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International Ice Cream for Breakfast day!

Who would have thought today Feburary 6th, would make my #1 meal of the day even better by including Ice Cream? Couldn’t be happier, really! A scoop of Ice Cream with my cereal or toast, maybe float a scoop in my coffee, or grilled Ice Cream? Last week I made giant BBQ’d Ice Cream sandwiches for the boys, shoud have saved those for breakfast.

Well here is the story:

The Ice Cream For Breakfast Day Story:

Once upon a time there was a little girl named Ruth and a
little boy named Joe. Ruth and Joe grew up in the back of
beyond in New York state where it was very very cold.
Every winter between New Year’s Eve and Passover, life in
up-state New York got extremely boring, so their parents
invented a holiday to brighten up the dreary days of winter.
It was called Ice Cream For Breakfast Day. This was a
wonderful holiday for children and parents alike because to
celebrate you had to eat ice cream for breakfast on the
first Saturday in February.

Well, Ruth and Joe grew up and went away to a university.
They made many friends and taught them all about Ice Cream
For Breakfast Day. After college Ruth had a roomate named
Barry to whom she also told about this tradition. Many
years later, Barry met Itzah C. Kret in Washington, D.C. and
converted him into an Ice Cream For Breakfast Day
observer.

Nobody has kept precise track but through word of mouth
ICFBD has been celebrated in many homes, states and
countries all over the world. Some people give parties with
musical instruments, others simply celebrate with family
members. There is no right or wrong so long as you follow
the 3 plus 1 simple Ice Cream for Breakfast Day Rules

(1) Eat ice cream
(2) for breakfast
(3) on the first Saturday in February

(4) spread the word

The rest is up to you!

http://icecreamforbreakfastday.blogspot.com/

“Get out of the kitchen! Light the fire! Start cooking outdoors”

February’s Newsletter Drawing!

It’s time for a new drawing! This is for everyone that is already signed-up or signs up in February for the Cooking-Outdoors Newsletter. We have had a few of these before and they are very popular!

All Spice Cafe 3 pack I am very excited and proud to have this month sponsor be All Spice Cafe! They are providing three of the best Hot Sauces I have ever tasted! You have seen me use these in a couple of recipes: Skewered Shrimp and Smoked Pulled Pork.

Here is some information about All Spice Cafe to get your mouth watering!

“All Spice Cafe is the home of some gourmet sauces and other tasty treats. Winner of several awards at Chile Pepper Magazine’s 2008 & 2009 Fiery Food Challenges, as well as winners of 2007, 2009 & 2010 Scovie Awards. “Not just heat… but flavor.”

As a small two-man start-up, based in Los Angeles, the company is slowly growing and getting a following both locally and across the nation, even internationally. The sauces are not the typical “hot sauces” but are gourmet sauces that can be used as marinades, for dipping, as ingredients in recipes, and much more.

All Spice Cafe is not a physical cafe, but there are hopes that someday there will be one. The hopes are to one day open up a cafe where everything on the menu will be spice based… spice for flavor, not just heat. For now, visit AllSpiceCafe.com for the latest news and information about All Spice Cafe, along with recipe ideas and product details.”

What are we giving away?

Caribbean Spice Sauce is a perfect mix of flavor and heat.

There is a hint of jerk seasonings, including allspice, nutmeg, cinnamon, garlic, and onion.

Its the perfect addition to chicken, pork, seafood, even add it to eggs.

Scovie Award Winner for 1st Place in the Caribbean category.

Chile Pepper Magazine’s 2008 Fiery Food Challenge Winner for 2nd Place in the Caribbean-Style category and a 1st Place Golden Chile at the 2009 Fiery Food Challenge.

1st Place winner at The Hot Pepper Awards

Chipotle Garlic Sauce is an overwhelming favorite. Great for grilling, as a dipping sauce or marinade.

Put it on your omelete or in your taquitos.

Chile Pepper Magazine’s Fiery Food Challenge Winner for 3rd Place in the Chipotle category.

Cayenne Habanero Sauce got it’s start as a hot wing sauce, but that perfect flavor has been used on everything from popcorn to pasta sauce, as well as a marinade for chicken or steak, and even added to Ranch Dressing.

For some extra heat try the XXX, with 3 times the Habanero than the Hot.

Scovie Award Winner for 3rd Place in the Habanero category.

I have personally tried these sauces and can tell you they are very good!

