FF Defense ADP

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Picking the right Special Teams/Defense is crucial to winning your fantasy league.

You are going to be stuck with them all season long, and one bad game or a great one from your starting squad can put you over the top in your weekly matchup or lose it for you.

You really only need to draft one, but you will have to cover a bye week and the possible bad matchup. Don’t be that manager that picks 2 defenses with the same bye week!

Tip: If your league has return yardage as a stat category, try to draft your def/special team’s return guy to get double the points in case of a big return or TD. You can use that player as your Flex option.

There isn’t huge┬áseparation between the average Defense/Special Teams. If you don’t get one of the top squads,┬ápick the team you like to root for, but don’t over-reach. You really don’t have to start picking a defense until the middle rounds.

Don’t be that manager that picks the Dallas defense in round 4, just cause you got a crush on a cowboy.

Ranked on 12-Team league that starts 1 DEF, with return yardage.

FANFOOD Defense/Special Teams

Average Draft Position

TeamByeADP
SF986
BAL8107
HOU8112
PIT4120
PHI7122
CHI6122
GB10125
NYG11140
DET5142
NYJ9151
SEA11152
NE9161
BUF8161
DAL5166
DEN7168
ATL7180
CIN8200
KC7210
SD7212
NO6218
OAK5220
ARI10225
MIN11227
WAS10230

 

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Grilled Stuffed Onions

These stuffed onions are very juicy when cooked. Serve with crusty bread to sop up all the great juice:

INGREDIENTS:

6 large Spanish onions
2 cups bread cubes (not crumbs)
2/3 cup chicken broth
1/4 pound fresh Italian sausage, ground

PREPARATION:

Leave the skins on the onions.
Cut off root end making a flat bottom.
Cut off top and save.
Hollow out the onion leaving about 3 layers on the outside.
Combine bread with chicken broth and mix until the chicken broth is completely absorbed.
Mix in sausage and stuff into onions.
Place tops back on onions and wrap in aluminum foil.
Don’t wrap them too tightly or the steam might burst the package.
Place onions on grill and cook for about 2 hours or until very tender.

 

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