HIT the LINKS: Rate Your FF Team











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

FANFOOD Fantasy Baseball Tools


FANFOOD Fantasy Football 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 we have four sites where you can rate your 2013 fantasy football team

Your draft is done. The dust has cleared. You have one question: HOW’D YOU DO? You might think you drafted a solid team, but what do others think of your squad?

Here are 4 sites that you can enter your team and league data and with one click you receive a comprehensive analysis of exactly how they think you did. And in some cases they will tell you what you need to do in order to finish on top.

They will help you break your team down to show you exactly where you’re strong, and where you need some help. It’s everything you need to take your team to the next level. When you done analyzing your team, go whip up some smoked meatloaf.



2013 FF Team Analyzers


Click Here for the FANFOOD Favorite Team Analyzer



Import your team, get a rating and suggested additions to help you dominate 



No Analysis, just a rating system



 Another Team Analyzer РNO Kickers or DST





(out of 5)




Smoked Meatloaf


This classic meatloaf recipe is probably a lot like the one your mother used to make. We’ve stepped up the flavor by taking this meatloaf out of the oven and put it in the smoker to make a real BBQ Meatloaf.



1 1/2 pounds ground beef (80/20 chuck works best)
1/2 pound ground pork
3 slices white bread, crumbled
1/2 cup ketchup
1/4 cup whole milk
1/2 medium onion, finely chopped
1 egg
2 cloves garlic, minced
salt and pepper to taste



Prepare smoker for a 3 hour smoke at a temperature between 250 and 275 degrees F.
Combine milk and bread.
Set aside for about 10 minutes, stirring a couple of times.
Add remaining ingredients and combine until everything is even mixed.
Try not to over mix so that the ground meats retain their texture.

Form the mixture into a loaf shape and put into a loaf pan.
Place on heated smoker with a small amount of mild wood.

Start the meatloaf upright in a pan and cook for 1 to 1 1/2 hours.
This will set up the loaf.
Turn the pan upside down, place the top of the meatloaf on the grate and completely remove pan.
Continue cooking and start smoking the meatloaf until finished.

Smoke the meatloaf until the internal temperature passed 165 degrees F.
Remove the meatloaf from the smoker, cover and allow to rest for 5 to 10 minutes before carving and serving.



High Heat , , , ,

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