SPEAKER_00 0:20

Welcome to the F3 Podcast, Football, Food, and Fantasy Football with Aaron Hallishuk and Chef Jonathan Fraser, F3 Spotlight football teams, matchups and fantasy football picks, and the tailgate recipes that make watching even better. From locker room talk to kitchen talk, F3 has you covered. Now here are your hosts, Aaron and Jonathan.

SPEAKER_01 0:51

Welcome back to the F3 Podcast, where we talk football, food, and fantasy. We're getting into week eight of the NFL season. I'm Chef Jonathan Fraser. And I'm Aaron Halishek. The season's moving along, and the teams are starting to show us what they really are. And the fantasy season is getting really exciting. This week, the biggest stories from around the NFL, teams making statements about what they're struggling with, and Aaron's football fantasy team, something we're always interested in. Yeah. And finally, we're gonna get into grilling and some of those football classics that we love to throw on the grill. As we will with my fantasy football team.

SPEAKER_02 1:29

There's the segue that nobody asked for.

SPEAKER_01 1:32

All right, Aaron. It's so good to be back here. This is our once in a week where we sit down and really talk about what happened in the football season. I know.

SPEAKER_02 1:41

This week has just been a little like I know I feel like a broken record sometimes when I say this. Like this week's been a wild week, or this has been a really weird week in the NFL. And I know we've had a couple of past weeks where we've talked about the week of ties, where there's been some inordinate amount of tied games or overtime games. This certainly was not one of those weeks, but it was equally bizarre things happen this week. Weird scores, weird games. I'm excited to talk about it.

SPEAKER_01 2:06

I know. We've had so much going on, and we've been running around with craziness because of course this was the big Halloween weekend this weekend.

SPEAKER_02 2:13

It was, and it's the sort of the penultimate weekend for the Canadian Football League, which we were very fortunate to go and see playoff games. So lots to talk about.

SPEAKER_01 2:22

That's exactly right. Well, where do you want to start with this? Should we dive in straight into what was happening on the field? Yes. Because there were some ghouls and goblins out there for.

SPEAKER_02 2:31

There definitely was some spirits at play. Look at us weaving in these Halloween analogies into our uh football chat. It was, like I said, it was a really interesting I that's the best word I can come up with right now. Interesting week of football for week eight. And it's not it's not over yet because we're recording this on Sunday night. We still have the Seahawks and the Bears from Monday Night Football, which maybe we'll carry through with this weirdness week theme, but we'll see how that goes. But lots to talk about.

SPEAKER_01 2:58

Well, let's hope those Seahawks can pull uh pull a team off for you, right?

SPEAKER_02 3:02

I really hope so.

SPEAKER_01 3:03

I know I don't want to make it sound like they were a cheer for one team, but of course the Seahawks are the closest to us. Definitely cheer for them. Really easy to cheer for. And you're a huge fan. Yes. But let's look around some of the other teams because uh I'm always I'm a Lions fan. Oh, you want to start there? We can start there, why not? Because uh, you know what? We got to see the BC Lions actually with a beautiful win over the Saskatchewan. Yes, which was nice for me, and it was a nice, nice day for us to cruise over to Vancouver and do our cut our Hello Ferry trip there and get some beautiful seats in the end zone and watch a couple touchdowns right in front of us, which is great.

SPEAKER_02 3:41

And so we ended up watching the Canadian version of the Lions, who will now proceed to the Western semifinal of the CFL. We will see they'll be playing Edmonton in Edmonton, and one of those two teams will make it to the Grey Cup, and then of course, Winnipeg pulled off a miraculous last-minute, last second victory over Toronto, and they will be heading over to Montreal in the same weekend, and it'll either be BC or Edmonton versus Winnipeg or Montreal in the Grey Cup in two weeks.

SPEAKER_01 4:09

It'll be exciting. I'm looking forward to it. Let's go to our other Lions team. Well, let's get into the other. The Detroit Lions there. They were able to pull off a win against the Minnesota Vikings.

