Fantasy Baseball 3 IN/OUT week 8











Because it’s never too early to start thinking about your next week’s matchup.




-   Week  8 –

Each week, the FANFOOD 3 IN/OUT will not include players that are locks for your starting rosters, just the ones that are considered “fringe” starters. The 3 IN/OUT are the ones that you may have on the bench or ones that you can find on the waiver wire. Either way, they are the players you should start and players you need to bench. This week we will talk about 6 players that can help or hurt your team in week in week 8. And as always, it’s followed by a great recipe.

This time it’s Homemade Pastrami

Lets get to it.



3 IN


Álex Ríos – RF, CHW
week 8 Matchups: vs. BOS, vs. MIA

Alex has hit in 11 consecutive games and has gone 17 for 46 over that stretch with four doubles, three homers, a triple, eight RBI and 10 runs. He’s batting .289 with nine homers and 21 RBI. I like it to continue in week 8 with some favorable matchups at home, if he happens to be on your bench, what are you thinking?



Norichika Aoki – LF/CF/RF, MIN
week 8 Matchups: vs. LAD, vs. PIT

He spent the second half of April in a slump, but he is hitting like a champ, He also has some nice home matchups in week 8. He’s walked more times (14) than he’s struck out this season (10).



Marco Scutaro – 2B/3B/SS, SF
week 8 Matchups: vs, WAS, vs. COL

Marco has a 15 game hit streak, and like the previous two play all of his games at home in week 8. He hits better at home and needs to be in your lineup.






Miguel Montero – C, ARI
week 8 Matchups: @ COL, vs. SD

Miquel was briefly dropped to eighth in the batting order last weekend, and has been shuffled around a bit this season. Right now, it doesn’t matter where in the order he is batting, he isn’t hitting. I am not saying that you drop him or anything, just saying that you want to think about other options for week 8. Don’t be tempted by those games in the thin air.



Ryan Howard – 1B, PHI
week 8 Matchups: @ MIA, @ WAS

Ryan is a frustrating player. So many so-called experts were handing him the bounce-back player of the year award before the season even started. Last week he had 18 ABs without out a hit and has yet to live up to the award nomination. Ryan is another player you need to replace in your lineup this week.



Martin Prado – 2B/3B/SS/LF, ARI
week 8 Matchups: @COL, vs, SD

You should know by now that I am a fan of Prado. Yes, he has hit in 4 straight and has a couple of tempting matchups for week 8, but I am still telling you to find a replacement for week 8 and beyond, until he proves that he is worthy of one of the many roster positions he is eligible at.



Two-Start Pitcher of the Week


The FANFOOD 3 IN/OUT Two-start pitcher will not include top tier starters. Those pitchers will always be on your starting roster for the upcoming week. It’s those fringe starters, the ones you use to fill your last roster spot that we think will give you 2 quality starts in one week.


Here are the must start top options and their scheduled opponents in week 8:


Clayton Kershaw, 5/20 @ MIL Gallardo 5/26 vs STL Miller
Max Scherzer, 5/21 @ CLE Kluber 5/26 vs MIN Pelfrey
Jon Lester, 5/20 @ CHW Axelrod 5/25 vs CLE Bauer
Shelby Miller, 5/20 @ SD Marquis 5/26 @ LAD Kershaw
Hisashi Iwakuma, 5/20 @ CLE Kazmir 5/26 vs TEX Ogando
David Price, 5/20 @ TOR Morrow 5/26 vs NYY Sabathia
Patrick Corbin, 5/20 @ COL Garland 5/26 vs SD Marquis
Alexi Ogando, 5/20 vs OAK Colon 5/26 @ SEA Iwakuma





Wandy Rodriguez, PIT
week 8 Starts: 5/21 vs CHC (Villanueva) ,5/26 @ MIL (Gallardo)

Pirates starter Wandy Rodriguez picked up his fourth win on Wednesday night against the Brewers. He allowed one run on six hits over seven innings in a 3-1 victory. The left-hander had little trouble with Milwaukee over his first six frames and surrendered a solo homer to Rickie Weeks in the seventh for his lone damage. He threw 63 of his 97 pitches for strikes and lowered his ERA to 3.25. Rodriguez (4-2) also struck out five and walked one. His next start is scheduled for Tuesday against the Cubs. When Rodriguez faced Chicago on April 3, he worked 6 2/3 scoreless innings in a win. Later in the week, he gets the BrewCrew again and looks to repeat what he did Wednesday.




