It's the event from Hell.

Or perhaps more specifically, it's the event in Hell.

Located roughly 30 miles northwest of Ann Arbor, the town of Hell, Michigan, hosts a gathering of hearse owners every September called Hellfest.

These aren't funeral directors, just car enthusiasts who enjoy having a hearse as part of their collection. As you might suspect, a good sense of humor is required to be a member of this club. The name? The Nightmare Cruisers Hearse Club.

One member, Steve Frey, has taken the concept one step further by turning his hearse, a 1983 Cadillac Superior, into what he calls the Open Casket Bar And Grill. See how he rebuilt this hearse and coffin combination to serve up hot food on the grill and store cold drinks in the cooler:

As if World Series tickets weren't expensive enough, one Kansas City fan appears to have spent a few hundred extra dollars on hot dogs for people in his section during Game 1 of the World Series on Tuesday.

And this guy didn't just deliver the hot dogs to his fellow fans. In true baseball fashion he chucked the dogs around the section as if he were an outfielder gunning down a runner tagging up from third base.

A Royals fan named Zach Brady tweeted that he was sitting in the same section as the now-famous hot dog purchaser:






From another tweet, it appears as though this fan was in section 431 at Kauffman Stadium:


This man's actions were documented in a few videos that have since been uploaded to YouTube:

Some Snapchats of the man tossing hot dogs made it onto Snapchat's Story from Game 1, meaning people around the country got to witness this guy's generosity:





At least these fans had something to cheer about on Tuesday. Their Royals, who had not lost a game in these playoffs, fell to the San Francisco Giants, 7-1.

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Seattle Seahawks punter Jon Ryan isn't asking for that much, really. It's just that, well, the entree selection on his chartered Delta flight could be more diverse, and did you notice that the Baltimore Orioles got sushi as a pre-departure snack?

And I mean, come on: Everyone knows a teriyaki-glazed salmon filet tops chicken breast with hoisin sauce any day.

These are the hardships Mr. Ryan faces on a regular basis as he jet-sets across the country to kick footballs high into the air to the satisfaction of millions. It's normal to be suspicious, even distrustful, of the service received on planes anymore, but rarely do we stumble upon the cold, hard evidence that Mr. Ryan has unearthed.

On the team's flight back home after a win over the Redskins on Monday Night Football, Mr. Ryan found a leftover menu from a chartered flight for baseball's Baltimore Orioles one day earlier. The shoddy maid-service was an insult on its own, but then Mr. Ryan reviewed the menu selection and noticed the two teams were given different options:


But then again, perhaps the punter should take a closer look and see that the menu differences don't necessarily benefit the Orioles. Seattle, for example, was given the option of a burger as a pre-flight snack; Baltimore wasn't.

The Seahawks' menu also explicitly offers vegetarian options, which is thoughtful. That menu also features a much more developed and impressive snack menu, which is critical if you exercise poor judgment in your entree selection.

And if we're judging things solely off the menu selection, the Orioles were denied a beverage section. That's just rude.

Next time we're flying coach between two phlegm-hacking seatmates that have stolen our armrests on either side, we'll flag down the flight attendant and file a formal complaint on your behalf.

Because you, Mr. Ryan, deserve better.

Of all the honors Derek Jeter has received over the past year, the newest one may be the tastiest.

New York's famed Carnegie Deli has unveiled its tribute to the retired New York Yankees shortstop, and it's a doozy. The 'Derek Jeter Triple Club Sandwich' consists of layers upon layers of turkey topped with bacon, American cheese and iceberg lettuce. It's served on toasted white bread and is big enough for three people.

And get this -- it costs $28.



The sandwich has lots of symbolism. Sarri Harper, the daughter of Carnegie owner Marian Levine, told the New York Daily News that the club has five ingredients because Jeter won five World Series titles. It's got two different meats because Jeter wore No. 2. And why American cheese? Because, according to Harper, "nothing is more American than baseball."

Carnegie Deli is known for naming sandwiches after famous New Yorkers, and its most popular item remains the Woody Allen, which consists of corn beef and pastrami. Unlike the Woody Allen, however, the 'Derek Jeter Triple Club Sandwich' may only have a limited run. For example, the Howard Cosell -- with a cut of tongue and a lot of bologna -- is no longer offered.