SPEAKER_02 4:18

Yeah, they actually proved that Minnesota is mortal after all and handed them their very first loss of the season so far this year. I have thoughts about the Minnesota, but uh we'll just stick with the Lions here for a second. I mean, it was um not a great game for quarterbacks, I would say. I mean, I'll just say that because I have Jared Goff and he didn't get me a ton of fantasy points. But I mean, it was certainly a scary moment in Detroit for sure, because that's when there was a really, really awful injury with Jack Campbell, and they took him off, of course, on a spinal board. That's for precautionary reasons. You know, he was he was lying motionless on the field, and that when I was watching that a little bit, I had definite flashbacks to a similar situation. A few years ago up in Buffalo, there was a similar situation, and so you know, you never want to see those moments. I know the defense kind of came together on the side afterwards and all took a knee kind of in thoughts with him mid-game because it was a very, very scary situation, and you never want to see those things happen, and they certainly happen more often than they should, and it's just you know, we've talked about this before, how violent of a game it is, and those are really, really sobering reminders of just how violent, hard-hitting this game really is.

SPEAKER_01 5:31

There are some hard hits, you know. This is why they wear the protection and the gear, right?

SPEAKER_02 5:35

Because it's still like you see these moments where you know one wrong hit and your neck goes one way, and you see a player lying completely motionless on the field, and it is it is very scary for everyone involved. And hopefully we'll get some more information as the week goes on. It sort of sounded I heard this evening that he is well, he will be staying in hospital overnight, but sounds like he was awake, which is always a good thing. So uh hopefully we'll get some news as the week goes on there. But uh, you know, Detroit did end up getting the win, so that was good. And in Minnesota, their first loss, which was even better. And uh so there are now no more teams in the league without a loss.

SPEAKER_01 6:12

So but still, I guess they're the only team to have only a single loss, right?

SPEAKER_02 6:16

They are. That's right. Yeah.

SPEAKER_01 6:17

So it's not they're still in the the league of four.

SPEAKER_02 6:20

It's true. I I think that their that record is not necessarily reflective of their ability, but we'll see. We'll see how the rest of the uh weeks develop in the latter half of the season, whether it was just a lucky streak, a good start, or if uh they can actually maintain a really good record for the rest of the year.

SPEAKER_01 6:37

All right, well, that was like good good contact about that, and yeah, we our hearts go out and hope that that injury is not as bad as it looked on the field. The other thing we can talk about is a couple overtime games.

SPEAKER_02 6:47

Yes.

SPEAKER_01 6:48

We had Arizona with the Dallas Cowboys as well as the Bengals and the Titans both.

SPEAKER_02 6:54

What a wild I I just want to hang on there for a second for that Arizona game. That was wild. Well, tell us more. Oh my goodness. Yeah, no, that was quite the I don't even know. Like that was like I said, this week has been very bizarre, and this is a perfect game that's indicative of this. The Cowboys, they essentially blew a two touchdown lead in the fourth quarter, which has never happened before, according to these very amazing stats from the NFL, that the Cowboys were 69 and oh at home when leading by 14 points or more in the fourth quarter before blowing a lead and losing to the Cardinals on Sunday. So what went wrong for Dallas? Everything. Everything, everything. That team, it's just like I and that's the I mean, that is we've talked about Dallas before, that they are they just they find ways to lose, and there's there's needs to be leadership, there needs to be the desire. And I just watched watched the game though, especially that last quarter, and there's just like nobody steps up, and there's some major, major coaching and leadership development issues that need to happen with that team.

SPEAKER_01 8:00

And you're just seeing not seeing it on the field, not at all, especially when they're a lead two two touchdowns up and then fall back and lose in overtime. Absolutely. That's gotta be heartbreaking. And the other game we had was the uh Bengals and the Titans. Yeah, and like it seems like is Cincinnati coming back here, or is this is if they're getting their rhythm together?

SPEAKER_02 8:19

They might actually be, definitely. Yeah, no, that was that was a good game as well. Like I said, it's it's been some weird, bizarre games. I just want to really talk about quickly just heading south, kind of on the same coast, but heading heading a little bit more south into Florida, especially into Tampa. Now, that was one of the weirdest games I think I've ever seen. I have to say, one of the most bizarre games I've seen in probably the last at least 10 to 15 years of watching professional football of any kind was the fact that in a torrential downpour in Tampa, which I mean I've been to Tampa a couple of times. It rains, but it's like this was a deluge. I mean, they get tropical storms and things like this, but this was just a lot of rain, and clearly, clearly the Falcons, nor the Buccaneers, can play in the rain very much. But this was bizarre because Tampa's quarterback Baker Mayfield went 0-3 passing in the 16 to nothing win over the Falcons, which makes the Bucs the first team since 1974 to have zero completions and a win. To me, that's in a in this type of league, that just blows my mind. It's just bizarre. How could you not complete one pass and still win a game?

