FANFOOD FF’13 – Get & Forget QB











The first 2013 preseason edition of the FANFOOD Get & Forget will focus on the Quarterback position.  When it comes to this important roster position, it really comes down to what spot you have in your draft and how willing you are to pull the trigger. Last year we saw Rodgers, Brees, and Brady all taken early; the first round in many cases. This year is different. You can get your starting QB as late as the 10th round.

Rodgers and Brees continue to rank above the rest, and you may be able to get one of them near the end of the third to early fourth rounds. Then a full round later, you can get the services of Peyton Manning or Cam Newton. The run on QBs will start then.

There is a wealth of information out there and we have an index of well over 400 Fantasy Football links on the FANFOOD Fantasy Football Tools page.  Combing through them all we have come up with some QBs you should get and some you should forget, followed by a recipe for Memphis BBQ sauce.


Let’s get to it!


FANFOOD   | Get & Forget | - Preseason

| QB | RB | WR | TE | DST |



Drew Brees

As said earlier, Drew Brees and Rodgers are the cream of the crop, and will not be drafted very far apart.  If you are in a position to pick him with your third pick, you have to pull the trigger and GET him.  Brees has 5,000-plus passing yards AND 40-plus passing touchdowns in each of the past two seasons: 5,476 yards and 46 TDs in ’11 and 5,177 yards and 43 TDs in ’12. That’s some serious production. Sure, he has lost some weapons due to injury and free agency, but he has his old coach back and even though the Saints say they are going to run the ball more, it’s still the Brees show in New Orleans.



Tom Brady

The New England Patriots entered training camp minus their top-five leading receivers from 2012. That is a big deal. With Gronk’s injury situation as well as Amendola’s fragility, and the respective departures of Aaron Hernandez, Wes Welker, and Woodhead some are expecting Tom Brady’s fantasy output to take a hit. You should too. While he is still going to be a solid QB1 for your team, the fourth round is too high to take the chance. If for some reason he falls and you have 2RBs, 2WRs, and FLEX already drafted and he is available, you got a steal. but FORGET him until then.



Russel Wilson

The loss of Harvin for most of the season (he’s expect back around week 13) will turn many of your leaguemates away. The fact that Seattle is a run-first team with a solid defense could make you think that he will not put up QB1 numbers. This is all true, but what you need to realize is that he is currently the #11 ranked QB in the game and you can GET him in the mid rounds of your draft. Waiting for him will allow you to load up on your other positions and have better depth than the rest of your league. You need to decide if this is a gamble you are willing to take. Wilson’s legs make him a guy who can win you a fantasy game. But if the Seahawks’ attack remains conservative in ’13, there will also be weeks during which Wilson can lose you a game.



Andy Dalton

Who they call Red Rifle in Cincy, Andy has A.J., and the Bengals are hoping the tight end duo of Jermaine Gresham and Tyler Eifert will add some versatility to the passing game. A.J. Green is already one of the top five wide receivers in the NFL, now their search for a reliable WR2 continues in house with a pair of sophomore wide receivers in Mohamed Sanu and Marvin Jones. Sanu is expected to give Dalton a Swiss army knife type of weapon as a receiver, runner, and even in the Wildcat package. The knock on him is that can’t throw the ball downfield very effectively, and is pretty average overall.  but Green helps his cause. Many people will think that he has the weapons to be a QB1 for your squad. FORGET that. He should fall out of the top 100 and is a better real QB than fantasy QB.


But don’t just take our word on it, see what other’s have to say:


FANFOOD Fantasy Football Tools

QB Projections

QB Rankings





Memphis BBQ Sauce

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste. Here is a recipe for A sweet, vinegary Memphis style sauce.


3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce

In a saucepan, melt the butter over medium heat.
Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden.
Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes.
Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of weeks.



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