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With Jameis Winston on the sidelines serving a suspension for shouting an obscene phrase in Florida State's student union, the school served up a reminder of the quarterback's past troubles to current recruits.

According to four-star recruit Matthew Burrell, an offensive lineman who was making his official visit to Tallahassee, Fla., over the weekend, the Seminoles served crab legs at halftime of the school's matchup with Clemson.

“One of the best parts of the visit was the food with the crab legs,” Burrell told 247Sports.

It's not hard to see why this is somewhat awkward for Florida State. In April Winston was accused of stealing $32.72 worth of crab legs from a local Publix supermarket and received civil citation. Winston performed community service, and the FSU baseball team suspended him for three games.

South Florida hip hop icon Uncle Luke, a longtime Miami Hurricanes fan who knows a thing or two about college football scandals, thought the story was worth a tweet:


While this may bring up bad memories for Seminoles fans, it seems like Burrell thoroughly enjoyed the grub and the rest of his visit. He and his brother even got a picture with last season's Heisman Trophy winner:


Oakland Raiders fans have a better reason than most to drown their sorrows in a tall, cold one. But O.Co Coliseum has managed to get Raider Nation coming and going, charging the highest price for beer in the NFL, according to a new chart from Business Insider.

The cheapest beer, meanwhile, is found in St. Louis -- unless you care about the price-per-ounce, of course, in which case Cincinnati is your most economical beer destination. Here are 10 of the most notable beer-slinging NFL stadiums, for better or for worse.

For many professional athletes, a personal chef is a luxury. For Detroit Lions defensive tackle Nick Fairley, it was a necessity.

Fairley, the 13th overall selection of the 2011 NFL draft, reported to camp north of 320 pounds. Then after the first week of preseason, he lost his starting spot as the excess weight hurt his effectiveness.

Fairley stands 6-foot-4 and boasts superb athleticism. Teammate Ndamukong Suh even said Fairley is more "athletically gifted" than he is. But Fairley has been hampered by inconsistency that's linked to his being overweight.

After being demoted, Fairley realized he had to drop some weight and hired a personal chef. And it worked. The chef prepared a week's worth of meals for Fairley and put them in his freezer before the week started. According to Kyle Meinke of MLive, these dishes consisted of meat loaf, baked potatoes, salmon, stir fry and chicken.

That's all it took for Fairley to drop 15 pounds in the remaining three weeks of the preseason, and his improved play got him reinstated as a starter for the Lions' season opener against the New York Giants on Monday.

"Felt real good," Fairley said of seeing his name alongside the starters again. "Preseason, that's when you knock off the rust coming into the season. I just feel like those last three preseason games, got my rest up, and now I'm ready to go for Monday Night Football."

Fairley had declined to hire a personal chef last year, and he ballooned to 320 pounds during the season. Despite playing in 15 games in 2013, as opposed to 13 in 2012, Fairley recorded five fewer total tackles last season (27 in 2012, 22 in 2013). In May the Lions declined to pick up his $5.5 million option for the 2015 campaign, perhaps as motivation for the 26-year-old to shape up.

And that's just what Fairley did. During the past few weeks he brought breakfast and lunch to the Lions facility and ate dinner at home. And perhaps most importantly, he's avoided fast food -- for the most part. Fairley admitted to the Detroit Free Press that he did briefly fall off the wagon last weekend:

“Me and my girl went out and just stopped by McDonald's,” Fairley said.

Former Vikings quarterback Joe Kapp's philosophy that 40 men must play as one for 60 minutes was good enough for Minnesota to reach Super Bowl IV. Aramark is putting a new twist on that 40/60 concept as part of its Tribute Menu for the 2014 NFL season.

Behold the "40 For 60" burger to be served at TCF Bank Stadium in Minneapolis this season. The burger patty is a blend of 40 percent bacon and 60 percent ground beef. The fixings are applewood smoked bacon, lettuce, tomato, crispy onions, a fried egg and special sauce. It will be served on a pretzel bun.