SPEAKER_01 9:31

It seems like it's not that's like the entire that is the game and still be able to pull it off. It's so and all that was really due to weather, are you saying?

SPEAKER_02 9:40

Yeah, well, I think that's exactly it. A lot of weather, because you usually kind of turn to your running game when the weather is a huge factor. I mean, I guess both teams don't play in the rain that much, and it really was a huge factor, but uh yeah, that's that's something that was really mind-blowing. And and speaking of just bizarre stats, going back to the Bengals and the Titans game, uh, I didn't realize this, but this the final score in that game, 43-36, it gave, I love using this word, it gave it a score gammy because means it was the first time in NFL history that that score has ever happened. Really? 4336.

SPEAKER_01 10:18

That's hilarious.

SPEAKER_02 10:19

I know. It just kind of goes with the weeks.

SPEAKER_01 10:20

You know what? There's always strange facts that come out of each one of these games, and who knew this was gonna happen this week, right? Yeah, absolutely. That's amazing. That's quite quite quite interesting. Yeah. So anything else we need to really get in? I know there was a bunch of other games that we can talk about, but nothing.

SPEAKER_02 10:33

Chiefs lost, which Chiefs lost, which is And side note, that's maybe Harrison Butker's last game because he did miss uh another field another field goal yet again.

SPEAKER_01 10:44

So, you know, I won't be too mad about that. But I feel like this year there's been a lot of missed field goals.

SPEAKER_02 10:49

Oh yeah, yeah, we were kind of talking about this off off the recording yesterday when we were watching the BC Lions games, just about the difference in a kicking game between the CFL and the NFL. And it'll be interesting next year, particularly in the CFL. And we were sort of talking about how um we'd obviously have to check the stats on this, but maybe perception is different than reality. But it appears that there is certainly a little bit more of an emphasis on the kicking game in the CFL and the accuracy in the CFL. You're kicking some pretty significant distances in the CFL, all with the exception of BC, which is a covered stadium. They're all outdoors in pretty interesting weather, especially as you head into the later months of the year. So I don't know if you know, we'd have to certainly back check and stat check that. There is something to be said about Canadian Football League kickers.

SPEAKER_01 11:38

And seems to be the percentage wise. And and I would we're actually watching that game because we're pretty impressed with like Saskatchewan nailed a beautiful that first field goal was incredible. Yeah. And that was from the center line, right? Like it was.

SPEAKER_02 11:51

Well, and so, you know, next year I know this is an NFL podcast primarily, but next year with the CFL and the uprights moving to the back of the end zone similarly to the NFL. It'll be really interesting to see how CFL teams and coaches make the decisions of when to go for it on third down versus kicking. It'll be curious to see how that plays in. So maybe we'll put that to uh put a pin on that question and come back to it.

SPEAKER_01 12:16

Come back to it in a little bit longer.

SPEAKER_02 12:17

Yeah, sure. Because it'll be an interesting, more maybe accurate. I don't know if accurate's the right word. More comparable comparison between the CFL and the NFL.

SPEAKER_01 12:23

Just changing where that post is being at the front to going to the back, how it changes it. Be interesting for us. We'll definitely have a whole conversation about that. But let's move on to your fantasy football team. How are we doing on that today, Aaron? Because last week, uh, I think you've had a couple weeks of not great play.

SPEAKER_02 12:40

I know. And again, like I was thinking, okay, I got a couple bad weeks in a row. Came into this week thinking I was pretty, I felt pretty good. I was feeling a little bit confident, got the game got my team started off on a really good note with Thursday Night Football. I had Tua Hubbard, you know, TJ Hawkinson, and got some pretty good fantasy points, you know, which I felt was a good start to the weekend.

unknown 13:03

Ugh, yeah.

SPEAKER_02 13:05

No.

SPEAKER_01 13:05

It just didn't work this week.

SPEAKER_02 13:07

I I mean my two quarterbacks, Goff and Stafford, got less than 10 points each. That's awful. It was terrible. It was just terrible. And I thought, you know, of all weeks, I was thinking this is gonna be it. We're gonna finally turn the corner. And no, my both of my quarterbacks just nope. Absolutely not. I did okay, but I I don't think so.

SPEAKER_01 13:27

I'm gonna say like the disappointment players of this week for you is definitely your quarterbacks. And they're the the key players that really bring you a lot of points from what you're doing. But from that, who are the players that maybe pulled some points that you that you weren't quite expecting?

