Chompions.

We've always known that NFL Hall of Famer John Riggins had a little Ted Nugent in him. But who would've guessed he's part Bobby Flay too?

It was just announced that the former Redskins running back will host his own hunting and cooking show on the Sportsman Channel. "Riggo on the Range" will be part outdoor adventure and part pots and pans.

"Growing up in the Midwest, I have always had a love of the outdoors and a passion for hunting," Riggins said in a press release. "But I also love to mix it up in the kitchen."

The host will also mix it up with different celebrities on each episode. Although no names were released, representatives from the Sportsman Channel say the famous guests will come from various disciplines including food, music and sports. Here's hoping Jared Allen is one of the surprise celebrity guests. The Vikings defensive end is as avid hunter himself and last year released a wild game cookbook.

For anyone who is picturing Riggins doing a public-access style show picking off deer in his backyard, that's not the case. He'll travel well beyond his Maryland home and even out of the country.

"I've been very fortunate to have had the opportunity to hunt all over the world," Riggins said. "Each place I've visited has its own uniqueness and character, and I want to bring to our audience the flavor of places we’ll venture to each week, where people have been working and living off the land for centuries."

In the first episode, Riggins bounces from Kansas to New Mexico to Canada. Then he puts his culinary twist on the catch in a true forest-to-table manner. It's a unique idea that promises some unexpected scenes from the always colorful Riggins. If he's half as animated as he is when criticizing the Redskins ownership and coaching, the show could be must-watch for hunting, cooking and sports fans.

"Riggo on the Range" premieres in January.

-- Adam Watson is the food czar at ThePostGame. You can follow him on Twitter @AdamKWatson.

ThePostGame brings you the most interesting sports stories on the web. Follow us on Facebook and Twitter to read them first!

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John Riggins, NFL, Washington Redskins

Odds are you'll never be able to match Anthony Davis on a basketball court, but that doesn't mean you can't dominate the unibrow while scarfing down a plate of spicy food.

Davis, the former University of Kentucky Basketball star, attempted the Buffalo Wild Wings eating stunt, which simply requires participants to down 12 wings soaked in Blazin' sauce in six minutes.

Easier said than done, as the company's website explains.

Let's just say it didn't go well for the John R. Wooden Award winner. This video clearly shows the 19-year-old basketball phenom doesn't have an iron stomach.full story >>

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Anthony Davis, Competitive Eating, Kentucky Wildcats

It seems like Takeru Kobayashi is everywhere these days. The world's most recognized competitive eater recently announced the launch of a new July 4th hot dog challenge, and went viral last week drinking 42 cups of coffee in a video with SNL alum Jim Breuer.

On Friday, Kobayashi helped Harrah's Chester Casino rebrand using the name of the better-known, neighboring city. For his part, he took down a Tony Luke's cheesesteak, 10-inch pizza, an order of macaroni and cheese and a 2-pound cannoli in just less than two minutes.

"I was able to sample the new vendors' menus and meet with the chefs prior to the demo," Kobayashi says, "and you can see the pride and excitement they have in being a part of building the casino into a top-rate entertainment destination."

Part of the casino's rebranding included overhauling the food offerings with new sit-down options like Tony Luke's. On hand for the ceremony were former Eagles Brian Westbrook and Jeremiah Trotter.

"The Harrah's Philadelphia Food Challenge was a fun way to showcase some of the new dishes, and doing so in front of a couple of Philly sports legends made it even more enjoyable," Kobayashi says.

As part of the challenge, he was hoping to break his record time eating a Tony Luke's cheesesteak, which stood at 24 seconds. Kobayashi beat that mark by a half second, which set up his blazing the other courses in equally impressive fashion.

"Before the start, I set my sights on finishing in under 2:00," he says. "I hope no one bet the over."

I'm sure the casino wishes otherwise.full story >>

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Takeru Kobayashi

Masaharu Morimoto is now part of an exclusive club.

