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Meet John

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Tasty Kitchen Blog: Meet John Dawson of Patio Daddio BBQ.

Look, it’s a boy!

Kidding aside (we’ve got lots of wonderful men here), today we’ll get to know John, otherwise known here as patiodaddio. As you may have guessed from his username, John is a grilling pro. No, really. He’s an actual professional, a member of the Kansas City Barbeque Society. With a mess of awards and everything. Which makes it all the more special when he shares his grill recipes with all of us, like the Classic BBQ Chicken Drumsticks that you see above.

John is pretty much as nice as they come. When interviewed for this post, he was almost embarrassed to talk about himself. In his blog, Patio Daddio BBQ, he describes himself as “a Christian, a husband, the father of three young girls, a USAF (United States Air Force) veteran, and an amateur cook living in Boise, Idaho.” His passion is good, hearty rustic food, and he sees food as a way of giving a little of himself to those for whom he cooks. He says, “It’s a gift on a plate. There a few things in life more intimate than sharing a meal.”

All together now: Awwww …

Okay, now that we’ve made John blush, let’s talk about his food. His recipe box is full of mouth-watering goodies. If you were expecting it to be an all-grilling collection, you’ll be pleasantly surprised. For example, would you have thought you’d find a simple yet elegant dessert in there?

Tasty Kitchen Blog: Meet John Dawson of Patio Daddio BBQ (Braised Nectarines with Champagne Honey Caramel)

These Braised Nectarines with Champagne Honey Caramel are just a hint of the great variety of recipes in his collection. He’s got salads, sandwiches, pasta, soups, snacks … although right now, there are no seafood recipes in there. As you’ll see later, John confesses that they’re not his favorite thing. But he’s making small steps in that direction. (We’re cheering you on, John!)

Tasty Kitchen Blog: Meet John Dawson of Patio Daddio BBQ (Fairly Simple Beef Stew)

John also has a crock pot recipe. This is his Fairly Simple Beef Stew, and he promises that the canned ingredients in it minimize the fuss but won’t compromise the flavor.

Speaking of flavor, take a look at these short ribs.

Tasty Kitchen Blog: Meet Meet John Dawson of Patio Daddio BBQ (Hungarian Braised Beef Short Ribs)

These Hungarian Braised Short Ribs have sweet Hungarian paprika, shallots, red wine, tomatoes … and he shows us the word nerd side of him by describing it as “unctuous.”

Of course, if you’re looking for recipes for the grill from this master, he’s got those too. Don’t be put off by the title Rattlesnake Tails. There are no snakes involved. They’re Anaheim peppers stuffed with ground meat and spicy sausage, wrapped in bacon, and glazed in a sticky, sweet sauce.

As further proof of what a nice guy he is, John even shares with us a basic all-around barbeque seasoning recipe.

Tasty Kitchen Blog: Meet Meet John Dawson of Patio Daddio BBQ (All Purpose BBQ Seasoning)

This All Purpose BBQ Seasoning is very close to what he uses in competition cooking. And considering the fact that the word “competition” is there, it was pretty swell of him to share it with us. By the way, he also has a Homemade Hot Sauce recipe, which may come in handy for those making plans for Sunday’s big game.

So let’s get to the interview part of this feature, where we ask all sorts of questions and “grill” John. (Sorry, it was bound to happen.)

Q: What do you enjoy most about cooking?
A: I love the creativity, the opportunity to share a piece of me, and making people happy. As I mentioned earlier, I really do think that cooking good food for people you love is one of the best things in life. I don’t know what I love more, the cooking, or the sharing; of course, one begets the other.

Q: Any favorite chefs or food celebrities? Who inspires you?
A: As a kid I was clearly inspired by my mother and my maternal grandparents. My mother was a master of “doctoring up.” She was a working mom of three, so dinner had to be prepared quickly. I remember watching her take otherwise mundane ingredients and creating great homey dishes. My grandmother inspired me with great rustic old-school dishes like sauerkraut and pork and spaghetti. Not surprisingly, those are two meals that I could eat for the rest of my life. My grandfather was the grilling inspiration. I remember spending innumerable hours out in his backyard watching him grill. My favorite was his barbecued chicken and, ironically, that’s my favorite thing to barbecue. He also made killer chili, which is another favorite of mine.

