F3 Podcast (Football, Food & Fantasy)

Episode 23" Houston Texans"

In this episode of the F3 Podcast — Football, Fantasy & Food — Erin and Chef Jonathan Fraser break down the chaos of Week 14, recording right in the middle of a tense Texans–Chiefs showdown. From tied scores to fast swings in momentum, it’s the kind of Sunday that captures everything wild about December football.

Spotlight team: the Houston Texans, one of the league’s newest franchises — and one of just four NFL teams to never reach a Super Bowl. Erin and Jonathan unpack Houston’s unusual history, their young identity under CJ Stroud, the injury challenges that have slowed their offense, and the impressive defense that’s kept them hovering around the playoff picture. 

 

F3 Food Pick of the Week Recipe

 

Houston-Style Smoked Brisket (Jonathan’s Game-Day Version)

 

Ingredients

 

Brisket:

•1 whole packer brisket (12–15 lb), trimmed

•1/4 cup coarse black pepper

•1/4 cup kosher salt

•2 tbsp smoked paprika

•1 tbsp garlic powder

•1 tbsp onion powder

•1 tbsp ancho chili powder

•1–2 tsp cayenne (optional for heat)

•2 tbsp brown sugar

 

Spritz (optional):

•1 cup apple cider vinegar

•1 cup water

•2 tbsp Worcestershire sauce

 

Instructions

 

1. Trim the Brisket

 

Leave about 1/4 inch of fat cap to help baste the meat as it cooks.

Square off any thin edges so the brisket cooks evenly.

 

2. Season with a Houston Profile

 

Traditional Central Texas is a blend of salt and pepper. Houston builds on that with more depth and aromatics.

Mix all dry seasonings, then coat the brisket evenly.

Let the brisket rest at room temperature for 30 to 45 minutes, allowing the rub to adhere.

 

3. Smoke Low and Slow

 

Preheat your smoker to 250°F (121°C).

Use post oak as your base wood and add a small amount of hickory or mesquite for depth.

Place the brisket fat side down if your heat source is below; fat side up if the heat is above.

Smoke until the internal temperature reaches 165°F (74°C), usually 6 to 7 hours.

Spritz lightly every hour after the third hour if desired.

 

4. Wrap and Finish

 

Wrap the brisket tightly in butcher paper (or foil if needed).

Return to the smoker and continue cooking until the internal temperature reaches 203–205°F (95–96°C).

This usually takes an additional 4 to 6 hours.

 

5. Rest

 

Rest the brisket for at least 1 hour, ideally 2 hours, in a warm oven (turned off) or a dry cooler.

This step allows the juices to redistribute and makes slicing cleaner.

 

6. Slice and Serve

 

Slice against the grain across the flat.

Rotate the point section 90 degrees and slice for thicker, richer pieces.

Serve on its own or use it for sandwiches, sliders, tacos, or nachos during the late game.

 

 

 

 

Episode 22 "Tampa Bay Buccaners

 

This week on the F3 Podcast Comox Valley, hosts Erin Frazier and Chef Jonathan Frazier ditch the regular playbook and call an audible. With Erin recording poolside in Tampa Bay, the duo shifts their focus from the Texans to the hometown Buccaneers — fresh off a nail-biter at Raymond James Stadium.

Erin breaks down a chaotic Week 13 in fantasy football, from near-miss wins to late-game heartbreak, while Jonathan weighs in on whether Baker Mayfield is the Bucs’ engine… or their biggest question mark as playoff pressure ramps up.

Then it’s time to feast, Florida-style. Jonathan serves up a crash course in Tampa Bay’s Cuban-influenced, Gulf-Coast cuisine — from deviled crab and smoked mullet to the city’s iconic grouper sandwich — with Erin adding her new on-the-ground discovery: fresh mango with tajín.

Episode 21" New York Jets"

This week on the F3 Podcast hosts Erin and Jonathan Frazier unpack a chaotic Week 12, where low-scoring defensive battles wrecked fantasy lineups and overconfidence came back to bite. With American Thanksgiving delivering a full slate of football from Thursday to Monday, the duo looks at playoff implications, surprise struggles, and the unpredictable AFC race.

The Team of the Week spotlight lands on the New York Jets, a franchise cursed by draft misfires, coaching turnover, and more bad luck than any team deserves. Jonathan and Erin break down the long-running dysfunction — and why fans still somehow hang on.

Jonathan closes the episode with a tour of classic New York tailgate eats, from thin-fold pizza and pastrami on rye to halal chicken and rice and the iconic dirty-water dog simmering in onion-spiced broth.