Other Two-Start Pitchers for week 8:


Ross Detwiler, 5/20 @ SF Vogelsong 5/26 vs PHI Pettibone
Yovani Gallardo, 5/20 vs LAD Kershaw 5/26 vs PIT Rodriguez
Scott Kazmir, 5/20 vs SEA Iwakuma 5/26 @ BOS Doubront
Wandy Rodriguez, 5/21 vs CHC Villanueva 5/26 @ MIL Gallardo
Jeremy Guthrie, 5/20 @ HOU Harrell 5/25 vs LAA Vargas
Brandon Morrow, 5/20 vs TB Price 5/25 vs BAL Garcia
Carlos Villanueva, 5/21 @ PIT Rodriguez 5/26 @ CIN Leake
Bartolo Colon, 5/20 @ TEX Ogando 5/26 @ HOU Harrell
Julio Teheran, 5/20 vs MIN Correia 5/26 @ NYM Marcum
Kevin Correia, 5/20 @ ATL Teheran 5/25 @ DET Fister
Tommy Hanson, 5/21 vs SEA Harang 5/26 @ KC Davis
Mark Buehrle, 5/21 vs TB Cobb 5/26 vs BAL TBD
Jason Marquis, 5/20 vs STL Miller 5/26 @ ARI Corbin
Wade Davis, 5/21 @ HOU Keuchel 5/26 vs LAA Hanson
Mike Leake, 5/20 @ NYM Marcum 5/26 vs CHC Villanueva
Felix Doubront, 5/21 @ CHW Quintana 5/26 vs CLE Kluber
Shaun Marcum, 5/20 vs CIN Leake 5/26 vs ATL Teheran
Jonathan Pettibone, 5/20 @ MIA Sanabia 5/26 @ WAS Detwiler
Lucas Harrell, 5/20 vs KC Guthrie 5/26 vs OAK Colon
Jon Garland 5/20 vs ARI Corbin 5/26 @ SF Vogelsong
Dylan Axelrod 5/20 vs BOS Lester 5/26 vs MIA Sanabia
Mike Pelfrey 5/21 @ ATL Hudson 5/26 @ DET Scherzer
Freddy Garcia 5/20 vs NYY Hughes 5/25 @ TOR Morrow
Corey Kluber 5/21 vs DET Scherzer 5/26 @ BOS Doubront
Alex Sanabia, 5/20 vs PHI Pettibone 5/26 @ CHW Axelrod





Homemade Pastrami


Pastrami is Kosher barbecue, it is corned beef with chutzpah. It is complex and smoky, but not in the way that other smoked meats are smoky. The smoke is not overt. It is blended in thoroughly.
Culinary historians believe the highly seasoned, smoked, juicy, bright pink beef in a dark robe, was invented by poor Jews in schtetls in Romania where it may have been made from goose or duck meat. Today some avant garde chefs are returning to that tradition, even making it from salmon, turkey, or other cuts of beef, like round. Without refrigeration, meat spoiled quickly, so they rubbed it heavily with salt and pepper and other spices, and smoked it. This both tenderized it, flavored it, and helped it keep longer. Today, most pastrami is made from beef brisket or navel (a.k.a. plate), tough, stringy, fatty, cheap cuts. The process turns it tender and succulent.
Pastrami is highly seasoned, but the black pepper and coriander rub used in this recipe is never domineering, and swimming across all your buds are a range of other herbs and spices. Making pastrami is a complicated process because you start by soaking the beef for a week in a highly seasoned brine/cure to make corned beef, then soak it in plain water to remove excess salt, rub it and let them nestle in for a few days, then smoke it, chill it, steam it, all before you eat it.
This recipe makes about 3 pounds of pastrami after shrinkage, enough for 4 good sandwiches after trimming. Corned beef comes in two forms, ready to eat, and brined. Ready to eat corned beef is cured, then cooked, and usually packaged in slices or sliced at the deli counter. Do not use this! Brined corned beef is usually a hunk of brisket that has been cured in a salt solution and packaged in a hearty cryovac plastic bag with some of the brine. It has not been cooked yet. That’s the stuff you want.
If you want to veer from the conventional and amp it up a bit, substitute ancho powder or American chili powder, but be careful, the black pepper and mustard supply an ample kick. You can leave anything out that you want except the black pepper and the coriander.



