Don't be shellfish...Share on FacebookTweet about this on TwitterShare on Google+

Don’t cha love how the Rays are one of the best teams in the major leagues and their minor league system is stacked and no one cares?  I’d say that the Rays have more pure baseball fans than any other club, but we all know pure baseball fans live in K.C., eat BBQ and listen to jazz.  They don’t go to Tampa to watch the Rays play in a terrible stadium.  More people outside of Tampa know about the Rays than people in the city.  Okay, that point’s belabored enough.  Jeremy Hellickson has the goods, young sir.  Control?  Check!  Strikeouts?  Check-check!  A bit too many fly balls?  Yeah, but whatever.  The Rays outfield is quick to the point to the point no fakin’.  I want to wrap Hellickson up in a lavash, top him with spicy hummus and rename him Baba Gotnastystuff.  So what can we expect of Jeremy Hellickson in 2011 fantasy baseball?

Last year in 4 major league starts (36 1/3 IP), he had 33 Ks and 8 BBs, making for a 1.10 WHIP.  Usually I’d chuck such a small sample size, but I kinda think that’s Hellickson, which is damn impressive for a 23-year-old.  As Mr. Intro Paragraph tossed out there, fly balls are a bit of an issue.  In those 36 1/3 IP, he gave up 5 homers.  That’s worrisome.  Also, where do the Rays pitch him?  I’ll be honest, me no comprende el answero.  Someone should get hit hard and bumped or injured, so here’s hoping Hellickson will get in there by June 1st.  If he breaks camp in the rotation (a definite possibility), he’s draftable in all leagues in the final rounds.  If he starts the year in the minors, I’m not bothering with him in drafts.  If you want to know why, think about what a joy it was to own Aroldis Chapman coming out of drafts last year.  For Hellickson’s line, let’s give him 150 IP and 9-5/3.60/1.10/140 with a chance of roofie-ing, i.e. not too shabby, i.e., a number 3 to 4 fantasy starter.  It all comes down to this, he does not walk people and he strikes people out.  That’s a wonderful thing.  That’s like the hottest girl you can think of saying, “I won’t sleep with you unless my equally hot friend can sleep with you too.” No, you haven’t died and woken up in 1985 Mickey Rourke’s body, you’re owning Hellickson.

  1. Terrence Mann says:
    (link)

    Hellickson has to be in the rotation by June 1st. Davis and Niemann are borderline MLB pitchers. They’d look a lot worse if they didn’t have that lineup behind them. I was reading a Tigers blogger and he was wishy-washy on whether or not he’d want the Tigers to sign James Shields. A Tigers blogger! Too bad the Rays didn’t cowboy up and say we’re throwing Price and Hellickson as our 1-2 vs. the Rangers and let the chips fall where they may…..

    Anyway, I don’t think I’m a pure baseball fan. I am living in KC until January and eat BBQ but you can save your Chuck Mangioni for someone else. I am stoked about the 2011 season as of a few hours ago. As of the exact moment I found out your Felipe Paulino blurb was about new Rockies pitcher Felipe Paulino! At no time in history has a person been so excited to pick up a 1-9 pitcher as I am now.

    The Rockies declined the option on Francis. Cook was sent to the minors this fall. No more Francis and Cook! And we get rid of Barmes, too! Dan O’Dowd is my new favorite GM of all time. I can forgive him for all the nonsense he spewed early in the decade. It’s going to be balls to the wall baseball this spring in Denver. Ubaldo. Chacin. Paulino. George of the Rose (fingers crossed). A strike out pitcher every night going against Mini Donkey, the Hairstons, and the rest of the division that is every strikeout pitcher’s dream. EY jr. and Fowler leading off. When they don’t strike out, they’ll be running. And follow them up with Little Pony and Tulowristy.

    How’s that for exciting baseball!

    I’ve been so focused on getting my football teams into the playoffs I’ve missed all of this. After catching up, I’m convinced DLR and Napoli will be wearing Rockies uniforms. I’m gonna have to buy some kind of ticket package this season.