SPEAKER_02 13:41

Yeah, that was certainly a big part of it was I think if my quarterbacks did a little bit better, then uh yeah, uh definitely certain different results. Uh one player who I'm sure was at the top of a lot of people's and and probably still is at the top of a lot of people's fantasy football leagues in terms of a running back, that's Kenneth Walker. But for the past two weeks between the game to on Sunday night and last week's game against Seattle, he's certainly been shut down a lot. I mean, he was getting probably upwards of 20 or more fantasy points per week if you had him on your roster. It's certainly 10 points or less for the past two weeks for Kenneth Walker. So thinking that that's just maybe a little bit of a blip on the radar, I wouldn't be making any rash decisions about benching him or swapping him out anytime soon for sure. But it's just a very interesting person to watch, especially if you are a manager with him on your team. You know, there's other players, like even though Mahomes lost in the second game in a l in a row he lost, he's still getting you a ton, a ton of fantasy points. And in terms of uh quarterbacks, like you mentioned, if you've got uh Josh Allen or Joe Burrow, you are laughing. You're absolutely laughing, and you'd probably be crying at this moment right now if you have Lamar Jackson because his hand or his thumb injury in Sunday's uh Sunday afternoon's game looked pretty brutal, and by the sounds of it, he may have to uh have surgery, which probably means he's out for the rest of the season.

SPEAKER_01 15:03

So not a good thing to hear if you're a manager.

SPEAKER_02 15:06

Not a good thing to hear at all. So kind of keep an eye on that, and uh that's uh that fun part of fantasy football. The injuries.

SPEAKER_01 15:14

That's right, injuries.

SPEAKER_02 15:16

Nothing anyone ever wants to see when they're in this league, never wants to see, and it will inevitably happen. So it has happened to a lot of fantasy managers, and it has I've reshuffled my team enough to know that uh you always have to think two steps ahead. So right now we're kind of in reshuffling mode. Maybe I know you wanted to talk about grilling. My team is uh sizzling right now. So there's there's my segue to you.

SPEAKER_01 15:40

Well, maybe it's time we turn that up, uh, turn up the heat a little bit into something a little positive. I need something a little spicy for my team. And put some energy back into this, you know, and maybe this will start help cure some of those uh ailments that happen on the on the field with some good solid food behind it. So today I was sort of thinking about because we've been sort of bouncing around and I'm kind of getting away from you know the individual areas and and I'm still gonna reach out to that. But I just thought about some of the principles of why I'm cooking that we're doing it on the field and that come along with these events that we go to. Yeah. So whether we're doing a tailgating party, you know, whether we're at home in the backyard, or whether we're going out to uh a place to eat. I was thinking about how much of a connection there is between grilling and football. And I think there's a real connection between the two of those. And I think it goes together so well because it's so easy to sort of set up a grill. But I think there's a lot of art behind it and how you can make the perfect food. Because I mean, when we're talking about grilling, we're not just talking about throwing, you know, steaks on the barbecue, or we're throwing on, you know, we can throw on all sorts of wonderful ingredients, whether we get some nice chicken, we can do grilled vegetables. There's so many avenues to build such great foods there that I thought, hey, let's let's dive into this a little bit and talk a little bit about the joys of grilling and the ultimate tailgating food. Oh, of course. There's there's nothing that's better than this setting up a barbecue. Yeah. And of course, here's the joy of barbecuing and grilling. Like, there's a little bit of the connection of what's the difference because when we're grilling, we're talking about really good hot heat directly underneath, and we want to have the nice grill to get those marks on and get that color and get that caramelizing. When we're talking about barbecue, it's more of like low and slow. We want to kind of create a bit of convection in that barbecue so the heat's coming up and circling around, and we're using a lid to seal it. So it's great, and I think that's probably what we'll end up talking a little bit about next week because I love talking about barbecuing. But today I was just thinking about how much fun it is to work with a good grill. And I thought, you know, there is the age-old debate about char grill versus gas, you know, versus even pellet grills. Like, and the whole thing is that all are depending on that heat source from directly below coming up that gives that real radiation to the meat and or to your your product that you're grilling on there. So that's sort of what I wanted to talk about. And each one has their sort of different pros and cons, you know. Like, definitely with like a simple, you know, a charcoal is you get the extra flavor from the charcoals themselves. The extra smells, the extra smells and those the aromas that develop into there, right? And that's the same with like even with pellet stoves, right? When you're putting a wood in there, because you get a bit of that wood smoke. But of course, gas is one of the simple, easiest ways to do it because you can it's a it's an instant heat. You can turn it on, you can build that heat really quick, and you can control a little bit easier. When you're working with charcoal and pellets, it's gonna be a little bit more work getting you getting that perfect temperature for you. And when you're working with this, it's about having lots of heat, right? It's one of those ones you want to get that sear, you want to get the everything put in together, and then you know, you can put it off the side just to let it finish off. But it's it's bringing it up to those temperatures and really bringing that flavor into it.