These days I am inspired by Mario Batali, Michael Symon, Tyler Florence and Adam Perry Lang.

Q: What’s your most memorable kitchen flop ever?
A: Shrimp! I know this is foodie blasphemy, but I don’t like seafood. I love fish, but like I often say, “If it comes in a shell and it’s not an egg, I ain’t eatin’ it.” I also tell my daughters that that’s why I could never be a chef. A chef who didn’t like seafood wouldn’t last very long.

Very early in our marriage I decided I would try my hand at shrimp. My wife likes it and I saw it as an opportunity to learn, and of course also as an effort to impress her. Well, let’s just say that the results were far less than impressive. I didn’t know you had to de-vein the shrimp first. Big mistake! I have only cooked shellfish one other time since.

Q: What gives you the most trouble in the kitchen?
A: Baking is a skill that I avoid because it intimidates me for some reason. I really need to work on that. Oh, and I also clearly need to work on my seafood skills. I ate a fried shrimp recently, so it’s a start.

Q: Give us one of your favorite kitchen tips that you wish you’d always known.
A: Did you know that there are little tabs on the ends of the aluminum foil box that keeps the roll from popping out? Yep! Check it out and thank me later.


Thanks for being a sport and answering our questions, John! May your pantry always be stocked with onions and garlic (he panics when he’s out of them).

If you want to know more about John, head over to his blog, Patio Daddio BBQ, where he promises “musings of barbeque, cooking, and life—served hot, fresh, and saucy.”


Comments are closed for this recipe.

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mom2many on 2.7.2010

Thanks for the words of advise and your amazing recipes. Myself, my hubby and my children thank you for taking the time to give us your cooking delights :)

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pamfletcher on 2.4.2010

Great interview! Can’t wait to try the drummies.
I just discovered the beloved foil tabs myself a few months ago…it was like I struck oil! The secret is out.

Thanks PatioDaddio!

3 Baking Sheets to the Wind on 2.4.2010

My husband will be one slap-happy dude when I make that homemade hot sauce for him.

Thanks Patio Daddio John.

stephanie on 2.3.2010

i still, at 26, call my dad ‘daddy-o’ too :)

my mom can cook when she wants to (and since forever makes our pasta sauce from scratch and freezes it so we never have to buy the jarred junk – sugar?! omg! heh.) but otherwise my dad is the one to do all the food stuff. when we are home with my mom and my dad has to teach nights (he works a third job doing SAT prep for highschool kids) we always joke that we’ll be having mac and cheese from the box and hot dogs that night.

it’s great knowing we aren’t so atypical after all.


Geomama on 2.2.2010

Nice to see some men in the food blogosphere. Love the name. My husband will be inspired

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Heather on 2.2.2010

Nice to meet you! I can’t wait to check out your blog and recipes I am sure my husband would love to thank you.

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babzee on 2.2.2010

Great to meet you. Can’t wait to try the rattlesnake tails to go along with rattlesnake eggs.

If the ‘wintery mix’ comes back to South Carolina this weekend, maybe I’ll have time to post some recipes.

Looking forward to checking out your blog, too.

Lynette on 2.2.2010

I hate to sound like a know it all, but I did know about the wrap tabs…and have told several people.
I like the son calls my husband (his dad) daddio…you don’t hear it often and it’s something he came up with himself.
Can’t wait to try some recipes and it’s good to see that it’s not all women on here!!

The Butcher Block on 2.2.2010

The Hungarian Braised Short Ribs look phenomenal!

wendy on 2.2.2010

Hey! There ARE little tabs on the foil box. I’ve been buying foil for 25 years and never noticed them. Just had to run down to the kitchen and adjust my foil roll.

Mama Duck on 2.2.2010

LOVED the interview! Can’t wait to check out your blog!

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daelith on 2.2.2010

I plan on trying your bbq chicken recipe whenever we thaw out and can use the grill again.

I think my last box of foil was missing those tabs. It’s always popping out.

