In 1972 , a crack commando unit was sent to prison by a military court for a crime they didn’t commit. These men promptly escaped from a maximum-security stockade to the Los Angeles underground. Today, still wanted by the government, they survive as soldiers of fortune. If you have a problem…if no one else can help…and if you can find them…maybe you can hire…The A- Team.

IF your FF team is 0-3 it may be time to hire these guys.


Here are the “must starts” for week 4 followed by a recipe for the A-Team “Hannibal” hamburger.


Week 4 A-Team “Must Starts”


I love it when a plan comes together

“Quit your jibba jabba!”

“Shut up, fool!”




Arian Foster

Adrian Peterson

Stevan Ridley

Ray Rice

Marshawn Lynch

Frank Gore

LeSean McCoy

DeMarco Murray

Doug Martin

Darren McFadden

Ryan Mathews

Mikel Leshoure

Maurice Jones-Drew





Percy Harvin

Demaryius Thomas

Andre Johnson

Hakeem Nicks

Brandon Marshall

A.J. Green

Victor Cruz

Wes Welker

Julio Jones

Roddy White

Steve Smith

Larry Fitzgerald




Aaron Rodgers

Eli Manning

Joe Flacco

Tom Brady

Robert Griffin III

Christian Ponder

Matt Ryan

Peyton Manning

Michael Vick

Drew Brees

Cam Newton

 Philip Rivers

Tony Romo




Jimmy Graham

Dennis Pitta

Antonio Gates

Rob Gronkowski

Brandon Pettigrew

Brent Celek

Vernon Davis

Tony GonzalezKyle Rudolph

Martellus Bennett


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.




Cedric Benson vs. N.O.

There is a trend happening this year in FF. It’s play all of your players verses the Saints defense, especially your backs. The Saints have allowed 679 combined yards and six total touchdowns to opposing running backs in 2012. This spells success for “The Butler”.


Leonard Hankerson @ T.B.

Mike Shanahan has declared Hank as the starter. It also helps his case that the “waiter” is unlikely to play this week. Look for bobby tre’ to get him the ball early and often.


Jordy Nelson vs N.O.

Follow the trend and pick on the Saints defense. While I expect the Pack to try to control the clock and run the ball often, I also think that Jordy will have many targets on quick slants to get the first down, keep the clock ticking and keep the ball outta Drew’s hands.



Shonn Greene vs. S.F.

This week, I told you to pick up Bilal Powell as I feel that he is going to be #1 RB for the JETS, but it might not be this week. So far this year Shonn is averaging 2.8 yards per carry on 57 rushes, and if he keeps it up, he is going to lose his starting job sooner then later. I expect him to stay around his YTD average against a stout 49er rush defense. Change is in the air.


Santonio Holmes, New York Jets vs. S.F.

Although he had a nice week last with 9 for 147, but again his team is playing a great defense. FYI, the niners have not allowed a passing TD, and less that 125 yards in each of the last 2 weeks.


Kenny Britt @ HOU

The Texans are playing great defense. I expect the Texan’s young QB to be pressured often and have a hard time getting the ball to he’s wide outs. Because of this, KennyB will be one to bench.




Perfect Burgers

You will need a meat grinder for this recipe, In fact you need to get one regardless.  These days, it’s hard to trust prepared ground meats from the grocery store.  If you grind your own, you know what is in it right?  Go out a get one today, and make this the first thing you make with it.



8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns



Pass the meat through the coarsest die of a food grinder.

Place the ground meat into a bowl and mix together to evenly distribute the different types of meat.

Place in the refrigerator uncovered, for 2 hours.

shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick.

Sprinkle each patty on both sides with the salt.

Place on the grill and do not move for 2 minutes.

Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer.

Watch for hot spots and move the burgers if flare-ups occur.

Resist the urge to smash down on the patties.

Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes.

Remove and place them cut side up on a platter.

Divide the cheese evenly between the top buns, set the meat patty on top of the cheese.

Coat the cut side of each bottom bun with a little mayonnaise or My “Special Sauce” and set atop the meat.

Allow each burger to sit upside down for a minute before flipping and consuming.
















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