FANFOOD 2 for 2 RESULTS week 6

FANFOOD_2for2_RESULTS

 

 

 

 

 

 

 

 

 

 

Week 6 was a great one for the FANFOOD 2 for 2. Out of 4 starts, all of them were quality, but not a win out of any of them. It just goes to show you that the “Win” stat has a lot to do with luck. Quality is quality and that is what our picks are judged on.

Here are the results followed by a great recipe, this time it’s Tri Tip Steak Tacos.

 

 

 

Week 6

FANFOOD goes 4 for 4  

Season: .833 (20 for 24)

 

1: Jon Niese

 

Jon allowed three runs on eight hits over six innings in a no-decision against the Phillies on Sunday. Niese turned in his sixth straight quality start despite not factoring in the decision, walking one and striking out six while allowing the eight hits. He was set to lose for the third time this season before New York rallied from a three-run deficit in the ninth inning to send the game into extra innings. The left-hander hasn’t enjoyed much luck — he’s still just 2-2 on the year — but owners should take solace in his 2.17 ERA and 1.07 WHIP. In his other start of the week, Jonathon Niese dominated the Marlins Monday, scattering five hits in seven scoreless inning. However, Daisuke Matsuzaka coughed up a three-run lead, forcing Niese into a no-decision. Niese struck out six and walked one. Niese left with a 3-0 lead, but that was gone in the blink of an eye, courtesy of Daisuke Matsuzaka and an Omar Quintanilla miscue.

 

Week 6 Stats:

 

IP
W
L
SV
H
ER
HR
BB
K
ERA
Jonathon Niese
13
0
0
0
13
3
0
2
12
2.08

 

 

2. José Quintana

 

Jose posted a quality start in a loss Saturday. Quintana took the loss after giving up three earned runs on seven hits and one walk in six innings while striking out five in his team’s 4-3 loss to the Diamondbacks. He has now turned in four straight quality starts, but he continues to have trouble finding wins to add to his record. He owns a 3.67 ERA and 40:13 K:BB ratio in 49 innings. In his other start of the week, Jose Quintana didn’t factor into the decision Monday after giving up one earned run on just one hit and three walks in seven innings and striking out three in his team’s 3-1 win over the Cubs. He entered the fifth inning with a perfect game intact but doled out two walks with two outs before escaping the inning. He surrendered a leadoff double to the opposing pitcher in the sixth, and the runner came around to score after two sacrifices.

 

Week 6 Stats:

 

IP
W
L
SV
H
ER
HR
BB
K
ERA
José Quintana
13
0
1
0
8
4
0
4
8
2.77

 

 

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Tri Tip Steak Tacos

 

 

INGREDIENTS

1 tri tip, approximately 2 pounds
1/4 cup olive oil, divided
1 package taco seasoning
Salt and black pepper
2 bell peppers
3 red jalapeno peppers
1 onion
2 packages tortillas
1 package shredded cheese

 

PREPARATION

Trim the excess fat off the tri tip. Don’t worry about trimming it all. Just the big globs. Then bust out the oil and the taco seasoning.
Place the tri tip into a zip lock bag with half the oil and half the package of taco seasoning. Marinate for 2-12 hours. Remove the steak from the marinade and salt and pepper all sides. Add the remaining taco seasoning.

Slice the bell peppers into quarters, removing the stems, seeds and white flesh.
Slice the chili peppers into halves, removing the stems, seeds and white flesh.
Slice the onion into thick slabs.

Skewer the side of each slab of onion with two thin wooden skewers, cutting off the ends with wire cutters. Slide two skewers into the sides of the onion to keep the slices from coming apart on the grill
Prepare the grill for two-zone grilling with burners on one side on high and the burners on the other off.
Place an aluminum wood chip box on the side of the hot burners and close the lid until smoke appears.

Place the tri tip on the upper rack on the side of the grill with the burners off. Smoke until the tri tip reaches an internal temperature between 110-120 degrees as measured with a digital probe thermometer.

Char the veggies and onions on both sides and then sear the tri tip directly on the grill.

Remove the meat and vegetables from the grill, allowing the beef to rest for 5-8 minutes.

Slice the peppers, onion and tri tip.

Lay out the tortillas and cover with a layer of cheese, a couple slices of beef, peppers and onions.

Form into a taco and brush the outside of the taco shell with oil and place on the hot grill.

Check the underside of the tacos and rotate 45 degrees when grill marks appear.

When the tortillas are cross hatched on one side, flip over and repeat on the other.

Once the tortillas are browned on both sides, remove from the grill and serve.

 

Smoking until the meat reaches an internal temperature between 110-120 degrees and then searing will result in rare beef. Smoke longer before searing to have the tri tip end up more well done.

 

 

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