Lexi Postelnick was hanging out with her new sorority sisters at Arizona State University when she heard some girls in the corner burst out laughing. “You’ve got to see this video! We love this guy!” they called. She ran over and saw … her dad. Cooking.
She told them: “That’s my dad.” When they didn’t believe her, she whipped up family photos.
Welcome to Darryl Postelnick’s life. Social media’s favorite cooking dad—“Cooking with Darryl”—gets recognized daily, whether he is at the grocery store, the airport or in Europe.
And to think it all started in 2020 with an iPhone and simple bowl of chili. Seeking entertainment during the lockdown, Postelnick’s then-12-year-old daughter, Lindsey, asked him to create a TikTok video with her. Since her dad did not know much about social media, Lindsey created a channel and did all the tech. While that reel was only seen by a handful of Lindsey’s friends, the next catapulted him to fame.
“I made chili for a Bears game. That video completely took off for no apparent reason. It got two-and-a half-million views that day,” he says.
From there, Postelnick started posting what he made for dinner for Lindsey, his twins David and Lexi and wife Karen. “Simple dishes like my smash burgers, sandwiches and fried rice are the ones that get all the views,” he says.
Postelnick originates ideas from a variety of sources: His group of friends are excellent cooks who share dishes, Karen will send him a recipe she wants him to try or a menu item will spark an idea for him to add his own spin. “My number one recipe is short ribs because the house smells great all day. You can do so much: short rib tacos, short rib mac-and-cheese, short rib pasta …” His voice trails off wistfully, imagining the possibilities.
But what sealed him as an icon is the phrase that punctuates each video: “R.U. Kidding Me?”
Since 2000, Postelnick, whose career as a corporate marketing executive allowed him to work anywhere, has split his time between Chicago, where his family lives, and Arizona, the state that has become his second home. “We bought our Arizona house when the twins were six months old. My kids grew up going to ASU football games and baseball games and being on campus,” he says.
Although David and Lexi just graduated from ASU, the legacy continues: Lindsey will be attending after she graduates high school.
When not cooking at home, you likely will catch Postelnick spending time in Old Town Scottsdale or in the valley area or dining at his family’s favorite restaurants: Mastro’s City Hall, Ocean 44, Barrio Queen, Blanco Cocina and Cantina, and The Vig.
Now, Postelnick is taking his enterprise to the next level: His new book R.U. Kidding Me? Cooking with Darryl mixes his autobiography with over 100 recipes. “I always read the comments on social media—and respond when I can,” he says. “Many people are curious as to what I do for a living or about my family. This book talks about all of that, plus gives inspiration to readers based on my life.”
The book also includes QR codes next to Postelnick’s Top 15 recipes that link to his videos for those recipes.
And yes, one of the videos included is his now-iconic chili that started it all.
Follow Cooking with Darryl on YouTube, Instagram and TikTok, visit CookWithDarryl.com to order merchandise and order his debut book at CookingWithDarrylBook.com.
Filet Crisps
Ingredients:
· 2 filets
· BaconUp
· Salt and pepper
· French baguette
· 16 ounces softened butter
· Handful of garlic
· Rosemary
· Thyme
· Garlic and herb Boursin cheese
Directions:
1. Preheat oven to 400℉
2. In a small pan over medium heat, sauté 3-4 cloves of garlic minced and mix in the softened butter, and salt and pepper
3. Chop up the rosemary and thyme and add to the butter
4. Melt some BaconUp and paint it onto all sides of the steak
5. Season the steaks with salt and pepper on all sides
6. Slice the baguette into ½ in thick pieces and layer them onto a cast iron skillet
7. Place in the oven for 15 seconds
8. Paint the butter onto the baguettes and place back into the oven for 10 seconds
9. Set aside when done and remove from the cast iron skillet
10. Place the cast iron back into the oven to heat up for a few minutes
11. Add the steaks to the hot pan for 1.5 minutes, flip, and then back again for another 1.5 minutes
12. Remove from the pan and tent the steaks for 10 minutes
13. Spread the Boursin cheese onto the baguettes
14. Slice the steak and layer a piece onto each baguette
15. Enjoy!