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COL835: LTAF: State Fairs ’26 – Part Two

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2026 hold for the cubs? In Part 2, the guys return to Jeff’s home state–Minnesota! From savory bites to sweet treats, listen in as the cubs dish on the new selection of fabulous fair foods.

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Let’s Talk About Food: State Fairs ‘26 – Part 2

Summer has been in full force for a bit and once again the STATE FAIRS are active. For 2026, we’ve got a new batch of foods to consider as we return to one of our faves, Minnesota! Minnesota State Fair: Aug 27 – September 7 ’26.  Let’s take a look at which items this year we’d consider trying, sharing, or buying this time. 

First up, SAVORY STUFF!

 

    • Chorizo Manchego Croquettes – Paella Depot: Spanish-style potato croquettes filled with manchego cheese and Spanish chorizo. Lightly breaded, fried and garnished with chives. Drizzled with homemade lemon garlic aioli. (Gluten-free)
    • Cracklin’ Corn Ribs – The Blue Barn: corn cob quarters dipped in tempura batter, then fried. Brushed with seasoned butter and topped with bacon ranch, green onion and candied jalapeños. Served on a bed of pork rinds.
    • The Fried and the Furious: Cubano Drift – The Herbivorous Butcher: a deep-fried Cubano-style sandwich made with a crunchy tortilla filled with vegan Cuban pork, vegan Swiss cheese, dill pickle relish, vegan garlic mayo and mustard. Served with a side of jalapeño citrus sauce. (Vegan)
    • Elote Tots – Tot Boss: Deep-fried tater tots tossed in Tajín and topped with an elote-style sauce made with roasted corn, diced peppers, cheddar cheese, crema and cream cheese. Finished with cotija cheese and more Tajín. (Vegetarian)
    • Honey Brisket Battered Potatoes – Australian Battered Potatoes: deep-fried Australian Battered Potatoes topped with beef brisket, smothered in nacho cheese and drizzled with hot honey. 
    • Jamaican Jerk Chicken Loaded Fries – Midtown Global Market’s Irie Jamaican Express: battered french fries topped with Jamaican jerk chicken, melted cheese and green onions. Drizzled with ranch and jerk sauce. (Aug. 27 to Sept. 1 only)
    • Sligo Slider Bites On-A-Stick – O’Gara’s at the Fair: handmade dumplings stuffed with a cheeseburger blend made of beef, cheddar, pickle and onion. Skewered on-a-stick and deep-fried. Served with homemade Thousand Island dressing.

Secondly, SWEET THINGS!

    • Brandy Old Fashioned Cookie Dough – Kora & Mila’s Cookie Dough: an edible cookie dough infused with nonalcoholic brandy flavor and combined with orange zest, cinnamon, dark chocolate chips and tart dried cherries. Served on-a-stick, hand dipped in brandy-flavored bittersweet chocolate, and rolled in Biscoff® cookie crumbs. (Vegetarian)
    • Butter Brew Mustache Pretzel – Blue moon Dine-In Theater: a handmade soft pretzel dough rolled in the shape of a mustache and baked. Coated in melted butter and tossed in a butter brew sugar mixture flavored with caramel, vanilla and butterscotch. Served with a side of vanilla soft-serve dip. (Vegetarian)
    • Dubai Whoopie Pie – Dino’s Gyros: a Dubai chocolate-inspired whoopie pie made with pistachio cream sandwiched between two dark chocolate cakes. Rolled in Dino’s Dubai crunch topping of shredded filo, crushed pistachios, honey and brown sugar. (Vegetarian)
    • French Chouxnut Sundae – Bridgeman’s Ice cream: a  Salted Caramel Espresso ice cream piled atop a choux pastry donut filled with milk chocolate mousse and topped with dark chocolate fondant icing and chocolate curls. Finished with caramel drizzle, whipped cream and a cherry. (Vegetarian)
    • Pickle Pie – LuLu’s Public House: a pie crust filled with a blend of chopped pickles, pickle juice and cream cheese. Topped with homemade savory whipped frosting made with ranch and Cholula Hot Sauce. Garnished with a gherkin and a sprinkle of dill. (Vegetarian)
    • Strawberry Ube Sundae Tart – Sara’s Tipsy Pies: a swirled strawberry and ube marshmallow cream mixed with chocolate chips, chilled and scooped into a fudge-filled gluten-friendly shortbread crust. Topped with whipped cream, strawberry sauce and edible glitter sprinkles. (Gluten-friendly)

 

 

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COL808: WGO: November 2025

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In this episode of Cubs Out Loud, it’s our What’s Going On for the month of November. It’s been a while since the guys have been together, so listen in as they bring you up to date on what they’ve been up to. From new obsessions to seasonal depression, it’s been an interesting month for the cubs.

