Southern Pride of Texas
BBQ Tips & Techniques
245 articles on smoker care, BBQ tips, industry news, and more.
The Stall Isn't Fighting You — But You Still Have to Manage It
How to manage the evaporative cooling plateau in large-format cooks without wrecking your timeline or your product.
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What Slim Chickens' Monthly Sauce Drops Tell Us About Commercial Kitchen Velocity
A fast-casual chain's sauce subscription model reveals hard truths about production equipment demands most operators ...
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Managing Fire Like a Professional: Stick Burners vs Gas-Assist and Why the Difference Matters Less Than You Think
Real fire management strategies for commercial operators running stick burners and gas-assist units—and when each app...
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Short Ribs Aren't Brisket: Stop Treating Them Like They Are
Commercial short rib production demands different timing, temp management, and yield expectations. Here's what actual...
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Running 50 Briskets and Keeping Your Sanity: What I've Learned About High-Volume Temperature Control
Hard-won lessons on managing temps across large cooks—rotation timing, recovery strategies, and why your equipment ma...
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What Jollibee's Chicken Nuggets Tell Us About High-Volume Kitchen Realities
Jollibee's new nugget rollout reveals the smoking and holding challenges fast-casual chains face—and what commercial ...
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Oak, Hickory, Pecan, Fruitwoods: What Actually Matters at Commercial Volume
A practical breakdown of wood selection for high-volume BBQ operations — what burns clean, what customers taste, and ...
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Running Four Proteins at Once Without Wrecking Your Cook Times
Practical sequencing strategies for cooking brisket, ribs, chicken, and pork simultaneously in rotisserie smokers. Re...
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Grilled Drums and Thighs: Why Every Commercial Pit Operation Needs a Grill Station
Not everything needs 12 hours in a smoker. Here's why smart commercial operators keep a dedicated grill for chicken p...
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Why Your Wood Selection Matters Less Than You Think (And More Than You Realize)
A service tech's honest take on matching smoke wood to proteins—what actually changes flavor and what's just pitmaste...
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The Real Brisket Math: Trimming Decisions, Injection Strategy, and Why Your Yield Numbers Might Be Lying to You
Commercial brisket yield isn't just about starting weight. Here's how trimming philosophy, injection timing, and hold...
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Getting the Bark Right: Rub Chemistry, Wrap Timing, and What Actually Matters at Volume
Commercial bark development isn't backyard technique at scale. Rub ratios, wrap decisions, and timing strategies that...
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