F3 Podcast (Football, Food & Fantasy)

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.

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).

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

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.

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!

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 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.