FANFOOD 3 IN/OUT WEEK 6

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You either hate Al Bundy or you sorta like him.  Married…with children is one of those shows that you can always watch when you come across it. That is if great one liners and self deprecating humor is your thing. Here is my thing for FF this week. 3 to start and 3 to bench, followed by my recipe and cooking method for my “famous” smoked pulled pork that you can prepare at home for your next BBQ.

 

 

 

 Al Bundy’s “Must-Starts” week 6

 

“The Bundys’ proud name was built on a philosophy of lying. Well, lying, owing money and perhaps beer”

“Bundys are losers, not quitters”

“A Bundy never wins, but a Bundy never quits”

RB

 

 

Arian Foster

Marshawn Lynch

Darren McFadden

Ray Rice

Adrian Peterson

Stevan Ridley

Jamaal Charles

Ryan Mathews

DeMarco Murray

LeSean McCoy

Frank Gore

Rashard Mendenhall

Trent Richardson

 Alfred Morris BenJarvus Green-Ellis

WR

 

 

Andre Johnson

Percy Harvin

Reggie Wayne

Calvin Johnson

Victor Cruz

Larry Fitzgerald

Roddy White

A.J. Green

Mike Wallace

Julio Jones

Demaryius Thomas

Wes Welker

Dwayne Bowe

QB

 

 

Matt Ryan

Ben Roethlisberger

Eli Manning

Aaron Rodgers

Matt Schaub

Michael Vick

Peyton Manning

Matthew Stafford

Tony Romo

Tom Brady

Andrew Luck

 Robert Griffin III

TE

 

 

Rob Gronkowski

Owen Daniels

Fred Davis

Vernon Davis

Brent Celek

Kyle Rudolph

Jason Witten

Antonio GatesDennis Pitta

Tony Gonzalez

 

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.

 

 

 

 

Doug Martin vs K.C.

LeGarrette may be smoking blounts again in Tampa celebrating his increased role in the offense, but the Buc’s must see what they really have in Martin. KC isn’t very good against the run and this is the week for them to do it. I think they will give him the ball often and he will show them why they drafted him in the first round.

 

 

Andrew Hawkins @ CLE

This is the second week in a row that I am recommending “Baby Hawk”. While he didn’t have a great game last week, he was targeted often and did catch 5. AJ is getting all the attention from defenses and there should be plenty of opportunities for Andrew playing against the Brownies who have allowed 1,065 receiving yards and 10 touchdowns to opposing wide receivers.

 

 

Heath Miller @ TEN

Last week I told you to start Rudolph as your FLEX and at the last minute I decided to go with Cobb. It worked out. I could have started Rudolph as my TE1 due to the fact that he was playing the Tennessee Titans, who had already given up over 250 yards and 5 touchdowns after four weeks to TE’s. Rudolph added to the Titans’ woes at defending TE’s when he caught 4 passes for 23 yards and another score. This week Miller is the lucky one to get to face the Titans and have this juicy match up. Miller is on pace for his best season, after posting very solid numbers over the first four game of the season. (19 for 170 and 4). Start him this week with confidence.

 

 

 

Green Bay Backfield @ HOU

The Packers are dealing with a backfield in flux after learning that Cedric Benson will be sidelined for at least eight weeks with a Lisfranc injury. Although second year back, Alex Green, is atop the depth chart there doesn’t appear to be much faith in him at this time. There is talk of making James Starks active this week. No one knows which of the pack’s backs will get the job done and none of them are a viable fantasy option for you this week.

 

Arizona Backfield @ BUF

Arizona’s OL is not playing well and the running game will continue to struggle this week against the Bills. William Powell looked great in the preseason; in fact, I think he was the leading rusher in the league. But he got hurt last week filling in for Williams. La’Rod Stephens-Howling is an exciting player, but there is talk in the desert that he cannot hold up to a full load and that he will only get about 10-15 touches a game. That is not good for this game we are playing. If your league counts return yards he might be one to stash and see. Alfonso Smith? I don’t really know much about him and either do the Cards. Bottom line: Don’t count on any back for AZ.

 

Willis McGahee vs S.D.

By now you all know my McHate for McGahee. If I had more bench space, I would roster Hillman, and you can bet if Willis gets McHurt I will. But, the Denver rushing attack is starting to become a second thought. Manning has shown that he can control the offense with his passing ability. In Week 6 McGahee faces the San Diego defense that is better than most against the run. Both teams will pass the ball early and often and the game will be won/lost through the air.

 

 

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John’s Smoked Pork Shoulder

 

One of the classics of barbecue cookery is pulled pork. Essentially, this recipe involves the taking of a tough, fatty cut, the pork shoulder, and slow smoking it until it has rendered much of that fat and connective tissue and is tender and smokey delicious. “Boston Butt”, “Picnic Roast”, “Pork Shoulder” or “Shoulder Blade Roast” are all names for shoulder cuts that make great pulled pork. While there are some basic guidelines and tips on this cook, it is one of the easiest, most forgiving of the BBQ standards to produce.  Here is my step by step method for smoking a pork shoulder using a side fire box.

