https://youtube.com/channel/UC-c9ZUv9JZI80SeG3YFvH-A

Cptexasfusion, The Woodlands, TX (2025)

08/18/2025

Want to kick up your burger game a notch? How about we smoke our burgers and make an amazing queso to go with! This is one recipe you won't forget!

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INGREDIENTS
Smoked Burger
• 2 1/2lb chuck beef patty
• Course pepper
• Meat church holy gospel
• Hatch chili queso "see notes"

Hatch Chili Chorizo Queso:
• EVOO
• 1/2 lb chorizo sausage, casing removed
• 2 Tbsp unsalted utter
• 1/2 white onion chopped
• 1 cup hatch chiles, roasted and chopped
• 1/2 Tbsp flour
• 1 Cups heavy cream
• 1 Cups Monterrey jack cheese, shredded
• 1 Cups Hatch chili queso, shredded
• A pinch of salt and pepper
• 1/2 Tsp cumin
• 1/1 Tsp garlic powder
• Cilantro, for topping
• Chorizo, for topping

INSTRUCTIONS:
1. First we will take our burger patties and coat the outer edge with course black pepper. Next generously add meat church holy gospel to both sides. Heat our camp chef smoker to 275* and use mesquite chips. Cook burgers till the internal temperature reached 145* for a medium temperature.
3. Next we will take our dutch oven and sautee our onions with EVOO. From here add our roasted hatch chili and chorizo. Sautee till everything have been combined.
4. Next add flour and unsalted butter to make a roux. Mix well till sauce has thicken and add cumin and garlic powder.
5. From here we will add our monterrey jack cheese and hatch chili queso and mix till melted. Finish with heavy cream as well as salt and pepper to taste.
6. Get our camp chef smoker to 275* and smoke with mesquite chips for an hour. Pour onto our burgers!
7. Take our burgers inside and melt butter onto a pan and sear on both sides for about 30 seconds. Add caramelized onions on top "optional" and get ready to prep our burgers.
8.. To make our burger sauce we will mix mayonnaise and worcestershire sauce together. Finish with our toasted buns and garnish with lettuce, bacon, and queso.

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08/15/2025

Pasta does not have to be complicated. But instead refined and made however you want. This is pasta all"amatriciana is one of the four roman pasta dishes. Simple home made pasta sauce with crispy pork jowl. Perfect for any week night!

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INGREDIENTS
• 1 Tbsp EVOO
• 1/2lb Diced pork jowl
• 1 Small onion chopped
• 1 small shallot chopped
• 1 Tsp red pepper flakes
• 2 Tbsp tomato puree
• 3 garlic cloves finely sliced
• 2 tbsp tomato paste
• 24oz Mutti tomato puree
• 1/2 Stick unsalted butter
• 1 Tbsp chopped basil
• 1 Tbsp chopped parsley
• Salt and pepper to taste
• 1 lb (16 ounces) rigatoni
• Italian three cheese blend

INSTRUCTIONS:
1. First we will chop our pork jowl into small cubes. Take our duch oven and cook our pork till crispy. Next remove and set aside.
2. Remove oil and add our onions and shallots. Cook till translucent and then add in our garlic. Mix well and finish with tomato paste and red pepper flakes.
3. Once everything has been combined, add our crispy pork back in. Next add our tomato puree into sauce and let sauce simmer on low for 30 minutes.
4. During the process where we are letting our sauce simmer on low we will add our Italian three cheese blend, this will help add some complexity to the sauce.
5. While sauce is simmering we will cook our rigatoni pasta. Cook till al-dente and add salt to pasta water. Once finished add pasta right from the water. Mix well and garnish with chopped parsley. If you have any extra crispy pork jowl you can add that as an extra topping as well and more cheese.

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Wine: Marchesi Incisa Valmorena Barbera d’Asti
Profile:Very intense, vinous, floral, with hints of plum, dark cherry and violet. Vigorous, intense and balanced. Fresh and fruity. Persistent.

'amatriciana 'asti

07/08/2025

Tonight we are going to make a wonderful wild salmon from Alaska! This amazing salmon is smoked on a cedar plank served with our maple soy glaze for an amazing flavor!

