It was 1995, right on the cusp of the Texas barbecue explosion across the country. I had recently moved to the Lone Star State, and Bon Appetite had just named Clark’s Outpost in Tioga, one of its restaurants of the month. That was all the encouragement I needed to drive into North Texas’ horse country to see what all the fuss was about. My first bite at Clark’s was a defining moment where my fascination with tender, smoke-kissed Texas barbecue began, and that experience insp

SNACK ON THESE STATE FAIR FAVORITES AT HOME CORNY DOGS MAKES: 8 SERVINGS | TIME: 45 MINUTES INGREDIENTS: 2 quarts vegetable oil for frying | 1 cup yellow cornmeal (not stone-ground) | 1 cup flour | 1 tsp. salt | 4 tsp. baking soda | 1⁄4 cup sugar | 2 eggs | 1 cup milk | 8 beef hot dogs | 8 popsicle sticks DIRECTIONS: HEAT vegetable oil in deep fryer or deep pot to 365° F. COMBINE cornmeal, flour, salt, baking soda, and sugar. ADD in eggs and milk and combine. INSERT popsicle