F3 Podcast (Football, Food & Fantasy)

The F3 podcast is hitting the road for a special bonus edition—live from Super Bowl 60 in San Francisco. Join chef Jonathan Frazier and Erin Haluschak as they pack their gear, chase great stories, and dive headfirst into the ultimate mashup of food, football, and fandom. In this episode, they preview a Seahawks vs. Patriots rematch, break down their Super Bowl predictions, and reflect on the nail-biting championship games that set the stage. But this trip is about more than the final score. From iconic Bay Area eats like cioppino, Dungeness crab, Mission-style burritos, garlic noodles, and sourdough clam chowder, to the legendary Taste of the NFL charity event, the duo is on a mission to explore the flavors behind the game. They’ll also be roaming Radio Row, the Super Bowl Experience, and connecting with unforgettable guests—including a Vancouver Island superfan known as “Captain Seahawk.” Expect interviews, live streams, behind-the-scenes moments, and maybe even a giveaway or two. San Francisco, here we come.

his week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down Championship Weekend as the NFL races toward Super Bowl 60. Seattle hosts the Rams, Denver faces New England with a backup quarterback under center, and the playoff picture tightens fast. Spotlight team: the Tennessee Titans. The hosts dig into the franchise’s Oilers history, legendary players like Warren Moon and Derrick Henry, a tough 3–14 season, and what new head coach Robert Saleh could bring to a much-needed rebuild. Big news: F3 is heading back to San Francisco for Super Bowl 60 for Radio Row, fan chats, and food-first storytelling. Ultimate Nashville Hot Chicken Sliders Yield Makes 12 sliders 1. The Chicken (The Star) Chicken 2½ lb boneless, skinless chicken thighs (cut into slider-sized pieces) Buttermilk Marinade (12–24 hrs preferred) 3 cups buttermilk 2 tbsp hot sauce 2 tsp kosher salt 1½ tsp black pepper 1 tsp garlic powder 1 tsp paprika Method Whisk marinade ingredients. Submerge chicken completely. Cover and refrigerate minimum 8 hrs, ideally overnight. 2. The Dredge (Extra-Crunch, Prince’s-Style) Dry Mix 3 cups all-purpose flour ½ cup cornstarch 2 tbsp paprika 2 tbsp cayenne (adjust heat later with oil) 1 tbsp garlic powder 1 tbsp onion powder 2 tsp kosher salt 2 tsp cracked black pepper Double Dredge Technique Remove chicken from buttermilk, letting excess drip. Dredge in flour. Dip briefly back into buttermilk. Dredge again, pressing flour on firmly. Rest breaded chicken 10–15 minutes before frying (crucial for crust adhesion). 3. Frying Neutral oil (peanut or canola) Fry temp: 325–335°F (165–168°C) Method Fry thighs 6–8 minutes, turning once, until: Deep golden brown Internal temp 165°F / 74°C Drain on rack (not paper towels). 4. Nashville Hot Oil (The Soul of the Dish) Traditionally made with lard and cayenne-forward heat — bold, unapologetic, slightly smoky. Hot Oil Base 1 cup lard (authentic) or neutral oil 3 tbsp cayenne pepper 1 tbsp paprika 1 tsp smoked paprika 1 tsp garlic powder 1 tsp brown sugar ½ tsp kosher salt Method Heat lard gently until shimmering (not smoking). Whisk in spices off heat. Brush generously over fried chicken while hot. 5. The Slaw (Cooling, Tangy, Mandatory) Quick Vinegar Slaw 2 cups green cabbage, finely shredded ½ cup carrot, julienned 2 tbsp apple cider vinegar 1 tbsp sugar 1 tbsp mayo (just enough for body) Salt to taste Toss and chill 30 minutes. You want crunch + acid, not creamy heaviness. 6. Pickles Thick-cut dill pickle chips Cold, crunchy, vinegary (Sweet pickles are a crime here.) 7. Bun Brioche slider buns Butter lightly and toast on flat top Optional power move: Brush buns with a touch of leftover hot oil + melted butter. 8. Assembly Bottom bun Fried chicken (hot-oil brushed) Pickles (2–3 slices) Slaw Top bun Serve immediately.

