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: Mix seasonings and rub over roast with olive oil. Sear all sides over high heat (grill or cast iron). Roast at 400°F until 125°F internal temp (medium-rare). Let rest, slice thin against the grain. 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 Originally made to season steamed blue crabs from the Chesapeake Bay, it quickly became the region’s all-purpose flavor booster.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.   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).    

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: Combine all ingredients in a saucepan. Bring to a simmer over medium heat. Cook 20 minutes, stirring occasionally, until thickened and glossy. 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.    

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!   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 Directions 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. Add the potatoes: Boil for about 10–12 minutes until they start to soften. Add the sausage and corn: Cook another 5–7 minutes. Add the shrimp: Toss in the shrimp and cook just until pink — about 2–3 minutes. Don’t overcook. Drain and serve: Drain the boil, then spread everything over newspaper or parchment on a picnic table. Butter drizzle: Melt the butter and pour it over the top, or serve it on the side for dipping. Optional garnish: Sprinkle a little extra Old Bay or chopped parsley. Add lemon wedges for squeezing.   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.   #NFL #food #football #Jacksonville #fantasyfootball #QB #Duval #Draft #eating #shrimpboil

Fantasy Draft Day is here! On this F3 Podcast episode, we dive into fantasy strategies, highlight sleeper picks, and share Erin's thought process as we select her team We also pick our first team feature on our upcoming show. Whether you’re a seasoned manager or new to fantasy, join us for insights, tips, and some fun banter as we prepare for an exciting season and break down how we approach picking the perfect team to watch and discuss first.

Jonathan and Erin have been busy with the F3 Podcast, where NFL action, food, and fantasy collide. Each episode blends game breakdowns, fantasy insights, and foodie fun, exploring game day eats and regional dishes tied to NFL cities. With lively banter and sharp analysis, they deliver more than stats, creating a show that celebrates the full fan experience. F3 is where football passion, fantasy strategy, and food culture come together in one flavourful, fun podcast.

On the F3 Podcast, Chef Jonathan Frazier and Erin Haluschak take the show to New Orleans for Super Bowl 59! They sit down with Mark Bologna, host of Beyond Bourbon Street, to explore the iconic food culture of New Orleans—from gumbo to beignets.

We’re off to Super Bowl 59 in New Orleans! Before the big game, we’re hitting the streets, talking to fans, exploring the city’s incredible food scene, and soaking in the electric atmosphere. From legendary tailgates to behind-the-scenes moments, we’re bringing you all the excitement leading up to kickoff. Stay tuned!

We’re breaking it down through football, food, and fantasy. On the field, new leadership and roster changes bring hope for a fresh start. In the kitchen, D.C.’s food scene fuels fans with classics like half-smokes and chili bowls. For fantasy, can any Commanders players be top picks next season? We tackle it all—strategy, flavor, and predictions—F3 style! Plus, we’re heading to the Super Bowl, to bring you the ultimate game-day experience!

In this episode, we recap the LA Rams’ playoff journey and the road to the championship with Washington, Philadelphia, Kansas City, and Buffalo in the mix. We also spotlight LA’s incredible food scene, from street tacos to Korean BBQ, and share tips for creating an LA-inspired playoff watch party menu. Tune in for football insights, foodie inspiration, and fantasy tips as we gear up for the final playoff matchups. Don’t miss it—subscribe to the F3 Podcast today!

In this week’s episode of the F3 Podcast, we’re heading to the Pacific Northwest to dive into all things Seattle Seahawks! Join us as we tackle the latest in fantasy football, break down the Seahawks’ season, and explore the vibrant culinary scene that makes Seattle a foodie haven.

In this episode, we’re diving into the Las Vegas Raiders! Join us as we explore the team’s journey, their recent performances in the Silver and Black. We’ll break down key players, strategies, and their place in the competitive AFC. Plus, don’t miss our special segment on the best Las Vegas-inspired game-day food to enjoy while cheering for the Raiders.

In this episode, we’re all about the Buffalo Bills! Join us as we dive into the team’s recent performances, highlighting the players, strategies, and plays that have driven their season so far. We’ll take a look at how the Bills stack up in the competitive AFC. Plus, we’ve got a special segment on the ultimate Buffalo game-day treats, complete with the best Bills-inspired food to enjoy while you watch. 

In this episode of the F3 Podcast, we analyze the Denver Broncos’ season, discussing key players, strategies, standout performances and the food that goes best. Join us as we break down recent games and share insights into how the team is navigating the challenges of the NFL. Don’t miss it!

“In Episode 5 of the F3 Podcast, we dive into the Minnesota Vikings, blending fantasy, football, and food. We reflect on Erin’s fantasy team success as the team spins the wheel to explore the Vikings, diving into Minneapolis’ Scandinavian-inspired cuisine with dishes like Juicy Lucy burgers, lefse, and Swedish meatballs. We also analyze the Vikings’ surprising season, led by Sam Darnold, and wonder if their early success will last.”

In this episode of the F3 podcast, hosts dive into the San Francisco 49ers’ season and offer fantasy football tips. We discuss injuries to key players like Christian McCaffrey and George Kittle, explore strategies for fantasy success, and celebrate Bay Area culinary favourites like cioppino, Dungeness crab, and Rice-A-Roni?

On this episode of the F3 podcast, Chef Jonathan and Erin return after a brief break to dive into all things football, food, and fantasy. Erin & Jonathan break down the New Orleans Saints’ season and their connection to the city’s rich culinary history. The pair explore classic dishes like po’boy, jambalaya, and gumbo, offering ideas for game day meals. Erin also discusses her fantasy football struggles and how injuries are impacting the season.

In Episode 2 of the F3 Podcast, Chef Jon and Erin dive into the excitement of the NFL season kickoff, focusing on fantasy football, food, and the Miami Dolphins. Erin breaks down her fantasy football strategy, sharing insights on her team’s performance, while Jon introduces mouthwatering food pairings inspired by Miami’s culture. The episode also touches on key Miami Dolphins players, offering a mix of sports analysis and culinary creativity.

Welcome to the F3 Podcast, where food, football, and fantasy (football) collide! Join Erin and Jon, a husband-wife duo, as they explore their passions. Erin, a football fanatic and journalist, and Jon, a trained chef, bring their expertise to every episode, sharing football insights, fantasy tips, and delicious game-day food ideas. The F3 Podcast offers fun, banter, and plenty of trivia, making it the perfect listen for lovers of the game and great eats!