Southern Pride of Texas
BBQ Tips & Techniques
40 articles on smoker care, BBQ tips, industry news, and more.
The Brisket Math Nobody Wants to Do (But You Have to Anyway)
Trimming philosophy, injection decisions, and real yield calculations for commercial brisket operations. No theory—ju...
Read Article →
Low and Slow vs Hot and Fast: What the Thermal Physics Actually Mean for Your Kitchen's Bottom Line
Breaking down the real science behind BBQ cooking methods and what each approach costs commercial operators in yield,...
Read Article →
Nation's Restaurant News Gets Serious About Foodservice Video — And What It Means for Commercial Kitchen Operators
NRN launches a new video series with its food editor. Earl breaks down what operators should actually take away from ...
Read Article →
Three Pastas, a Trout, and Why Your Smoker Just Became a Pasta Station
How smoked proteins are reshaping pasta menus in commercial kitchens—and the equipment considerations most operators ...
Read Article →
Running 50 Briskets Without Losing Your Mind (or Your Margins)
How to maintain temp consistency across high-volume brisket cooks — zone management, rotation timing, and the equipme...
Read Article →
What Tommy Bahama Gets Right About Feeding Customers Before They Ever Sit Down
Tommy Bahama's restaurant-retail hybrid model offers lessons for BBQ operators thinking beyond the smokehouse.
Read Article →
Business Dining Is Keeping Smart Operators Alive Right Now
Corporate catering and business dining are outpacing consumer traffic. Here's how to position your operation to captu...
Read Article →
Chipotle's Crispy Chicken Test and What It Means for Commercial Smoking Operations
Chipotle testing fried chicken signals a fast-casual shift. Here's why commercial pitmasters should pay attention—and...
Read Article →
Why Your Kitchen Staff Keeps Walking Out (And What the Good Operators Are Doing Different)
After 22 years of service calls, I've seen which restaurant kitchens keep their people. Here's what actually works.
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 →
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 →