A Pulled Pork with Reese's Peanut Butter Cup sandwich at Charlie's Famous Steak Pit.

Geddes, N.Y. — The sign hanging above Charlie’s Famous Steak Pit stand promoting “The Latest Craze” at the New York State Fair is raising a lot of eyebrows.

It should be raising a lot of hands here because it’s so much better than it sounds.

The pulled pork sandwich with Reese’s Peanut Butter Cups covered in Dinosaur BBQ sauce comes from the same guy who brought us the Double Butter Burger last year in his stand located in the Colonnade, near Chevy Court by the wine slushie vendors. This is a variation of a sandwich that went viral after it first appeared at a Kansas City Royals baseball game in April. (The sandwich at Kauffman Stadium covered the meat with Sweet Baby Ray’s barbecue sauce and bacon bits.)

Tom Centore is the so-called “brains” behind this operation at our Fair.

“Each year, he comes up with all this crazy stuff. This is his latest thing,” said Dan Karleski, who manages this stand. “Some people think he’s crazy, some people think he’s creative. He’s a little bit of both.”

It takes just a few minutes to make, so you’re not going to wait long. The staff here piles hot smoked pulled pork on a soft burger bun. They then cut two frozen Reese’s Peanut Butter Cups into quarters and space them evenly across the top of the meat. They cover that in a steady stream of Dinosaur’s slathering sauce.

Once the top bun covers this mess, the candy melts and seeps into the meat. In the end, you sense savory from the pork, salt from the peanut butter and sweet from the chocolate.

This $14 sandwich sounds like one of those gastronomic horrors that you only find at the State Fair. This is anything but. It’s genuinely delicious, and it should be on your State Fair menu.

Charlie Miller finds the best in food, drink and fun across Central New York. Contact him at (315) 382-1984, or by email at cmiller@syracuse.com. You can also find him under @HoosierCuse on Twitter and on Instagram. Sign up for his free weekly Where Syracuse Eats newsletter here.

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