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Mascot Mania - Fans Decide the Minor Leagues' Best Mascot - Vote Now

@MiLB #FoodFight - Fans Decide the Minor Leagues' Best Ballpark Concession

Category: Gut Busters

On the road to the championship, fans voted the Toledo Mud Hens' Fantastic Freeze Sundae as the Gut Busters Champion in Round One.

With the all-time classic 'Bull Durham' as its inspiration, it's no wonder fans voted the Durham Bulls' Nuke Dog as the Hogs 'n' Dogs Champion in Round One.

Simple. And simply wonderful. Fans voted the Lehigh Valley IronPigs' Roasted Corn as the Local Legends Champion in Round One.

From the mind of a legendary knuckleballer, the winner of this category dances around your tastebuds like one of his trademark pitches. Fans voted the Gwinnett Braves' Knucksie as the Scrumptious Sandwiches Champion in Round One.

You ate. You voted. And one colossal, sweet treat has been crowned the inaugural MiLB.com #FOODFIGHT Champion...

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Fantastic Freeze Sundae Toledo Mud Hens
3 flavors of your favorite Toft's ice cream x 5 scoops of each delicious flavor = 1 colossal sweet treat! Topped with whipped cream, hot fudge, rainbow sprinkles, peanuts and cherries, and served in a full-sized Mud Hens helmet.