  2. The Rays outfield cooks fly balls like a pound of bacon.

  3. big o says:
    (link)

    there’s a chance the rays may deal niemann over the winter .
    if this happens , and hellickson gets the rotation spot ,
    you still have to draft jhoulys 1st , oui ou non ?

  4. vinko says:
    (link)

    Looks as if both DLR and Tulo will be having a nice holiday!

  5. Eddy says:
    (link)

    I’m assuming that in a 3 year keeper Hellickson is a must draft? Or still no? And if yes, 12th-14th round?

  6. Grey

    Grey says:
    (link)

    @Terrence Mann: Didn’t know they made Tigers bloggers. Wait, did you say Napoli in Colorado? Oh, my God. I would have to write three posts about Napoli and six blurbs.

    @Mr. Punch: Nice!

    @big o: Oui.

    @vinko: Yup

    @Eddy: He is draftable. Those rounds sound right.

  7. thegeniusking says:
    (link)

    People in Florida like basketball, football and jai-alai. Both those teams need to move to some cold, shitty, midwestern city and flourish.

  8. Terrence Mann says:
    (link)

    @Grey: That’s the rumor after the Rocks traded Olivo. No way do they go into the season giving Iannetta the job. One Scioscia’s trash is another man’s catcher with fewer passed balls.

    Plus, he’d give the Rocks another bat at 1B. If it happens, a deal for Napoli makes complete sense.

  9. Grey

    Grey says:
    (link)

    @Terrence Mann: In some leagues, I wouldn’t even mind Napoli at 1st base in that park.

  10. Terrence Mann says:
    (link)

    If it happens, my mission #1 on opening day will be to track down his mom at the park.

    Also, did some razz catching up last night. After some investigation, pcpapspsp seems to be a spoiled flower child. Though girls like that always have some kind of magnetism, I’d stay away. Like your blog, that advice is free!

  11. Grey

    Grey says:
    (link)

    @Grey: That’s a good mission if I don’t get there first. Thanks for the advice, but pcpapspsp is out and pnpapnpnpy is in, for now. She’s from jpuprpy dpuptpy.

  12. Terrence Mann says:
    (link)

    @Grey: The Pauly Shore movie? That’s not an upgrade, Albright.

  13. Whiskey Diet says:
    (link)

    Grey,

    Was that a potshot at KC? You ever had BBQ in the 816 (8 1 Struggle as it were)? While watching the Royals? Pretty good stuff. I’d recommend Gates, Oklahoma Joe’s, or Arthur Bryant’s. But you’ll probably forget all that.

    On Hellickson, why wouldn’t he start with the club to begin the season? Is there an advantage to bringing him up in May/June?

  14. Grey

    Grey says:
    (link)

    @Whiskey Diet: A potshot at Tampa not KC. re: Hellickson — Keep his innings in check.

  15. Stephen says:
    (link)

    @Grey: Hellickson did have 155 innings pitched last year. That means he should be able to reach 175 innings in 2011. Add in a couple of missed starts in late summer (August and September) and he could still be used in a playoff push.

  16. Grey

    Grey says:
    (link)

    @Stephen: As I said in the post, it’s a definite possibility that he breaks camp in the rotation. If he doesn’t, then I don’t want to draft him. If he does, then I do.

  17. Stephen says:
    (link)

    @Grey: I probably should have stated that I agree with you. I just wanted to note that innings shouldn’t be a huge issue unless they are letting him pitch like Roy Halladay.

  18. Steve says:
    (link)

    @Whiskey Diet: @Grey: Mmmm. BBQ. What’s your favourite?

  19. Grey

    Grey says:
    (link)

    @Steve: Type? I like me some good dry rubbed BBQ pork butt. Hard to beat a nice set of ribs though too. Don’t mind some vinegary North Carolina BBQ sauce either. I kinda like it all, actually. Do you get good BBQ in NZ?