4 pounds of good corned beef, preferably home made
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
4 to 8 ounces of smoke wood




1) Make your own corned beef. It is just plain better than storebought (more on that later).  For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. Yes, it sometimes breaks apart, but who notices on a sandwich? If you can get it, go for navel (a.k.a. plate). But it can also be made from flank steak, or leaner cuts. If you are using brisket, one side of the meat will probably have a thick layer of fat on it called the cap. Remove all of the fat cap except about 1/8″ and if there is any filmy membrane on the other side, remove it all. That thin layer of fat is important. The process takes about a week.

2) Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.

3) Rub. Make the rub by blending together all the spices. Rinse the meat, pat it dry with paper towels, coat it with a thin layer of cooking oil, apply the rub liberally, about 4 tablespoons per squre foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. My best batch sat for almost a week.

4) Smoke. Set up your smoker or your grill for smoking. If you can, use a charcoal smoker. It produces a deeper darker crust than gas, electric, or even pellets. Preheat to 225°F. Pick your wood. I don’t think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood. Smoke it fat-side up over indirect heat at 225°F until it reaches 190°F to 200°F. Add wood when the smoke dwindles. If you wish you can smoke it for 3 to 4 hours and finish it indoors, but this stuff can take all the smoke you throw at it, so outdoors is better. It could take 12 hours or more depending on the thickness. Click here for more information on smoking brisket.

5) Chill. When it is done cooking, go ahead and cut a taste. I know you want to. All the flavor is there, but it may still be a bit chewy. Wrap in foil and refrigerate for at least 12 hours. You can keep it for a week if you wish.

6) Steam. When it is time to serve it is time to steam heat and tenderize. If you have a bamboo or metal steamer in which the meat will fit, you can use that. If not, you can make a steamer by putting a wire rack in a baking pan. If necessary you can sit the rack on wads of foil to keep it out of the water. Put the meat on the foil in which it was wrapped or the steam will wash off much of the rub. Do not slice the meat first.

If you made a steamer with a baking pan, cover it with foil. If the pan is steel, don’t let the foil touch the meat. The salt, the water, the steel, and the aluminum can interact and create electrical charges that can melt the foil! This is a phenomenon called the “lasagna cell” because it happens to lasagna often.

Put the pan on a burner, turn the heat to medium low, and steam it an hour or two until heated through to 203°F. The exact time will depend on the meat’s thickness and how hot the water is. Add hot water as needed, making sure the pan never dries out. Don’t rush this. Take it all the way to 203°F.

7) Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8″ thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don’t try to slice it with a machine. It will just fall apart.

8) Serve.  You can serve on plain on fresh untoasted rye bread, but a good brown mustard on both slices and a few shreds of sauerkraut is nice but not necessary. It may need a light sprinkling of salt. The soaking process occasionally removes too much. So taste it and if you wish, sprinkle it on lightly. At Katz’s Deli in NYC they put about 1 pound of meat on each sandwich, and the Carnegie Deli uses even more, though 1/2 to 3/4 pound per sandwich is more than enough for home use.

9) Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. 





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