#FOODFIGHT Runners-Up

  • Nuke Dog Durham Bulls
    A culinary tribute to the 25th anniversary of Bull Durham, the super-spicy "Nuke Dog" debuted at Durham Bulls Athletic Park on Opening Day 2013. Named for fireball-throwing Ebby Calvin "Nuke" LaLoosh, it's a classic Carolina Packers red hot dog with crushed red pepper as an added ingredient. It's also topped with the award-winning, all-natural "Get Me a Switch" spicy relish from locally based Cottage Lane Kitchen.
  • Roasted Corn Lehigh Valley IronPigs
    There's nothing quite like biting into an ear of "Aw Shucks" Roasted Corn at Coca-Cola Park. A staple of IronPigs baseball since the team's debut in 2008, "Aw Shucks" is comprised of locally grown ears of sweet corn brushed with butter and a secret blend of southwest spice and parmesan cheese.
  • Knucksie Gwinnett Braves
    Cooked up by the mind of legendary Braves pitcher Phil Niekro and featuring the familiar flavors of Georgia, "the Knucksie" contains house-smoked pulled pork covered in two different BBQ sauces, served open-faced on skillet corn bread with pickles, caramelized onions and coleslaw. In addition to being delicious, the Knucksie comes with a bonus. Fans who eat one are entered into a nightly drawing to win a baseball signed by Mr. Niekro himself!
  • Three Dog Night Akron Aeros
    A staple of Canal Park's "Extreme Foods" menu since 2011, the Three Dog Night is a one-of-a-kind hot dog inspired by John Madden's "turducken." It's a hot dog, stuffed inside a bratwurst, stuffed inside a kielbasa, served on a hoagie roll and topped with sauerkraut and ballpark mustard.
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  • Fried Moon Pies Charlotte Knights
    Beginning in July of last season, every Friday at Knights Stadium became "Fried Day" with an assortment of delicious deep-fried desserts added to the menu. Among these instant hits is the deep-fried Moon Pie, a southern treat of marshmallow sandwiched between two chocolate-covered graham cracker cookies.
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  • The Stoney Dog Charlotte Stone Crabs
    A new addition to the Charlotte Sports Park menu in 2012, the Stoney Dog combines ballpark favorites pulled pork, fried onions and, of course, the hot dog. Add four slices of crispy bacon and you have the Stoney Dog! A 10-inch hot dog is wrapped in bacon, placed on a freshly baked bun and topped with pulled pork and fried onions.
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  • Garbage Pail Clinton LumberKings
    Tastier than the name suggests, the Garbage Pail is a delicious combination of waffle fries, onion rings, mini tacos, mini corn dogs, chicken fries and strips, cheese balls and jalapeno poppers.
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  • Start with a hot and juicy cheddar wurst, wrap it up in a hamburger, snuggle it all in a blanket of bacon, and pack it all into a fresh roll. Behold... The Babe! It's Porkalicious! New to the menu in 2013, this unique, mouthwatering combination of concessions goodness is available Tuesdays thru Thursdays, only at Whataburger Field.
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  • Richard Simmons Burger Fort Myers Miracle
    A delicious char-grilled burger patty topped with a grilled bratwurst and grilled chicken breast, and served with melted cheese and bacon. Head over to the condiment stand to load up the Richard Simmons Burger and you can meet your daily caloric intake in one bite!
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  • Clawlossal Hickory Crawdads
    The CLAWlossal includes a foot-long hot dog with chili and cheese, pub chips, an 8 oz. hamburger, a pulled-pork BBQ sandwich, a corn dog, five onion rings, two jalapeno poppers and two pickle spears. Fans able to eat the entire CLAWlossal in one inning get their money back, a T-shirt commemorating the feat and their picture on our CLAWlossal Wall of Fame. But beware: more than 80% of participants have failed!
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  • Moby Dick Sandwich Lake County Captains
    The Moby Dick includes five quarter-pound fish filets, eight slices of cheese, 6 oz. of clam strips, one-third pound of French fries and a cup of cole slaw, all topped with gobs of lettuce, tomatoes, pickles and tartar sauce and packed in a 15-inch hoagie roll. The challenge: a team of two fans attempt to consume a single Moby Dick in under an hour, all while seated in the Moby Dick Challenge Chair located on the main concourse at Classic Park.
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  • Homewrecker Lake Elsinore Storm
    Three half-pound all-beef hot dogs, 1.5 pounds of French fries, two pounds of chili, three-quarters of a pound of cheese and diced onions and bacon. Free if eaten within 45 minutes.
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  • Helmet Nachos Lakewood BlueClaws
    A souvenir BlueClaws helmet filled with fried potato chips, shredded BBQ pulled pork, jalapenos, black olives, cheddar cheese, and a dollop of sour cream!
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  • Backwards Bourbon Sammie Lexington Legends
    Three oversized meatballs made with KY Proud 100% Alltech Angus Beef, double-stuffed with bacon and gooey cheese, slathered in a house-made BBQ and Town Branch Bourbon glaze, served on a fresh hoagie roll.
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  • Queen City Club New Hampshire Fisher Cats
