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Swirls of coconut, tamarind, chamoy and cucumber are dusted with lime chili flakes, creating a deeply complex candy experience.

A handful of blueberries, strawberries or even rhubarb cooked down with bourbon and a touch of chili flake before being strained or puréed makes for a rich, violet-toned sauce that’s both vibrant and unexpected.

This year’s menu was created by last year’s winner, Scheffler, a Texan since age 6, and included meaty chili with jalapenos and a wood-fired cowboy ribeye.

One of my favorite burger experiences involves an ultra-thin beef patty topped with chili sauce and white American cheese on a plush bun.

Nutria hunters can got to Nutria.com for a number of recipes for cooking the rodent, including a crock pot preparation, nutria chili and stuffed nutria hindquarters.