We have finally reached the midpoint of this years baseball season, and its been quite the start! The Home Run Derby was one for the ages….and can we talk about the beast that is Shohei Ohtani?!?! If Mike Trout can get healthy and give the offense a little more pop, they can contend with the Astros for the West and possibly the A.L. crown. But who cares about winning the A.L., how are your bets doing? Over here at The Prop Shop, we have managed to add just under 26% to our account. That 26% may not sound like a lot to you, but let me ask you this….how much has your savings account returned since May 1? What about you IRA/401k? Its only up from here for us.

We have mostly built this return by betting 1st 5 innings (I like putting the priority on the starting pitchers, bull pens always give me a headache), and 1st inning run scored yes or no? I mean my YouTube is called The Prop Shop. I love a good prop bet. I currently do not live in a state where gambling is legal, and do not always have time to drive to Virginia or D.C., so I have a couple of offshore books that I like to use, BET.US and (click on those links for some great signup bonuses/freeplays/free money). I like these because the results are quick and fast and I can then reinvest those winnings into another play without having to wait three hours for the game to finish.

This brings me back to my original question, How do YOU bet on MLB? We all know that there are a plethora of stats in baseball, too many in my opinion, how do you know which ones are good? Rule number 1 of stat selection, is it predictive? Meaning, does this stat work well at predicting future performance. ERA is probably THE MOST looked at stat for pitchers by new/square batters. This is not predictive stat, it is a stat based on past performance based on every person playing in the game. A stat that I like to use when gauging pitchers SIERA, as the name suggests, Skill Interactive Earned Run Average. This stat focuses on the attributes that a pitcher CAN control, and also makes adjustments for the types of batted balls a pitcher gives up. For instance, certain pitchers are fly ball pitchers (this is important especially in stadiums like Coors Field) vs. being ground ball pitchers. Or power pitchers vs. finesse pitchers. These are all important factors to think about when deciding which team your money will be backing.

How do we measure offense? Pitching is only one side of the story and we need a way to “predict” how an offense will fare against a certain pitcher. Once again, there is no shortage of offensive stats to use. Team batting average used to be the “gold standard” AGES ago. With sabermetrics, even more stats came to be, each claiming to be more “measurable” and valuable than the next. Early on in my sports betting “career”, I used a super long formula utilizing ob%, slg%, at bats, that gave a pretty good indication, but did not account for pitcher handedness, park factors, etc. Currently I use wRC as a base, and can then filter for which arm the pitchers throws with. What is wRC? In its simplest form, wRC or weighted runs created, takes the stat “runs created” and adjusts it for park factors, so guys that play in Petco or Oakland Coliseum are not penalized for the big parks they play and vice versa Trevor Story doesn’t look like the greatest hitter ever due to the fact that he plays at Coors Field. This stat averages out the league as well, so if a player has a wRC of 100, he is considered average. Any number above or below 100, will tell you how much better or worse that player is than average. I like this because lineups change daily, even the order of those lineups change. This allows me to plug and play with the hitters versus the pitcher they are facing that day, and generate what think the score COULD be. Once I have those numbers, I can generate an expected win% and find the value in the line, if there is any at all.

I’ll save the finding of value in the posted lines for another post. Finding value is the key to being successful in sports betting. If you havent already, go on over to YouTube and subscribe to my channel, The Prop Shop. I will be posting more videos beginning tomorrow as well as some free plays!

Let me in the comments what you think and if you want more betting tips and information like this. Also, be on the lookout for my “Top Betting Sites” coming soon. There will be plenty of links to sign up and take advantage of sign up bonuses, reload bonuses, and free plays! Lets PLAY BALL!!


If you watch Bravo TV’s Real Housewives of Potomac, or follow my social media, you have all heard by now that I do a ton of cooking/cocktail classes these days. I have been flooded with questions about how and where to sign up for them, so I decided to give you all the “deets” right here.

Hungry is an amazing digital platform that can connect you with amazing chefs like myself to provide great food, events, and classes for your family, friends, and co-workers alike. When you purchase a virtual chef experience, each person that will be attending the class will receive their own personal kit with the majority of the ingredients needed (some proteins, dairy, fresh herbs may need to be purchased separately by the individual) as well as recipe card to follow along with, and keep for making the dish again in the future on your own.

The types of classes are endless! Aside from cooking classes, they also offer cocktail classes, wine tastings with amazing sommeliers, yoga classes and more. One of the great things about Hungry is that for every kit purchased, two meals are donated to Feeding America.

Here is a peek of some of the food/cooking classes I currently have available on the platform. Make sure to click on the title to get a full description of what each class entails!

Smoke & Spice

South of the Border

Spanish Paella

Bananas Foster Pancakes

As I mentioned earlier, there are also a multitude of cocktail classes (which you can book me for as well), yoga classes, coffee and tea, boxing and even magic to help make your next event one of a kind.

Now head on over to and book an experience today!!


Now that summer time is officially here, it’s time to get those grills and smokers fired up! I am often asked what do I “marinate” my steaks in. The truth of the matter is that rarely do I ever use a marinade. I honestly feel that salt & pepper is all you really need for great steak on the grill.

How many times have you gone to the cookout and heard the “grill master” say something to the effect of, “I have been marinating these steaks for 2 days!” Well let me let you in on a little secret. If there is any vinegar, or lots of citrus juices, or any acid in that marinade, chances are he or she has already overcooked those steaks! Think about the classic dish of ceviche. Fish “cooked” in citrus juices. This has the same effect on chicken, steaks, and pork chops as well. Because meat is made up mostly of water, your marinade really is not getting THAT deep into the meat to “flavor” and “tenderize” it. It really is mostly surface flavor. Now I am not saying to NEVER use any acid in a marinade, but if you chose to do so, I recommend that you do not let it sit for more than an hour. This will prevent the outer part of your meat from becoming mushy and mealy.

Check out this video to see how I make my “Herb Oil Marinade” that works great on steaks, chicken, lamb, or pork chops. It adds a great flavor to whatever you re cooking, especially on the grill. It not only works as a marinade, but with all of the olive oil in it, it helps prevent your meat from sticking to the grill as well.

Herb Oil Recipe:

1 bunch of parsley, 1 bunch of cilantro, 1/2 bunch of rosemary, 1 bunch of thyme, 2 qts of olive oil, salt & pepper to taste. Using a large, deep storage container, trim the leaves from the parsley and cilantro using your chef knife, and add them to the container. Next, remove the leaves from the rosemary and thyme stems, and add those to the container. Season with salt and pepper. Next add in the 2 qts. of olive oil. Finally, using an immersion blender, blend until smooth. I like to use ziploc bags as opposed to containers with lids when marinating anything, I feel I can get more coverage by removing the air from the bag, and everything is submerged.

Let me know your thoughts, and any other cooking questions/videos/recipe ideas you want to see! Enjoy

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