    The brainchild of executive chef Al Foley, the Queen City Club starts with a pretzel roll piled with pulled pork and topped with coleslaw, with a half-pound bacon-Swiss burger nestled on top. That's followed by another layer of turkey and ham, with honey mustard and a speared pickle to finish it off. Take your rightful place on the Throne of Infamy by conquering the Queen City Club.
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  • Salute to Pork Challenge Norfolk Tides
    New in 2013, the Salute to Pork Challenge includes four Doughties pulled-pork BBQ sliders, four 4 oz. cajun-smoked sausages, 12 Smithfield pork wings, and Smithfield bacon and chili cheese tots. If a challenger can consume this five-pound feast in one hour, the meal is free, the challenger receives four tickets to a future Tides game and his or her picture is displayed on the restaurant's Wall of Fame.
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  • The Cheeseburger Plate Rochester Red Wings
    The Red Wings' version of a classic Rochester dining experience, this hearty dish consists of either two cheeseburgers or two hot dogs served over a bed of macaroni salad and home fries, covered in a meaty hot sauce, and smothered in onions and ketchup or mustard. All Rochester residents and visitors go through the ritual of eating their first Plate -- a feast best enjoyed while watching the Red Wings.
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  • Fantastic Freeze Sundae Toledo Mud Hens
    3 flavors of your favorite Toft's ice cream x 5 scoops of each delicious flavor = 1 colossal sweet treat! Topped with whipped cream, hot fudge, rainbow sprinkles, peanuts and cherries, and served in a full-sized Mud Hens helmet.
    Tweet It! Eat It!
  • Fifth Third Burger West Michigan Whitecaps
    The Fifth Third Burger is a five-pound, 5,000-calorie burger the contains (from bottom to top) an 8-inch bun, a half cup of chili, five one-third pound burger patties, five slices of American cheese, crushed corn chips, nacho cheese, lettuce, tomatoes, sour cream, salsa, jalapenos (optional) and an 8-inch bun on top. Fans can take the Fifth Third Burger Challenge and attempt to eat the entire burger before the end of the game.
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  • Pig Wings Carolina Mudcats
    Barbecue is big in the South, and the Mudcats' Pig Wings are a fan favorite. Pork shanks (a cut of leg meat) are fried or simmered and served with a smoky BBQ sauce and a choice of regular or sweet potato fries.
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  • A double sour dill pickle produced locally by the Charleston Pickle Company is sliced lengthwise, then hollowed out and filled with cole slaw and an all-beef hot dog.
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  • Nuke Dog Durham Bulls
    A culinary tribute to the 25th anniversary of Bull Durham, the super-spicy "Nuke Dog" debuted at Durham Bulls Athletic Park on Opening Day 2013. Named for fireball-throwing Ebby Calvin "Nuke" LaLoosh, it's a classic Carolina Packers red hot dog with crushed red pepper as an added ingredient. It's also topped with the award-winning, all-natural "Get Me a Switch" spicy relish from locally based Cottage Lane Kitchen.
    Tweet It! Eat It!
  • VooDoo Doughnut Bacon Maple Brat Eugene Emeralds
    A bratwurst in a bun. Sounds simple? The bun is actually one of Voodoo Doughnut's legendary creations, the Bacon Maple Bar.
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  • King Felix K Dog Everett AquaSox
    A tribute to the Seattle Mariners' Cy Young winner, this 10-inch hot dog is topped with chili, jalapenos, salsa, cheddar cheese and sour cream.
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  • Taco Dog Fresno Grizzlies
    The Grizzlies offer a different spin on the traditional hot dog, filling a normal hot dog roll with taco-seasoned angus beef and covering it with traditional taco toppings -- nacho cheese and sliced jalapenos. Tortilla strips provide the crunch.
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  • Shish Ke Dog Indianapolis Indians
    A grilled sausage trio with onion, green pepper and red pepper on a foot-long bun made to order in the team's open-air bar, Captain Morgan Cove.
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  • Jumbo Pork Tenderloin Iowa Cubs
    The unofficial sandwich of the state of Iowa, this three-quarter-pound creation is best topped with mustard, onions and pickles -- but this pig is delicious no matter how you dress it up! Tenderloin experts who've been across the state will tell you -- Principal Park's Jumbo Pork Tenderloin is one of the best.
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  • Pork Chop Sandwich Louisville Bats
    A hearty 9 oz. pork chop, butterflied and marinated overnight in the executive chef's own special marinade. Grilled to perfection and served right from the grill to a waiting Kaiser-style bun, with Centerplate's signature BBQ sauce for dousing.
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  • This delectable treat combines two very important staples of ballpark and concession fare: funnel cakes and hot dogs. The Funnel Dog incorporates the juiciness of a warm dog with the sweet taste of funnel cake lightly coated with powdered sugar.
