FANFOOD 3 IN/OUT week 14

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Tony Micelli a retired baseball player becomes the housekeeper of Angela Bower, an NY advertising executive. Together they raise their kids Samantha Micelli and Jonathon Bower, with help from Mona Robinson. Tony and his daughter arrive at the Connecticut household where he has taken the job as live-in housekeeper. The Bowers are an interesting family, to say the least. Angela is uptight and obsessed with her work. Her son Jonathan is shy and lacks self-esteem, and her mother, Mona, is a man-hungry vixen. Tony soon wins them over with his laid-back style, and the Bowers soon begin to loosen up.

 

There’s a time for love and a time for living.
You take a chance and face the wind.
An open road and a road that’s hidden
A brand new life around the bend.

There were times when I lost a dream or two.
Found the trail, and at the end was you.
There’s a path you take and a path untaken
The choice is up to you my friend.

Nights are long but you’re on your way
To a brand new life,
Brand new life,
Brand new life around the bend.

 

 

Here are Tony Micelli’s “must starts” to help you clean up in week 14 followed by a recipe for the best BBQ Tri Tip in under an hour.

 

Officer Hanson’s “Must Starts” week 14

 

“Now dad remember. Smile, be polite, and whatever you do don’t tell the pig joke.”

“Hey, look, Mrs. Rossini, you’ve got to admit this neighborhood’s falling apart. I mean, look at Samantha. When she starts coming home with black eyes, I think it’s time for me to get out.”

“Oh, don’t be sexist. A man can do meaningless, unproductive work just as well as a woman.”

RB

 

 

Arian Foster

Trent Richardson

Chris Johnson

Adrian Peterson

Bryce Brown

Alfred Morris

Doug Martin

Marshawn Lynch

Matt Forte

Ray Rice

Jamaal CharlesSteven Jackson

WR

 

 

Calvin Johnson

Dez Bryant

Eric Decker

A.J. Green

Victor Cruz

Wes Welker

Brandon Marshall

Demaryius Thomas

Vincent Jackson

Andre Johnson

Reggie Wayne

Cecil Shorts

Julio Jones Hakeem Nicks Danario Alexander

QB

 

 

Aaron Rodgers

Robert Griffin III

Josh Freeman

Tom Brady

Peyton Manning

Matt Ryan

Drew Brees

Andrew Luck

Matthew Stafford

Eli Manning

Cam Newton

Ben Roethlisberger

TE

 

 

Jimmy Graham

Tony Gonzalez

Aaron Hernandez

Brandon Myers

Greg Olsen

Marcedes Lewis

Owen Daniels

Jermaine GreshamKyle Rudolph

 

Depending on your league settings, chances are that you have some kind of combination of the above for your starting lineup. These are the top options for this week and it is hard to make a case to bench any of them. It’s when you get into the players not on this list where it gets tricky.

 

For most leagues, your team needs at least 110 points to have a chance of winning. To get to this number and above, you will need at minimum 12 points from each of your starters (a little more from your QB and a few from your kickers and defense). This is the threshold for my IN/OUT predictions.

 

 

FANFOOD 3 IN/OUT WEEK 13

 

Lance Moore @ NYG

Lance “Don’t call me Armstrong” is averaging nearly 78 receiving yards in five November contests. Now in December and week 1 of the FF playoffs, he can be relied on for atleast that as he takes on a Giants D that is surrendering the fourth-most fantasy points to receivers this season. Sure the Saints spread the ball around in the redzone and his lack of targets is slightly disconcerting, but he will get you the catches and yards you need for your FLEX position.

 

Mikel Leshoure @ G.B.

Mikel has had at least one TD and double-digit fantasy points in 4-of-5 games and is a key part of a potent offense in Detroit who are much better than their 4-8 record and want to prove it. While Leshoure hasn’t been a big-play threat, he’s getting goal-line looks, and those are very valuable.

 

Knowson Moreno @ OAK

Know this about Moreno. He has 20 carries in each of his last two games and has a nice matchup in the land of the oaks. The Raiders defense is not good against the run, and in fact, is second worst in versus running backs in terms of fantasy points allowed. Oakland has allowed three 100-yard rushing efforts and a total of eight touchdowns in its last four games.

 

 

 

 

Ryan Mathews @ PIT

In 9 out of 10 games that he has played this year, Ryan has scored no more than 8 points. This week he takes on the 5th best team against the run. At this point in FF there is just no way you can trust Mathews in your lineup. But then again, if you have him on your roster, you probably aren’t in your league’s playoffs due to he stats in 2012 (155 carries, 620 yards, one TD rushing; 36 catches, 244 yards, no TDs).