This week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down championship weekend as the NFL races toward Super Bowl 50. Seattle dominates San Francisco, Denver advances but loses its quarterback, and the playoff picture shifts fast. Spotlight team: the Arizona Cardinals. The hosts dig into one of the league’s oldest franchises, ongoing struggles, Kyler Murray’s future, and what Arizona needs to change to move forward. Southwest Chicken Nachos (F3 Game-Day Edition) Yield: Serves 6–8 as a main snack Prep Time: 20 minutes Cook Time: 25 minutes Total Time: ~45 minutes Skill Level: Easy–Moderate INGREDIENTS Southwest Chicken • 1½ lbs boneless, skinless chicken thighs (preferred for juiciness) • 1 tbsp olive oil • 1½ tsp kosher salt • 1 tsp ground cumin • 1 tsp smoked paprika • 1 tsp chili powder • ½ tsp garlic powder • ½ tsp onion powder • ¼ tsp cayenne (optional — adjust heat) • Juice of 1 lime Nacho Base • 1 large bag sturdy tortilla chips (thick-cut, restaurant style) • 2 cups shredded cheese blend Best mix: Monterey Jack + sharp cheddar • 1 cup black beans, drained & rinsed • 1 cup roasted peppers • Roasted poblano, Anaheim, or Hatch chiles if available Fresh Toppings (Add After Baking) • ½ cup pico de gallo or fresh salsa • ½ cup crema or sour cream (thinned with lime juice) • ½ cup guacamole or diced avocado • ¼ cup fresh cilantro, chopped • Pickled jalapeños (optional) INSTRUCTIONS 1️⃣ Season & Cook the Chicken • Toss chicken with oil, spices, salt, and lime juice. • Grill over medium-high heat 5–6 minutes per side, or Sauté in a hot skillet until cooked through and lightly charred. • Rest 5 minutes, then chop or shred into bite-size pieces. Chef Tip: Thighs stay juicy even under cheese and heat, ideal for nachos. 2️⃣ Roast the Peppers • If using fresh peppers: • Roast over an open flame, broiler, or hot pan until blistered. • Steam in a bowl, peel, seed, and slice. • If using pre-roasted chiles, warm gently and slice. 3️⃣ Build the Nachos (Anti-Soggy Method) Preheat oven to 400°F (205°C). Layering strategy (this matters): 1. Chips on a large sheet pan 2. Half the cheese 3. Chicken, beans, roasted peppers 4. Remaining cheese Cheese goes under and over toppings to protect chips. 4️⃣ Bake • Bake 12–15 minutes, until cheese is fully melted and bubbling. • Rotate pan once if needed. 5️⃣ Finish & Serve Remove from oven and immediately add: • Crema drizzle • Pico de gallo • Guacamole • Cilantro • Pickled jalapeños (optional) Serve hot, straight from the tray. WHY THIS RECIPE WORKS FOR GAME DAY • Scales easily: Double the tray, no extra effort • Customizable: Swap proteins or heat levels • No soggy chips: Strategic cheese layering • True Arizona flavour: Smoke, citrus, chiles, and bold seasoning PROTEIN SWAPS • Carne Asada: Marinated skirt steak, grilled and chopped • Chorizo: Browned and drained — adds richness • Vegetarian: Roasted sw

