FLATTENED IT OUT.
YOU KNOW, INDIANA AND IOWA
BOTH CLAIM THE BEST PORK TENDERLOIN SANDWICH,
SO I THINK ERIC IS REPRESENTING HIS HOME STATE OF IOWA
BY MAKING THIS DISH FOR THE FINAL ROUND.
ALL RIGHT, NOW WE'RE GONNA JUST DEEP-FAT FRY IT.
I'M LOOKING OVER AT TABB, AND I'M THINKING THAT
THIS IS GONNA BE SOME TOUGH COMPETITION HERE.
TABB HERE IS DOING A LOT OF WORK,
AND I THINK HE'S THE ONLY ONE THAT'S NOT USING A HOT DOG.
THAT LOOKS LIKE AN ANDOUILLE TO ME.
SAUSAGES TEND TO HAVE A HIGHER PROFIT MARGIN THAN HOT DOGS
'CAUSE YOU CAN CHARGE MORE.
I LIKE WHERE TABB'S HEAD IS ON THIS ONE.
IT'S A SMART FAIR-CIRCUIT ITEM.
Hollcroft: I'M TAKING A BIG CHANCE ON WHAT I'M DOING.
YOU GOT A CRUNCH ON THE FRANK, WHICH WAS REALLY GOOD.
Stacy: YOU HAVE TO BE ONE WITH THE OIL.
YOU HAVE TO BE PART OF THE OIL.
I'M FEELING PRETTY GOOD RIGHT NOW.
Narrator: THE MIDWAY BOMBARDS FAIRGOERS
WITH AN AVALANCHE OF AWESOME DEEP-FRIED FOOD.
EVERYTHING FROM BLOOMING ONIONS TO PIZZA
TO FRENCH FRIES GETS THROWN IN THE FRYER.
Woman: THERE'S SO MUCH GREAT FOOD AT THE FAIR.
YOU CAN'T GO ANYWHERE ELSE TO GET IT.
Narrator: OUR REMAINING COMPETITORS
ARE CURRENTLY PUTTING THEIR OWN SIGNATURE TWIST
ON ANOTHER FAIR FAVORITE -- THE HOT DOG.
SINCE THIS IS THE FINAL ROUND, I'M GONNA GO BIG.
AS SOON AS I SAW THE CORN,
FIRST THING THAT POPPED IN MY HEAD IS,
"I'M GONNA DEEP-FRY CORN."
I'VE SEEN IT AT STATE FAIRS AND THEY USUALLY PUT
LIKE A CHEESE AND LIME SAUCE ON IT.
I'M JUST GONNA MAKE A CORN SALSA OUT OF IT.
I THINK IT'S GONNA HAVE A LOT OF FLAVOR THERE.
I'M RE-CREATING A HOT DOG WITH MY SECRET WEAPON -- BACON JAM.
THIS BACON JAM TAKES FOUR HOURS TO MAKE,
SO IT'S SOMETHING THAT I BROUGHT WITH ME.
DROPPING IN THE HOT DOGS.
Gonzales: IS HE MAKING A SALSA OVER THERE?
IS THAT GONNA BE SPICY?
I THINK HE MAY HAVE BROUGHT IT WITH HIM.
HAVING SOMETHING JARRED AT YOUR BOOTH
IS A GOOD WAY TO MAKE SOME EXTRA CASH ON THE SIDE.
IF YOUR PRODUCT IS GOOD ENOUGH, YOU CAN SELL SOMETHING
THAT PEOPLE CAN TAKE AWAY TO USE LATER ON,
OR THEY CAN GIVE IT AWAY AS A GIFT.
SO, ONCE I FRY IT, IT SHOULD POP OPEN.
I'M LOOKING IN THE OIL
AND I'M WATCHING WHAT'S HAPPENING.
IT IS SLOWLY FLOWERING.
YES! WE'LL BE GOOD TO GO.
Campbell: MY HOT DOG, IT'S VERY SIMPLE.
I DON'T PUT ANY BATTER ON IT. THROW IT IN THE FRYER.
Stacy: GOT TO BE ONE WITH THE OIL.
YOU HAVE TO BE PART OF THE OIL.
LISTEN TO IT, WATCH IT POP.
IT TALKS TO YOU LIKE A VIOLIN.
FOUR MINUTES TO GO!
I'M AFRAID THAT MY BACON MAY NOT BE CRISPY ENOUGH.
THAT'S MY ONLY CONCERN.
I ONLY HAD TO COOK THREE THINGS.
THOSE GUYS COOKED LIKE 20 THINGS.
I DON'T THINK THERE'S ANYTHING WRONG WITH KEEPING IT SIMPLE.
THINK I GOT IT UNDER CONTROL.
Campbell: AND I GOT NACHO CHEESE, I GOT GRILLED ONIONS,
I GOT HOT DOGS, I GOT PORK TENDERLOIN.
I GOT EVERY FAIR ITEM IN THIS THING
THAT YOU'D WANT FOR THE FAIR.
Stacy: YOU HAVE 10 SECONDS LEFT.
Singleton: LITTLE FRIED OKRA.