What’s Going On?

  • Jeff: Obsession by Match
  • Damon: Quiet Month
  • Gary: SAD realness

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HUGE THANKS TO BUDDY LLOYD FOR THEIR SIX YEARS AS A PATRON!

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Recent Shows

  • COL804: WGO: October 2025
  • COL805: TTO: 2025 Cozy Edition
  • COL806: LTAF: Thanksgiving Plate Game Part 1
  • COL807: LTAF: Thanksgiving Plate Game Part 2
  • FB340: Thanks for the Food

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COL794: LTAF: State Fairs ‘25 – Part 2

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2025 hold for the cubs? In Part 2, the guys head to Jeff’s home state of Minnesota to dish on some delectable delights. From cheese curds to timber twists, get a taste of the new cravings coming soon to a fair near you.

Show Topic

Let’s Talk About Food: State Fairs ‘25 – Part 2 

It’s that time of year – STATE FAIRS are coming back around. So what does 2025 hold for us? This go round we’re returning to one of our faves, Minnesota! The Minnesota State Fair: Aug 21-Sept 1 ’25 And we’re taking a look at ten tempting tasty treats. 

  • Caprese Curds – Mozzarella cheese curds breaded with Italian seasoning and deep fried. Served over a bruschetta-flavored blend of tomatoes and basil, and drizzled with balsamic glaze. Served with a side of crostini for scooping. (Vegetarian)
  • Chicken-Fried Bacon Fries – Beef bacon strips double-breaded in tempura flour and fried. Garnished with fresh parsley and served in a cup. Choice of two dipping sauces: Cashville Hot, a brown sugar Nashville-style hot sauce; or 24k Gold BBQ, a passion fruit Charleston gold barbecue sauce.
  • Flauta Dippers – Seasoned shredded chicken stuffed in rolled corn tortillas and fried. Served in a cup filled with mild tomatillo salsa, sour cream and crumbled cotija cheese.
  • Grandma Doreen’s Dessert Dog – Vanilla ice cream, created by Minnesota Dairy Lab, sandwiched between two pieces of Grandma Doreen’s Coffee Cake – a family recipe from Elgin, Minn. – made by Wrecktangle Pizza. Skewered on-a-stick and drizzled with house-made strawberry rhubarb jam. Garnished with cinnamon toast-flavored crispy treats, whipped cream and sprinkles. (Vegetarian)
  • Hot Honey Pizza Ballzz – Three pizza dough balls stuffed with cheese curds, pepperoni, herbs and Parmesan cheese. Brushed with garlic butter and topped with more pepperoni, herbs and Parmesan cheese. Finished with a drizzle of hot honey sauce.
  • Land of 10,000 Cakes – A Bridgeman’s Marble Sundae of Butter Brittle Ice Cream layered in a cup with a trio of mini Nadia Cupcakes – Creme Brulee, Loaded Pistachio and Chocolate Bliss. Topped with whipped cream and a cherry. (Vegetarian)
  • Pimento Cheese Puffs – Pimento cheese [a blend of cheddar cheese, mayo and pimento peppers] wrapped in puff pastry and deep fried. Served with a side of pepper jelly. (Vegetarian)
  • Pot of Gold Potato Dumplings – Cheesy garlic mashed potatoes folded into flaky dumplings, by Twin Cities-based Saturday Dumpling Co., and deep fried. Served with a side of Top the Tater® “The Original” Chive Onion dip. (Vegetarian without dip)
  • Timber Twists – A savory mixture of Italian sausage, mozzarella, cream cheese and barbecue rub piped into three large manicotti shells, then wrapped in bacon. Cooked in a wood-fired smoker for an infusion of smokey flavor. Served with a side of Giggles’ signature barbecue sauce.
  • Uncrustaburger – A 4 oz. hamburger patty with cheese, pickles and special sauce, sandwiched between two deep-fried peanut butter & grape jelly Uncrustables®.

HONORABLE MENTION: Ube Butter Banana French Toast Lumpia – Ube Butter Banana French Toast Lumpia puts a twist on a traditional favorite sweet lumpia flavor called Turon. This Filipino-American dessert mashes up deep cultural roots and modern flavor made with caramelized bananas, syrup-soaked French toast, and rich purple ube butter, then deep-fried until golden and dusted with powdered sugar. Delicious for any meal of the day at the State Fair!

