About DadCooksDinner:
Hello!
I'm Mike Vrobel, a food-obsessed dad who cooks dinner for his family every day. I blog to share my passion for food.
If I didn't share, I'd probably explode.
I believe in home cooking, simple cooking, and cooking with real food.
I believe that basic techniques set cooking free from recipes. I also believe that technique can constantly be improved.
Especially my technique. I'm a self-taught home cook, so I'm constantly learning new things.
I believe that understanding the science behind cooking makes me a better cook.
I focus on grilling and rotisserie cooking because I'm a guy, and cooking over a live fire satisfies deep seated Y chromosome needs. I write about weeknight cooking because I cook for myself, my wife, and our three kids every night. Beyond that, I go wherever food mania takes me. This covers a lot of ground, from what to do with that strange new vegetable in my CSA to how to make Vietnamese Pho in my pressure cooker.
DadCooksDinner is a one-man effort; I am the writer, editor, photographer, cook, recipe tester, grill lighter, and dishwasher.
*OK, my wife and kids help with the dishwashing.
I hope you enjoy my ramblings about food. Please stop back soon!
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| [DadCooksDinner grilling in the snow - picture by Kev Anderson] |
Contact Information:
Email is the best way to contact me. Email me at dadcooksdinner@gmail.com
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Blog Policies:
Disclosure Policy, where I disclose all the hidden secrets behind this blog and how I make money.
OK, there aren't any secrets. I don't make that much money, but I do want my FTC mandated disclosure to sound interesting.
Privacy Policy (required for Google Adsense)
I can't think of ANYTHING that would make a privacy policy interesting. I tried, but I came up with a blank. Sorry.
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If you are a reader, and you want to support DadCooksDinner, thank you! If you buy something through the Amazon.com links on this site, I get a commission.
I am part of the BlogHer Advertising network and the Google Adsense network, both of which put restrictions on additional ads I can run. I am not looking for additional ads at this time.
sqqqrly says
Grilled pizza is not a new thing. It is a Providence Rhode Island is known for grilled pizza. See http://bobandtimmys.com/ and many other places.
Looks good though. The egg is a great idea.
Mike V @ DadCooksDinner says
Thanks! I'm looking into pinterest - my blogging platform doesn't make it easy to add it as a plugin - but I'm trying to figure it out.
C. Malone says
Hi Mike, I too just stumbled onto your blog looking for something different to serve my family for the weekend after the July 4th Holiday other than ground meat and chicken. Pork was on sale this weekend so I decided I would look for a recipe for Rotisserie Pork Shoulder, Make it using your recipe and it was terrific. I like to pin all the recipes I make to Pinterest but you don't have the link. So I saved you to my favorites. You really need to get a Pinterest link so I can share my good fortune with my friends and I can save all my favorite recipes in one place.
Thanks
C. Malone
Tim Ragsdale says
Mike,
I bought your book through amazon and absolutely love it. As I write this my first two chickens are "dry brining" and I'm getting ready to fire up the grill and my new rotisserie kit for my Weber (charcoal/mesquite of course).
Mike V @ DadCooksDinner says
Thank you, I hope you enjoy it!
tzdzienicki says
Hi Mike, Just stumbled onto your blog and am really enjoying it. I recently inherited a Farberware electric rotisserie and have been looking for tips on what and how to cook with it. Can't wait to try your boneless leg of lamb recipe this weekend with a friend on a Paleo diet. Cheers!
Mike V @ DadCooksDinner says
You're welcome!
Anne says
Thanks Mike for all the really useful tips. Just bought my first Rotisserie oven and found your blog through Google. I learned a lot and was amused at the same time. Well done for taking the time to do this and help others! Anne, Eastbourne, England
candid one says
Hi Mike,
It was nice to read your post. I like All-Clad too & have just started my collection with d5 4qt essential pan...must say it's wonderful. I am verymuch interested in visiting the All-Clad Seconds sale in Pennsylvania, but would like to know if I have to book my place or ticket before hand or everyone is welcomed there? I am talking about July 2013 sale is I am not making a mistake.
Thanks
Mike V @ DadCooksDinner says
Thanks, Tim. Good to get a local as a reader!
Tim Ferree says
Found you through Google search for the All-Clad Factory Sale. Can't believe you're just South of me (Macedonia). Love the blog, look forward to reading more.
Nathan A says
Thanks for all the great content Mike. Your site is a wealth of information. Found your site while looking for some good pressure cooker recipes. I'm a huge advocate of grain-free cooking and using quality ingredients for my family. Virtually evey one on your recipes feature real ingredients with an emphasis on efficiency.
I'm still fascinated with my new pressure cooker but once the novelty wears off, I look forward to trying your other amazing looking dishes. Keep it coming brother.
Nathan
Mike V @ DadCooksDinner says
This is the first I've heard about page turning problems. I've checked it on the computer (Mac), iPad, and Kindle keyboard versions without any issues. I'll keep an ear out...but I think it might be the table.
Belgique says
Love the site and book. Just got the 22.5 Weber and the rotisserie. Great ideas here and the book. Q on the Kindle book. Has anyone reported a problem with page turning? On my Sansung Tablet it hangs on many of the pages with the beautiful pictures. Requires many taps to turn. No big deal...it may just be my Tablet. Thanks! steve
Mike V @ DadCooksDinner says
Tom,
Thanks for the kind words. I use the (regular) Shun honing steel - I had it before I bought the Kramer knife, so I just kept using it. It works fine.
Mike