HIT the LINKS: The Baseball Collector

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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 am going to change things up a bit and ask you to check out a blog from a guy that loves baseballs and going to the games. Zack Hample has snagged 6,694 baseballs at 50 different major league stadiums since 1990. Find out how and see what else he’s been up to, along with a great recipe for Avery Island Barbecue Sauce

 

The Baseball Collector

 

 

The Guy is dedicated that is for sure.  He knows how to get baseballs and is probably the expert on the ins and outs of every ballpark.  His blog posts are very interesting and something to check out when you get the time, It’s worth the read.  It’s amazing how he gets in the right place to snag used game balls and the streak has lasted 20 years!

 

FANFOOD Says:

(out of 5)

 

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Avery Island Barbecue Sauce

 

INGREDIENTS

2 tablespoons butter or margarine
1 cup chopped onion
1/2 cup chopped celery with leaves
1/2 cup chopped green pepper
1 tablespoon minced garlic
2 (14 1/2-ounce) cans diced tomatoes
1 (6-ounce) can tomato paste
1/3 cup red wine vinegar
3 tablespoons molasses
2 lemon slices
2 teaspoons TABASCO® brand Original Red Sauce
2 teaspoons dry mustard
1 bay leaf
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

PREPARATION

Melt butter in large, heavy non-aluminum saucepan over medium heat. Add onion, celery, bell pepper and garlic and cook 6 to 7 minutes or until tender, stirring frequently. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes or until sauce is thickened, stirring occasionally.
Remove sauce from heat and discard lemon slices and bay leaf. Process in food processor or blender until smooth. Refrigerate up to 2 weeks. Use sauce on chicken, ribs, frankfurters, or hamburgers during grilling, broiling or baking.
Makes 2 1/4 cups.

 

 

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