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BONUS RECIPE: Download Chef Jonathan Frazier's Recipe for Eastern North Carolina vinegar-style pulled pork: https://bit.ly/S1EP12FootballRecipe

This week on the F3 Podcast, hosts Erin Frazier and Chef Jonathan Frazier of the Comox Valley break down the final week of the NFL regular season, as fantasy football wraps up and playoff scenarios come down to the wire.

Erin reflects on another hard-fought fantasy season that ends in a second-place finish for the second year in a row, after a brutal championship week where everything that could go wrong, did. The duo digs into lessons learned, standout performers like Matthew Stafford and Christian McCaffrey, and what strategy Erin is sticking with heading into next year — including early quarterback picks and the possibility of launching an F3 fantasy league.

With playoff spots still undecided, Jonathan and Erin dive into the most compelling Week 18 matchups, from Seattle’s underrated dominance to fresh Super Bowl contenders emerging as Kansas City and Philadelphia fall out of the picture. Defence takes centre stage as the NFL heads toward a wide-open postseason.

Team of the Week is the Carolina Panthers, as Jonathan breaks down the franchise’s history, key players, and where Panthers fans can find optimism moving forward — minus one very controversial former quarterback.

And of course, it’s time to eat. Jonathan heads south for classic Carolina game-day comfort food, from vinegar-forward barbecue and Carolina-style hot dogs to pimento cheese and fried chicken. The Pick of the Week is Eastern North Carolina vinegar-style pulled pork — slow-cooked, tangy, and built for long Sundays and playoff football.

This Episode Features:
• Fantasy football season recap and second-place heartbreak
• Week 18 NFL chaos and wide-open playoff races
• Team of the Week: Carolina Panthers
• Southern game-day staples and Carolina barbecue traditions

“Second place twice in a row still hurts — especially when it ends with your worst fantasy week of the season.” – Erin Frazier

“Great barbecue isn’t about the sauce — it’s about letting the meat do the talking.” – Chef Jonathan Frazier

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