Pickled lobster would certainly be creative

Big Tex may have donated his boots to the Smithsonian, but he's got some new kicks for the State Fair of Texas. He was welcoming finalists for the Big Tex Choice Awards this summer.

Each year, I attend the awards to provide you, the consumer, with an accurate look at what's been successfully fried in America, the world's land of innovation.

If you've been keeping up with #ScaiaPod [I'm still accepting suggestions for a memorable hashtag or "pound sign," if you will], you've already heard from some of the finalists.

Loyal Scaiaholics will recall my discussion with Isaac Rousso last year. This year, he spotted me and immediately waved me over to his stand to try his new Dubai Chocolate Funnel Cake Fries, which he explains "bring bold, indulgent flavor to every bite! Crispy, golden funnel cake strips are drizzled with warm Belgian chocolate, then topped with pistachio cream and delicate pieces of knafeh pastry. This rich, nutty, and crispy treat takes funnel cake to a whole new level of indulgence—sweet, airy, and wildly satisfying."

"If someone wants you to try some Dubai Chocolate, you try the Dubair Chocolate," my father once told me.

In the podcast, he talks about getting his son, Joey, ready to take over the family business. I became concerned.

"What if your munchkin wants to be a doctor or scientist?"

"That wasn't an option," Rousso explained.

His son assuaged any fears, saying he never imagined doing anything else. He wants to continue the Rousso family dynasty.

Dubai Chocolate burst onto the stage this year with two different finalists in the sweet category. Stephen El Gidi introduced Dubai Chocolate Cheesecake right next to Rousso. They both say they like to stay up on current trends and find things that can grab a crowd in a very crowded marketplace.

You know what else is trendy? Lobster and pickles. Both have a couple new entries this year, although I should point out the lobster and pickles are not served together.

For lobster, you can try the Lobster Three-Way in the State Fair of Texas' new Lobster Lounge.

From Clint and Gretchen Probst: Are you a huge fan of lobster? Do you want to try it in three different ways? Then you might want to check out Lobster Three Ways! This sensational dish will include a lobster roll slider, popcorn fried lobster, and the fan-favorite Lobster Mac & Cheese! A delicious lobster and seafood blend will also be incorporated into the mix, ensuring that Lobster Lounge will give you a rich and delicious experience.

In #BigScaiPodcast, we talked about how they get enough lobster to feed 2.4 million people at the fair in a place that's a bit of a drive from where lobsters live. The Probsts say they're also the Texas Rangers' lobster guy, so they've already got a direct line to Maine.

They've even opened a Lobster Lounge near Big Tex where you can "come and try the classic lobster roll, served hot or cold, or fried popcorn lobster. Want to try it all? Lobster Three Ways will have you feeling like you are on the coast of the Atlantic Ocean! The items feature all sorts of lobster sensations™, and, of course, lobster is the first ingredient of this delicious blend of North Atlantic lobster meat and premium seafood, so you can enjoy lobster at a fair price."

He says the early fan favorite is popcorn lobster.

The pickles, meanwhile, are available in both food and drink form.

For Fried Pickle Bombs, Rick and Tammy Stiffler issue the following alert: "Attention pickle fanatics! A new dish featuring pickles just dropped that will blow your mind...Fried Pickle Bombs! This new pickle concoction has fried pickles laid on top a bed of Crispy Dillies® and drizzled with spicy ranch. These pickle bombs deliver a bold, satisfying punch – crispy on the outside and bursting with flavor on the inside."

For Frozen Pickleback, Dwania Morris says, "Pickle juice just got sweeter (and spicier!) The Frozen Pickleback is a salty, sweet, savory, and sour frozen drink with a dill pickle kick, served with a crunchy dill pickle & Tajín® rim. Want to turn up the heat? Choose your shot of choice and make it a refreshing alcoholic beverage!"

In the podcast, Morris explains she knows the Stifflers and neither one knew they were both cooking up something pickle-based. She says theirs is based on chasing a shot of liquor with pickle juice. You get to choose your liquor for the Pickleback, and they have an alcohol-free version for the kids.

The Stifflers have more than just pickles, too. They've also got a "rodeo-inspired" pretzel, which is topped with BBQ seasoning but no meat so it's easy to walk around with.

But who am I to judge? Someone might be reading this right now and thinking, "I bet with the right batter, a fried Lobster-Pickle basket, or smoothie, could take Most Creative. Let's get on that for next year."

Isaac Rousso now has a spot on the front page of the website of me interviewing him. You can hear from more of the vendors, including folks who want you to stay hydrated without having to hold a bunch of cups or bottles, in the podcast here.