Smoked Pulled Pork Fettuccini



  • 3 cups smoked pulled pork, cut into bite size pieces
  • 1 package 16 oz. fettuccini noodles
  • Salt
  • Extra virgin olive oil
  • 1/4 cup white wine
  • 4 tbsp. unsalted butter
  • 2 1/2 cups quartered tomatoes – a mix of cherry, grape, orange
  • 3 cloves garlic, minced
  • 1 tbsp. Cedar Creek Cajun BBQ seasoning (recipe below)
  • 2/3 cup whipping cream
  • 1/2 cup grated Parmesan cheese
  • Shaved Parmesan cheese for garnish


  1. In a large pot of boiling salted water, cook fettuccini noodles according to package instructions. Drain and toss with a little olive oil to prevent noodles from sticking.
  2. Heat a large skillet over medium heat, heat about 1 tablespoon olive oil. Add quartered tomatoes. Cook, stirring often, until the tomatoes skin starts to loosen. Remove tomatoes from skillet.
  3. Add the white wine to the skillet and cook until it is reduced by about half. Stir in butter and let melt, then add tomatoes, cream, garlic, 2 tsp. Cedar Creek BBQ Cajun seasoning, grated Parmesan cheese. Cook until sauce begins to simmer. Stir in 2 cups smoked pulled pork. Cook until pork is heated through.
  4. Heat the remaining 1 cup of pulled pork in a small skillet.
  5. Add the cooked pasta to the sauce. Toss until evenly combined. Garnish with shaved Parmesan cheese, the remaining 1 cup of pulled pork and sprinkle lightly with Cedar Creek Cajun BBQ seasoning


  • Combine 2 tsp. garlic powder, 2 tsp. paprika, 1 ½ tsp. oregano, 1 ½ tsp. BBQ seasoning, 1 ½ tsp. dried thyme leaves, 1 tsp. white pepper and 1 tsp onion powder.

Creek Side Guacamole

Cedar Creek Guacamole recipe


  • 3 large avocados
  • 1 small shallot, finely diced
  • 3 cloves garlic, peeled and roughly chopped
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced
  • 1 tsp lime juice (adjust to taste)
  • ¾ tsp salt (adjust to taste)
  • ½ tsp pepper (adjust to taste)


  1. Peel avocados and scoop into small bowl.
  2. Place chopped garlic into mortar and add ½ tsp salt. Mash garlic and salt together to form a paste.
  3. Add garlic paste to avocados. Mash together with fork. Leave some chunks of avocado.
  4. Add diced tomatoes, shallot and jalapeno. Stir together.
  5. Add lime juice, salt and pepper to taste.
  6. Refrigerate

Grilled Chicken Quesadillas


(Serves 4)

3 large chicken breasts3 tbsp. salt
3 tbsp. black pepper
3 tbsp. paprika

1 tbsp. lemon pepper
¼ tsp. cayenne pepper (optional)
¼ tsp. white pepper
6 tbsp. sugar
2 tbsp. garlic powder

2 tbsp. dry mustard
1 onion
2 jalapenos
1 each – red, yellow and orange bell pepper
20 mushrooms1 – 7 oz. can diced green chilis1 – 6.5 oz. can sliced black olives

2 lbs. Mexican blend cheese
Sour Cream
Guacamole (see recipe on website)

1 cup mayonnaise
2-3 tsp sriracha sauce

8 Flour tortillas
Olive Oil


  1. Slice chicken in half and then into strips.
  2. In a small bowl, mix together salt, black pepper, paprika, lemon pepper, cayenne
  3.  pepper, white pepper, sugar, garlic powder and dry mustard.
  4. Season chicken with spice mixture made above. Refrigerate chicken for at least 1 hour.
  5. Heat outdoor grill to 350-375 degrees
  6. Prepare guacamole
  7. Prep Remaining Ingredients
    ⦁ Remove seeds and stem from jalapenos, slice
    ⦁ Dice bell peppers
    ⦁ Dice onions
    ⦁ Slice mushrooms
    ⦁ Drain green chilis
    ⦁ Drain black olives
  8. In a small bowl, mix together mayo and siracha sauceGrill chicken, onions, bell peppers, jalapeno peppers, and mushrooms, drizzle with olive oil as necessary while they cook. Grill until done.
  9. Lightly brush olive oil on one side of the flour tortillas and place oiled side down on to grill
  10. Layer the following ingredients on top of the flour tortilla
    ⦁ Cheese
    ⦁ Chicken
    ⦁ Mushrooms
    ⦁ Onions
    ⦁ Bell Peppers
    ⦁ Jalapeno Peppers
    ⦁ Cheese
  11. Place a tortilla on top and lightly brush it with olive oil.
  12. Check the bottom tortilla, when lightly golden brown flip the tortilla and cook until cheese is melted and this side of the flour tortilla is lightly golden brown.
  13. Remove from grill
  14. Top with black olives, green chilies, guacamole, sour cream and sriracha aioli.
  15. Slice each tortilla into 8 pieces.