 

Steve Johnson vs. STL

“Stevie” has just one 100 yard receiving game this season and has been held to 65 yards or less in seven of his twelve games. Maybe it is time to shake things up, like dropping the “ie” from your name and put on your big boy pants. I’ll never forget the look on his face when he dropped a game winning touchdown to the STEELERS last season. This year and this week he faces the Rams, tied for the fifth fewest passing touchdowns allowed.

 

Reggie Bush @ S.F.

Bush has retaken the reins of the Dolphins backfield, with 29 carries the past two weeks versus Thomas’ 14 touches. And to his credit, Bush has made the most of this opportunity, posting 151 yards in that span. Unfortunately, much of the former Heisman winner’s worth heading into the season was predicated on his prowess in the passing game, a forum in which Bush has failed, bringing in just 14 catches in the past nine weeks. Worse, this week’s opponent, San Francisco, is allowing a scant 3.6 yards per carry, second-lowest in the NFL. It’s going to be tough sleddin’ for Bush this weekend, making him a risky play even in deeper formats. The 49ers have held opponents under 100 yards rushing in four out of their last five games while only allowing one rushing touchdown over that span. Meanwhile, Bush hasn’t rushed for over 100 yards since Week 2 versus Oakland and Thomas has failed to top 69 yards in a single contest.

 

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Tri Tip – The Best Beef BBQ you can make in under an hour.

 

When most people put beef and BBQ together it usually means brisket. Those who BBQ frequently understand brisket requires nearly the most cooking time of entire BBQ family, short of a whole pork shoulder or a whole hog. 14+ hours is not unusual at all to take an extremely difficult cut of beef from shoe leather to succulence. What if I told you that there is a readily available cut of beef that will give you more flavor and more texture than brisket with a fraction of the time investment? Sounds good?

The first major challenge you face in creating good tri-tip is locating the actual cut of meat. Tri-tip is most commonly found on the West coast. While it has become increasingly easy to locate on the East coast, you may have to do a little leg work. Start by calling your local butcher. I can usually easily locate a tri-tip by visiting Costco or placing a call to my local butcher to let him know what I am looking for. Understand, you will most likely not find a tri-tip while browsing the beef case at your supermarket. However, if your local butcher is worth his salt, you’ll gain a few brownie points when you ask for a tri-tip. This is a meat lover’s cut. You’ll be signaling that you are in the know – in the club, as it were. Tri-tip is a cut that offers a high degree of flavor with a minimal investment. This is not your pedestrian, low flavor-high investment beef tenderloin.

Most tri-tip roasts will run from two and a half to four pounds. This particular roast was very close to the four pound mark. Notice the marbling. Not bad, right? On the heifer, the tri-tip lives very close to the sirloin and carries a good bit of that sirloin flavor with it. All that is required to cook it properly is a well constructed rub and a mixture of direct and indirect grilling with some judicious use of smoke.

Start with a basic rub. Here is one that couldn’t be simpler. I’s a 1-1 ratio across the board. Equal parts kosher salt, garlic powder, fresh ground black pepper, oregano, and dried rosemary.

Your next step is to set up your grill for indirect smoking. If you divide your available grilling space in half, one half needs to have a nice pile of charcoal underneath it and the other needs to be charcoal free. Have a small container of wet wood chips/chunks (preferably hickory) ready to added to the fire when the time is appropriate. Your first step will be to sear the tri-tip directly over the coals. I usually need 3 to 5 minutes a side for the tri-tip roast to develop a nice Malliard crust. Once crusted on both sides, I move the tri-tip to the indirect heat side of the grill and add my soaked wood chips/chunks to the charcoal. At this point, you are effectively grill-roasting-smoking your tri-tip until it is done. You have a nice crust and the goal is to add flavor via the smoke while bringing the roast to a medium rare temperature of 125 degrees. Depending on the size of your tri-tip, this can take from 25 to 45 minutes total. When you have reached the desired temperature of 125 degrees, pull your tri-tip and bring it in to rest for 5 to 10 minutes.

When serving tri-tip, it is crucial to understand that the roast needs to be cut against the grain to achieve maximum tenderness. Pay attention to the grain and cut directly against it. Slice thinly. My preferred presentation is to serve the tri-tip with some grilled garlic bread so that your guests can assemble some delicious roast beef sandwiches. You can augment this with a nice au jus or a jacked-up parsley mayonnaise.

While brisket is certainly an important BBQ mountain to climb, tri-tip offers great rewards in a much shorter time frame. Tri-tip is not low and slow cooking, but that’s perfectly acceptable. All too frequently, a poorly cooked brisket turns out tasting like smoked pot roast. 14 hours is far too much time to spend for that kind of output. With just a properly executed dry rub and some careful grilling, a tri-tip will yield you a delicious smoked steak flavor with a fraction of the effort.

 

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