SPEAKER_02 19:07

That's I just think whenever I think about grilling, especially like charcoal burquettes, I have this vision. This is the total side note, but I have this vision of National Lampoons movies all the time of like random grilling on a weird side street in the middle of nowhere and blowing things up. So preferably be safe in your grilling, but uh that's probably more my experience than yours.

SPEAKER_01 19:28

Right. Well, and I thought, you know, here's a couple things we should talk about. Like when we're prepping up to get ready. First of all, don't make the mistake, grills, especially when you're using this, get outside. This is about outdoor cooking. You need ventilation because some idiots are always gonna do it in their garage in the middle of winter and it's gonna be a disaster. But I wanted to get that out of the way because this is just straight safety. We want a barbecue, we want a grill, we want to be outside, we want lots of air around us. But the big goal and the first thing, and I think a mistake a lot of people is they rush this, is we need to preheat that grill, and that makes a huge difference. Like taking that little bit of time to let the grill heat up and get that real so it has that energy to take whatever protein, whatever vegetable, whatever you're throwing on. Which is probably cold at that point, right? It's gonna suck all that heat away from there. And our goal is not to poach or boil stuff, and that's what happens when you throw stuff on that grill. It's just not. We want that bad childhood memory, that nice, you know, it's a mallard reaction that we want to have happening on that meat. So that's the one thing I want. Next thing, once you're heating it up, is making sure your grill is clean, spending that time cleaning it down, giving it a wipe. I always season my grill before I throw anything on it, so I'll I'll clean it down, take it, scrub it, and then I'll add just a touch of light oil and just brush the top of the grills. And as that heats up, that's gonna stop that sticking problem, and it makes a big difference. And we're really thinking about learning about direct and indirect heat, and that's what grilling is all about. We're looking for that direct heat to be coming straight up from the bottom and hitting hitting your whatever you're cooking on the grill so that heat directly penetrates into it, and that's what's gonna give you the great sear. I always talk about two, and I want to be thing thinking about thermometer checking, right?

SPEAKER_02 21:16

Ooh, taking it up a level, taking it up a level, you know.

SPEAKER_01 21:20

Um with my c culinary students, I'm always now. I'm like, if anyone tells you that not using a thermometer is like breaking some rule, I'm like, it's sort of like not using a timer.

SPEAKER_00 21:30

Right.

SPEAKER_01 21:30

Why would you want to wreck or waste something? Right. Right? So use the use the things that you have at your hands. So I said making sure then then everyone's safe. Using those things, make sure that life goes well for you. And I want to make sure when we're doing raw meats and stuff like that, make sure we're keeping them separate. Because if you're grilling before a game, you wanna be able to be around to watch the game. Exactly. And the next game for sure. I know this is where Erin's going with that. You mentioned raw meat. I was like, hmm. Yeah, exactly. So I was going along and I was like, so we always food of the week. And I thought, well, when we're talking about grilling, there's nothing more classic than a hamburger. And it's just something about having a nice hamburger, game day hamburger, green day hamburger, and just making something that you can just throw right on the grill, and then you can have like an Nice bun, toast it off, some lettuce, tomato, onions, pickles, throwing cheese, mustard, mayo, all of those are so delicious when you put it all together. I know you're more of a veggie burger person, but I'm saying when you have all those ingredients together, there's nothing that goes better. It's always a nice thing when you're talking about the beef that we want to work with like an 80-20 mix. And when I say that, we want 80% is lean and then a 20% is like fatty meat. And the reason we're doing that is the fat is gonna add so much flavor in there and just contribute so much to making that patty taste delicious. And the other thing I want to put out to people is don't overwork your meat. I know there's a comment you want to say, and yeah, I appreciate you for holding back.

SPEAKER_02 23:04

Biting my tongue.