Rosemary Dill Fried Potatoes


3 large potatoes
2 large pinches of fresh chopped dill
2 tsp minced garlic
1 tsp seasoning salt
1 tsp pepper
2 pinches rosemary leaves
Olive Oil
1/4 heaping cup of quartered red pear tomatoes
1/4 heaping cup of quartered orange tomatoes
3 cups chopped spinach


1. Heat outdoor griddle to 350-375 degrees
2. Peel and slice potatoes (~ 1/8 inch thick)
3. Combine sliced potatoes, chopped dill, minced garlic, seasoning salt, pepper and rosemary in a large bowl. Drizzle lightly with olive oil. Stir until potatoes are lightly coated with olive oil.
4. Prep other ingredients:

    • Quartered red pear tomatoes
    • Quartered orange tomatoes
    • Chopped spinach

5. Spread potatoes on hot griddle and cook to a light crisp on one side. Flip over. (Drizzle more olive oil as necessary)
6. As this side cooks sprinkle spinach and tomatoes over the top.
7. Cook until potatoes are done.

Open Face Smoked Salmon Sandwich


Grilled Garlic Bread (see recipe on website)
Smoked Salmon Spread (see recipe on website)
2 large avocados
8 eggs
1/4 cup whipping cream
1 heaping cup diced mushrooms (your choice)
1/2 heaping cup diced red bell pepper
1/2 heaping cup diced orange bell pepper
2 large tomatoes
4 oz crumbled goat cheese
1 tbsp. fresh dill, chopped
1/2 cup smoked salmon, crumbled
Olive Oil


1. Heat outdoor griddle to 350-375 degrees
2. In a medium bowl, whisk together the eggs and cream until thoroughly combined. Season to taste with salt and pepper.
3. Prep other ingredients:

    • Prepare smoked salmon spread
    • Prep grilled garlic bread
    • Dice peppers and mushrooms
    • Thinly slice tomatoes
    • Chop fresh dill
    • Crumble salmon
    • Slice avocados

4. Grill peppers and mushroom until done, drizzle with olive oil as necessary while they cook. Set aside.
5. Grill garlic bread. Set aside.
6. Drizzle olive oil on hot griddle. Split egg batter into four serving when pouring onto the griddle. Grill eggs like a thin crepe style omelet; lifting the edges slightly as they cook. Fold each side to the middle so you end up with a egg rectangle.
7. Make sandwich: Garlic toast, salmon spread, avocados, eggs, tomatoes, mushrooms, peppers, goat cheese, salmon, dill

Smoked Salmon Spread


2 packages cream cheese, softened
1 1/2 tbsp. horseradish
1/2 tsp cumin
3/4 tsp tarragon leaves
1/2 tsp pepper
1 1/2 tsp soy sauce
2 cups smoked salmon
Fresh dill, chopped


1. In large mixing bowl, cream together cream cheese, horseradish, cumin, tarragon, pepper and soy sauce until combined.
2. Fold in cooked salmon.
3. Sprinkle with chopped dill.
4. Served with crackers or bread.

Grilled Garlic Bread


4 large slices of sour dough bread
1/2 cup butter (softened)
3 tsp minced garlic


1. Heat outdoor griddle/grill to 350-375 degrees
2. In a small bowl, combine softened butter and minced garlic. Mix until smooth.
3. Spread garlic butter on both sides of each slice of bread. Grill on each side until golden brown

Grilled Dijon and Bacon Cabbage


1/3 cup softened butter
5 teaspoons Dijon Mustard
1 head green cabbage
4-6 slices bacon
5 cloves garlic
1 stick salted butter
15-20 grape tomatoes


1. Heat outdoor griddle/grill to 350-375 degrees
2. Combine 1/3 cup softened butter with the Dijon Mustard. Place in container that can sit on a hot grill/griddle.
3. Prep other ingredients:

    • Roughly chop green cabbage
    • Cut bacon into small pieces
    • Mince garlic
    • Quarter grape tomatoes
    • Cut 1 stick of salted butter into 1 tablespoon pieces

4. Spread bacon on hot griddle and cook to a light crisp.
5. Place container of butter and mustard on grill/griddle. Remove when melted.
6. Place chopped cabbage over the bacon
7. Salt and pepper the cabbage to taste
8. Drizzle the butter/mustard mixture over the cabbage
9. Sprinkle garlic over cabbage
10. Place four pieces of the cut butter on the cabbage
11. Cook until cabbage is tender; turning often and adding butter as necessary so the cabbage does not stick to the grill.
12. To create a ‘steam’ for the cabbage use a squirt bottle filled with water and squirt along the side of the cabbage on the hot grill/griddle. I do this ~ 4 times during the cook.
13. When the cabbage is almost done, grill the tomatoes. Place the grilled tomatoes on the cabbage.
14. Enjoy.