HIT the LINKS: Baseball Musings











Throughout my many years playing this game, I have come across many websites that specialize in fantasy sports. I saved them all and many of them are included in the

FANFOOD Fantasy Baseball Tools


Each week a different website, twitter feed or mobile application will be highlighted and reviewed for you before you “HIT the LINKS”.


This week I ask you to check out baseballmusings.com


Also included is a great recipe. It’s another “cowboy steak“, this time it’s a massive rib eye.




About the Writer:

“Baseball became part of my life in 1969, a perfect time to become a baseball fan. It was the first year the leagues split into divisions, so my baseball life encompasses that entire era. And of course, it was the year of miracle Mets.

In college, I discovered both Strat-O-Matic and Bill James, both helped me think anew about the game. Through the Abstracts, I started scoring games for Project Scoresheet and STATS, Inc. The latter led me to joining STATS in 1990 as their liason to ESPN, where I served for 10 years as the chief researcher for Baseball Tonight.

In 2001, I hosted Baseball Tonight Online for ESPN. When that was not renewed, I joined the blogging revolution and started Baseball Musings. I now blog full time and love every minute of it.”

David Pinto is the author of the blog Baseball Musings, a general-interest baseball blog, as well as a columnist for Sporting News. He previously worked at Project Scoresheet, STATS, Inc., ESPN, Baseball Info Solutions, and Baseball Prospectus.

In April 2007, Pinto became an author for Baseball Prospectus. On September 26, 2007, he wrote a farewell column to Baseball Prospectus readers and announced that he would begin writing a regular column for Sporting News.

In addition to his blog, Pinto updates the Day by Day database on his website. This database allows users to look at a player’s performance over a given period, or compare players over a set time period. He also calculates an advanced defensive measure called the Probabilistic Model of Range (also known as PMR), and has a tool on his site which allows users to calculate the most effective lineup based on given players’ statistics.



(out of 5)




Italian Cowboy Steak With Salsa Verde


Steaks take up a lot of grill space and are easy to overcook – unless you buy that rib eye in one massive piece. This recipe calls for a single two-pound chunk from the prime rib (the equivalent of two to three separate steaks). That cuts the workload in half and takes up less grill space, as you rotate that one roast-sized piece over the fire – it also lets you control portion size, ensuring there’s enough to go around.



2 lb rib eye in a single 2- or 3-inch-thick piece, bone removed

For the marinade:

4 cups red wine
1 large yellow onion, peeled and quartered
20 whole black peppercorns
6 juniper berries
3 bay leaves

For the salsa verde:

2 tsp coarse sea salt
2 tbsp minced garlic
1/2 cup packed fresh oregano
1/2 cup packed fresh mint
3/4 cup packed fresh cilantro
1 1/2 cup packed fresh flat-leaf parsley
2 cups extra-virgin olive oil
1/2 cup white-wine vinegar
2 tbsp fresh lemon juice
1/3 cup water
1/2 tsp freshly ground pepper


Put steak in a plastic bag with all marinade ingredients for at least four hours, turning bag over once in a while.
Refrigerate if marinating overnight.

For the salsa verde:

mince garlic and salt together to make a paste, then blend in a food processor with oregano, mint, cilantro, and parsley.

With the machine running, slowly drizzle in oil and then vinegar and lemon juice.
Taste.  If too thick, add enough water to make it pour.

For the Steak:

At least 2 hours – and up to 4 hours – before cooking, take the steak out of the refrigerator.

One of the biggest mistakes people make is putting cold meat on a hot grill.
Cold meat is like a clenched muscle, really tight.

It’s hard for the heat to work its way through those cold fibers into the middle, which means it will end up well done three-quarters of the way through and raw in the middle.

Season beef with salt right before grilling. I like to press the salt into the meat

Set steak directly onto the hottest part of the grill for 5 minutes, or until a nice dark crust forms.
Rotate to brown all sides for 5 minutes each (sear small ends for 2 minutes each).

Move beef to a cooler part of the grill (away from the embers) to finish.

To end up with a medium-rare steak, take it off when an instant-read thermometer shows 118 degrees at the very center of the meat.

Remove steak from the grill and let rest for at least 10 minutes.

Even after you take it off the grill, the internal temperature will keep rising, by as much as 10 degrees. Don’t ever boast about all the delicious-looking juices on the board, the idea is for the juices to be in the meat.

Tent it with a piece of foil and set it aside.

Carve by cutting half-inch-thick crosswise slabs on a slight angle.

Do not try to slice it really thin and fan it out. You will just be dispersing the juices and it will get cold faster.

Instead, cut slices about the width of your thumb. Be sure to season the cut faces of each slice with a little salt. don’t forget that they’ve you’ve only seasoned the outside edge of the steak before you cooked it.

Arrange slices on a platter, drizzle with salsa verde, and serve.



High Heat , , , ,

Review are closed.

© 2020 FANFOOD, LLC, All right reserved

Designed & Developed by
SilverTree Technology