  20. Steve says:
    (link)

    @Grey: We don’t so much ‘get’ it as do it ourselves – that is, there aren’t really any BBQ restaurants here as such.

    I think the definition of BBQ-ing differs a bit too. Down here, it’s pretty much about grilling over coals or with gas. To you BBQ-ing is more about cooking for longer at lower temparatures in the presence of smoke – am I right?

    I’m a big fan of standing rib (with bones attached) and pork shoulder. BBQ lamb is pretty good too.

  21. Grey

    Grey says:
    (link)

    @Steve: Grilling and BBQ’ing can be synonymous, but most times BBQ’ing is about slow and low. It’s not smoking the meat, though there is smoke involved. Do you guys do dry rub with the sauce table side?

  22. Steve says:
    (link)

    @Grey: Sometimes with the rub, although my more usual method is to smash up some herbs with garlic and olive oil and spread it over the meat – in the case of a pork shoulder, which is actually a pork butt, it seems.

    I have a Weber kettle, so no excuse not to American-ise things a bit more, though. Can be my goal for the summer.

  23. Grey

    Grey says:
    (link)

    @Steve: Herbs and garlic and olive oil sounds girly. You have any BBQ rubs? Red, sweet and spicy? I’m jealous that you’re entering summer.

  24. Steve says:
    (link)

    @Grey: Girly? Girly? You’ll eat my BBQ pork shoulder, and like it.

    I do need to do the rub thing a bit more. Ahem – that didn’t come out quite right, but you know what I mean.

    Yeah, it’s really only late spring here but been hot as dog balls this week. They’ve been saying it’s been 75, but when I’ve been outside it’s felt more like 85.

  25. Stephen says:
    (link)

    @Grey: It’s summer in southern California year round. I’ve just enjoyed traversing snow covered roads to make it to work without the slightest fear of fishtailing.

    @Steve: I wish that would be the weather all year round somewhere. I love the mid 70s.

  26. Whiskey Diet says:
    (link)

    @Steve I’m big on the beef. Go figure. Love ribs, burnt ends, and sauce on everything.

    At Oklahoma Joe’s in KC, they have the Z-Man Sandwich: Roast beef, smoked provolone, two onion rings on a kaiser. Pretty dank.

    Other than that, I go by the “there’s no measurements in BBQ” adage.

  27. Grey

    Grey says:
    (link)

    @Steve: Hehe… Yeah, the dry rub is the bomb dot com, the spices and olive oil is Italian or something.

    @Stephen: It was 50 here yesterday so it’s not exactly summer weather, but there is no snow so there’s that.

    @Whiskey Diet: I like that adage.

  28. Steve says:
    (link)

    @Grey: Yeah, it is an Italian recipe, I think, but the Italians do know how to cook a pig.

  29. Grey

    Grey says:
    (link)

    @Steve: I prefer how they cure it.

  30. Steve says:
    (link)

    @Grey: Ohhhh, that too.

    Though if I think about food anymore I fear I may pass out.

  31. Grey

    Grey says:
    (link)

    @Steve: Did you have spicy tuna?

  32. Steve says:
    (link)

    @Grey: No, don’t believe there was spicy tuna. Was more sashimi-based than sushi-based.

  33. Steve says:
    (link)

    @Grey: It was as dark as the inside of a cow in there, so proper identification was a bit tricky.

  34. thegeniusking says:
    (link)

    Who could put away the most pork butt? Butler, Sabathia, or Sandoval?

  35. Grey

    Grey says:
    (link)

    @Steve: Gotcha… Trying to live vicariously.

    @thegeniusking: Tough call but I’m taking CC.

  36. Steve says:
    (link)

    @Grey: Ok then, try some hot, slightly creamy miso soup with crab and prawn added.

  37. big o says:
    (link)

    the riot to the cards .

    more sb’s ?