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  • Oklahoma City combines the "hog" and the "dog" with the Porker, topping an all-beef hot dog on a gourmet roll with slow roasted pulled pork, BBQ sauce and fresh coleslaw.
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  • OmaHog Dog Omaha Storm Chasers
    Unveiled at the franchise's "What If..." Day in 2012, the OmaHog Dog is heavy on the pork, with BBQ pulled pork, applewood smoked bacon and nacho cheese atop a grilled Hebrew National hot dog.
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  • BBQ Sundae Rome Braves
    A new item added to the menu this year at Bubba's BBQ Barn, the BBQ Sundae has a layer of cornbread topped with BBQ pork, covered with homemade coleslaw and finished off with another slice of cornbread. Not the prettiest, but so good!
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  • Nolan Ryan Sausage on a Stick Round Rock Express
    The Nolan Ryan Sausage on a Stick is a fan favorite in Round Rock. It's made of 100% pure, all-natural Texas beef and backed by Nolan's guarantee that you'll enjoy it. Nolan Ryan Beef is the official beef of both the Round Rock Express and the Texas Rangers. This supreme sausage weighs in at 1/3 of a pound ... after all, like Big Tex himself, "everything's bigger in Texas!"
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  • Firecracker Tulsa Drillers
    This 100% all-beef frank packs a spicy punch. Nestled in a pretzel bun and topped with shredded spicy chicken, jalapenos, pepper jack cheese and chipotle mayonnaise, the Firecracker is a favorite among Drillers fans.
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  • Spicy Fajita Dog Visalia Rawhide
    A fajita sausage with cheese inside, and chipotle chili aoili smothered in the bun. Topped with fire-roasted bell peppers, onions and jalapenos.
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  • Bananas Foster Albuquerque Isotopes
    Originated in New Orleans in the 1950s, this flambé dessert is nearly as fun to watch being prepared as it is to eat. The secret of the Bananas Foster traveled along the Santa Fe Trail to Albuquerque where bananas, cinnamon, walnuts, butter, light brown sugar and banana liqueur are served with vanilla ice cream and topped with whipped cream -- the perfect cap to an evening at Isotopes Park.
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  • Curverogie Altoona Curve
    Introduced in 2012, the Curverogie sandwich was put into being by the never-say-die attitude of the Curve's Bill Bettwy (translation: he bugged concessions manager Glenn McComas to put it on the menu every day until he said yes). The sandwich comes on a roll and consists of ham, a pierogie (a Pittsburgh-area staple), onions, cheese and more ham.
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  • Spiedie Binghamton Mets
    Pronounced "speedy," this Binghamton staple can include marinated cubes of lamb, pork, chicken, veal, venison or beef, served on a roll. Lupo's Chicken Spiedies are served everyday at NYSEG Stadium, where fans also enjoy the "Spiedie Race" in which Spiedie Chef, Bottle of Marinade and Spiedie Sandwich vie for supremacy. If the B-Mets are "speedy" and steal two bases in a game, every fan in attendance wins a coupon for a free Spiedie at Lupo's.
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  • Grand Slam Pie Bristol White Sox
    An immediate hit when it was introduced at Boyce Cox Field in the summer of 2012, the Grand Slam Pie begins with a layer of corn chips and includes chili, salsa, cheese, sour cream and jalepenos (optional). The popularity spread when it became a featured item at the Bristol Rhythm and Roots music festival later that year.
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  • Apple Dumpling Fort Wayne TinCaps
    Apple-themed desserts are an integral part of the experience at Parkview Field, and one fan-favorite is the Apple Dumpling. These treats are made with fresh apples, hand-wrapped with a flaky crust and filled with a blend of brown sugar, butter and spices to make a delightfully sweet sauce.
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  • Waffle Sundae Inland Empire 66ers
    Fans' mouths begin to water as they watch the master chef begin with a freshly cooked, homemade waffle as the base. Next comes three healthy scoops of vanilla ice cream, artfully dressed with chocolate and caramel sauce. The delicacy is complete when the whipped cream and California-grown strawberries are placed on top.
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  • Roasted Corn Lehigh Valley IronPigs
    There's nothing quite like biting into an ear of "Aw Shucks" Roasted Corn at Coca-Cola Park. A staple of IronPigs baseball since the team's debut in 2008, "Aw Shucks" is comprised of locally grown ears of sweet corn brushed with butter and a secret blend of southwest spice and parmesan cheese.
    Tweet It! Eat It!
  • BBQ Nachos Memphis Redbirds
    A signature item that outsells the iconic hot dog, these nachos can be traced back to the team's days at old Tim McCarver Park (where they were known as Pig Nachos). They consist of corn tortilla chips topped with a 4 oz. scoop of pork or chicken, two scoops of queso cheese, a few squeezes of BBQ sauce and dry rub sprinkled on top. The sauce and dry rub are provided by Charles Vergos' Rendezvous, a Memphis institution.
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  • Bats and Balls Missoula Osprey
