RESULTS: Fantasy Football 3 IN/OUT week 8

FANFOOD-FF_3_IN_OUT_RESULTS

 

 

 

 

 

 

 

 

 

- Week 8 Results- 

 

7 Hits

0 Misses

Season to date: 37-19

 

For most leagues, your team needs at least 110 points to have a chance of winning. You never want to concern yourself with what your opponent is doing, just aim to get to this number, hope for more and let the chips fall where they may. To reach this goal you will need (at minimum) 12 points from each of your starting skill positions (over 20 from your QB; more than a few from your kicker and at least 11 from your defense). This is the threshold for the IN/OUT predictions.

 

Here are the basic league settings that we are basing our predictions on…

Roster:
QB,2WR,2RB,TE,FLEX (w/r/t), K, DST
Settings:
offensedefense
TDs=6 pts0 pts allowed=10
passing=25 yds/pt2-6=7
receiving=10 yds/pt7-13=4
rushing=10 yds/pt14-20=1
reception=1 pt21-27=0
28-34=-1
35+=-4
Sack=2
INT=2
fumble=2
TD=6
safety=2
blocked kick=5
Return Yds=50 yds/pt

 

It was another perfect week for the FANFOOD 3 IN/OUT picks. Here are the FANFOOD Fantasy Football 3 IN/OUT results for week 8 followed by a step by step guide on how to Deep Fry a Turkey.

 

 

Hits

 

Greg Jennings had one catch for nine yards in Sunday night’s Week 8 loss to the Packers. Jennings continues to be limited by the Vikings quarterback situation and hasn’t scored a touchdown since Week 4. He was only targeted three times in the passing game, though he did draw a pass interference call that set up Minnesota’s first offensive touchdown. Jennings should be viewed as a low-end WR3/FLEX option for Week 9. It was a good week to have him on your bench as recommended.

 

Le’Veon Bell rushed 13 times for 24 yards and a touchdown and caught five balls for 27 yards in the Steelers’ Week 8 loss to Oakland. The flow of Sunday’s game played out miserably for Bell, as the Raiders jumped out to a 21-3 first-half lead and couldn’t commit to the running game, which was the way they’d been successful in their previous two contests, both wins. Bell saved his fantasy day with a late-game goal-line plunge. Bell now gets three favorable games versus porous run defenses all in a row. A legit every-down back, he’s a locked-in, every-week RB2 moving forward.  He didn’t score you a ton of points, but enough to help you reach your goal.

 

Willis McGahee rushed nine times for 28 yards in Sunday’s Week 8 loss to the Chiefs. McGahee struggled to get anything going early and lost snaps to Chris Ogbonnaya and Fozzy Whittaker in the second half. Since being signed in Week 3, he’s averaging a brutal 2.9 yards per carry and has just one touchdown. McGahee will be nothing more than a low-end RB3/FLEX in Week 9 against the Ravens. Keep him “OUT” of your lineup going forward.

 

Terrance Williams caught two passes for 64 yards and a touchdown in Week 8 against the Lions. Williams’ score was a 60-yarder in the fourth quarter. The impressive rookie destroyed Darius Slay on a slant, and spun out of one more tackle on his dash to the end zone. Williams was just inches shy of a much bigger day, as he couldn’t make a play on a potential 35-yard touchdown, and got tripped up on another long would-be reception. Either way, Williams has now scored in four straight games, and will remain a high-upside WR3 in Week 9 against the Vikings. He was a HIT pick to be “IN” your lineup.

 

Dwayne Bowe was held to one catch for seven yards in Week 8 against the Browns. Bowe was shadowed by Joe Haden and only targeted twice in the passing game. He was clearly playing at less than full health after suffering a groin injury in practice this week. Bowe has been a major disappointment after signing a five-year, $56 million extension this offseason. He’s on pace for just 52 catches, 604 yards, and four touchdowns through eight weeks. He cannot be trusted and should continue to be “OUT” of your lineup.

 

Michael Floyd caught three passes for 30 yards with a touchdown in Sunday’s Week 8 win over the Falcons. Floyd continues to do the rugged things over the middle a very good possession receiver needs to do. But the Cardinals aren’t using him as a deep threat, leading to just 12.7 yards per catch on the season. Still, Floyd is getting a ton of usage in the red zone and has finally converted that into two touchdowns over the last three weeks. He’s now on pace to catch 68 passes for 866 yards with four scores. With a soft schedule coming after the Week 9 bye, Floyd remains a WR3 weekly. He was a decent player to put “IN” your lineup to cover injuries and byes.

 

The rash of injuries that has hit the Packers DST this season has impacted them most on special teams. They had six rookies or first-year players — including two (receiver Chris Harper and tight end Jake Stoneburner) who weren’t on the Week 1 roster — on their kickoff coverage team who allowed Cordarrelle Patterson’s 109-yard kickoff return for a touchdown to open the game. The Packers had several chances to stop Patterson deep in Vikings territory. Jerron McMillian and Sam Barrington both had shots inside the 20-yard line, and Micah Hyde missed a diving attempt at the 23. Special teams coach Shawn Slocum also pulled punter Tim Masthay off of kickoffs after Patterson’s return. Field goal kicker Mason Crosby handled kickoffs the rest of the game, making it a light night for Masthay, because the Packers never had to punt.It’s always possible an injury or two could pop up in the next couple of days, but perhaps the best thing to come out of Sunday’s game was the fact that the Packers did not suffer any more injuries. For a team that has been hit hard by the injury bug, that’s no small matter. All but one of the seven inactive players on Sunday was injury-related. What’s more, linebackers Nick Perry (foot) and Brad Jones (hamstring), along with James Jones (knee), might be able to return for Monday night’s game against the Chicago Bears. And linebacker Clay Matthews, who told ESPN.com on Sunday night that he will have the pins removed from his broken right thumb Nov. 4, could return as soon as the following week against the Philadelphia Eagles.  They gave up a ton of points, but the special teams TD helped you reach the magic number to be considered a good pick to be “IN” your lineup. Here are their stats.