A perfect blend of football chaos, fantasy frustration, and flavour-packed comfort food.

New York Dirty-Water Dogs with Classic Red Onion Sauce

WHAT MAKES IT “DIRTY WATER”?
NYC hot dog carts keep the franks simmering — not boiling — in a seasoned, fragrant broth known as “dirty water.” It’s salty, slightly smoky, and full of spice from hours of use. This recipe recreates that flavour in a safe, home-friendly way.

INGREDIENTS (Serves 6–8)

Dirty-Water Dogs:

•8 all-beef hot dogs (Sabrett if you want classic NYC cart flavour)

•6 cups water

•1 tbsp kosher salt

•1 tsp peppercorns

•1 tsp coriander seeds (optional)

•1 tsp paprika

•1 tsp garlic powder

•1 tsp onion powder

•1/2 tsp celery salt

•Splash of white vinegar

•Hot dog buns (steamed or lightly toasted)

NY Red Onion Sauce:

•2 tbsp neutral oil

•2 large onions, thinly sliced

•1 tsp paprika

•1/2 tsp chili powder

•Pinch of cinnamon

•1/2 cup ketchup

•1/2 cup water

•1 tbsp red wine vinegar

•1 tbsp brown sugar

•Salt to taste

INSTRUCTIONS

1Make the Red Onion Sauce:

◦Heat oil in a pan over medium heat.

◦Add sliced onions and cook until soft and translucent.

◦Add paprika, chili powder, and cinnamon; cook for 1 minute.

◦Stir in ketchup, water, vinegar, and brown sugar.

◦Simmer for 10–12 minutes until slightly thickened.

◦Season with salt and adjust sweetness or tang as needed.

◦Keep warm or make ahead; the flavour improves with time.

2Make the Dirty Water:

◦Add water, salt, peppercorns, coriander, paprika, garlic powder, onion powder, celery salt, and vinegar to a medium pot.

◦Bring just to a simmer.

◦Add hot dogs and let them gently simmer for 15–20 minutes.

◦Reduce heat to low and hold until serving. The longer they sit, the better they taste.

3Build the Hot Dog:

◦Place a dirty-water dog into a soft bun.

◦Spoon red onion sauce over the top.

◦Add mustard (spicy brown is classic in NYC).

OPTIONAL EXTRAS

•Sauerkraut

•Pickles

•Relish

•Sautéed onions and peppers (pushcart style)

CHEF TIPS FOR AUTHENTICITY

•Steam your buns briefly for true cart texture.

•Make the onion sauce earlier in the day for deeper flavour.

•Do not boil the hot dogs — keep the liquid at a gentle simmer.

Episode 20 Los Angeles Chargers

In this episode of the F3 Podcast — Football, Fantasy, and Food, Erin and Jonathan Frazier spotlight the Los Angeles Chargers. They dive into fantasy highlights, including standout performances by key players and how the Chargers are shaping up this season. Then it’s time to feast — California-style. From fish tacos to craft brews, Jonathan celebrates the iconic game-day eats of the LA area.

Bonus Recipe:

California Carne Asada Nacho Platter 

Serves: 6–8

 

Prep Time: 20 minutes

 

Marinade Time: 1–4 hours

 

Cook Time: 10 minutes

 

 INGREDIENTS

 

Carne Asada

•1.5–2 lbs skirt or flank steak

•3 limes (juiced)

•1 orange (juiced)

•4 cloves garlic (minced)

•2 tbsp cilantro (chopped)

•1 jalapeño or serrano (seeded + minced)

•2 tbsp soy sauce or Worcestershire

•1 tbsp olive oil

•1 tsp cumin

•1 tsp chili powder

•½ tsp black pepper

•1 tsp kosher salt

 

Nacho Base

•1 large bag sturdy restaurant-style tortilla chips

•2–3 cups shredded cheese

(cheddar, Monterey Jack, or Oaxaca mix)

•1 cup black beans (rinsed)

•1 cup corn kernels (optional, grilled if possible)

 

Fresh Toppings

•1 cup pico de gallo

•1 cup guacamole

•½ cup sour cream or Mexican crema

•½ cup crumbled cotija

•Fresh jalapeños or pickled jalapeños

•Cilantro, chopped

•Lime wedges

 

 

INSTRUCTIONS

 

1. Marinate the Steak (1–4 hours)

1. In a bowl, combine lime juice, orange juice, garlic, cilantro, jalapeño, soy/Worcestershire, olive oil, cumin, chili powder, salt, and pepper.