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INGREDIENTS
• 1lb wild sockeye salmon
• Lemon
• Salt and pepper
• Cedar plank

Maple Soy Glaze
• 1 tbsp butter unsalted
• 2 cloves garlic minced
• 1 tsp ginger grated
• 1/2 cup maple syrup
• 3 tbsp soy sauce low sodium
• sesame seeds for garnish
• green onion chopped for garnish

INSTRUCTIONS
1. First we will soak our cedar plank salmon in water to prevent the plank burning. That is a very important step.
2. Place our salmon filet on top of the plank then add sesame oil on top as a bindrr. Next add salt and pepper on top. Set our smoker to 225* and smoke for an hour or till it reaches 145* for a perfect medium.
3. To make our maple soy glaze we will mix together maple syrup, low sodium soy sauce, grated ginger and garlic. Mix well and baste on top of salmon.
4. Halfway thru the cook add sliced lemons on top and then baste more sauce on top. To get that nice color you can use a torch or set your oven on broil. Quickly broil or torch for the added color.
5. Garnish with sesame seeds and green onion. Serve with white jasmine rice and sautéed bok choy or any vegetable you like.

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Wine: Amici chardonnay
Website: Amicicellars.com
Profile: Vibrant aromas of lemon peel and juicy ripe peach. The palate offers flavors of key lime pie and roasted hazelnut, framed by warm toasty oak.

05/13/2025

Just days away from one of the best events in mongtomery county! $40 AYCE crawfish, Gumbo, jambalaya from some of the best teams around! This is not ordinary cook off but the battle for some of the best bugs and cajun good around! Come check us out at booth 21 for a epic good time.

✔️ Fusion style crawfish
✔️ Soup dumplings
✔️ Viet cajun elote
✔️ Quail eggs
✔️ Cajun fried rice
✔️ A damn good time!

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Cptexasfusion

🎟 : www.sccacookoffs.com

05/06/2025

It's that time again! We Cptexasfusion are looking for sponsors for our tent for the 6th Annual Crawfish Critic Cajun & Crawfish Festival. If you are looking to help grow your business and partner with an award winning crawfish then we would LOVE to work with you! Our crawfish is a unique fusion style that have done well at all competitions. Your sponsorship will be seen throughout our tent and festival for TWO days! With numerous packages to fit your needs we can accommodate you and business. Please reach out below for more information.
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Cptexasfusion

The event below!
🎤 Meet The Crawfish Critic, Stalekraker, Wade Fishez, Cooking with Cajun & Rusty Noel — all live, all in one place.
🦞 Crawfish. Gumbo. Jambalaya.
🎶 Music. Mayhem. Full Cajun vibes.
👑 VIP Lounge access.
🎈 Free Kids Zone.
🔥 2-Day Access with One Ticket.

The Crawfish Critic Montgomery County

04/30/2025

Let's make a fun steak sandwich packed with full flavors! We will take our New York strip and sear it to perfection. Then top it with our famous Asian chimichurri sauce and serve on sourdough bread with caramelized onions and provolone cheese.

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INGREDIENTS
Seared steak
•1-2 New York strip steaks
• 1 Tbsp Holy cow seasoning
• 1 Tbsp Holy gospel seasoning
•1/2 Tbsp Bachan Japanese BBQ
• 3 Tbso Unsalted butter
• 3 Garlic cloves

Asian Chimichurri
• 1/2 medium shallot
• 3 cloves garlic
• 1-inch ginger
• 3 stalks green onion
• 1/2 teaspoon dried chili pepper flakes
• 1 Tablespoons rice wine vinegar
• 1 teaspoon fish sauce
• 2 Thai chili pepper optional for spice
Fresh Herbs
• 1/2 cup parsley tightly packed
• 1/2 cup cilantro tightly packed
• 1/2 cup basil tightly packed
• 1/4 cup mint leaves tightly packed
Oils
• 2/3 cup olive oil
• 1 Tablespoon sesame oil

INSTRUCTIONS
1. First take our steak out to room temperature. From here add our bachan BBQ sauce on all sides. Then generously coat our steak with both meat church holy gospel, and holy cow seasoning. Set aside and let steak marinate.
2. Onto our Asian chimichurri sauce we will use our food processor and process parsley, cilantro, basil, and mint leaves. Next add shallots, garlic, green onion and process again. Now add fish sauce, rice wine vinegar chili peppers, Thai peppers optional.
3. Now to emulsion our sauce we will slowly add in EVOO and finish with sesame oil. Finish and place into a container in fridge till ready.
4. Now to our caramelized onions this process will take a slight bit. Sice our white onions thin and place into a pan with EVOO. Sautee on low for 8-10 minutes constantly stirring till our onions have been caramelized and not burned.
5. Now to our steak we will heat our pan with EVOO and add our steak. Cook 3-4 minutes per side. Next add our butter and garlic. Melt and baste steak till it reaches 130* for a perfect medium rare. Let steak cool before slicing.
6. From here take the same pan and toast our sourdough bread. Add our provolone cheese and caramelized onions.
7. To plate we will slice our steak 1 inch thick. Place onto the sourdough, then add our chimichurri sauce. Top with another sourdough bread and serve!