 

INGREDIENTS:

9 lb Pork Shoulder Boston butt Roast
2 cups Memphis Dust
2 cups John’s Hog Wash
2 cups “Pig in a Blanket” wrap

Plenty of Lump Charcoal and Wood chunks/splits (not chips)
BBQ Tools (see below)

 

PREPARATION:

Step 1: 

Take a trip to your local butcher. Ask them to cut a whole shoulder down into its component part, the Boston butt roast. A whole shoulder roast will weigh approximately 16 lbs. Ask them to remove the rind from the majority of the shoulder, that part is what will constitute the butt roast. The portion of the roast covered by the rind is what makes up the picnic shoulder roast. The butt portion will be the larger of the two, going about 9 or 10 lbs, the picnic in the 5 to 6 lb range.

 

Memphis Dust Rub:

Ingredients

¾ cup firmly packed dark brown sugar
¾ cup white sugar
½ cup paprika
¼ cup kosher salt
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary leaves, ground to a powder

 

Step 2:

Make up the rub. With a small knife pierce meat in 1″ intervals turning knife inside meat. Rub Memphis dust all over and into holes. You don’t have to use all of it and may want to save some for seasoning at the end of the cook. Wrap in plastic wrap and foil and place on a sheet pan in fridge overnight.

 

John’s Hog Wash:

1 ½ cup Apple Juice 100%
½ cup Apple Cider Vinegar
½ cup Olive Oil
1 ½ Tbs Paprika
1 Tbs garlic powder
½ Tbs Sugar
1 tsp Onion powder
1 tsp Old Bay Seasoning
1 tsp Cumin
½ tsp Kosher Salt
½ tsp Fresh Ground Pepper

 

Step 3:

Pull the meat out 1 hour before smoking to bring up to room temp. Go ahead and make up the Hog Wash. Fill a disposable loaf pan 3/4 with water and place on grill side of fire box, 4″ away from hole. Pour 1+ chimney starter full of unlit lump charcoal in offset smoker. Light 1 chimney starter full of unlit charcoal over unlit. Place a couple of wood chunks or split of wood on top. When white smoke disappears, and wood is on fire nicely, place pork on grill, Fat side up and thinner side away from fire.

 

Step 4:

Keep fire in the 225- 265 range throughout cook. You will have to check your fire every hour and replenish with unlit or lit coals and more wood. Have fun with this, just remember not to let the temperature get out of this range. You will need to flip and rotate the pork once during the cook and baste it with the Hog Wash a few times.

Note: do not open the lid of the grill too often or for too long as it will bring the temp down considerably. Also, after 2 hours there really isn’t any need to keep adding wood chucks to create smoke.

 

“Pig in a Blanket” Wrap :

1/2 cup honey
3/4 cup Apple Juice

 

Step 5:

mix honey and apple juice for the wrap.  Keep BBQ sauce ready for later. After 6-7 hours, wrap pork in heavy duty foil, pouring wrap ingredients over meat. Keep wrapped for over 2 hours, checking temp with a digital thermometer.  When the meat hits the 160 to 170 range, the streaks of fat and connective tissue inside the meat begin to liquefy and run out, which has a cooling effect. At this point the meat enters a sort of limbo. The temperature can stall in this range for several hours while the tissue breaks down. When the meat has shrunk as much as possible and most of the fat has rendered, the internal temperature will begin to rise again. It will break away from the plateau and start creeping past 175, this is your cue to start checking for doneness every 20-30 minutes.

 

1/2 pt Bone Suckin’ BBQ Sauce (see my clone recipe)

 

Step 6:

When the temperature starts to rise, open the wrap and pour ½ pint of BBQ sauce all over meat, leave slightly open and add some wood to kiss it with smoke.

The “WABBA WABBA”

This is the point when the tough connective tissue, fat and meat in the pork shoulder finally surrenders. The pork shoulder slumps under it’s own weight and the meat looks as if is pulling itself apart. The pork is done when you observe ALL of the following signs…

- Easy Piercinginsert a meat fork into the shoulder. does it glide easily into the meat?

- Pulling awaycheck the blade bone. Is the meat pulling away from the bone. it is loose when you wiggle it with a pair of tongs?

- Right Temperaturepoke an instant read thermometer in the meaty (not fatty) section of the shoulder. Is it 197-200?

If yes it all..the pork is done

 

Step 7:

Take it off the grill and let stand for a few minutes. Using 2 large forks (or bear paws below) pull meat apart. Put it on a platter and drizzle your favorite BBQ on it. or just leave it plain.  This is your victory, do what every you want to spike the football.  I suggest that you keep it simple and let your guests enjoy it the way they want.  Sauce, swimming in sauce, on a sandwich with coleslaw, on top of baked beans, whatever.

You can expect about a 60% yield from your original raw weight.

 

MR. BROWN and MRS. WHITE.

The crusty, caramelized bark on the pork is Mr. Brown.

The fatty bit that runs through the meat is Mrs. White

 

There you have it.  My recipe for great smoked pork shoulder and pulled pork.  All you need is a lot of time, patience, the right equipment for your next backyard BBQ.

 

Helpful Equipment:

Charcoal Chimney Starter

Plastic Food Gloves

Hog Mop

Digital Probe Thermometer

BBQ Heat protection Gloves

BBQ Bear Paws

 

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