FANFOOD 2 for 2 RESULTS week 14












Week  14 was a great one for the FANFOOD 2 for 2.  Out of 4 starts, most of them were quality.

Here are the results followed by a great recipe, this time it’s Charcoal Grilled Turkey with fresh Herb Butter.




Week 14

FANFOOD goes 3 for 4  

Season: .630 (34 for 54)


1. Tim Lincecum

Tim Lincecum tossed another quality start Sunday against the Padres in San Diego, improving to 8-5 on the year. The right-hander one run on three hits and four walks while striking out six over 6 1/3 innings of a 5-3 victory. Lincecum owns a 3.91 ERA and a 1.28 WHIP over 18 starts (106 innings). He will make his next start Friday at home against Arizona. In his other start of the week, Lincecum followed up his no-hitter with gem on Tuesday, in a 5-0 win over the Cardinals. Though the Cardinals ended his consecutive no-hit bid in the second inning, Lincecum still put together what may have been his second-best start of the season. He tossed eight scoreless innings in the outing on just four hits, while walking two batters and striking out six batters on 113 pitches in the win.


week 14 stats:


Tim Lincecum


2. Danny Duffy

Danny Duffy yielded two homers and four earned runs on 10 hits in six innings Sunday, taking the loss in a 4-1 defeat to Cleveland. Duffy gave up both long balls in the second inning as Carlos Santana hit a solo shot and Yan Gomes added a two-run blast. Duffy (5-8) saw his ERA rise to 2.86 despite striking out six and walking none. It was the first time in five starts that he allowed more than two earned runs. In his other start of the week, Duffy earned a win Monday, giving up just one earned run on four hits and two walks in 5 2/3 innings while striking out three in his team’s 6-1 victory over the Twins.


week 14 stats:


Danny Duffy




Top of Page






Charcoal Grilled Turkey with fresh Herb Butter




For the Fresh Herb Butter:
1 cup (2 sticks) butter
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 teaspoon black pepper
1½ teaspoon celery salt
1½ teaspoon garlic salt
2 tablespoons chopped, fresh basil
2 tablespoons chopped, fresh sage
2 tablespoons chopped, fresh thyme
½ cup chopped green onion tops
½ cup chopped Italian parsley

For the Turkey:
1 whole turkey (12 pounds)
coarse, ground black pepper
extra virgin olive oil

For the Gravy:
2 cups turkey stock (as directed)
2 tablespoons water
4 teaspoons cornstarch

To make the gravy, scrape all of the drippings and liquid from the bottom of the roasting pan into a small bowl.
Skim the grease from the top of the liquid.
Pour the seasoned liquid, about ¾ cup, into a small sauce pan.
In a small bowl, whisk the two tablespoons water with the cornstarch until smooth.
Add the cornstarch slurry and two cups of the pre-made turkey broth to the sauce pan and heat.
Serve drizzled over the turkey or on the side as table gravy.

Place the whole turkey breast side down on a cutting board.
Remove the neck and giblets and set aside to make the turkey stock.
With a sharp knife or a pair of kitchen shears, cut the turkey down each side of the backbone, removing it completely.
Open the turkey and press it flat on the cutting board.
Using a sharp knife, loosen the breast bone from between the turkey breasts and remove it with your fingers.
This will enable the turkey to open completely flat.
Apply a light coat of olive oil to the turkey skin and liberally season the skin with kosher salt and black pepper.

Build a charcoal fire for direct grilling.
The heat over the coals should be hot, (approximately 450 to 500˚F).

Melt the butter in a medium sauce pan.
Add the remaining fresh herb butter ingredients, mix well and keep warm until needed.

To make turkey stock

add 3½ cups water, 1¾ teaspoons salt, turkey neck and giblets to a medium sauce pan.
Bring to a boil.
Reduce the heat to medium-low, cover and simmer for 1½ hours.

Place the butterflied turkey directly over the coals, skin side down, and baste with the fresh herb butter.
Grill the turkey for 5 to 7 minutes or until the skin starts to turn golden brown and begins to crisp.
Transfer the turkey to a 10”x10” baking dish skin side up, place it back on the grill, and baste with fresh herb butter.
Cover the grill and close the air dampers reducing the cooking temperature to 350˚F.
Cook for 2½ hours basting every hour with the remaining fresh herb butter.
The internal temperature of turkey thigh should reach 175 to 180˚F while the breast meat should reach 160 to 165˚F.
Remove the turkey from the grill, cover it with foil, and let it rest for 15 minutes prior to carving.

High Heat , , , ,

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