In this episode of the F3 Podcast — Football, Fantasy & Food — Erin and Chef Jonathan Frazier break down the chaos of Wild Card Weekend as the NFL playoff picture finally comes into focus. With the Super Bowl less than a month away, Saturday and Sunday matchups bring drama, tight finishes, and plenty of bold predictions. Cleveland-Style Beef & Bean Chili Serves 6–8 people (easy to double for a party) Prep Time Cook Time 15 minutes. 45–60 minutes Ingredients 2 tbsp oil (vegetable or olive) 1 large onion, diced 3 cloves garlic, minced 2 lb ground beef (80/20 preferred for flavor) Salt & black pepper, to taste 2 tbsp chili powder 1½ tsp ground cumin 1 tsp smoked paprika ½–1 tsp cayenne (optional, to taste) 1 tsp dried oregano 1 (28 oz) can crushed tomatoes 2 tbsp tomato paste 1½ cups beef broth or water 2 (15 oz) cans kidney beans, drained and rinsed (Pinto beans also work) 1 tbsp Worcestershire sauce 1 tsp hot sauce 1 small green bell pepper, diced (very Midwest) Instructions Build the Base Heat oil in a large pot over medium heat. Add onions and cook 6-8 minutes until soft and translucent . Add garlic and cook 30 seconds until fragrant. Brown the Beef Add ground beef, season with salt and pepper, and cook until fully browned. Break it up well — Cleveland chili is chunky, not saucy. Bloom the Spices Stir in chili powder, cumin, paprika, cayenne, and oregano. Cook 1 minute to wake up the spices. Tomato Time Add crushed tomatoes, tomato paste, broth, and Worcestershire (if using). Stir well. Add the Beans Stir in kidney beans. Bring to a gentle simmer. Simmer & Settle Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally. → Thicker = better. Add a splash of water if it gets too tight. Taste & Adjust Adjust salt, heat, or spice as needed. How to Serve Straight up in a bowl With crusty bread or cornbread Over fries or nachos Topped with: Shredded cheddar Sour cream Chopped onions Oyster crackers

This week on the F3 Podcast — Football, Fantasy & Food, Erin Frazier and Chef Jonathan Frazier break down Week 18 of the NFL season as fantasy football ends and playoff races come down to the wire. Fantasy football wraps up with Erin finishing second for the second straight year after a brutal championship week sealed by a disastrous performance from Jared Goff — a reminder of how quickly quarterback volatility can derail a title run. Spotlight team: the Carolina Panthers. The hosts dig into the Panthers’ franchise history and where optimism exists moving forward, as Carolina remains a team with a solid foundation despite a Week 18 loss to Tampa Bay. Eastern North Carolina Pulled Pork Ingredients Pork 4–5 lb pork shoulder (Boston butt), bone-in or boneless 2 tbsp kosher salt 1 tbsp black pepper 1 tsp paprika (optional) Eastern Carolina Vinegar Sauce 1 ½ cups apple cider vinegar 2 tbsp brown sugar (light — don’t overdo it) 1 tbsp kosher salt 1 tbsp crushed red pepper flakes 1 tsp black pepper Method (Oven, Smoker, or Slow Cooker Friendly) 1. Season the Pork Rub pork all over with salt, pepper, and paprika. No sweet rubs — let the pork speak. 2. Cook Low & Slow Choose your method: Oven: 275°F (135°C), covered, 4½–5½ hours Until fork-tender (internal temp ~195–203°F) Smoker: 250°F with hickory or oak 5–6 hours, wrapped after bark sets Slow Cooker (Easy Mode): Low for 8–10 hours until shreddable 3. Make the Sauce Whisk all sauce ingredients together. Taste — it should be sharp, tangy, and peppery, not sweet. 4. Pull & Dress Shred pork while warm. Drizzle sauce lightly and toss — don’t drown it. Add more at the table. How to Serve It on Game Day Classic Carolina Setup (Best for Watching the Game) Chopped pork in a warm serving dish Soft white buns or sandwich rolls Extra vinegar sauce on the side Creamy coleslaw (optional, but traditional)