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Wine: Lapis luna Zinfandel

Profile: Opens to lush blueberry, plum, and blackberry cobbler leading to a smooth and juicy finish. Rich, dark, and enticing.

04/27/2025

We had an amazing time SCCA Cookoffs superboil! Glad to represent texas and our unique fusion flavors! Can't wait to see what's in store at in three weeks! Our cajun fried rice was a hit including the soup dumplings! See you folks in a few weeks!

04/25/2025

Lets make an amazing smoked bacon maple pecan caramel cheesecake. This will fulfill both your sweet and savory all in one amazing bite! With a classic cheesecake flavor but a unique twist you will impress any guest!

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INGREDIENTS
Cheecake
• 1 1/2lbs cream cheese room temperature
• 16oz sour cream room temperature
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 1/8 tsp salt
• 4 tsp all-purpose flour
• 3 eggs
• 1/2 cup chopped pecans

Graham Cracker Crust
• 2 cups crushed graham crackers
• 1/2 cup butter melted
• 1/4 cup brown sugar
• 1/4 tsp salt

Bacon Pecan Caramel Topping
• 1/4 cup unsalted butter
• 1/4 lbs packed light brown sugar
• pinch salt
• 1/4 cup maple syrup
• 1/2 tsp vanilla
• 1 cup chopped pecans
• 10 slices bacon chopped
• 1/4 cup heavy whipping cream.

INSTRUCTIONS
1. First we will let our sour cream, butter and cream cheese get to room temperature. This is very important due to you needing a smooth batter.
2. Take our stand mixer and first add in cream cheese. Mix on low till it has been completely smooth. From here add our sour cream and mix. You want to keep it on low to prevent over mixing and air bubbles.
3. Now add in our salt, sugar, vanilla, and all-purpose flour. Mix again slowly till combined. From here we will add one egg at a time.
4. Once everything has been combined we will finish with chopped pecans. Mix well and set aside.
5. Pre heat our smoker to 350*. From here we will make our graham cracker crust by blending graham crackers till fine. Next add in melted butter, brown sugar and salt. Mix well and set aside.
6. Take out our spring form pan and remove the bottom. Cut out our parchment paper to size. Place inside and spring back to normal.
7. Add our graham cracker crust to the bottom and press down with a flat surface, usually a measuring cup. Press up the sides as well and bake at 350* in our smoker for 10 minutes. Turn down smoker now to 325*
8. Once ready we will let it cool, and from here we will pour in our cream cheese batter. Beat the sides to make sure the batter is smooth and all bubbles are removed. Bake at 325* for an hour or till middle as set. Add five minutes every time till its ready. Let it cool in fridge over night.
9. To make our bacon pecan caramel sauce we will melt our brown sugar in a pan on low. Then add our butter till eveything has been combined. Now slowly add heavy cream, maple syrup and vanilla. Let sauce simmer till thicken. Then finally add our chopped cooked bacon and pecans.
10. Pour sauce over the top of the pie and let it set and cool slightly before cutting. Before slicing use a sharp knife and run around the outside of the cake to remove it from the pan. Then open the spring foam and your ready to slice and serve.

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YouTube Video: https://youtu.be/D9K9N67qb_M

04/23/2025

Fan of tacos? Let's come in and learn how to make simple cilantro lime shrimp tacos. Perfect for any weeknight dinner. Quick and easy and will feed an army! Serve with cilantro lime rice or anything you like!

