Just in time for foodball season.

The summer BBQ training camps are winding down. The real test is about to begin. It’s time for guts across America to meet the challenge of nine-hour marathon snack sessions every Sunday, broken only by a time-out for dinner. It’s grueling. It’s grinding. And only the strongest will survive the scoops and spills, the heated battles and the heated dips on the menu for the 2015 foodball season.

Some tasty storylines are sure to rise in the Pizza Division tussle between the Chicago Deep Dishes and the New York Slices. The old rivalry between the St. Louis Ribs and the Kansas City Masterpieces remains as tangy as ever. And in the Beverage Division, perennial champs the Milwaukee Beasts are being challenged by upstarts like the Portland Hops and the Indiana Pale Ales.

But the big story right now is the spectacular new state-of-the-art facility where competitors like the Buffalo Wings, Dallas Quesos, and Green Bay Li’l Smokies will battle for foodball supremacy this season. With three super individually controlled warming bowls, three luxury boxes for utensils or appetizers, and a rotating Lazy Susan playing field, the Crock Pot Triple Dipper raises the game for dedicated foodball fans.

WHO will hoist the Yumsnacky Trophy as the season’s snacking champion? WHAT bold new flavors will emerge as the superstar snacks of tomorrow? HOW much longer can your digestive system withstand this abuse? Bring the Crock Pot Triple Dipper along for every delicious twist and turn in this foodball season. Especially you fans of the Denver Buds and the Seattle Skunks.