    Rocky Mountain oysters on a bed of fries. What are Rocky Mountain oysters, you ask? Deep-fried bull calf testicles that are peeled, coated in flour, pepper and salt, and pounded flat. This Montana original is made to order and always good for a laugh when explained to fans.
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  • Chicken Bog Balls Myrtle Beach Pelicans
    Chicken bog combines kielbasa, onions, bacon, chicken, rice and various spices, cooked together in stew-type dish. While the Pelicans had only served chicken bog on special occasions, in 2012 they came up with the Chicken Bog Ball -- chicken bog deep-fried in beer batter and served with a sauce that combines mayo, Sriracha hot sauce and fresh lemon juice. They turn out to look like hush puppies, but taste like heaven!
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  • Sea Dog Biscuit Portland Sea Dogs
    Two hockey puck-sized chocolate chip cookies with vanilla ice cream sandwiched in-between. Made by Shain's of Maine Ice Cream, the Sea Dog Biscuit is by far the most popular item on the stadium menu and can now be found in stores throughout the state. It is requested by ballplayers and is a favorite of George and Barbara Bush.
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  • Triple Play Sandwich Reno Aces
    The Triple Play Sandwich includes healthy portions of pulled pork and brisket, wedged between three slices of Pullman bread and generous amounts of coleslaw. BBQ meatballs, pickles and cherry peppers adorn the skewers that hold the sandwich together.
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  • Spikes Spam Pizza State College Spikes
    Inspired by the 75th anniversary of the infamous mystery meat, the Spikes and Professional Sports Catering constructed the world's first-ever (unofficially) Spam-covered pizza in 2012. To honor the cubed meat product, the Spikes top off a New York-style cheese pizza with chopped-up Spam, providing a ham-like taste that melts in the mouth like bacon.
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  • Fried Asparagus Stockton Ports
    Dip asparagus in garlic-seasoned tempura beer batter, deep-fry at 375 degrees in canola oil for 45 seconds, drain and serve with southwestern ranch dressing and parmesan dip. Stockton is one of the world's largest asparagus distributors and hosts the annual Asparagus Festival, inspiring the Ports to add this delectable food item to the menu and the ever-popular "Asparaguys" to their in-game entertainment.
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  • Vandy Roll West Virginia Power
    The Power posed two questions: What is West Virginia best known for in the food world, and who's the most famous chef in the area? The result: Rocco Muriale has constructed the perfect pepperoni roll for the Power -- weighing in at 1.5 pounds, served with Rocco's own marinara sauce, and named after a close friend who loves pepperoni.
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  • Scrapple Sandwich Wilmington Blue Rocks
    For more than 20 years, Delaware has hosted the annual Apple-Scrapple Festival. Inspired by this tradition, the Blue Rocks serve up the Scrapple Sandwich: two slices of scrapple (locally made by Rapa Scrapple, founded in 1926), grilled to perfection on the flat top to create a dark brown crust on both sides while leaving the middle moist -- topped with American cheese, fresh-grilled green peppers and onions and served on a steak roll.
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  • 'Stang Burger Billings Mustangs
    Born in 1999, the 'Stang Burger is a 6 oz. Holten-certified angus beef chuck patty topped with 3 oz. of Tyson Choice whole beef brisket, dry-marinated with a signature rub and smoked with a blend of hardwoods and fruitwood. Fourteen years later, this signature sandwich remains a hit not only with fans who frequent Dehler Park, but also Mustangs players and coaches.
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  • Fried Bologna Buffalo Bisons
    Start with a thick slab of world-famous Wardynski's Polish-style bologna, pan-fry it on a flat-top grill until golden brown and top with sharp American cheese. Finally, smother it with sautéed sweet peppers and onions and place in a fresh-baked Kaiser roll. It's an intoxicating combination of flavors that has only been perfected in Western New York!
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  • Lippy Dog Burlington Bees
    Invented by Burlington's Food Guru, the Lippy Dog is a hand-carved breaded chicken breast strip smothered in a secret Lippy buffalo sauce and topped with Budweiser blue cheese. This mouthwatering sandwich is not for the health-conscious, so please beware!!
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  • Andrew "Graham-burger" Connecticut Tigers
    Created by our manager and inspired by the burgers he grew up eating in Australia, the Andrew "Graham-burger" is a quarter-pound steak burger topped with grilled pineapple and habanero cheese, all on a hearth-baked bun.
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  • Surf and Turf Burger Delmarva Shorebirds
    A half-pound hamburger with a soft shell crab on top, the Surf and Turf Burger is served with lettuce, tomato and onions on the side. With the popularity of Eastern Shore crabs, it's not surprising that this creation has quickly become a hot item at Arthur W. Perdue Stadium.
