FANFOOD 2 for 2 RESULTS wk 2












Week 2 was a great one for the FANFOOD 2 for 2. Out of 4 starts, most of them were quality and none of them hurt your team enough to be considered a poor start.

Here are the results followed by a great recipe, this time it’s Barbecued Spiral Stuffed Pork Loin.




Week 2

FANFOOD goes 4 for 4  

Season: .875  (7 for 8)


1. Cory Kluber


Corey put together a dominant outing, which was washed away by his bullpen, as he settled for a no-decision on Sunday against the White Sox in Chicago. The right-hander surrendered two runs on eight hits and no walks while striking out six over 7 1/3 innings pitched. In his first start of week 2, he earned his first win of the season, allowing three earned runs on nine hits while striking out eight and walking none in his team’s 8-6 win over the Padres on Tuesday. Despite giving up a lot of hits, he did enough to pick up the win. Both starts helped your team.


week 2 stats:

Corey Kluber13.11017510143.38




2. Tim Hudson


Hudson was not at his best on Sunday, but still managed to escape without factoring into the decision in his team’s 5-4 walkoff win over the Rockies. The right-hander’s four runs on five hits hurt your team, but his no walks and five strike outs over 7 1/3 innings helped. All in all, it helped more than hurt. In his other start of week 2, Tim was terrific holding the Diamondbacks to three runs — two earned — over eight frames in a 7-3 victory. Hudson surrendered seven hits, didn’t walk anyone and struck out four. He threw 101 pitches in the outing, 70 for strikes.


week 2 stats:

Tim Hudson




Top of Page






Barbecued Spiral Stuffed Pork Loin w/ Bratwurst, Apples, and Walnuts



One 2-3 pound center cut pork loin
(Butcher’s twine for trussing)



1 teaspoon vegetable oil
½ pound fresh (raw) bratwurst sausage
1 Granny Smith apple; peeled, cored, and diced
¼ cup raisins
¼ cup walnuts, chopped
1 tablespoon butter
¾ cup plain Panko bread crumbs (or homemade)
1/4 cup apple juice
Your Favorite Rub or salt & pepper to taste



1 stick of butter (add ¼ teaspoon salt if unsalted butter)
½ cup packed brown sugar
2 tablespoons Karo Light Corn Syrup
¼ cup apple juice


Remove the casings from the fresh (raw) bratwurst sausage and discard casing.

Sauté the bratwurst sausage in a bit of vegetable oil over medium-high heat.

Remove the sausage once it’s browned and reserve the oil in the pan.

Add in the diced apple, raisins and chopped walnuts into the same pan and sauté a couple of minutes.

Add the butter and cook until apples are softened.

Re-add the sausage and Panko crumbs. Stir for about 30 seconds.

Add the apple juice. Adjust the juice amount, as needed, so the stuffing mixture is not too thick or not too runny

Add Your Favorite Rub to taste

Refrigerate for an hour before proceeding to the next step — it needs to be cooled for food safety reasons if you don’t want to cook the spiral loin immediately.

Fillet/butterfly your pork loin so you end up with a flat piece. Trim off excess ridges and thicknesses.

Cover with plastic wrap and pound flat a bit with the smooth side of a mallet. Trim the sides squaring them up.

Apply some of  Your Favorite Rub SYD or salt and pepper.

Lay the refrigerated bratwurst stuffing down leaving 1 inch borders. Roll and tie into a spiral log — making sure to roll up the non-fat cap end first, so that the fat cap is on the outside of the roll.

Apply some of Your Favorite Rub rub on the outside and wrap in Saran wrap. Store in fridge until ready to cook.

Start your pit and when pit temp is stable at 250F, transfer the cold spiral loin from the fridge into your hot pit (this will help generate a smoke ring).

Cook until the pork internal temperature is 145F.

Remove from pit and loosely tent with foil for 15 minutes to allow it to cool and for juices to re-distribute.

While pork is cooling, prepare the glaze. Saute the butter & brown sugar in a pan. Add Karo syrup, add apple juice and simmer to reduce the mixture to the consistency of thin gravy.

Pour the glaze over loin. If you like, you can set the glaze by returning the loin to the pit for 5 minutes. Slice into rings and serve. Enjoy!



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