Fan PtsPts AllowSackSafeIntFum RecTDBlk KickYdsTD
13.54313000001271

 

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How To Deep Fry a Turkey

 

As the popularity of Cajun Deep Fried Turkey has continued to grow, a whole industry has sprung up to support it. The problem is that most people face a big problem trying to do this on their stove. Namely, it makes a terrible mess and it’s dangerous to do in an enclosed space. The answer is to take it outdoors. But be warned, this can be a expensive operation, but well worth it. For those of you who don’t know what a deep fried turkey is like, let me give you the basics of the process.

 

How to Deep Fry a Turkey:

 

Step One: Get a turkey, a very large cooking pot, and some cooking oil. vegetable oil can be used, but it’s better to use peanut oil. Peanut oil is very expensive and several gallons are going to be needed.

Step Two: Prepare the turkey. It needs to be defrosted and washed. Make sure there are no pop up tender timer devices or anything left inside. And, most importantly it must be completely dry. I mean really, really dry. You know what happens when you put water in boiling oil, don’t you. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey.

Step Three: To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus two inches. With the turkey and the water there should still be several inches of room between the oil and the top of the pot. If it’s a close call, then you need either a bigger pot or a smaller turkey. Remove the turkey and measure the water. This is the amount of oil that will be needed.

Step Four: Dry and season the turkey. Various recipes will call for seasoning rubs or injection mixtures. You’ll find out more on this in the coming posts.

Step Five: Make sure that your frying pot is completely dry. Water left behind can cause some serious problems once the oil is added and starts heating up.

Step Six: Add the oil to the pot and bring it to a temperature of about 375 degrees. You should really get a good thermometer so you can get the temperatures right.

Step Seven: This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of very hot oil. The oil is going to splatter. You need some very good cooking gloves and a way to put the turkey in the oil while you are a safe distance. This is the reason why it’s really not that good of an idea to do it on your stove top. There are now devices to help you like Deep Fried Turkey Lifter for $39.95 that give you a good hold on the turkey. Now I have heard of people using a wire basket on the turkey and a wooden board to do this. A bit of inventing and I’m sure you’ll find a way. Anyway, slowly lower the turkey into the oil.

A good method here is dunking. When you lower the turkey into the oil it will boil up. This is why you want the burner off when you do it. People have been burned by hot oil hitting the burner. You might not need to do more than a single dunk but you should be prepared to raise the bird out of the oil it it starts boiling up. You can greatly reduce the mess and risk of personal injury by lifting the bird up as the oil boils around it. A couple of dunks and the turkey should be nicely settled in.

Step Eight: Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees F. At this point you can go take a breather. But don’t wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. An instant read thermometer can help you test for doneness, but of course you will need to lift the turkey out to test it.

Step Nine: Remove the turkey from the oil when it’s done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you’re set to go.

Step Ten: Carve and enjoy. If you have never had a turkey cooked this way then you have not finished your life requirements. Do this and you may never put a turkey in the oven again. Despite what you might think this turkey is not oily or greasy. It’s crisp, juicy and delicious.

Of course I know that if you put your mind to it you can come up with a good cooker arrangement. But there are a couple of things this cooker needs: a good stock pot, a controllable heat source and a way to safely get the turkey in the oil and out again.

 

DEEP-FRIED TURKEY

 

INGREDIENTS

whole turkey, completely thawed
seasoned rub
peanut oil

PREPARATION
1. Get a huge pot, like a stock pot. Put the turkey (completely thawed) in the pot, add water to completely surround the turkey. Look at how much water you added; that’s how much oil you will need. Pour out the water and dry off the turkey.
2. Put a seasoned rub on the turkey. You don’t have to, but it makes the skin delicious.
3. Fill the pot with as much oil as you need..The more the better. This is where it gets expensive, because you need at least a couple gallons of oil. The better quality oils (like peanut oil) will get hotter, and work better, but you can use a cheaper oil. Now, get the oil as hot as possible, and as close to 400 as possible without excessive smoking.
4. Turn off the burner (this is a precaution to prevent spatters from hitting an open flame). Add the turkey. You can use a 2 by 4 piece of wood (thru the wrapped legs) to lower the turkey into the oil. WARNING: the oil really splatters out at this point, so STAY back. This is MESSY! Once the spattering has stopped, turn the burner back on.
5. After you add the turkey, the oil temp. will drop rapidly. That’s why you want it as hot as possible to begin with. Hopefully, it will remain around 350 degrees, so it sears the skin, and the meat does NOT get greasy.
6. Cook for about 3 min per pound, + 5 minutes. It the turkey is over 18 lbs, you might want to go 3 min per pound +10 or 15 minutes.
Turkey done this way is very tender and moist, and amazingly not greasy…

 

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