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  • The Orbit Burger Great Falls Voyagers
    Named after the team's alien mascot, the Orbit Burger is a local Montana beef slider cooked up and combined with a selection of toppings, slid between two pieces of bread and clamped into the "Orbit Press." The result: a delicious burger with steaming hot toppings of choice -- pizza sauce with onions or BBQ sauce and jalapenos, for example -- all perfectly fit inside a toasted bun.
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  • Home Plate Burger Greensboro Grasshoppers
    At every ballpark you can find a typical four or six ounce, round burger. The Grasshoppers wanted something more for their fans. In 2012, Greensboro unveiled the Half Pound HOME PLATE Burger. The half-pound, 100% Certified Angus Beef burger in the shape of home plate is grilled to perfection and served with fresh lettuce, tomato and condiments. This became an instant fan favorite during the 2012 season.
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  • Knucksie Gwinnett Braves
    Cooked up by the mind of legendary Braves pitcher Phil Niekro and featuring the familiar flavors of Georgia, "the Knucksie" contains house-smoked pulled pork covered in two different BBQ sauces, served open-faced on skillet corn bread with pickles, caramelized onions and coleslaw. In addition to being delicious, the Knucksie comes with a bonus. Fans who eat one are entered into a nightly drawing to win a baseball signed by Mr. Niekro himself!
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  • Chukar Clukar Idaho Falls Chukars
    Prior to the 2012 season, the Chukars wanted to come up with a signature sandwich that incorporated potatoes -- the very thing that makes Idaho famous. The result: the Chukar Clukar -- 4 oz. chicken breast seasoned with Frank's Redhot Sauce and topped with bacon, cheddar cheese, fresh-cut seasoned French fries and chipotle ranch coleslaw. Crunchy, delicious, and very intriguing!
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  • Grilled Tri Tip Sandwich Lancaster JetHawks
    Welcome to a Southwest regional favorite, the Tri Tip. The JetHawks marinate their version in a blend of garlic and spices, grill it over mesquite charcoal and cut it into small cubes so it's easy to eat. Served on a corn-dusted Kaiser roll with a choice between a traditional sweet or tangy Carolina BBQ sauce.
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  • Aloha Burger Montgomery Biscuits
    Riverwalk Stadium is located near a large Air Force Base, and many of its members have been stationed in Hawaii. As a result, the Biscuits hold a weekly Military Wednesday promotion with food and drink discounts for fans with Military ID. With all that in mind, the Aloha Burger was born and includes a half-pound burger, grilled pineapple, teriyaki glaze drizzle, ham and Swiss cheese, all on a Knot Roll Bun.
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  • Ridiculously Oversized Pork Tenderloin Sandwich Quad Cities River Bandits
    A highlight of the Burger Cart at Modern Woodmen Park in Davenport, Iowa, the Ridiculously Oversized Pork Tenderloin Sandwich is designed to satisfy the largest of ballpark appetites: 6 oz. of tenderized pork served with lettuce, tomato and onions on a giant bun.
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  • The Churger consists of two patties -- one chicken, one burger -- separated by a slice of American cheese and served on a fresh roll. This delicious hybrid was created by Grand Slam Grill chef Jamie "Scoly" Scolastico, whose face adorns the grill signage and has said each sandwich is made "with a whole lot of love."
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  • Named after the River Cats' CFO, the Dan Dog is a hamburger that thinks it's a hot dog! Start with fresh-ground, locally sourced ground beef, and blend with sautéed onions, garlic and a unique combination of seasonings. Then, wave the magic wand -- a bat that once hit a prodigious home run -- and it's transformed into the shape of a hot dog! Add cheddar cheese, grill to perfection, nestle into a sweet French roll and top with a spicy red relish.
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  • The Lumberjack Williamsport Crosscutters
    Inspired by Williamsport's past as the "Lumber Capital of the World," this sandwich consists of Acme Barbeque brisket, melted pepper jack cheese, caramelized onions and diced sweet chilies on a seven-inch Cowden's Bakery hero roll. Acme's brisket is dry-rubbed, then slathered in a wet rub overnight and smoked to tenderness.
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  • Fang's Venom Burger Wisconsin Timber Rattlers
    Two quarter-pound patties with Cajun seasoning and pepper jack cheese, topped with a salsa and jalapenos on a corn-dusted Kaiser roll. Sssss!
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Thanks to everyone who entered!

One grand prize winner will receive a trip to the ballpark, a taste of the #FOODFIGHT Champion, and other prizes. See Official Rules for details.

  • 2013 #FOODFIGHT Champion!Fantastic Freeze Sundae

2013 Nominees

Click each category to view the #FOODFIGHT nominees.

  • Gut BustersChampion: Fantastic Freeze Sundae
  • Hogs 'n' DogsChampion: Nuke Dog
  • Local LegendsChampion: Roasted Corn
  • Scrumptious SandwichesChampion: Knucksie

@MiLB #foodfight

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