Big Tex, Corny Dogs and sunshine greet first visitors to State Fair of Texas

The State Fair of Texas opened its 24-day run Friday in Dallas. The State Fair continues through October 20.

Last year, the State Fair of Texas said 2.3 million people attended. Its busiest day was October 7, the day of the Red River Showdown between the University of Texas and Oklahoma University at the Cotton Bowl; 208,731 people attended that day.

People started streaming into Fair Park before concessions opened Friday morning. They said sunshine and cool weather contributed to their decision.

"I love it, it's fun," one man said. "I go to the car show and just watch people. And I see Big Tex, of course."

"Everybody come out here. It's a beautiful day." another said.

One visitor said he is 82 years old and started coming in the 1960s. He now comes with his wife every year, and they follow the same itinerary.

"I want to get here early and then, of course, we eat at Fletcher's," he said.

Fletcher's expects to sell about a million Corny Dogs over the fair's run.

"It's very exciting. We look forward to the first day every year," says William Fletcher. "My whole life, I've looked forward to it."

He says customers will use 4,000 gallons of mustard and 800 gallons of ketchup.

"When I was a kid, we only had mustard out there, but people started asking for ketchup and now we have ketchup out there, too," Fletcher says. "It's obvious which is the winner, but to each their own. If you want to put ketchup on it, go for it. We'll sell you one."

Fletcher says he and his family enjoy hearing from other families who have made his stand part of their tradition.

"I am third generation, and it is always interesting to talk to people and hear their stories about how they grew up eating Corny Dogs, then they come out here and are getting Corny Dogs for their kids and grandkids. It's very neat," he says.

On the other side of Big Tex, Stefan Nedwetzky was preparing pizza topped with his barbecue, known as Texapolitan Pizza.

"Our dough is a three day process," he said Friday morning before the Fair opened. "Right now, it's starting to rise, and I'll start making it here shortly."

He had previously sold full pizzas, but this year, he is selling pizza by the slice. He says he worked to perfect a dough that would be durable enough for people to walk around with.

"Hopefully, we'll be able to serve more people even faster than before," he says. "It took me a while to create an 18-inch version of our Neapolitan but with a crispier, crunchier dough."

Nedwetzky says he welcomes visitors from other parts of the country and the world, saying he "Texified" a Neapolitan-style pizza and can introduce visitors to local cuisine.

"You're getting a big slice of pizza, with the same top-quality ingredients," he says.

At Cotton Bowl Stadium Saturday, the State Fair Classic between Prairie View A&M and Grambling is scheduled to start at 6 p.m.

The Red River Showdown between Oklahoma and Texas is scheduled Saturday, October 12.

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