The annual Houston Livestock Show and Rodeo has once again opened its doors, delighting visitors with an array of indulgent treats that push the boundaries of flavor and presentation. The event's Goldie Buckle Foodie Awards celebrated the best dishes in six categories, featuring a panel of esteemed judges including renowned chefs and local food influencers. From deep-fried delicacies to innovative stick foods, this year’s competition showcased a unique blend of tradition and creativity. Discover which dishes stood out as the cream of the crop and where you can find them at the rodeo.

Fried Delights: A Symphony of Crispy Goodness

The fried food category was a testament to culinary innovation, with contestants combining unexpected flavors and textures. The winning dish, Crab Rangoon Egg Rolls by Asian Streetness, merged two beloved Chinese takeout appetizers into one irresistible treat. Judges were impressed by the harmonious blend of crab, chives, and cream cheese, complemented by a sweet and spicy dipping sauce. Other notable mentions included Bacon Jam Cheesy Pickle Fries by Rousso’s Fat Bacon and Chicken-Fried Bacon by Yoakum Packing Company, both offering unique twists on classic favorites.

The Crab Rangoon Egg Rolls exemplified the perfect fusion of traditional and modern elements. Stuffed with a savory mix of crab, chives, and cream cheese, these egg rolls were served alongside crispy shrimp chips, adding an extra layer of crunch. The accompanying dipping sauce provided a delightful contrast, balancing sweetness with a hint of spice. Meanwhile, the Bacon Jam Cheesy Pickle Fries offered a symphony of flavors, from the tangy pickles to the rich queso and smoky bacon jam. Chicken-Fried Bacon, meanwhile, was a simple yet powerful statement, showcasing the transformative power of deep frying.

Sweet Treats on a Stick: Indulgence Meets Portability

In the Best Food on a Stick category, desserts took center stage. The Texas Praline Caramel Apple by Munchoes emerged victorious, captivating judges with its multi-layered sweetness. This dessert featured a Granny Smith apple dipped in homemade caramel and praline chocolate, garnished with crushed pecans for added texture. Runner-ups included the Midnight Cowboy Corn Dog and Taters Kegs on a Stick, both offering unique takes on familiar favorites.

The Texas Praline Caramel Apple was a triumph of indulgence and craftsmanship. The tart Granny Smith apple provided a refreshing base, while the thick layers of caramel and praline chocolate added richness and depth. Crushed pecans sprinkled atop the dessert created a satisfying crunch, making each bite a sensory experience. In contrast, the Midnight Cowboy Corn Dog reimagined the classic corn dog with a bison frank hot dog coated in blue corn batter and drizzled with a huckleberry-Dijon sauce. Taters Kegs on a Stick, meanwhile, elevated the humble tater tot by filling it with bacon, cheese, and potato, then drizzling it with barbecue sauce and tangy crema. Each dish in this category demonstrated the art of balancing sweetness and texture, creating memorable experiences for every visitor.