Sabrina Reinhart on 2.2.2010

I CANNOT BELIEVE IT!!! and yes I’m shoutin’, sorry. Like most other readers I just ran down to my kitchen to check it out – and there are tabs – I even held the box upside down and it didn’t fall out! Not to mention the little tabs on the front to hold the lid closed that I never noticed. Wow, you learn something new everyday.
I can’t wait to try your short ribs.

jana on 2.2.2010

I love a man who can grill and feed his girls!! your are super sweet mister I hope you keep the recipes comin, I cant wait to show my hubby your profile. Congrats!

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Annelize on 2.1.2010

Greetings from the very very far south! South Africa to be precise!
Since having a barbeque (or as we call it here a Braai) is part of our culture, I am sure gonna try out your recipes. Please take a stab at my Sosatie (kebab) recipe. It’s an ethnic dish over here, and yes – it requires a barbeque!

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Messifer on 2.1.2010

Oh My Gosh!!! There ARE tabs on that foil box! I just ran to look and,
Oila! There they are!

This is great, I’m goin’ to bed a happy woman!

Thanks PatioDaddio!

Becky & Rocco on 2.1.2010

We’ll try to do those Hungarian short ribs and post back with results and some pics :) We are Big Green Egg heads, but not as experienced as some other egg-heads.

Cindy on 2.1.2010

You’ve come a long way, John. And are doing a FANTASTIC job! Whatever you present is always a pleasure… just as you say: a real gift!

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Pam P on 2.1.2010

John, I just put this bit of wisdom on my facebook status and have a dozen people who didn’t know either!

*whew* now I don’t feel quite as lame as I thought I might…

And you most certainly may put that on your CV! Although I am sure my mother will tell me, “well of course you push the tabs in, but I only use the industrial size in a special cutter, so I don’ t have to worry about it.” (oh my god, I just channeled my mother…)

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The Sideline Mom on 2.1.2010

“Look, it’s a boy”! PDub you CRACK ME UP! Like, all the time.

So glad to have a man around. We need more of him.
Have to try that classic BBQ chicken recipe! Yum, yum!

Thanks a ba-hunch!

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patiodaddio on 2.1.2010

I’m tellin’ ya… Reynolds is really missing the boat on this tab thing. Of course, they sell more foil as we run screaming after the roll as it dances across the floor with the greatest of ease.

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patiodaddio on 2.1.2010

Pam – That’s funny! I don’t care who y’are. Can I add “I taught a CIA-trained chef something fundamental” to my cooking resume? :-)

Pam P on 2.1.2010

OH MY GOD! I just ran back to the computer after finding the tabs on the ends of my aluminum foil. How could I not know this?? I feel a bit lightheaded…

*My mother is a professional chef and graduate of the Culinary Institute of America. I have stood at her side, both professionally and personally, in the kitchen and I don’t think she knows this and if she did, she didn’t say a word

* I managed restaurants for 17 years and did not know this

* I have used approximately 17,000 miles of aluminum foil just in my home kitchen and I did not know this.

how did I not know this??
John, you are a gift from above, my friend and I am calling everyone I know and telling them about the tabs and if one of them says, “oh yea! you didn’t know that?” I will not be held responsible for my actions or the variety and color of words that will spew forth.

Teresa on 2.1.2010

Hey John, so nice to meet you. I have been looking for some good cuttin’ knives without breaking the bank. Thanks for your review. I can’t wait to receive them. Love your site….many wonderful sounding recipes. You are now one of my favorites!! XOXO Teresa

Susie @ Hick Chick on 2.1.2010


I bookmarked your blog to check out! I also made your rattlesnake tails as appetizer for Christmas day dinner – they were a winner with everybody. Keep up the good work!

Siobhan on 2.1.2010

Wonderful to meet you – this is a great new part of TK! Bravo everyone! Can’t wait to get into Daddio’s blog too now…a new addiction!

Wendy Buffone on 2.1.2010

If your cooking is half as good as you are good looking…..

Emily Hill on 2.1.2010

Wow! Those drumsticks have me drooling on a full stomach–that’s saying something! I do the grilling in the house but am no pro. Sounds like I definitely need to check out John’s recipes. Someone’s got to do the grilling around here!

Jeretta J. Aldridge on 2.1.2010

Thanks for the recipes andthe BBQ seasoning. Next year at elk camp the food is going to ROCK thanks to PW and you !!! One of the hunters is from “Loosiana” in the bayous and I’m going to have fun with this . Can’t wait to try it out.

