Here we are in week 3, and we are starting to get an idea of who the FF studs and duds are. I am sure injuries and running back committees have thrown some wrenches into your plans, so here is “What’s Happening!!” for week #3 and my “must-starts” followed by the FANFOOD guide to grilling vegetables and a recipe for grilled artichokes.



Here are the “What’s Happening!!” Fantasy Starts:


“Ooooooooh Momma’s
gonna give it to you”

“Hey, Hey, Hey!”

“Which Doobie you be?”




Arian Foster

DeMarco Murray

Stevan Ridley

Ray Rice

Reggie Bush

Frank Gore

CJ Spiller


Doug Martin

LeSean McCoy

Michael Bush

Jamaal Charles

Marshawn Lynch

Trent Richardson





Victor Cruz

Mike Wallace

Julio Jones

Percy Harvin

Marques Colston

Andre Johnson

Larry Fitzgerald

Reggie Wayne

AJ Green

Steve Smith

Dez Bryant

Brandon Marshall

Roddy White

Percy Harvin




Drew Brees

Matthew Stafford

Philip Rivers

Cam Newton

Eli Manning

Ben Roethlisberger

Aaron Rodgers

Robert Griffin III

 Jay Cutler

Matt Ryan

Michael Vick

Tom Brady

Tony Romo




Jimmy Graham

Jermichael Finley

Martellus Bennett

Rob Gronkowski

Tony Gonzalez

Kyle Rudolph

Vernon Davis

Brandon Pettigrew


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.



Andre Brown @ CAR

As I mentioned in my post, Pickups of the week, Brown is going to take over the lead role with Bradshaw out with a neck. Andre looked good filling in last week and with David Wilson “Cough-ing” up the ball, he won’t be much of a factor. Andre Brown looks like a nice RB2/FLEX play.


Brandon Lafell vs NYG

Brandon is legit. He will continue to be a nice second option for Carolina on Thursday and is a nice FLEX play in PPR leagues.


BenJarvus Green-Ellis @ WAS

The Law firm is averaging 4.3 YPC and is being used often in Cincy. He should score once, if not more this week in DC and can be a true RB2.



Steven Jackson @ CHI

The tides are changing in STL. The Rams have great young talent, and this could be the year they start to showcase them. SJax is a little banged up (isn’t he always) and is losing time to Daryl. This and they are playing in Chicago make for a bench spot for him.


Adrian Peterson vs SF

AP was on Ron Popeil’s “Must-Start” list last week, but things are different when you are playing the niners, who look like the best team in the NFL right now. I hope you have other options, consider him on a bye this week and bench him.


Torrey Smith vs NE

Everyone thought this guy was going to bust out this year. All he has done is catch 4 for 100 on the season. Sure he is a deep threat and could rack up the points for you any given week, but why roll the dice on Torrey? The pats locked down Fitzy, and will again this week. Bench him.




FANFOOD Guide to Grilling Vegetables


Grilling vegetables is easy. The fact that more people don’t do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick.

Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking.

Do not over cook and you’ll have vegetables better than you thought possible. If you like grilling vegetables and want to try smaller things use a grilling basket to keep them out of the fire.

Here is a list to get you started.

Asparagus - Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell PeppersCut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Chili PeppersBrush with oil. Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull out the seeds.

Corn on the cobGently pull back the husks but don’t remove. Remove the silk and cut off the very end. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes. Turn to avoid burning.

EggplantCut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes.

GarlicTake whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hit fire. Grill garlic bulbs for about 10 minutes or until the skin is brown.

MushroomsRinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket or topper for small mushrooms.

OnionsRemove skin and cut horizontally about 1/2 inch thick. Brush with oil and grill 3-4 minutes.

Tomatoes(Yes, I know, technically a fruit) Cut in half, top to bottom. Grill cut side down 2-3 minutes.

PotatoesWash thoroughly and dry. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. or try my recipe for grilled potato wedges.

Zucchini and small squashSlice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilling in halves.




Grilled Artichokes



8 small artichokes, trimmed and halved
1 lemon
3 garlic cloves
3 sprigs thyme
2 tablespoons olive oil, plus more for brushing
salt to taste



Preheat grill. Cut lemon in half and squeeze out the juice in a bowl. Save for later.
Cut lemon into quarters.
Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters, thyme.
Cook until artichokes are just tender.
Remove from water, set aside for about 5 minutes allowing them to dry.
Brush with more olive oil and place on grill.
Grill for about 3 minutes or until they start to brown.
Sprinkle with lemon juice and salt.





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