The Iron Chef joins Carl Lewis, Mariah Carey and Cincinnati mayor Mark Mallory on the list of people to fail when throwing out the first pitch. Hey, I didn't say it was a desirable club.

Morimoto was given the honor Tuesday night before the Mets-Phillies game. The errant toss could be forgiven if the famed chef didn't have a background in the sport. Morimoto played minor league baseball in Japan and was headed for a professional career as a catcher before a shoulder injury derailed his plans.

Maybe that ailment has lingered and that's what caused him to send the first pitch far above the Phillie Phanatic's head and into the backstop. If Morimoto is looking to pass the buck, he can certainly put some responsibility on Charlie Manuel. The Phillies skipper put him up to the task.

Last year, the Food Network star hosted a "Morimoto for Japan" fundraiser to benefit the relief efforts in his home country after a devastating earthquake and tsunami. A lunch with Manuel was one of the items up for auction. Morimoto decided to join along and the two hit it off. The Phillies skipper played professionally in Japan for six years.

It was only a matter of time before he got Morimoto to agree to the pre-game tradition. And who better to headline the ninth annual Asian-Pacific Celebration at Citizens Bank Park? Morimoto has ties with the city going back over a decade. He opened his first restaurant in Philadelphia, cleverly named Morimoto, back in 2001. His culinary empire has spread from New York to Hawaii to Mumbai and beyond, but he still has roots in the City of Brotherly Love.

On Tuesday night, fans were treated to music and dancing from many Asian countries as part of the celebration. There were also kiosks around the stadium showcasing various ethnic foods. All the concession stands at Citizens Bank Park added two new items for the celebration: Pork dumplings and Szechuan chicken and broccoli.

I bet Morimoto wishes they would have just asked him to make a few of his signature tuna pizzas instead of throwing out the first pitch.full story >>

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Masaharu Morimoto, Philadelphia Phillies

Eating legend Kobayashi has been busy this year.

He visited the South By Southwest Festival and ate his first non-competitive hot dog.

He announced the launch of a Fourth of July hot dog eating content to rival the Nathan's event that has barred him from competing that past two years.

And now he has done a comedy skit with "SNL" alum Jim Breuer in which he guzzles 42 cups of coffee. (Maybe all that caffeine is the secret to revving up his metabolism.)full story >>

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Coffee, Performance, Takeru Kobayashi

Is Metta World Peace watching the Lakers playoff series with the Nuggets?

There seemed to be some debate between the TNT broadcast crew in advance of Tuesday night's game. Marv Albert claimed the suspended small forward had admitted he wasn't tuning in. Yet, Mike Brown said World Peace was not only watching, but breaking down the action afterwards like a coach.

I can't speak for the rest of the series, but Metta World Peace was definitely watching Game 5. I know because I was sitting six feet away from him.

The whole evening started with a tweet. Two hours before the game, World Peace wrote to all his 300,000-plus followers, "Ok...hit up @djsyncity to watch game with free pizza and beer.. Of course I am not eatin or drinking that stuff:)) Secret location..."

This isn't the first time he's done something like this. Last month, World Peace took 100 of his Twitter followers to the movies to see "Think Like A Man." It's a type of pop-up, fan interaction that seems to be growing in popularity. In March, Chad Ochocinco treated 200 of his followers to a soul food dinner in Harlem.

Intrigued by the possibility of watching a Lakers game with Metta World Peace as he served his suspension for a brutal elbow to the head of James Harden, I replied to his tweet. A few minutes later I received a direct message with the address of a sports bar. It was two blocks from my apartment. How could I pass this up?full story >>

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Metta World Peace, NBA, Twitter

If you can't join 'em, beat 'em.

That's Takeru Kobayashi's philosophy. The long-time king of competitive eating will, once again, celebrate the Fourth of July on his own terms.