Fantasy season comes to an end with Erin finishing second in the championship, after a brutal Thursday night from Jared Goff wiped out title hopes. It’s a familiar reminder of how volatile quarterbacks can define — and destroy — a fantasy season. This week’s spotlight lands on the Chicago Bears, one of the NFL’s most historic franchises. With a new coach and rookie quarterback Caleb Williams, Chicago is showing real progress, sitting atop the NFC North and taking down rival Green Bay. Not Super Bowl–ready yet, but very much a team trending in the right direction. Chicago Italian Beef Ingredients Beef — Fully Dipped (Serves 6–8) • 3–4 lb beef chuck roast (or top round) • Salt & black pepper Jus (the soul of the sandwich) • 4 cups beef broth • 1 cup water • 1 packet Italian dressing seasoning (or DIY below) •1 tbsp garlic powder • 1 tbsp onion powder • 1 tsp dried oregano • 1 tsp dried basil • ½ tsp crushed red pepper flakes (optional) • 2 bay leaves Peppers • 1 cup hot giardiniera (chopped) • 1–2 green bell peppers, sliced (optional for sweet option) Bread • Sturdy Italian rolls Instructions 1. Season & Sear (Optional but Recommended) • Season beef generously with salt and pepper. • Sear in a hot pan with oil until browned on all sides. • This adds depth 2. Braise the Beef Slow Cooker (Best for Game Day) • Add broth, water, seasoning, spices, bay leaves. • Submerge beef.Oven Option • Cook 8–10 hours on LOW until fork-tender. • 300°F, covered, 3–4 hours until tender. 3. Slice It Right (Critical Step) • Remove beef and let rest 15 minutes. • Slice very thin, against the grain. • (Thinner than you think — deli-thin if possible) Return sliced beef to the jus and keep warm. 4. Build the Sandwich • Open roll. • Pile on beef. • Add giardiniera (hot) or sweet peppers. • Dip the entire sandwich into the jus using tongs. • Serve immediately, dripping and glorious. How “Dipped” Is It? • Dry: Beef only • Wet: Spoon jus over beef • Fully Dipped (Chicago Standard): Whole sandwich dunked Pro Tips (Chef-Level) • Jus should be salty and bold — it soaks the bread. • Rolls matter more than meat cut. • Make it the day before — Italian beef is better the next day.

This week on the F3 Podcast, hosts Erin Frazier and Chef Jonathan Frazier dive into Week 16 as fantasy football semifinals collide with the final stretch of the NFL season. Erin breaks down a tense matchup still undecided heading into Monday Night Football, the thin line between championship hopes and elimination, and the growing impact of late-season injuries — especially at quarterback. New England Beef Tips Serves: 4–6 Prep time: 10 minutes (plus marinating time) Cook time: 45–60 minutes Ingredients Beef & Marinade 2 lb sirloin tips (top sirloin or Tenderloin), cut into large bite-size pieces ¼ cup soy sauce ¼ cup Worcestershire sauce 1 tbsp oil 1 tsp freshly ground black pepper ½ tsp sugar (optional) 1 small yellow onion, thinly sliced (optional) For Cooking & Gravy 2 tbsp neutral oil or butter 1 large yellow onion, thinly sliced 2 tbsp all-purpose flour 2½ cups good-quality beef stock 1 bay leaf 1 tbsp butter (to finish) Optional (old-school touch, for colour only): ½ tsp Kitchen Bouquet Method 1. Marinate the Beef Combine soy sauce, Worcestershire sauce, oil, black pepper, sugar, and sliced onion (if using) in a large bowl or zip-top bag. Add the beef and toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight. This step seasons the beef deeply and helps tenderize it — a key part of traditional New England beef tip 2. Prepare the Beef Remove beef from the marinade, allowing excess to drip off. Do not rinse. Reserve ½ cup of the marinade and discard the rest. Let the beef sit at room temperature for about 15 minutes before cooking. 3. Brown the Beef Heat oil in a heavy-bottomed pot or deep skillet over medium-high heat. Working in small batches, sear the beef until deeply browned on all sides. Do not overcrowd the pan — proper browning is essential for flavour. Remove beef and set aside. 4. Cook the Onions Lower heat to medium. Add sliced onions to the same pot and cook slowly, scraping up the browned bits from the pan. Cook until the onions are soft and lightly caramelized, about 8–10 minutes. No garlic here — just onions. 5. Build the Gravy Sprinkle flour over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste. Slowly add beef stock, stirring constantly, followed by the reserved marinade, bay leaf, and Kitchen Bouquet if using. Bring to a gentle simmer. 6. Simmer Return the beef and any accumulated juices to the pot. Cover and simmer gently for 30–45 minutes, stirring occasionally, until the beef is fork-tender and the gravy is rich and brown. The gravy should be loose and spoonable, not thick or gluey. Add a splash of stock if needed. 7. Finish & Serve Remove the bay leaf. Stir in butter and taste before adjusting seasoning — the marinade provides plenty of salt. Serve hot. How to Serve New England Beef Tips Traditionally, beef tips are served with:

