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!
 |
| [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
Follow me!
Subscribe to Dad Cooks Dinner by Email
As Seen On:
 |
 |
 |
 |
 |
 |
 |
 |
 |
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.
Advertising:
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.
Mike V @ DadCooksDinner
Tim, see if these help:
https://www.dadcooksdinner.com/2012/11/rotisserie-grilling-big-turkey.html
https://www.dadcooksdinner.com/2012/11/rotisserie-turkey-wrapped-with-bacon.html
Follow the instructions for the bacon wrapped bird, except, you know, skip all the bacon, and use the dry brine. Double the dry brine, and use enough to generously cover the bird inside and out. (There will be some left over.)
timclaes
Hi Mike, I posted a while back. Haven't tried to do suckling pig yet but I did find out where I can buy it when I am ready to try it. I got your book last xmas. It's become my go-to reference for rotisserie. Love it. Did the dry orange and spices brine for the thanksgiving turkey. Worked out really well. Do you think one can do this with a bigger turkey as well? Might need to further reduce the temperature maybe?
Mike V @ DadCooksDinner
Thanks for the tip!
Fast Freddy
Hay dad, love your pressure cooker hummus, one you must include would be a bay leaf or two before you lock the lid down. Adds so much to the flavor.
Tim
I came across this recipe. Maybe a good starting place http://www.youtube.com/watch?v=5lPuRwRwrD4
Mike V @ DadCooksDinner
Sorry, Tim, haven't had the time to try that yet. It's on my to do list, that's for sure.
Tim
Just got your book for Xmas. Looks very good. Can't wait to get started but why no recipee for suckling pig