Fans of the sport will recall Kobayashi being arrested in 2010 at the Nathan's International Hot Dog Eating Contest after refusing to sign an exclusivity contract with Major League Eating. Last Independence Day, he simulcast his own frankfurter challenge alongside the famous Coney Island event.

But this year will be completely different as Kobayashi and other competitive eaters will face off at the inaugural Crif Dog Classic. But this is not just another hot dog battle.

"It was conceived as a part of something much larger than your average competitive eating contest," Kobayashi says. "It will be nothing short of a party."

Crif Dog owner Brian Shebairo and Kobayashi have become close recently, with Shebairo traveling with him to the Wing Bowl in Philadelphia in February. That's where the Crif Dog Classic was plotted.

"Brian saw and spoke with so many talented independent eaters, and upon returning to New York asked if I'd be interested in helping him put on a Fourth of July party," Kobayashi reveals.

Roberta's, in Bushwick, Brooklyn, will host the event with live music, food and celebrity guests. The main event will be a 10-minute Crif Dog throw-down. Kobayashi will square off against nine other professional eaters including Thomas "Goose" Gilbert, Dave "US Male" Goldstein and Stephanie "Chilita" Torres.

This event is exactly what Kobayashi has wanted since his dispute with MLE. He not only gets to compete on his own terms, but he gets to build something from the ground up.

"I'm living my own American dream," Kobayashi says. "If that doesn't epitomize Independence Day, I'm not sure what does."full story >>

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Commitment, eating, Outdoors, Takeru Kobayashi

Not everyone can make it to the Kentucky Derby.

Joseph Doyle knows that. So as the executive chef of Churchill Downs, he's decided to share the recipe for the famous barbecue shrimp that have become as much a tradition for the first weekend in May as mint juleps and ornate hats. So how did this southern coastal dish become so popular at the Derby?

"It's a no-brainer," says chef Jo-Jo, as he's known. "Because it's delicious!"

Last year they began offering the shrimp over cheese grits and received rave reviews. So Doyle, now in his fourth year as executive chef there, has vowed to keep serving it that way as long as he's in charge.

Churchill Downs expects more than 300,000 visitors during the race weekend. It will take a staggering amount of food to feed them all, including 4,000 pounds of shrimp and 600 pounds of grits just for their signature dish.

"It takes a whole year of planning and a whole month goes into the food drop alone," Doyle says.

In addition to the shrimp and grits, the chef's team will prepare and serve hundreds of thousands of hot dogs and hamburgers. But that's just a fraction of the menu, which has a few new items Doyle created for the weekend. Two of the most unique are a collard green pesto made with pecans, and a sweet potato and dandelion salad.

"We take roasted sweet potatoes, add some roasted peanuts, toss with a sorghum vinaigrette and some dandelion greens," Doyle explains.

It all seems like a lot of work for the most exciting two minutes in sports, but Doyle says there is a full week of excitement surrounding the Derby, from the Thunder over Louisville fireworks display all the way to the Run for the Roses.full story >>

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Horse Racing, Kentucky Derby

Bacon. On a Stick. In an ice cold beer.

That's how the Orioles are ringing in the 20th anniversary of Camden Yards. Josh Distenfeld, now in his second year as executive chef of the ballpark, has rolled out some incredible eats for the year-long celebration. But the aforementioned bacon offering is his personal favorite.

"I can't stop eating that thing," Distenfeld confesses. "I've got to walk away. It's unbelievable. It's that addicting."

He starts by smoking slab bacon for 45 minutes, then finishes it off with Old Bay seasoning and maple syrup. Those over 21 can get it served atop Baltimore's native beer, National Bohemian. Although Natty Boh, as it's known, is now made elsewhere, it's been the city's official beer for almost 50 years.

The stadium sells more than 20 pounds of bacon on a stick every game and it's only growing in popularity.

