clock menu more-arrow no yes mobile

Filed under:

The Plesac/Clevinger Saga, a Truly Terrible Red Sox Team, and the Debut of METSCON

Plus, The Boston Globe’s Julian McWilliams talks about how the Red Sox went from being average to one of the worst teams in baseball

By Baseball BBQ
Cleveland Indians v Chicago White Sox Photo by Ron Vesely/Getty Images


This week, we break down the latest news around the internal strife between Zach Plesac, Mike Clevinger, and the rest of the Cleveland roster after they broke COVID protocols last week (2:05). Then, we bring in The Boston Globe’s Red Sox beat reporter, Julian McWilliams, to gauge how the heck the Red Sox went from being average to one of the worst teams in baseball so quickly (25:30). Finally, we close with Sorry for Your Mentions; the debut of METSCON—how high-alert are Mets fans this week?; and Why Haven’t You Doubled Yet? (42:50)

Subscribe: Spotify / Apple Podcasts / Stitcher

Next Up In MLB

The Latest

Counter Pressed’s Big Day Out, the Magic of the Cup, and Jodie Taylor

The crew also discusses some slightly less enthralling ties over the weekend

By Flo Lloyd-Hughes

“Conte Is Going Out Swinging!” Arsenal Go Eight Points Clear! TFFI 31 With Will Brazier.

Plus, there’s chat about Leeds getting a big win at the bottom of the table

By Ben Foster

‘Shazam! Fury of the Gods’ Reactions

Jomi and Steve talk about the movie’s egregious product placement, confusing villain motives, and not-so-shocking cameo

By Jomi Adeniran and Steve Ahlman

HBCUs and Funding Disparities With Denise Smith

Bakari and Denise Smith discuss the importance of public HBCUs, the funding disparities between HBCUs and PWIs, and what lawmakers can do to lessen these gaps

By Bakari Sellers

Late Clasico Goals, Pivotal Derbies and a Mailbag

Ryan also covers José Mourinho’s suspension, the Bundesliga title race, and much more

By Ryan Hunn and Musa Okwonga

March Madness of Bar Foods, Bar Bathroom War Stories, and Dave’s Space Cake Experience

Dave and Chris also talk about Dole Whips, spicy food challenges, and more

By Dave Chang and Chris Ying