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INGREDIENTS
• 2 pounds large frozen peeled and deveined shrimp.
• 1 1/2 tsp chili powder
• 2 tbsp freshly minced garlic
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground coriander
• 1/4 cup diced red onion
• 2 tbsp EVOO

Cilantro lime crema
• 2 tbsp sour cream
• 1 lime, zested and juiced
• 1 teaspoon chopped fresh cilantro
• 1 pinch salt and ground black pepper

Sides
• Cojita cheese
• Cilantro
• Red onion
• Corn tortillas

INSTRUCTIONS
1. First we will marinate our shrimp with garlic powder, onion powder, chili powder, cumin, coriander, paprika, salt, and pepper. Next, add chopped garlic and red onion. Mix well and set aside.
2. From here we will heat our pan and add EVOO. Cook for 4-5 minutes per side till fully cooked. Set aside and start to prep our cilantro lime crema.
3. To make the sauce we will mix sour cream, cilantro, lime, pinch of salt, and pepper.
4. Serve with corn tortillas and add red onion and cilantro. Sprinkle cojita cheese to finish.

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VIDEO: https://youtu.be/3Xv_ZPC9YIQ

Wine: Mt Fishtail Sauvignon Blanc
Profile: The process of allowing this wine to sit on the lees (leftover dead yeast cells) to extract flavors and enrich the palate. Wines aged on their lees tend to be creamier, richer, fuller-bodied, with greater depth and complexity.

04/21/2025

Crawfish season is upon us time to come learn how to do a two pot method crawfish. This is simple and the only way you need to do crawfish from now on!

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Cptexasfusion

See us next week competiting in Broussard Louisiana!!!

INGREDIENTS
Boil pot
• 80qt Crawfish pot/cooker
• 30lb Sack crawfish
• 3 Celery stalk
• 3 white onion
• Handful bay leaf
• Water
• 16oz Louisiana liquid boil
• 4.5lbs Crawfish seasoning

Soak pot
• 3 Stalk celery
• 3 White onion
• Handful bay leaf
• 1 Cup paprika
• 1 Cup cayenne
• 1 Cup lemon pepper
• 1 Cup onion powder
• 1 Cup garlic powder
• 16oz Louisiana liquid boil
• 16oz Lemon juice/lime juice
• 4.5lbs Crawfish seasoning
• Louisiana garlic boil booster
• Louisiana citrus boil booster
• Louisiana herb boil booster

Sides
• 3lb Red boil potato
• 24ct Frozen corn
• 10ct Smoked sausage

INSTRUCTIONS
1. First wash our crawfish till water is clear and set aside. Next pour water into water line and turn on boiler, for soak pot.
2. Once ready add in our potatoes. Next add in our chopped vegetables, liquid boil and crawfish seasoning. Get water to rolling boil.
3. Onto our soak pot, next add our onion powder, garlic powder, liquid boil and crawfish seasoning.
4. Then add sunny d, chopped vegetables, lemon and lime juice.
5. Finish with citrus, herb, and garlic boil boosters. Heat till it reaches 150*.
6. Our pot we will get the boil to a rolling boil about 30 minutes. From there add in our crawfish. Cook till it gets back to a rolling boil about 7-10 minutes.
7. Transfer your cooked crawfish into the soak pot. Add in your sides. Frozen corn, sausage and cooked potatoes. Soak for 25-30 minutes or until your liking.

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04/11/2025

Tonight, we will make an amazing special dessert using our camp chef smoker! We will learn how to make simple, easy monkey bread with a classic brown sugar caramel sauce!

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INGREDIENTS
• 3 Cans Pillsbury cinnamon rolls
• 1 Can cinnamon apple pie filling
• 1 Cup dark brown sugar
• 1 Cup unsalted butter
INSTRUCTIONS
1. First, we will quarter our cinnamon rolls and ser aside. Next, we will diced our apple pie filling and place it into a bowl.
2. Mix both cinnamon rolls and apple pie filling. Place in a bundt cake pan, but first butter the pan.
3. Next, make our brown sugar caramel. We will slowly melt our dark brown sugar. Once dissolved, we will slowly add our butter and whisk. Whisk till everything has been combined and bubbly. Pour into mixture.
4. Set our camp chef smoker to 350* and add in apple wood chips. Cook for a total of 40 minutes or until golden brown. Once you finish, let it cool and serve with ice cream.

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YouTube video below:
https://youtu.be/wM6ueqi_e-4

03/26/2025

Let's come in and make a hearty Cajun staple! This is a classic red bean and rice that will fill any night. This does take overnight but the wait is 100% worth it! Come check it out!