  38. thegeniusking says:
    (link)

    @big o Tony doesn’t ever let anyone steal. Look at Holliday and Rasmus. Pujols usually leads the team in steals and that’s insane.

  39. Grey

    Grey says:
    (link)

    @Steve: Mmm…

    @big o: Don’t think he gets more, not even sure if he’s an every day player.

  40. Terrence Mann says:
    (link)

    @thegeniusking: Butler’s wife could eat them all under the table.

  41. big o says:
    (link)

    derek jeter has been signed by the san francisco giants .

    he will take up the infield position between tejada and sandoval .
    another gold glove award is anticipated .

  42. Jake in Columbus says:
    (link)

    Boston butt is a pig shoulder, named for having been packed in barrels rather than smoked in them. Thanks for adding to my endless library of useless info, Wikipedia.
    http://en.wikipedia.org/wiki/Boston_butt

    Columbus needs more BBQ establishments since I love the stuff and don’t always want to eat pounds of home-cooked meat at a time. Lots of establishments come and go here, but we do have a decent rib fest we try to hit each year. Coincidentally, it’s now held down by the new minor league park too.
    http://www.hotribscooljazz.org/
    http://www.huntingtonparkcolumbus.com/

  43. Jake in Columbus says:
    (link)

    @Grey: Haven’t actually been to the park here, but I do hear the grub is good. I’m a fair weather Tribe fan and the skies have been fairly cloudy.

    Linked from the Wiki entry, this dude provides a ridiculously thorough description of his ideal cooking method. Verbose suits me, it seems.
    http://chaseblackwell.com/smoked-boston-butt-with-rosemary-and-brown-sugar-rub/

    Sounds more like a recipe for Steve, but the technique could be helpful. I too always forget one little thing when BBQing or home-brewing. Need to revisit my fresh thyme pale ale recipe with some pork practice once this white crap quits falling from the sky.

    Easily distracted from baseball to food…

  44. Jake in Columbus says:
    (link)

    @Steve: Steve, you grow an herb garden down there? I just put one in this past spring and it worked fairly well for the first go ’round.

  45. Grey

    Grey says:
    (link)

    @Jake in Columbus: See that’s BBQ… When Steve wakes up, we’ll have to see if he knows that kind of BBQ. BTW, you know you’re doing something right when Wikipedia is linking to you for Boston butt.

  46. Jake in Columbus says:
    (link)

    @Grey: Right, not really synonymous with grilling or smoking. I’ve used lump charcoal which was too hot, took some maintenance and created a bit uneven heat, but the smoke flavor was more “natural”. The Albanian sage in my herb garden went bonkers so maybe I’ll try smoking a butt with some of that. Works well in chili too if you like that “brushfire” flavor.

    On a baseball note, you ever draft guys just to stash on the DL, then pick up FA? Used 2 DL slots in my league last year, which made that more feasible. Didn’t seem to jinx me either. It’s a shame more managers don’t use it like a regular roster spot.

  47. Grey

    Grey says:
    (link)

    @Jake in Columbus: Sure, I’ve stashed guys on my DL plenty of times, but I’m not forfeiting decent draft picks to make it happen if I can help it. Yeah, not really synonymous when you consider how they are cooked or how they taste. I meant more they’re sometimes synonymous when people say the terms. For instance, someone might say “You wanna come over for a BBQ?” Then they just throw some crap on the grill and they’re not really BBQ’ing, they’re grilling.

  48. Jake in Columbus says:
    (link)

    @Grey: I followed your BBQ logic and agree. If your neighborhood smells like charcoal and burgers it’s nice and all, but not the same as when it smells like a smokehouse full of treats.

  49. Steve says:
    (link)

    @Grey: @Jake in Columbus: Oh man, that recipe looks good. Yeah, I know that kind of BBQ, and recognise that’s what Americans mean when they refer to BBQ.

    And you’re right, what we generally mean by BBQ-ing, is actually what to you grilling. Not ‘crap’ mind you (emoticon).