SPEAKER_01 23:04

But what I'm saying is when you're working with grilled meat, or definitely with ground meat, the more you work it, the more tougher it's gonna get. So the best way to do is get your your meat together, weigh it out, if that's what you're doing. It's always nice to have even even size even burgers, even size burgers, especially when you're grilling for two reasons. First of all, if if I give you the small burger and I get the big burger, there's gonna be some conflict there. The other fact is that you know what, you're gonna have equal grilling times, right? So it's a little bit easier to judge how long, instead of having one burn on one side and the other one raw on the other side, you know, you can you it makes that cooking altogether a lot easier. So taking those ingredients and then yeah, that's kind of where I wanted to go with this, right? We're wanting to make sure that Patty's not overworked, you know, portioning it. A good size portion, I think, is about 150 to 180 grams. But you know what? Some people like big burgers, some people like little burgers. So it's really up to you. But a good size portion burger is great. Yeah, basically getting it on the grill, nice hot grill, letting it cook and not flipping it all the time, right? Keep it.

SPEAKER_02 24:12

Enjoy your football chat.

SPEAKER_01 24:14

Exactly. Nice quarter churn every so often, then flipped it over, and then getting a nice internal temperature around 74 degrees. This is always a safe thermometer. Use that thermometer. That's always gonna be a safe bet. And I know, yes, there's a lot of places that do medium rare, rare burgers, and that is appropriate, but you have to be thinking about where your meat's coming from.

SPEAKER_02 24:35

Right.

SPEAKER_01 24:35

So the more surface errors on your meat, the more chances you're gonna have problems. So my thing with burgers, if you're gonna go that route and you want to do that, make sure you're using very fresh meat, like stuff you've ground yourself.

SPEAKER_02 24:47

Hmm, that's the key.

SPEAKER_01 24:49

That's a key.

SPEAKER_02 24:50

The key to a blueburger.

SPEAKER_01 24:51

Exactly. If you want that really rare burger inside, yeah, well, just make sure you're working with a very good piece of meat and you're grinding as fresh as possible because the longer it sits out, the longer it is. This is why there's always a thing that we want to cook it to 74 degrees, because we want to make sure that there's no chance of bacteria. And when you have something that's ground like that, and there's more surface area for air, that's how those problems happen. So you are speaking to my vegetarian heart. And of course, like any other meat or anything you're working with, allowing it to rest a few minutes after you cook it. Continue with your football chat. Exactly. You know, keep on that football chat. Like this is a time. Let those burgers sit for a little bit, let the juices soak back into the cells. And and so when you bite in, all that juice is gonna be in there when you bite into your burger. And you know what? A nice toasted bun, little cheese on there, never's going wrong. You're ready for game. There's so many other toppings you can add to this, and there's so many different variations. But for today, I just thought, you know what? Just the classic hamburger is just such a treat if it's done right. It doesn't need a lot of ingredients in it. Salt, pepper. I'm gonna give a recipe with some roasted garlic and a little bit of Dijon mustard. But honestly, I always say less is better when you're going for a nice hamburger. You do you. Exactly. Yeah. I mean, some people like to put everything in the kitchen sink in there, but for me, I want to go straight and simple as possible. I'm also a big fan of going very thin on my burgers and cooking them very quickly. Right. That's just one of my techniques that I've had a lot of success with. But you know what? If you're not, you know, overworking the burger and doing a nice thick patty and cooking it for a little bit of length of time, it's gonna be just beautiful as well. There we go. Get you game day ready. That's right. Hamburgers, great way to go. So I guess that comes to the end of our episode this week.

SPEAKER_02 26:37

Yes, I am really actually quite excited to see what week nine will bring. So far this year, it's been a little bit all over the place. I mean, like we mentioned, there's been weird games, there's been tie games, there's been blowout games, there's been record setting games, there's been quarterback injuries, there's been regular injuries. Well, it's just been a little bit of everything. Curious to see, we're almost at the halfway point of the season to see what the latter half of the season will bring to us.

SPEAKER_01 27:03

And with fantasy, hopefully I'm not gonna have to make fun of you next week because I feel like if you go for another loss after next time. Put me on the barbecue. You'll be ready for the grill.

SPEAKER_02 27:13

There it is.

SPEAKER_01 27:13

And of course, our food this week is the hamburger, which I don't think anyone could ever complain about. The classic hamburger. Yeah. That's been another week of the F3 podcast where we talk about football, food, and fantasy. And I guess we're gonna let everyone get up and go hit the grill in next week. Week nine. Week nine. Let's go.