2. Add steak and coat well.

3. Cover and refrigerate at least 1 hour, up to 4 for maximum flavor.

 

2. Grill the Carne Asada

1. Heat grill or cast-iron pan to high heat.

2. Sear steak 3–5 minutes per side until charred and medium rare.

3. Rest 5 minutes, then slice thinly across the grain.

4. Chop into bite-size pieces.

 

3. Build the Nacho Platter

1. On a large sheet pan, spread one even layer of chips.

2. Add half the cheese + half the beans + half the corn.

3. Add a second layer of chips.

4. Add remaining cheese, beans, corn, and half the carne asada.

(Save some for topping after baking — keeps it juicy.)

 

 

4. Bake

• Bake at 400°F (205°C) for 8–10 minutes until cheese is melted and bubbly.

 

5. Finish with Fresh Toppings

 

After removing from oven, top with:

• Remaining carne asada

• Pico de gallo

• Cotija

• Jalapeños

• Guacamole (dolloped)

• Crema/sour cream (drizzled)

• Cilantro

• Lime squeezes over the top

 

 

GAME-DAY PRO TIP

 

Layer chips → cheese → protein → repeat.

This keeps the nachos from getting soggy and guarantees every bite is loaded.

 

 

Episode 19 - Cincinnati Bengals

his week on the F3 Podcast Comox Valley, hosts Erin and Jonathan Fraser dive into the highs and lows of fantasy football while spotlighting the Cincinnati Bengals. They’re talking Joe Burrow’s injury updates, standout fantasy performances like Jonathan Taylor’s record-breaking week, and Cincinnati’s food culture — from German-American sausages to the sweet and salty Buckeye candies.

From fantasy football triumphs to game-day chili, it’s a mix of touchdowns, tailgates, and tastes that’ll keep any football fan hungry for more.

Recipe: Authentic Cincinnati Chili

(Serves 6–8)

Ingredients:

•2 lbs ground beef

•1 large onion, finely chopped

•3 cloves garlic, minced

•2 cups beef broth

•1 can (15 oz) tomato sauce

•2 tbsp tomato paste

•2 tbsp chili powder

•1 tbsp cocoa powder

•1 tsp cinnamon

•½ tsp allspice

•½ tsp ground cloves

•1 tbsp Worcestershire sauce

•1 tbsp apple cider vinegar

•1 tsp sugar

•1 bay leaf

•Salt & pepper to taste

•Optional toppings: finely diced onion, shredded cheddar, oyster crackers

 

Directions:

1.Brown beef: In a large pot, brown beef with onions and garlic until crumbly. Drain excess fat.

2.Add liquids and spices: Stir in tomato sauce, paste, broth, and all seasonings.

3.Simmer slow: Bring to a boil, then reduce to low and simmer uncovered for 60–75 minutes until thickened.

4.Serve:

•2-Way: Over spaghetti.

•3-Way: Add cheddar.

•4-Way: Add onions.

•5-Way: Add beans + onions + cheddar.

5.Tailgate Tip: Make ahead — even better the next day.

 

Episode 18 Baltimore Ravens

In this episode of the F3 Podcast — Football, Fantasy, and Food, we take a trip to the East Coast to spotlight one of the NFL’s most dynamic teams: the Baltimore Ravens.

We kick things off with a quick look around the league — from Mahomes’ off week to Josh Allen’s dominant run — before diving into the Ravens’ rise. Hosts Erin and Jonathan break down Lamar Jackson’s incredible dual-threat play, the strength of Baltimore’s coaching under John Harbaugh, and why this team remains a serious playoff contender. With Jackson healthy, the Ravens are once again flying high.

Then it’s time to feast — Maryland-style. From the Chesapeake Bay’s famous blue crab to Old Bay–seasoned everything, the guys celebrate Baltimore’s food scene, where seafood meets smoke. Think crab dip, crab fries, and the legendary pit beef sandwich — a smoky, char-grilled roast beef classic served with horseradish on a soft kaiser roll. It’s bold, simple, and built for game day — much like the Ravens themselves.

And for dessert? A slice of Maryland’s own Smith Island cake, stacked with layers of yellow cake and chocolate fudge frosting — the perfect sweet victory.

In the fantasy corner, Erin talks about quarterback strategy, bye-week blunders, and which players are making waves in Week 9. From Matthew Stafford’s strong performance to Lamar Jackson’s must-start potential, it’s all about smart lineup management and knowing when to pivot.

