- Week 14 Results- 


5 Hits

2 Misses

Season to date: 57-31-3


Here are the results from week 14, followed by a recipe for Bob Baker’s Perfectly Grilled Chicken




with just 15 ABs,  Brandon Crawford didn’t make the best of them, getting just one hit.  He did cross the plate on that only hit. What started out as a nice waiver wire addition early in the season can stay there for the remainder.




Mark Trumbo scored a couple, drove in a few and hit a round tripper last week. Now you would thing that was pretty good, but he did that all with only 4 hits in 21 ABs, leaving your team with a bad average for his position.  I recommended that you bench him last week and you should have.  Here is what he did in week 14.




I thought that Adam LaRoche would have a good week, and he didn’t disappoint. While it wasn’t great, he made the most of his 6 hits on the week:




In his first start of week 14, Andy Pettitte snapped a three-start losing streak and more importantly became the storied franchise’s all-time leader in strikeouts when he took the mound Monday night in Minnesota. Pettitte one-upped the great Whitey Ford for 1,958 Ks. That’s the good news, the bad is that he needed 102 pitches to get that far and avoided the loss as the offense came back late.  Then he returned home and stuck around long enough to earn his sixth win of the season Saturday against Baltimore. Pettitte made it into the seventh inning as the Yankees took their first lead in the sixth. Pettitte earned the win to improve to 6-6 on the year as he gave up four runs — three earned — on nine hits and no walks over 6 2/3 innings. He struck out four and didn’t give up a run after the fourth inning. His ERA on the week wasn’t great, but he did help more than hurt.




I can’t say that overall Leonys Martin got you alot of points.  What I can say is that he didn’t hurt your team with 7 hits and a couple steals.  Sure there were probably better outfielders for the week, but how many had a better average?







Carlos Santana only had 5 hits on the week, but there is a theme going.. what did you do with those hits? He scored a couple, drove in 6 and 1 of his 5 hits left the yard. His average didn’t help you, but I am sure you will take the RBIs.




Another player that I thought would have a solid week, and one you could find on waivers was Neil Walker. He didn’t get enough ABs to warrant a pick up and with just 4 hits, it was good that you didn’t use a move on him. He is one to keep an eye on this summer, especially if he gets into a groove and goes on one of his typical runs.





Bob Baker’s Grilled Chicken


It’s best to quarter the chicken since breasts and thighs cook at different rates, with the breasts being thicker, but less forgiving. You can overcook thighs and drums a bit and still have moist meat, but not breasts. The marinade is very close to a mayonnaise, so you can store the sauce in the fridge for a few days, even though there is raw egg, because the vinegar, salt, and cold will prevent salmonella from multiplying. Cooking it to 165°F, of course makes it perfectly safe.



1 egg
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon table salt
1 tablespoon poultry seasoning
1/2 teaspoon ground black pepper
4 broiler chickens cut into quarters


In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, homogeneous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job of emulsifying two ingredients that don’t want to mix, one oil based, the other water, but a fork will do in a pinch. Now whisk in the vinegar, salt, seasoning, and pepper.

Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 24 hours in zipper bags in the fridge. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.

Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade, turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.

Cook about 30 to 45 minutes until the internal temperature of each part is 150°F and stop basting. Then move them over the hot direct heat side of the grill, skin side down, remove the lid, and crisp the skin without burning it for 10 to 15 minutes. Flip and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is sterile since raw egg can contain salmonella. When the skin is crisp and the temp is 165°F, take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F. You cannot judge a chicken’s safety by the color of the juices! I strongly recommend you use one of the fine new digital thermocouple thermometers available nowadays to make sure your poultry and other foods are cooked properly for taste and safety.




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