Southern Pride of Texas
BBQ Tips & Techniques
193 articles on smoker care, BBQ tips, industry news, and more.
What I Learned About Large Event Catering After Ruining My First 200-Person Job
Production planning and transport logistics for large-scale smoked meat catering. Real math, real mistakes, and what ...
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Altitude Changes Everything: What Mountain Operators Actually Need to Know About Smoke and Time
High-altitude smoking demands real adjustments to time, temp, and technique. Here's the operational math from someone...
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The Stall Isn't Fighting You — It's Just Physics Doing Its Job
How professional pitmasters manage the evaporative plateau without panic, shortcuts, or wrecking their cook schedule.
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Wood Selection for Commercial Smoke: What Actually Works and What's Just Tradition
Matching wood species to proteins based on 22 years of service calls and watching pitmasters chase smoke profiles.
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What the Ark Restaurants / Bryant Park Grill Lawsuit Tells Us About Long-Term Equipment Strategy
The Bryant Park Grill lease dispute reveals why commercial operators need equipment that outlasts contracts. Here's w...
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Marcus Samuelsson's Stadium Burger Concept: What High-Volume Venue Operators Can Learn
Chef Marcus Samuelsson's 2027 NYC soccer stadium restaurant reveals smart lessons about equipment choices for high-vo...
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The Stall Isn't Fighting You — You're Just Not Reading It Right
How professional pitmasters manage the evaporative cooling plateau without wrecking bark, wasting fuel, or losing the...
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Low and Slow vs Hot and Fast: What Actually Happens Inside the Meat
Ray breaks down the thermal science behind both methods and why commercial operators need equipment that handles both...
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Pakoras, Bao-Nuts, and the Smoker Conversation Nobody's Having
Fusion menu items like chickpea fritters and bao-doughnut hybrids are reshaping commercial kitchens. Here's how your ...
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That Pink Ring Ain't Just Pretty — Here's What's Actually Happening in Your Smoke Chamber
The smoke ring tells a story about your process. Earl breaks down the chemistry, the myths, and why consistent rings ...
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Low and Slow vs Hot and Fast: What Actually Happens Inside Your Smoker
A 22-year service tech breaks down the science behind cooking methods and why your equipment choice matters more than...
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What I've Learned Running Overnight Cooks on a Commercial Rotisserie — And What Nearly Went Wrong
Practical strategies for managing 12-hour overnight cooks on commercial rotisserie smokers, from temp monitoring to r...
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