THERE WE GO. IT'S GREAT.
HANDS UP.
WHOA. THAT WAS WORK.
I'M READY.
I THINK WE DID IT.
Stacy: I FEEL LIKE THIS WAS A MARRIAGE
THAT WAS PROBABLY REALLY GOOD SIX OR EIGHT YEARS AGO
AND THEY'RE JUST STAYING TOGETHER FOR THE KIDS.
Gonzales: YOUR DISHES WERE SO IMPRESSIVE
THAT YOU SENT US INTO THE MOST HEATED DEBATE SO FAR.
Narrator: NO DAY AT THE FAIR IS COMPLETE
WITHOUT RIDING THE RIDES, PLAYING THE GAMES,
AND INDULGING IN AS MUCH DEEP-FRIED GOODNESS AS POSSIBLE.
MY KIDS CAN RIDE, BUT I CAME TO EAT.
Narrator: NOW IT'S TIME FOR OUR JUDGES TO DECIDE
WHICH OF OUR THREE REMAINING CONTESTANTS
WILL BE CROWNED MASTER OF THE MIDWAY.
Stacy: YOU THREE HAVE FRIED YOUR WAY THROUGH SOME TOUGH COMPETITION.
STAND PROUD.
I'M HOPING TO WIN,
BUT IT COULD BE ANYBODY'S BALLGAME.
Stacy: NOW WE'RE GONNA TASTE YOUR FOOD AND SEE WHO COMES OUT ON TOP.
HEY, ERIC, YOU WANT TO COME ON DOWN
AND WE'LL TALK ABOUT YOUR FOOD?
ERIC MADE A HOT DOG
WITH PORK TENDERLOIN AND NACHO-CHEESE SAUCE.
THIS IS YOUR PORK TENDERLOIN HERE IN THE BOTTOM OF IT?
YES, IT IS.
DEEP-FRIED THE WIENIE AND PUT IT ON TOP OF IT?
YEAH, I SPLIT THE HOT DOG IN HALF.
Stacy: I FEEL LIKE I GOT
A PORK-TENDERLOIN SANDWICH WITH HALF A HOT DOG ON IT,
BUT I'M NOT SURE I'M DIGGING THE TWO OF THEM TOGETHER.
WELL, I'M GONNA HAVE TO DISAGREE WITH JIM HERE
BECAUSE I REALLY LIKE THIS DISH.
THE PORK LOIN IS ALL CRISPY AND CRUNCHY.
YOU KNEW WHAT YOU WERE DOING ON THAT FRYER,
AND YOU FRIED THE HECK OUT OF THAT PORK LOIN, FOR SURE.
THANK YOU AGAIN.
ABEL AND JIM HAVE THIS HEATED DEBATE.
I FEEL LIKE THIS WAS A MARRIAGE
THAT WAS PROBABLY REALLY GOOD SIX OR EIGHT YEARS AGO
AND THEY'RE JUST STAYING TOGETHER FOR THE KIDS.
I THINK YOU TOOK A HOT DOG
AND REALLY HIT A HOME RUN WITH IT.
I THINK THIS WOULD BE A HIT AT ANY FAIR.
Stacy: I'M JUST NOT SOLD ON THE TASTE,
BUT I DO RECOGNIZE THERE'S A LOT OF MONEY TO BE MADE
BY PUTTING A NEW TWIST ON A FAIR FAVORITE.
GUY, COME ON DOWN. LET'S TALK ABOUT YOUR FOOD.
YES, SIR.
GUY JUST MADE DEEP-FRIED HOT-DOG BITES WITH BACON JAM.
I DID NOT GET A CHICKEN THIS TIME.
NO, SIR, YOU DIDN'T.
MMM.
Benavides: WELL, I'M PROUD OF YOU, GUY.
YOU STEPPED UP TO THE PLATE,
AND YOU ACTUALLY WENT OUTSIDE THE BOX,
AND IT AIN'T CHICKEN.
KEEPING IT SIMPLE, EASY, STUPID.
[ CHUCKLES ]
I CUT THE HOT DOGS JUST TO KIND OF GIVE IT A LITTLE SHAPE
THEN ADDED OUR BACON JAM THAT WE ALWAYS HAVE ON OUR TRUCK.
I TELL YOU, GUY, THE ONE THING THAT I DID NOTICE
IS HOW YOU FRIED THIS UP.
DIDN'T USE A BATTER,
BUT I LIKED HOW YOU SPLIT IT A LITTLE BIT.
SPLITTING YOUR HOT DOG EXPOSES MORE AREA TO THE HOT OIL
AND MAKES FOR A CRISPIER PRODUCT.
AND YOU GOT A CRUNCH ON THE FRANK,
WHICH WAS REALLY GOOD, AND THAT'S HARD TO DO.
YOU EITHER GET IT BURNT OR YOU GET IT UNDERCOOKED,
AND I THINK YOU GOT THE TEXTURE RIGHT.
IN THE BUSINESS, WE CALL THAT A RIPPER.
YOUR BACON JAM IS GOOD,
BUT WE HAD A WHOLE PANTRY FOR YOU.