But when it comes to fan favorites, crab is king. That's why Distenfeld helped create the Camden Giant. Found at Gino's, it's a burger topped with a crab cake. He and his team have also taken the traditional frank and created a surf and turf twist. Stuggy's has the Birdland Dog, which is topped with crab mac 'n' cheese.

"We'll go through 400 pounds of crab per game, roughly 30,000 pounds this season," Distenfeld says. "That's a lot of crab."

It's all part of keeping the 20th anniversary celebration Baltimore-centric. The main focus was on working with local vendors and restaurants like Gino's and Stuggy's. But Distenfeld isn't just classing up the usual ballpark fare this season. One of his innovations for the luxury boxes and suites is a Churrascaria plate.

"It's a trio of Chimichurri chicken, skirt steak and chorizo sausage," he says. "Not something you'd normally find in a ballpark."

Just like bacon on a stick in a beer, although it's a formula that every sports venue should replicate.

-- Adam Watson is the food czar at ThePostGame. You can follow him on Twitter @AdamKWatson.full story >>

Tags:

Bacon, Beer, Boxing, MLB, Outdoors

By now you've probably seen one of the life-size replicas of the Stanley Cup created entirely out of chocolate.

The hunger-inducing images have made their way across television and the internet, including thousands of mentions on Twitter. In that regard, the decadent trophies have accomplished their goal. The idea behind the edible art came from NBC Sports which is broadcasting the Stanley Cup playoffs. World renowned chocolatier Jacques Torres was hired to sculpt 30 of the sought after NHL prize, of which 28 were sent to various members of the media. (Torres was allowed to keep two for his stores.)

But the chocolate replicas almost never made it off the drawing board.

"They came to me three times before we said yes," Torres reveals.

The 52-year-old master pastry chef doesn't do custom work. The time and energy required to create such labor intensive pieces rarely returns a worthwhile profit. But after the hat trick of meetings and some convincing from those close to him, Torres realized how unique an opportunity it was.

"It's cool to do something that historical," he says. "Everybody knows the Stanley Cup."

That didn't make the process any easier though. Torres had to hire an artist to help replicate the trophy and then allocated six chocolatiers to the project. The facsimiles took five days each to make and weighed in between 46 and 50 pounds. Mr. Chocolate, as he is affectionately known, wouldn't reveal the actual value of each of his Stanley Cups except to say, "the chocolate costs quite a bit of money."

The only other custom project Torres recalls taking on was creating a dragon out of chocolate a few years back. He says the only reason he took on the request was because he'd never made a chocolate dragon before. It took him an entire week to complete.

"From time to time I need that kind of excitement and challenge," he says.

The chocolate Stanley Cups were certainly exciting, especially for those lucky enough to see one in person. Torres made a delivery stop recently on CNBC's "Sports Biz: Game On" with Darren Rovell. Co-host Erin Sharoni called it a marriage of the two best things on earth: Hockey and chocolate.

"I was beside myself," she says. "Jacques is such an amazing artist, and the chocolate replica looked EXACTLY like the real thing, minus the actual writing. I am a qualified judge, considering that the real Stanley Cup was on our set the very same day."

For those wondering, the replicas are not just for display. Torres used his finest chocolate, nothing less than 60 percent cocoa, and after some admiration the three-foot cups are meant to be eaten. During his Game On appearance, he cracked one into several pieces for the hosts to try.

"It tasted BETTER than it looked. Ever had Jacques Torres chocolate before?" Sharoni asks. "It's a glorious experience. Try it before you die."

-- Adam Watson is the food czar at ThePostGame. You can follow him on Twitter @AdamKWatson.

ThePostGame brings you the most interesting sports stories on the web. Follow us on Facebook and Twitter to read them first!

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chocolate, Hockey, NHL, Stanley Cup

Written by Adam Watson

Adam Watson grew up in the restaurant/catering business, and has worked in sports media as a TV producer and writer for nearly a decade. Follow him on Twitter @adamkwatson.