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mamamcadams on 2.1.2010

Hi John,
Nice interview…I’m a new member to TK and I was quickly drawn to your recipes! My family and I live in Nampa ID and my husband and I would love to get into competitive BBQ …I never hear of BBQ competitions going on in our valley? PS Looking forward to using the aluminum foil box tip lol!


SMITHBITES on 2.1.2010

another guy as nice as my Professor – and my Professor grills/cooks too! and WOWIE-ZOWIE – will be making those grilled nectarines soon!

BTW John, we have a Big Green Egg that we grill on AND i’m originally from the Seattle area – thanks for sharing!

Dandy on 2.1.2010

What a sweetheart! I can’t wait to try the BBQ rub and hot suace recipes!

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patiodaddio on 2.1.2010

She just loves me for my grub and paint. :-) You know what the first four letters of “painting” is, don’t you? Yeah, that!

chriann on 2.1.2010

mmmmmmmm – food
mmmmm food cooked by boys
on earth
there it is
and its called

Hansengirl on 2.1.2010

All purpose BBQ seasoning? Braised necatrines with champagne honey caramel? Are you kidding me????? SIGN. ME. UP! :-) Nice meeting you, John – you’re already a good buddy!

2Marbles on 2.1.2010

Sigh…and he’s cute too. Love you, honey! (What’s not to love? A guy who cooks and paints the kitchen!)

Janet on 2.1.2010

Hi John! Enjoyed this post and look forward to trying a few recipes! I love, love, love the title you’ve given yourself. We call one of our best friends Daddio! Have a blessed day! Janet in AZ.

delaine on 2.1.2010

Guys that cook, rock! And even more so when they clean up. :) I love it when my husband cooks. It does my heart good.

Mama DB on 2.1.2010


“little tabs on the ends of the aluminum foil box”

I just pulled the box out and deployed the tabs!!!!

You rock.

Spruce Hill on 2.1.2010

Just popped over to John’s blog and marked it as a favorite. My mouth is watering!

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Erika (TK) on 2.1.2010

It was truly a pleasure getting to know more about John. He really is as nice as they come. I’m looking forward to trying that BBQ seasoning and the hot sauce.

Oh, and it wasn’t mentioned, but John’s day job? Senior software engineer specializing in web user interfaces. Yep.

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amanda on 2.1.2010

Can’t wait to try some of your BBQ recipes John. My hubby and I love BBQ, but aren’t willing to brave the cold winter temps we have been experiencing to do it.
Thanks for sharing!

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patiodaddio on 2.1.2010

I am so flattered and blessed that I don’t really know what to say. It’s truly an honor to be profiled, and I thank the TK folks profusely. Nanci and Erika are a complete joy to work with, and I am a big fan of Ree’s cooking and food photography.

Thanks for all of the very kind comments. It’s a true labor of love. You keep reading and I’ll keep cooking. :-)


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carolinagirl on 2.1.2010

Looking forward to checking out your blog! I plan to make the new years stew soon! And yes, I did know about the little tabs on the foil and plastic wrap boxes (even though i just learned about the in the last couple of years!)!

alice on 2.1.2010

Great to meet you John! We call my husband “daddio” around here… must be a special name for all grill-loving-good-guys-great-dads.

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Ree | The Pioneer Woman on 2.1.2010


Just kidding, John. Such a great interview, and I’ve been loving your TK contributions of the past few months. Thanks!

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Pam (Bored Cook) on 2.1.2010

Nice to meet you, John!

That photo of those chicken drumsticks is calling to me!

Carl on 2.1.2010

Dudes Unite!

Glad there are some serious grill dudes on here. Looking forward to trying that BBQ seasoning… once the two feet of snow melts off my grill.

Margo/MSbHospitality on 2.1.2010

Nice to meet you John! Your interview was very revealing and most interesting…. a guy who has the heart of his grandmother, the experience that Air Force life gives one and a caring husband and father!
I gathered all the ingredients for your Rattlesnake Tails, but used up bits and pieces of thme before I actually made the tails! LOL! I must do something about that…
Thanks for sharing your food passion with us!