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Ingredients
• 1lb Dry red beans
• 1 Tbbsp EVOO
• 1 Cup white onion diced
• 1 Cup celery chopped
• 1/2 Cup green bell pepper chopped
• 1lb Andouille sausage sliced
• 1lb Smoke turkey neck
• 2 bay leaves
• 1 Tbsp blackened seasoning
• 1 Tbsp smoked paprika
• 1/2 Tsp cumin
• 1/2 Tsp red pepper
• 64oz Chicken stock
• 2 Bay leaf

Long grain rice
• 4 cups long-grain rice
• 4 cups water
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Instruction
1. First we will soak our red beans overnight. Fill a large bowl with beans and water. Beans will soak and grow in size.
2. Next morning we will take our Dutch oven and add EVOO. Sautee onions, green bell pepper, and celery till translucent. From there add in our andoullie sausage. Cook till everything has been combined.
3. Add blackened seasoning, smoked paprika, cumin, red pepper flakes, salt, and pepper to taste next.
4. From there add our turkey neck and chicken stock and let it simmer. Cover for 2 hours till water has been fully reduced and absorbed. To finish we will add Worcestershire, salt, and pepper to taste. If your beans are not thick enough you will take a ladle full of beans only mash and put them back into the pot.
5. Remove the turkey neck and shred the meat back into the pot. Mix well and serve!
6. Cook our long grain rice to instruction, roughly 1 cup feeds 2 people. Garnish with green onion and serve. Louisiana hot sauce was optional!

Video below:
https://youtu.be/0KeILYQy8QE

Wine: Dante pinot noir

Profile: Brightly perfumed nose with aromas of fresh strawberries, and red plum, with a light cinnamon spiciness. In the mouth, the wine is soft and pliable, with flavors of rich milk chocolate, and fresh vanilla bean.

03/25/2025

Tonight we will learn how to make a simple 30 minute meal. Pastalaya was a famous dish created because they did not have rice for the jambalaya so instead they used pasta and there she wrote! Come learn this classic dish with some amazing flavors throughout. Chicken, andoullie, and tasso ham make this delicious meal. Come check it out!

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INGREDIENTS:

• 1.5lb Chicken thighs
• 1lb Andoullie sausage
• 1lb Tasso ham
• 1 Cup chopped celery
• 1 Cup chopped onion
• 1/2 Cup chopped parsley
• 14.5oz Diced tomato
• 3 garlic cloves, minced
• 2 cloves thyme
• 1 Tbsp Bear & Burtons W sauce
• 1 Tbsp hot sauce
• 1/2 Tbsp oregano
• 1/2 Tbsp cayenne pepper
• 32oz Chicken stock
• 1lb Penne pasta

INSTRUCTIONS
1. First we will take our dutch oven heat and add vegetable oil. Next we will sautee our chicken thighs with blackened seasoning till brown. Next add our tasso ham, andoullie sausage and sautee till brown. Remove and set aside.
2. Next add in our chopped onions, celery, and parsley. Sautee till translucent. From here add diced tomato and garlic.
3. Once combined add in some chicken stock to remove the fond. It's where the flavor is! Finish with oregano, cayenne pepper, w sauce, hot sauce and salt and pepper to taste.
4. Next add in our sautée meats and mix well. Finish with 32oz chicken stock. Then add in half and half and penne pasta.
5. Lighty sir pasta to combine and set on medium heat. Cover and set timer for 10 minutes. Once ready mix again and turn off fire. Let sauce thicken on its own about 3-5 minutes. Mix again well and garnish with green onion and parsley.

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Wine: Cave de Turckheim Riesling Vin d’Alsace AOC
Profile: Notes of lemon, grapefruit, exotic fruits and white flowers with a long and smooth finish.

03/19/2025

Crawfish competitions has officially begun! This weekend we will be entering into the Midtown Collective Crawfish competition in midtown! Right in the heart of downtown you can come AYCE our amazing crawfish! This is also a good way to try other teams and see who you like the best! Our crawfish is "fusion" style so you will get our amazing South-East Asian flavors in the juicy heads, and tails. We are bringing back our soup dumplings with a few other sides for you to try out. Hope to see everyone there!

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Cptexasfusion

Link below for to buy tickets.
https://www.sccacookoffs.com/event-details/2nd-annual-midtown-collective-crawfish-cook-off

03/12/2025

Our last event was such a success with rave reviews that we will be doing it again! This upcoming Sunday march 16th we will once again have our "fusion" style crawfish right in front of Tailgators 242. Think of southeast Asian flavors but not tossed in a sauce but presented in the juicy heads and tails! We will bring back our famous soup dumplings, ravioli, elotes corn, and more! Starts around noon and will go till we sell out. If you are looking for something beyond crawfish we will also be providing boiled shrimp as well! Hope to see everyone there for pre St. Patty Day, the bar will have all of your drinks and needs!