Charcoal Pit Beef Sandwich (Chef-Style Twist)

Ingredients (serves 4):

• 2 lbs top round roast

• 1 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp garlic powder

• 1 tbsp paprika

• Olive oil for rubbing

• 1 loaf of Kaiser rolls or brioche buns

• Horseradish sauce or tiger sauce (mix mayo + horseradish + lemon juice)

• Shredded lettuce, sliced onion, tomato (optional)

Chef Twist:

• Add a coffee and Old Bay rub before searing — it gives the meat a deeper crust and subtle spice.

• Finish the beef over charcoal or wood chips for that authentic smoky bark.

Instructions:

1. Mix seasonings and rub over roast with olive oil.

2. Sear all sides over high heat (grill or cast iron).

3. Roast at 400°F until 125°F internal temp (medium-rare).

4. Let rest, slice thin against the grain.

5. Build sandwiches: beef, tiger sauce, onions, lettuce.

Serve with: cold beer, crab dip, and kickoff on the screen.

Homemade Old Bay Seasoning Mix

Old Bay is one of the most recognizable flavors from Maryland. It was created in Baltimore in 1939 by Gustav Brunn, a German immigrant spice merchant. Originally made to season steamed blue crabs from the Chesapeake Bay, it quickly became the region’s all-purpose flavor booster.

Today it’s owned by McCormick & Co. (also headquartered in Maryland) — but you can mix your own version easily.

Ingredients (makes about ½ cup)

(Use level, not heaping, measurements for balanced flavor)

• 1 Tbsp celery salt

• 1 Tbsp paprika (sweet or smoked)

• 1 Tbsp ground mustard

• ½ Tbsp black pepper

• ½ Tbsp white pepper (optional, for extra heat)

• 1 tsp cayenne pepper (adjust to taste)

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp ground cloves

• 1 tsp ground allspice

• 1 tsp cardamom (optional, adds warmth)

• 1 tsp ground ginger

• 1 tsp crushed bay leaves (or bay leaf powder if available)

• ½ tsp ground mace

• ½ tsp ground coriander

Mix all ingredients thoroughly and store in an airtight jar for up to 6 months.

 

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Usage Ideas

• Sprinkle on steamed crabs, shrimp, or fries.

• Mix into slaw dressings, roasted potatoes, popcorn, or deviled eggs.

• Use as a rub for pit beef, grilled chicken, or wings.

• Rim the glass of a Bloody Mary or Orange Crush cocktail (a Maryland brunch favorite).

 

 

Kansas City Chiefs, Fantasy Picks & the Flavor of KC

In this episode of the F3 Podcast — Football, Fantasy, and Food, we head straight to the heart of the Midwest to celebrate one of the NFL’s most dominant franchises: the Kansas City Chiefs

We kick things off with a quick look around the NFL, where competition in the AFC is fierce, but the Chiefs remain the team everyone is chasing. With Patrick Mahomes’ magic, Travis Kelce’s consistency, and Andy Reid’s leadership, Kansas City continues to define what success looks like in modern football.

But football in Kansas City isn’t just about the playbook — it’s about what’s on the plate. Few cities in America can match KC’s culinary reputation. Known as the Barbecue Capital of the U.S., Kansas City has turned slow-smoked meat into an art form. On game days, smoke fills the air outside Arrowhead Stadium as fans tailgate with burnt ends, pulled pork sandwiches, KC-style ribs, and sides like cheesy corn bake and pit beans.

The ultimate game-day meal, though, is Kansas City–style brisket — rich, smoky, and tender, glazed with a thick, sweet, and tangy molasses-based BBQ sauce. It’s the dish that best represents the city’s strength, patience, and bold flavour — much like the Chiefs themselves. Whether you’re cheering from Arrowhead or your living room, there’s no better way to watch a game than with brisket on your plate and football on your screen.

 

Kansas City–Style Brisket Recipe

 

Serves: 8–10

Prep Time: 30 minutes

Cook Time: 10–12 hours

Ingredients

Serves: 8–10

Prep Time: 30 minutes

Cook Time: 10–12 hours

 

For the Brisket:

• 1 whole beef brisket (10–12 lbs), trimmed with a ¼-inch fat cap
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne (optional)
• 1 tbsp finely ground espresso (chef’s twist)
• Hickory wood or a mix of hickory and cherry wood for smoking

For the Kansas City BBQ Sauce:

• 2 cups ketchup
• ½ cup molasses
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp chili powder
• 1 tsp smoked paprika
• Pinch of cayenne (optional)

Directions for Sauce:

1. Combine all ingredients in a saucepan.
2. Bring to a simmer over medium heat.
3. Cook 20 minutes, stirring occasionally, until thickened and glossy.
4. Cool and store in a sealed jar (keeps up to 2 weeks in the fridge).

