Over-the-Top Bites from Parker Days — Carnival Cravings

Check out photos of all the deep-fried, bacon-wrapped goodness Anthony ate in Parker, Colo.
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Photo By: Rebecca Stumpf/AP Images ©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Rebecca Stumpf/AP Images ©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Rebecca Stumpf/AP Images ©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

Mountainous Food and Fun

Parker is a small town just southeast of Denver that has been home to the Parker Days Festival since 1977. Thousands show up to celebrate summer with classic carnival games, a strongman competition and what Anthony calls "some of the wildest mountain food you can imagine."

More About: Parker Days Festival

Deep-Fried Root Beer Float — Blue Sky Concessions

This dessert finally proves that nearly anything can be deep-fried. Vanilla ice cream is coated in corn flakes and fried just long enough for the crust to crisp. Then, root beer balls are made with root beer concentrate and topped with a buttery root beer glaze. Anthony shared the float with one local, who called the creation "majestic."

Carnivore Burger — Colorado Buffalo Grill

Why get one burger when you can have three? This signature sandwich includes their All-American Burger, Cowboy Buffalo Burger and Buffalo BBQ Brisket all stuffed into one bun. It's about a pound of meat, but Anthony made sure to look at the bright side. "The good thing about this: It's buffalo — less fat, very lean meat," he said.

Dino Ribs — Parker Garage

While ribs are usually broken up into two or three different sections, these are a special cut from a local butcher that includes the entire rib in one piece. The whole slab weighs over 24 pounds, with each one weighing in at about 6 pounds. They're then dry-rubbed, smoked and glazed before hitting the plate. Anthony asked how to eat it and the chef replied, "Just go to town."

Bacon-Wrapped Sriracha Onion Rings — Lazy H Grill

To make this over-the-top version of onion rings, the chef here coats the individual rings with Sriracha before carefully wrapping them in bacon. Instead of being fried, they're smoked for more flavor and served with grilled pineapple salsa. "This onion has caramelized smoking on that grill," Anthony said. "That just melts in your mouth."

Rabbit Tamales with Prickly Pear Green Chili — Rory's Custom Catering

The owner of this place wants to show people that festival food can be elevated with better ingredients. His tamales include shredded Colorado rabbit with green chili, cheddar and sauce made from prickly pear (fruit of a cactus). "With this green salsa here, it cancels out the bitterness of the prickly pear," Anthony said.

Want More Carnival Cravings?

Get all the inside info on which festivals Anthony went to and what food he ate.

More: Carnival Cravings with Anthony Anderson