To win a three pack of All Spice Cafe Sauces, all you have to do is sign up to the Cooking-Outdoors newsletter. One name will be drawn from the complete list of subscribers. I will then email you to let you know you have won and request your full name, address and permission to use your full name and city/state location in an newsletter announcement. Your full name and address will be sent to All Spice Cafe (only) for shipping of the three pack of hot sauces.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Twitter Weekly Updates for 2010-01-31

Oranges do not ripen after they are picked, but lemons do. #
If hardwood charcoal is not available, scatter dry hardwood mesquite or hickory chunks over the hot fire to ratchet up the temperature. #
Dandelion roots may be roasted and ground as a coffee substitute. #
Use cucumbers as an edible garnish to your main dishes. #
One benefit of braising is that the liquid absorbs flavours from the foods being braised and makes a terrific sauce. #
@BBQmommy They are so strong! And their arms are so tiny, amazing! I have gone through three little guys, my youngest the smallest/strongest in reply to BBQmommy #
Season the butter with your favorite herbs before spreading it on the corn. #
@BBQmommy That would scare me to death! Those little ones have no fear!! in reply to BBQmommy #
Beef steaks and other cuts will keep 5 days at 35°F, and 8 days at 30°F. #
Sliced onions reveal a sweet new personality when grilled. #
Do not soak wood chunks. It will add too much smoke flavor. Note: Large wood chunks can go directly on the coals without soaking. #
There is no need to cut off the whole stem of a mushroom. Just remove the tough, dried portion at the end. #
@BusterRhinosBBQ Yes I should have said large wood chunks, the size of your fist. I do soak the small wood chunks. in reply to BusterRhinosBBQ #
@wanbeedukovcook Well, keep in mind that you want to soak small wood chunks. You have to play around with them to realy understand them. in reply to wanbeedukovcook #
Do not soak wood chunks. It will add too much smoke flavor. #
Allow cooked meats to rest for approximately 3 to 5 minutes before serving. This will allow juice to stay in the meat after they are cut. #
If you can’t locate cranberry beans, an acceptable substitute is the pinto bean, and a second substitute would be red kidney beans. #
@Dhale_B Wow! Let me check with my financial advisor first. I’m sure it will be OK though. That’s sounds very resonable to a ol boy like me. in reply to Dhale_B #
@BigButzBBQ Ha Ha you sound like a great Cook! in reply to BigButzBBQ #
Diff between a Chef and a Cook? If it’s burnt a Chef will cover it with a nice sauce, a cook will tell you it’s the “bark” and it’s good!! #
Large vegetables, such as eggplant, onions, and potatoes can be sliced and cooked right on the grid. #
Slaving away in the kitchen making a pear & pistachio tart. /via @Dhale_B I’ll take two please! #
@BlackTieBBQ Goodmorning!!! in reply to BlackTieBBQ #
@CapeRiverMan Ya better sign up!!! in reply to CapeRiverMan #
@EQUIPnTRIP Thanks! Me too, except blackened toast at 5:00am doesn’t work in reply to EQUIPnTRIP #
Try to keep the size of the cubes consistent for even cooking. #
@CapeRiverMan Thank you! in reply to CapeRiverMan #
Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill. #
@punchcigars Ouch! Thanks for the tip! in reply to punchcigars #
Remember: Do not leave an instant-read thermometer in the tenderloins during grilling. Thermometers are not heatproof. #
@jimmyjamesbbq Fixed that one for sure!! But I thought you couldn’t DM unless you followed?? Thanks! in reply to jimmyjamesbbq #
Like other ground meat, ground lamb must be cooked to an internal temperature of 160°F for food safety reasons. #
It is advisable to have 2 sets of tongs when grilling, so you can use one for food and the other for moving the hot coals around. #
When purchasing boniatos, choose ones that are hard with no soft spots. #
I subscribed to CAROLYNSCOCIOZ’s channel on YouTube http://www.youtube.com/user/CAROLYNSCOCIOZ?feature=autoshare_twitter #
I subscribed to campchef’s channel on YouTube http://www.youtube.com/user/campchef?feature=autoshare_twitter #
To prevent bacon from curling up in the pan during frying, pierce raw bacon with a fork or knife down each slice before frying. #
@GaryGlen Thank you! Hopefully that article will appear on the next issue of “Sizzle on the Grill” from CharBroil in reply to GaryGlen #
Vegetable stuffed Chicken and foil cooked potatoes photos are up on Twitter! http://flic.kr/p/7wMrMq #
@BigButzBBQ Very welcome my friend! in reply to BigButzBBQ #
@SweetBlueSmoke Yeppa! Your welcome! in reply to SweetBlueSmoke #
@AlexisCeule just took mine down today! in reply to AlexisCeule #
@dratsfeez5 You need to BBQ two Skookie Cookies, place Ice Cream between them, freeze and enjoy!! So simple!! I’ll be sharing the video soon in reply to dratsfeez5 #
Here is another perspective of the Skookie Ice Cream Sandwich!!! http://twitpic.com/zs0lj #
Skookie Ice Cream Sandwich! http://twitpic.com/zs05l #
Time to wash clothes. How do I know? Out of underwear. /via @cyndiallison Ha, I thought you are supposed to turn them inside out! Who new? #
Making Skookie Ice cream Sandwiches! CampChef Skookies – Giant cookies made on the barbecue! #
Just added myself to the http://wefollow.com twitter directory under: #oakdale_ca #cooking #bbq #barbecue #grilling #food #
@FishFry Thank you! in reply to FishFry #
Seafood should be thoroughly cooked to an internal temperature of at least 145° F (63° C). #
Skewered Pesto Chicken …. Not bad. http://twitpic.com/znmvg #
There are two ways to grill corn on the cob: Grill-top cooking or ember cooking. #