This week on the F3 Podcast Comox Valley, hosts Erin Frazier and Chef Jonathan Frazier turn their attention to the Minnesota Vikings as fantasy football playoffs arrive — bringing tough lineup decisions, shaken confidence, and a whole lot of second-guessing. With Week 15 underway, Erin breaks down her quarterfinal matchup, the pain of recent two-point losses, and the unthinkable question facing many managers: Is it finally time to bench Patrick Mahomes? Then it’s time to eat — Minnesota style. Jonathan delves into the Vikings' game-day culture through food, highlighting hearty Midwest classics and Scandinavian roots, including tater tot hotdish, wild rice, walleye fingers, Polish sausage, and Norwegian lefse. The undisputed star of the episode, though, is the iconic Juicy Lucy — a cheese-stuffed burger that defines Minnesota football Sundays and demands patience before the first bite. THE JUICY LUCY THE PERFECT JUICY LUCY (Minnesota’s Iconic Cheese-Stuffed Burger) INGREDIENTS (Makes 4 burgers) For the patties: • 1½ lbs ground beef (80/20 is perfect — juicy but not greasy) • 1½ tsp kosher salt • 1 tsp black pepper • 1 tsp garlic powder (optional but recommended) • ½ tsp onion powder • 4 soft burger buns • 2 tbsp butter (for toasting buns) For the cheese core: • 4 oz American cheese or cheddar (American melts best — traditional Juicy Lucy pick) • Cut into 8 small squares or flattened discs Optional toppings: • Pickles • Sliced white onion • Lettuce • Tomato • Ketchup or special sauce DIRECTIONS 1. Prep the Cheese Cut the cheese into small squares and stack them so each burger gets a thick, solid cheese “plug.” Flatten slightly with your fingers. Set aside or freeze 2. Make the Patties Divide the ground beef into eight equal balls. Flatten each into ¼-inch thin patties — they must be thin so they seal well. Season both sides with salt, pepper, garlic powder, and onion powder. 3. Build the Juicy Lucy Place a cheese stack in the center of one patty, then gently place a second patty over it. Pinch the edges all the way around, then fold and pinch again to guarantee a complete seal. Important: If you don’t seal it tight, the cheese leaks out. Take your time. 4. Cook the Burgers Heat a cast iron pan or grill to medium (not high — you need time for the cheese to melt internally). Cook each burger: • 4–5 minutes per side, flipping once • Do not press the burger — you’ll burst the cheese You’ll know it’s done when: • The outside is nicely browned • The center feels slightly firm • Some cheese may start to bubble inside the patty 5. Toast the Buns Butter the buns and toast them in the pan or grill until golden. 6. Rest BEFORE Eating This is KEY. Let the burger sit 2–3 minutes before biting. Why? Because inside is basically molten lava cheese. Serve It the Minnesota Way Top simply with: • Pickles • Onions

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.

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.

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.

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.

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.

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!