Food favorites at the fair

Early in the day, even before the carnival rides open and the nighttime entertainment begins, there are hand-dipped corndogs, freshly created taco salads and elk burgers with a side of roasted corn to be enjoyed — all part of the Monroe County Fair.

For the past 21 years, Debbie McNeal, her husband, Roger, and son, Mark, all of Ellettsville, have operated the Sugar Shack, just a few steps away from the poultry barn, where roosters crow loudly while hens cluck softly. McNeal was busy hand dipping hot dogs in a cornmeal mixture before deep-frying them. Funnel cakes, elephant ears and fried potatoes are other treats customers request most at the Sugar Shack.

“Yesterday and today have been pretty busy,” McNeal said Tuesday, as the day grew even more hot and humid. While standing in the shack next to the deep-fryer, McNeal exclaimed how hot it was, saying, “It’s always 95 degrees at the fair. It could be held in December and it would still be 95 degrees at the fair.”

Just a short walk east of the Sugar Shack is another “shak,” Shuckers Shak, which is a log cabin-looking food truck that sells elk burgers, steak and chicken fajita wraps and Texas BBQ nachos. Pam and Rich Wilson of Bloomington have operated the “shak” for the past 18 years and have been at the fair for the past eight.

“We started out with a tent and a corn roaster,” Pam Wilson said. “We only did turkey legs and roasted corn.”

The turkey legs are no longer on the menu, but the roasted corn was a hit with customers on Tuesday. Wilson said the 1-pound potato boats, which include barbecue, cheese sauce and sour cream, are also a hit, adding, “They are a big seller even in this weather.”

Picnic tables on a shady side porch to the white brick building where people can order food from members of the Monroe County Junior Leaders were full on Tuesday. Inside, Robbie Martin and Anna Vincel were helping a handful of other 4-H junior leaders prepare food for customers. The food stand opened a day earlier than most at the fair, in order to provide food for 4-H members bringing their animals and exhibits to the fairgrounds.

Each of the junior leaders must work at least 12 hours in the food stand during fair week, Martin said. Unlike most other food stands, the junior leaders open theirs at 8 a.m. and close a midnight, ensuring they have food and drinks for anyone who needs them.

“We’re usually one of the few open in the morning,” said Vincel, vice president of the junior leaders club and also an exhibitor of swine at this year’s fair. Martin will be showing beef cattle and swine.

Vincel was happy she was able to add Dippin’ Dots, an ice cream snack, to the menu at the food stand. She said the treats as well as taco salads and ribeyes are customers’ favorites.