The "40 For 60" is among 11 stadium-specific concoctions Aramark is rolling out this season. Others include "Poe's Pork Taco" in Baltimore (smoked pulled pork, tossed with buffalo sauce, topped with green onion slaw on a flatbread tortilla) and "The Emperor" in Pittsburgh (two beef patties with shaved kielbasa, onion bacon kraut, fried egg and Heinz Field Secret Sauce on a Brioche bun).

Check out all of them:

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The annual Taste of Tennis Gala that previews U.S. Open food with star players in attendance gives guests the best of both worlds. Where else could you see five-time U.S. Open champion Serena Williams making sushi rolls with Iron Chef Masaharu Morimoto?

The U.S. Open is the most-attended annual sporting event in the world. That means it is a good bet that it is also the event with the most food consumed.

The quality food has earned a terrific reputation, and the gala, now in its 15th year, offers serious star power from the tennis and culinary worlds at the W New York hotel in Manhattan.

For some of the players, food is a temptation. For others, it is a luxury.

"I don't have a specific diet," Agnieszka Radwanska says. "It's a personal thing. I have the proper weight and can eat like a normal person."

Radwanska is currently the world No. 5 and has reached as high as No. 2. Apparently, eating with no limits does not hurt her. The 25-year-old from Poland has been to a Wimbledon final and four U.S. Open fourth rounds.

At 29, Dustin Brown is experiencing a late breakthrough in his career, as he is currently No. 98 in the world. Brown defeated Rafael Nadal earlier this year, putting his name on the map. Like Radwanska, he does not limit his food habits.

"I don't have a specific diet or anything," Brown said. "Thank God with my body, I can eat what I want. Here, [in New York,] it depends what they have at the courts and at the hotel."

Sloane Stephens, 21, differs in opinion just a bit from Radwanska and Brown. The 22nd-ranked American eats as she pleases.

"I try to stay as healthy as I can during a tournament," Stephens says. "Sometimes you want to eat some bad stuff. That's perfectly normal."

One part of the players' lounge Stephens has noticed is the gluten-free section. The trend is rising and is a fixture of the U.S. Open and tennis diet, whether the players admit it or not.

"They try to keep it healthy," Stephens says.

Mike Bryan keeps to a strict diet that he is trying to include his brother, Bob, on. The 36-year-old American identical twins are the No. 1 doubles pair in the world and have 15 Grand Slam titles.

"I eat gluten-free oatmeal and gluten-free bread," Mike says. "It tastes good. It's gluten-free and sugary."

Bob shakes his head. "Chipotle twice a day," he jokes about his diet.

Although professional tennis players may mostly eat freely in their daily lives, they admit there is a strict match time (even stricter than match day) diet. There are certain ingredients that should and should not be consumed.

"Before matches, you try to have your pasta and eat a lot of bananas during the match," Brown says. "Besides that, there's nothing really that you don't eat."

Radwanska says, "I eat pasta and chicken and rice. That's the food that's always in the players' lounge. I mix it up with some fish and sandwiches, but pasta is the main thing."

Jaguars tight end Marcedes Lewis says good food is just part of what you need to have a great cookout. Lewis will fire up the barbecue, but he has much more on tap for his guests.

"I have massage therapists there," Lewis said. "I have hookahs there. You have to have more stuff there than just the barbecue because people get bored of just eating. I got the DJ there. I do barbecues the right way."

According to Saints defensive end Cameron Jordan, the right way means serving quality mac and cheese

"You're going to get your ribs, you're going to get your sausages, hamburgers, hot dogs, yada, yada, yada," Jordan said. "But it's always important to see who's making the best mac and cheese. Some people just make noodles and cheese. Some people throw some spices in it. Really if you set the tone with the mac and cheese, then I trust your barbecue. If it's just bland cheesy noodles, I may not be there for long."

Here are some more opinions from athletes, including Chargers cornerback Antonion Cromartie, Blazers guard Damian Lillard of the Blazers, Mets pitcher Matt Harvey, NHRA racer Courtney Force and former boxing champ Laila Ali, on their barbecue favorites:

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