Episode 18 Baltimore Ravens

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 Originally made to season steamed blue crabs from the Chesapeake Bay, it quickly became the region’s all-purpose flavor booster.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).