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COL769: WGO: December 2024

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In this episode of Cubs Out Loud, it’s our What’s Going On for the month of December. As holidays end and winter comes through, listen in as the guys share their end of the year joys. From traveling across the country to traveling to the couch, listen in as the cubs fill you in on their jolly adventures.

What’s Going On?

  • Jeff: Spontaneous Staycation
  • Damon: Holiday Vacay / NYE
  • Gary: Snow, HNY Travel, Bring on 2025

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YouTube Comment:

  • Re: COL765: LTAS: The Santa Fetish – @ericswann1417 commented: “Question at the outset: Good or bad? Yes, definitely. Simultaneously. The distinction between fetish and kink requires too much thought. 🙂 Maybe it’s a kinky fetish, or a fetishistic kink? “Does it all in one night.” YES!!! “You’ve been a very good boy this year. Instead of coal, you get hole.”

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    • plus our Buddies: Cyy, Lloyd G., Michael V, Oan R.!

Recent Shows

  • COL764: WGO: November 2024
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COL758: LTAF: State Fairs ‘24 – Part 3

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. WIth fall on the scene, it’s yet again state fair time. In Part 3, the guys hit the Midwest to treat themselves, touching two states with a friendly rivalry: Iowa and Minnesota. Listen in as the cubs tear into some tantalizing dishes and discuss which ones tickle their taste buds.

Show Topic

Let’s Talk About Food: State Fairs ‘24 – Part 3

It’s that time of year – STATE FAIRS are coming back around. And we’re continuing our journey with the foods of the midwest in Iowa and Minnesota. 

 Iowa State Fair: Aug 8-18 ’24 – 2024 New Foods Brochure

  • Iowa Sm‘Oak’ed Roll – Whatcha Smokin? BBQ – Smoked pork tenderloin stuffed with jasmine rice, jalapeno creamed corn, smoked poblano queso and Giddy Up Texas taco sauce, poblano ranch and smoked sesame seeds.
  • Bacon Cheeseburger Eggroll – Winn & Sara’s Kitchen – Ground beef cooked with bacon and pickles with a cheese filling, wrapped in a golden pastry egg roll and drizzled with house made burger sauce.
  • Piggy in a Donut – Biscuit Bar – 2024 will have a new twist on the Iowa State Fair corn dog tradition. Piggy in a Donut is a specialty item of the Biscuit Bar, and it will be the new Iowa State Fair food on-a-stick that everyone will want to try! Fairgoers will enjoy indulging in this sausage on-a-stick, which is dipped in mini donut batter, fried, rolled in sugar and then ready to enjoy with syrup! Alternatively, try our delicious top-secret sauce! Piggy in a Donut makes a great mobile breakfast, but this delicious treat is available from sunrise to sunset.
  • Tipsy Peach – Bubbly Bar & Bistro – Luscious, punchy rosé sangria-soaked peach couli [ripe peaches delicately sliced] and placed atop a golden, crispy sugar pearl waffle, topped with lemon mascarpone and fresh thyme.
  • Party Balls – JR’s SouthPork Ranch  – Hand-made shredded potato, cheese, and bacon balls stuffed with AE Party Dip, rolled in crunchy potato chips, then fried to a golden brown with AE Party Dip drizzle on top!

 Minnesota State Fair: Aug 22-Sept 1 ’24 –

  • Afro Poppers – Afro Deli – Bite-size pastries infused with an African blend of spices – ground vanilla, cardamom, ginger, cloves and nutmeg – deep-fried and coated with choice of coconut flakes, sugar or served plain. Topped with choice of drizzle – mango chutney, caramel or chocolate.
  • Grilled Purple Sticky Rice – Union Hmong Kitchen – Purple sticky rice grilled over an open flame until crunchy, then topped with choice of shredded Hmong beef jerky or pickled mushrooms. Garnished with fresh herbs and finished with Union Hmong Kitchen’s Krunchy Chili Aioli. (Gluten-Free, Vegetarian option)
  • Patata Frita Focacciawich – West End Creamery – “Patata Frita” kettle chip-flavored ice cream created by Minnesota Dairy Lab, sandwiched between focaccia bread from Wrecktangle Pizza. Topped with a blend of honey butter, kettle chips and herbs.
  • Raging Ball – The Herbivorous Butcher – Deep-fried sesame mochi dough ball with vegan cheeseburger filling. Made with house-made vegan burger mix, vegan cheddar cheese, grilled onions and pickles. Topped with bacon-flavored powdered sugar. (Gluten-Friendly, Vegan)
  • Wrangler Waffle Burger – Nordic Waffles – Fresh all-beef patty and signature Whataburger® Patty Melt Sauce layered with American cheese and served in a caramelized onion-infused Nordic Waffle.

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