Southern Pride of Texas
BBQ Tips & Techniques
40 articles on smoker care, BBQ tips, industry news, and more.
What I Actually Saw at the National Restaurant Show (And What It Means for Your Smoker Operation)
Five trends from the 2024 National Restaurant Show that commercial BBQ operators need to understand—and how they affe...
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What KFC, Taco Bell, and Panera's New Menu Items Tell Us About Where Commercial BBQ Is Headed
Fast-casual chains are chasing smoke and slow-cooked flavors. Here's what that means for operators running real smoke...
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What I Actually Drank at the National Restaurant Show This Year
Ray's take on nine drinks from the NRA Show floor that caught his attention—and what they mean for BBQ operators runn...
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The Yield Equation: Why Your Brisket Math Probably Costs You More Than You Think
Trimming philosophy, injection strategy, and real yield calculations that separate profitable brisket programs from b...
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Why I Stopped Telling Operators Which Method Is Better
Breaking down the real science behind low-and-slow vs hot-and-fast cooking methods — and why commercial operators nee...
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Your Kitchen Staff Didn't Materialize Out of Thin Air — And They Won't Be Replaced That Way Either
Immigration policy directly impacts commercial kitchen staffing. Restaurant operators need to stay engaged on this is...
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Wood Selection for Commercial Smoke: What Actually Matters at Scale
Matching wood species to protein isn't about preference—it's about yield, consistency, and customer retention. Here's...
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Sequencing Multiple Proteins: What Actually Matters When You're Running a Full Load
How to schedule brisket, ribs, chicken, and pork on one cook — timing, rack placement, and the mistakes that cost you...
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The Bryant Park Grill Case and What It Tells Commercial Operators About Equipment Decisions
Ark Restaurants' legal battle over Bryant Park Grill exposes real costs of restaurant disputes. Here's what operators...
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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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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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