Go Crawfish is our crawfish provider and have been for years. If you are in need of crawfish for St. Patty weekend they are the best local provider! Reserve online and you will get your sacks saved!
https://www.gocrawfish.com/

02/09/2025

Got some exciting news! Coming within the next few weeks we will be selling our "fusion" style crawfish on weekends. We have picked out a place off 242 and i45 and will be producing our famous crawfish including the soup dumplings, viet cajun elotee and more! More details to come!

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Cptexasfusion

12/14/2024

Another happy customer! We went through an amazing culinary journey with a classic winter menu! All 5 courses were served with a wine paring from all over the world. You can have this exquisite dinner at home yourself. Full video of each recipe will be posted in the future!

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Amuse Bouche: Deviled eggs with caviar

1st course: Maryland crab cakes
The Woman’s Key – Magic Door Champagne NV

2nd course: Shrimp and corn chowder
Karl Josef – Piesporter Michelsberg Riesling Kabinett

3rd course: Lamb chops with herb couscous and herb chimmichuri
Viticcio – Chianti Classico DOCG

4th course: Petit Filet with yukon gold potatoes, creamy pepper corn sauce, and haricots verts
Laird – Napa Valley Cabernet Sauvignon

5th course: Burbon bread pudding
Port
Trentadue Winery – Chocolate Amore Port

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11/28/2024

Tonight we will learn how to smoke the most perfect juicy turkey! This will have a nice golden brown crispy skin with a moist texture inside. Let's go learn how to impress your Thanksgiving guest!

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INGREDIENTS:
Turkey:
• 12.5lbs young turkey
• 1 cup meat church holy gospel seasoning
• 17oz tony chachere herb garlic butter
Brine:
• 16 cups lukewarm water
• 1 cup fine sea salt
• 1/2 cup granulated sugar
• 3 bay leaves
• 1 tbsp whole peppercorns crushed
• 5 garlic cloves, crushed
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 lemons sliced
• 2 oranges sliced
• 8 cups cold water
Giblet gravy:
• Giblets neck, gizzard, heart, liver from a turkey
• 2 tablespoons unsalted butter
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tbsp minced garlic
• 1 bay leaf
• 1 tsp dried thyme
• 5 cups water
• 2 to 3 tablespoons corn starch
• 1/4 cup water to dissolve corn starch
• Salt to taste
• 1 tbsp dijon mustard
• 2 whole cooked eggs finely chopped

INSTRUCTIONS:
1. This takes time about a week prep. Reason you might ask? To properly thaw a bird takes about 3-4 days at minimum. You want to do it safely. Once thawed we can start on the prep work.
2. To brine is meaning to put flavor into the meat. This takes about 24 hours. First we will remove our giblets and neck. Wash the bird to remove any excess.
3. Place into a large container. Use a mixing bowl and mix salt and sugar with luke warm water till everything is dissolved. Pour into container. Next add our garlic, crushed peppercorns, thyme, rosemary, bay leaf, lemons and oranges. Finish with cold water, and make sure it covers the whole bird. Place in a tight container and fridge for 24 hours.
4. Now onto the seasoning of the bird. We will remove the bird from the brine and any excess.
5. Next we will spatchcock the bird. Take our kitchen scissors and cut thru the spine from one end to the other. Use pressure to remove. Flip back around and press along the chest of the bird to flatten. Use a knife as needed. This will help the bird smoke evenly.
6. Next coat bird with our meat church holy gospel seasoning on all sides. Generously coat it, brings more flavor. From here inject all the beast, wing, and drum with our garlic butter. Save rest for basting.
7. To smoke we will heat our camp chef smoker to 275*. Add apple wood chips for more of a fruity flavor. Place bird in the middle skin side up. Cook till it reaches 170*. Baste with remaining butter on all sides every hour. This will keep the skin juicy and crisp. Will take about 3 hours.
8. Important to probe both sides of the breast. Then probe with an external probe to make sure we do not dry it out! Always let your bird rest for 30 minutes before carving.

YouTube Video:
https://youtu.be/BWdPzkqeLXg

Cptexasfusion