NYC

We’re talkin’ ballpark food for this week’s Who Cooked It Better, inspired by the New York Times’ Travel Section. Food writer Peter Meehan had the enviable assignment of traveling to all 30 Major League Baseball stadiums and sampling their many edible offerings. Of course, this being the New York Times, the baseball food they cover is less beer and pretzels, more Champagne and edamame. Call me old-fashioned, but I’d rather not sample the eel nigiri while sitting in the bleacher seats. In fact, I’m pretty sure that half the things on the Times list would get you a bloody nose if you’re sitting anywhere outside the executive suites. I’m not saying you have to always go for that slimy boiled hot dog that’s been sitting in warm water for god knows how long, or the “nachos” that are served in a plastic bag. But if we’re going to call it America’s pastime, it must surely be consumed with some sort of food smothered in cheese, grease, and other glorious fatness.

So while the Times writes for the black AMEX crowd, we’ve been scouring the Times online commenters, who are weighing in on the less fancy eats that the story chose to ignore.

Here’s our alternative list (with many thanks to all the angry NYT commenters) of America’s greasiest, cheesiest, most heart-stoppingly amazing ballpark food. Read through to the end to cast your vote for the best.

Washington Nationals – Ben’s Chili Bowl Fully Loaded Half Smoke

Photo: This is Gonna Be Good

It’s unclear how the Times got through a visit to the new Nationals Park without smelling out the offerings from DC’s legendary Ben’s Chili Bowl. I’m still not sure exactly what half-smoke means, but hotdamn it is some kinda tasty sausage. Ben’s fully loaded version is topped with chili, chopped onions, grated cheddar and yellow mustard. Don’t even think about not siding this with some of the world’s best cheese fries.

Baltimore Orioles – Boog’s BBQ Sandwich

Photo: malliavale

Times commenters are up in arms that the article missed the pit smoked pulled pork sandwich offered at Camden Yards. You won’t find a brioche or baguette slice here – the plain old doughy roll is only along for soaking up the gooey Jack Daniels BBQ sauce. Bonus: It’s served up by former Orioles first baseman Boog Powell.