Southern Pride of Texas
BBQ Tips & Techniques
257 articles on smoker care, BBQ tips, industry news, and more.
Running a 12-Hour Overnight Cook Without Losing Sleep (Or Your Product)
Practical guidance for managing overnight cooks on commercial rotisserie smokers — from temp staging to wood load tim...
Read Article →
Overnight Cooks on a Commercial Rotisserie: What Actually Works at 2 AM
Practical strategies for managing 12-hour overnight cooks in commercial rotisserie smokers — from fuel planning to re...
Read Article →
Chipotle's Crispy Chicken Test and What It Means for Commercial Smoke Operations
Chipotle is testing crispy chicken in select markets. Here's why commercial pitmasters should pay attention to what t...
Read Article →
Chili's, Lizzo, and the Ribs You're Competing Against: What This Jingle Means for Commercial BBQ
Chili's new Lizzo partnership puts baby back ribs in the spotlight. Here's what it means for operators running real s...
Read Article →
Bark That Holds Up on a 200-Brisket Weekend: What Actually Works at Volume
Commercial bark development isn't about Instagram close-ups. Here's what actually works when you're running double sh...
Read Article →
Wood Selection for Commercial Smoke Profiles: What Actually Moves the Needle on Flavor
Matching wood species to protein isn't guesswork. Here's how commercial operators dial in smoke profiles that keep cu...
Read Article →
Altitude Will Humble You: What Mountain Operators Need to Know About Smoke and Thin Air
How elevation changes smoking temps, cook times, and moisture loss — practical adjustments from 30 years of working w...
Read Article →
What KFC, Taco Bell, and Panera Are Telling Us About Where Smoked Protein Is Headed
National chains are chasing smoke flavor hard right now. Here's what commercial operators can learn from their latest...
Read Article →
What the Backyard Crowd Gets Wrong About Restaurant Social Media (And What Actually Fills Seats)
Social media strategy for commercial operators isn't about viral moments — it's about consistent local visibility tha...
Read Article →
What I Actually Saw at the National Restaurant Show That Matters for Commercial BBQ
Five trends from the NRA Show that will hit your smoker operation—and which ones are worth your equipment budget.
Read Article →
That Pink Ring Isn't Magic — It's Chemistry You Can Control
What actually creates a smoke ring, why customers judge your BBQ by it, and how to produce it consistently on a comme...
Read Article →
Nine Drinks From the National Restaurant Show That Actually Made Me Stop Walking
Ray's picks from the NRA Show floor — beverages that paired well with smoked meats and ones that didn't live up to th...
Read Article →