I WOULD'VE LIKED TO HAVE SEEN YOU
UTILIZE SOMETHING THAT WASN'T ON YOUR TRUCK.
THESE SPLIT DOGS ARE A FAST AND DELICIOUS WAY
TO SERVE UP YOUR BACON JAM.
I'D PICK TWO MORE TOPPINGS AND SERVE THEM AS A TRIO.
TABB, COME ON DOWN. LET'S TALK ABOUT YOUR FOOD.
TABB MADE US A DEEP-FRIED ANDOUILLE SAUSAGE
WITH CORN SALSA AND FRIED OKRA.
TABB, I LOVE THE PRESENTATION ON THIS.
I LIKE YOUR HEAT,
I LIKE THE FACT THAT IT'S DRESSED DIFFERENTLY.
I THINK IT'S A GOOD DOG, TOP TO BOTTOM.
THANK YOU.
O-OKAY.
WHAT I DIDN'T LIKE ABOUT IT
WAS THE FRIED PART OF IT SEEMED ALMOST FORCED.
IT'S LIKE SOMETHING YOU HAD IN YOUR MIND ALREADY
THAT YOU'D PROBABLY ALREADY DO
AND THAT YOU WERE TRYING TO ADAPT IT TO THE FRYER.
THOUGH I UNDERSTAND WHAT YOU'RE SAYING WITH THAT,
WE KIND OF PIGEONHOLE A DEEP-FRYER
AS SOMETHING THAT'S BATTERED.
I THINK THERE'S A WAY TO UTILIZE THE TECHNIQUE OF DEEP-FRYING
WITHOUT IT BEING A CRUMB, WITHOUT IT BEING A BATTER,
WITHOUT IT BEING A CRISPY, DOUGHY THING.
TABB, TO ME, YOU MIGHT HAVE OUTDONE YOURSELF.
I'M VERY IMPRESSED WITH THIS DISH,
AND I REALLY BELIEVE IT'D BE GREAT AT ANY FAIR.
Singleton: RIGHT NOW, I'M IN THE PROCESS
OF TRYING TO SET UP MY OWN BOOTHS AT THE STATE FAIR.
WINNING TODAY WOULD PUT MY NAME OUT THERE.
Hollcroft: OH, I'M VERY CONCERNED ABOUT ERIC,
AND NOW I'M VERY, VERY CONCERNED ABOUT TABB.
MINE LOOKS LIKE A FAIR PRODUCT.
I MEAN, I GOT THIS THING WON.
I HAVE TO WIN THIS FOR NANA G's.
ALL RIGHT, GUYS, COME ON DOWN
AND LET'S FIND OUT WHO WINS THIS THING.
TODAY, ALL THREE OF YOU
MADE SOME REALLY IMPRESSIVE FRIED FOOD.
ARE YOU READY TO FIND OUT WHO CAME IN THIRD?
YES, SIR.
GUY, ALL THREE OF US
ARE VERY PROUD OF HOW WELL YOU DID THIS ROUND.
TABB, YOU'VE SERVED US DELICIOUS FAIR FOOD
THAT WILL MAKE YOUR HOMETOWN PROUD.
ERIC, YOU KNOW EXACTLY WHAT'S GOING ON
WHEN IT COMES TO FAIR FOOD,
AND THAT WAS OBVIOUS IN EVERY ONE OF YOUR DISHES.
BUT ONLY ONE OF YOU GUYS CAN BE GEORGIA'S TOP FRYER.
GUY, YOU'RE OUR WELL-DESERVED THIRD PLACE.
THANK YOU, BUTCH.
THIS COMPETITION REALLY INSPIRED ME
TO CONTINUE PURSUING THE STATE-FAIR DREAM.
TABB AND ERIC, YOUR DISHES WERE SO IMPRESSIVE
THAT YOU SENT US INTO
THE MOST HEATED DEBATE SO FAR ON "FRY MASTERS."
I HAD TO GET IN THE MIDDLE AND BE THE DECIDING VOTE.
OOH.
Singleton: INSIDE, I'M SCREAMING, "COME ON, BUTCH.
VOTE FOR ME, VOTE FOR ME, VOTE FOR ME."
GO, BUTCH! COME ON, BUTCH!
WHEN IT COMES TO FRIED FOODS
HERE AT THE GEORGIA STATE FAIR...
TABB, YOU'RE OUR TOP DOG.
WHOA.
CONGRATULATIONS.
CONGRATULATIONS, BUDDY.
GOOD JOB.
THANKS MUCH.
THANK YOU.
Campbell: EVEN THOUGH I DIDN'T WIN,
I THINK I PROVED TO AMERICA THAT I HAVE THE FRYING SKILLS
AND NOT JUST THE FRYING NAME.
THAT'S WHAT I SAY.
Singleton: WINNING TODAY REALLY COULD OPEN UP
A LOT OF DOORS AT THE STATE FAIR.
I'M ECSTATIC.
I JUST DON'T WANT TO SHOW IT TOO MUCH
'CAUSE, I MEAN, I'LL PROBABLY JUMP UP AND DOWN.