Chef’s Method for the Brisket:

Prepare the brisket:

• • Pat the brisket dry. Combine all rub ingredients and massage evenly over the entire surface.
  • Let rest at room temperature for 45 minutes before cooking.

Set up the smoker:

Heat to 225°F (107°C) using hickory or cherry wood.

• • Place the brisket fat-side up on the grates.

Smoke low and slow:

• • Maintain a steady 225°F for 8–10 hours, until internal temperature reaches 165°F.
  • Wrap in butcher paper or foil, then return to the smoker.
  • Continue cooking until it reaches 195–203°F internal temperature.

Glaze and finish:

• • During the final hour, brush the brisket with BBQ sauce every 20 minutes for a shiny, lacquered crust.

Rest:

• • Remove from heat and let rest (wrapped) in a cooler for 1 hour to allow juices to redistribute.

Slice and serve:

• • Slice against the grain about ¼-inch thick.
  • Serve with KC pit beans, cheesy corn bake, pickles, white bread, and a cold Boulevard beer or sweet iced tea.

Chef’s Notes:

• The espresso rub adds a subtle roasted bitterness that deepens the smoky flavor — a modern chef’s twist on a KC classic.
• The molasses-based sauce gives that signature thick, sticky finish Kansas City barbecue is known for.
• This dish represents the heart of Kansas City — bold, patient, and built to perform under pressure, just like the Chiefs on game day.

 

 

Epsiode 16 " Jacksonville Jaguars"

F3 Podcast - Episode 16 - Duval, dine and drafts

This week on the F3 Podcast  we’re breaking down Trevor Lawrence’s fantasy outlook, debating whether the Jacksonville star is ready to take the leap, and why loading up on quarterbacks might just save or sink your fantasy season.

 

 Plus, we dive into the bold, flavorful world of Jacksonville eats, from tailgating camel riders to shrimp boils. Whether you’re a Jags diehard, a fantasy football junkie, or just here for the food, this episode’s got something for you. 

 

Grab a plate, set your lineup, and let’s watch some football.

Duval 'til we dine!

 

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Mayport Shrimp Boil (Jacksonville Style)

Ingredients (serves 4–6)

• 2 lbs Mayport shrimp, shell-on (or substitute: Gulf shrimp, spot prawns, or large Pacific shrimp)

• 1 lb smoked sausage, sliced into rounds (like andouille or kielbasa)

• 4 ears of corn, cut into thirds

• 1½ lbs baby potatoes (Yukon Gold or red)

• 1 lemon, quartered

• 1 head of garlic, halved crosswise

• ½ cup Old Bay seasoning (or similar seafood boil seasoning)

• 2–3 bay leaves

• 1 stick of butter (½ cup)

• Optional: a few dashes of hot sauce or cayenne pepper

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Directions

1. Prepare the boil:

   In a large stockpot, fill with water (about 4–5 quarts) and add Old Bay, bay leaves, garlic, and lemon. Bring to a rolling boil.

2. Add the potatoes:

   Boil for about 10–12 minutes until they start to soften.

3. Add the sausage and corn:

   Cook another 5–7 minutes.

4. Add the shrimp:

   Toss in the shrimp and cook just until pink — about 2–3 minutes. Don’t overcook.

5. Drain and serve:

   Drain the boil, then spread everything over newspaper or parchment on a picnic table.

6. Butter drizzle:

   Melt the butter and pour it over the top, or serve it on the side for dipping.

7. Optional garnish:

   Sprinkle a little extra Old Bay or chopped parsley. Add lemon wedges for squeezing.

 

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Substitutions (if you’re not in Florida):

Mayport Shrimp Substitute:

• Best pick: Gulf shrimp from the U.S. South.

• West Coast: Spot prawns or wild-caught Pacific shrimp.

• Elsewhere: Frozen Argentine red shrimp are a good option (sweet and meaty).

• Seasoning:

  • If Old Bay isn’t available, make your own mix:

     

    • 1 tbsp paprika

    • 1 tsp celery salt

    • ½ tsp cayenne

    • ½ tsp black pepper

    • ½ tsp mustard powder

    • ¼ tsp allspice

     

   

• Sausage:

   

  • Local smoked or spicy sausage adds personality — try a chorizo or local butcher’s smoked sausage if that’s what’s available.

   

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