At age 15, Brett Enright borrowed $32,000 from his grandfather to open a stand that sold lemonade and corn dogs at a small fair in Illinois. 

Three decades later, Enright owns Juicy’s Food, a family business that serves outsized and eye-popping food. “Texas Sized” Turkey Legs, “Marauder” Steak on a Stick, “Kawabunga” Corn Dogs, “Giant Western” Sausages, and boulder-sized “Outlaw” Burgers are prepared on the company’s equally outsized “Outlaw Grill” — a 27-ton, 20-foot-high hybrid trailer-turned-high-volume-kitchen that can cook over 1,000 items at once, and has caught the attention of the Food Network and other national media outlets.

Enright and his crew travel throughout the United States much of the year to serve food at county and state fairs — including the Washington State Fair. 

Brett Enright: Fairs are where people have gathered for 100 years to showcase their craft. Some people bring in apple pie. If you are good enough with your apple pie, you get to go to the state or county fair. I’m doing the same thing. I’m bringing in my food to say, “This is what we do.” 

I’ve been doing this for 35 years. For the last 20 years, we have been one of the top players at fairs in the United States. We bring in the world’s largest barbecue and put on quite a splash. I think the Washington State Fair knew of our reputation.

Before joining the Fair, we filled out an application, and I spoke in front of the board of directors. They vetted us. They were looking for the best of the best. 

The Washington State Fair is one of our biggest events. The crowd is amazing, and we sure do enjoy the weather there that time of the year, versus some of the other places we go. I just love the country feel, with the livestock, barns, milking exhibits, and agriculture exhibits.

When we are at the Washington State Fair, we probably have about 100 employees. Our cooking staff and operations staff — our core group of about 20 people — travel with us. But we hire all local folks, about 80 people, to do the other jobs — busboys, cashiers, and servers. We love the folks who work for us there. They have been great kids every year.

When we can, we locally source all of our food. It’s challenging because, geographically, not everything is grown everywhere. But anything from firewood, fruit, vegetables — if we can source locally, we try to do that, because I think that’s what the State Fair is all about.