    I’m more than happy to spend 3 hours over a pork shoulder, though…

  50. Steve says:
    (link)

    @Steve: Oops. “… what to you IS grilling.”

  51. Grey

    Grey says:
    (link)

    @Steve: I see your three hours over a pork shoulder and raise you three hours and a half. So do you have that type of BBQ available to you?

  52. Grey

    Grey says:
    (link)

    @Steve: Nice, but I meant are there restaurants that do that type of BBQ in NZ?

  53. Steve says:
    (link)

    @Grey: Hah – nicely highlights the semantic issues we’re dealing with here!

    No – we don’t really have any BBQ restaurants here – a pity. I will start one up in the backyard this summer.

    I’m going French today, BTW:

    http://www.pastis.co.nz/

  54. Grey

    Grey says:
    (link)

    @Steve: I love French places that decorate in the French colors. I’m hoping the waiters have berets and baguettes sticking out of their backpack.

  55. Steve says:
    (link)

    @Grey: It’s funny you should say that. As it happens, this place is run by a French guy so it’s all pretty authentic, but a couple of the times I have been there, some of the staff have almost been a little **too** French.

    Food’s good though.

  56. Grey

    Grey says:
    (link)

    @Steve: Do they have handkerchiefs around their necks? French food isn’t usually the lightest lunch food. You might need a siesta afterwards, to mix cultures.

  57. Steve says:
    (link)

    @Grey: I’m hoping for dazzingly attractive French girls.

    Yeah, it says something when the lightest thing on the menu looks like steak tartare. I might need some red wine to dilute the richness of the food.

    A siesta would be so good. I’ll just pretend to work instead.

  58. Grey

    Grey says:
    (link)

    @Steve: Jpuprpy dpuptpy asked me the other day if I ever had shark tartare. I thought I was mishearing her but it turns out she thought it was called shark not steak. Yeah, she’s 24.

  59. Jake in Columbus says:
    (link)

    @Steve: See if they’ll serve you the confit for lunch. Might be the closest thing to American BBQ on the menu. ;)

  60. Jake in Columbus says:
    (link)

    @Grey: Maybe that particular version just comes so rare it bites back. Hehe.

  61. Steve says:
    (link)

    @Grey: Might just be a type of sushi popular with the young folk.

  62. Steve says:
    (link)

    @Jake in Columbus: That looks so good, though I fear I would pass out at the table!

  63. Steve says:
    (link)

    @Grey: You’ll just have to take the rough wth the smooth, I suppose.

  64. Steve says:
    (link)

    Johan Santana out til June ’11 according to the internet.

    Oh – I had the roast lamb shoulder off the specials board. Very nice indeed.

  65. GopherDay says:
    (link)

    Rockies apparently pursuing Berkman aggressively. If he gets an everyday job and returns to somewhat career norms, in Colorado…could be a great value pick.

  66. GopherDay says:
    (link)

    Giants re-sing Pat “The Bat” Burrell.

  67. Jake in Columbus says:
    (link)

    @Steve: With mint jelly? Sounds more appetizing than the lamb’s brains, with or without.

    Santana could very well pull a 2010 Webb though. He’s one I definitely won’t be stashing on the DL, having been there before.

  68. Steve says:
    (link)

    @Jake in Columbus: No on the mint jelly – the sauce was some rich-tasting reduction.

    Re: Santana, apparently his shoulder issues relate to the shoulder capsule. I’ve had shoulder capsule problems myself for most of the year, and while Johan has a couple of things going for him over me – namely he’s younger and is more dedicated to personal health and physical fitness – it’s a condition that will take quite some getting over, I’d have thought.

  69. Jake in Columbus says:
    (link)

    @big o: Wow, that’s a pretty bold statement if you mean beyond 2011. If K-Rod can pimp slap his father-in-law in his home stadium and keep his job, I’m guessing your reasoning has nothing to do with Johan’s alleged golf course indiscretions.

Comments are closed.