Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.
I started writing DadCooksDinner in 2008, and have self-published the “How to Rotisserie Grill” series of cookbooks: Rotisserie Grilling, Rotisserie Chicken Grilling, and Rotisserie Turkey.
I love my grill, am addicted to cooking gadgets (especially Pressure Cookers), and know enough about cooking science to be dangerous. I come home from my day job as a computer programmer to put dinner in front of three picky kids every night of the week.
I believe that simple home cooking needs all the supporters it can get. I hope my stories help other home cooks become more confident and try their own kitchen experiments.
Drop me a line at DadCooksDinner@gmail.com.
Thanks for reading!
Follow the timing to a T from the Weber Grilling guide to get a perfectly grilled Ribeye!
Mike,
My name is John, and I have followed your advice regarding rotisserie cooking with much success. I am wondering if you have any tips on using a basket. Specifically, I ordered a Performer basket from OneGrill, with extra flat racks to accommodate 2 sets of pork backribs (I have cooked ribs in a flat basket in the past, and was looking for more capacity). Other than chicken wings in the tumbler, do you have any suggestions of what works well?
Sorry – I don’t have any advice. I have a basket gathering dust in the basement that I have never used.
Hi Mike,
I just wanted to say thank you for your pressure cooker turkey gravy post. It has been my go-to gravy recipe since I discovered it in 2015. I am about to make it once again (I do my T-day the Saturday after) and thought I’d give you a shout. Oh, I just got the saucier this week and am looking forward to breaking it in with the gravy.
Thanks again!
You’re welcome!
HI Mike,
Love your blog and I have been cooking chickens on the Ronco Showtime Rotisserie for years. I am getting an upgraded Ronco 5500 Rotisserie for Christmas and want to try a rolled rib roast on it for a dinner party of 8 guests. Is one hour for medium rare too much time?
I have a Personal Chef Service @EicheEpicureanEvents on Facebook
One hour seems like the right amount of time – but go by internal temperature for doneness, and start checking early, after 45 minutes.
Thank you! I found your Pressure Cooker New York Cheesecake recipe recently while searching for a new recipe & love it. I liked how you explained your trial runs. Your recipe was so much easier to follow than some of the other Pressure Cooker recipes that I have found. I had a 4 oz pkg of Baker’s semi sweet chocolate baking squares that I melted & mixed with the cheesecake. It came out tasting like a milder version of Nutella. Thank you again for such an easy to use recipe.