Southern Pride of Texas
BBQ Tips & Techniques
257 articles on smoker care, BBQ tips, industry news, and more.
The Missing Metric: Why Nobody Tracks Smoke Time Per Labor Dollar
Commercial BBQ operators track food cost and labor separately. Here's why combining them into smoke time efficiency c...
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Daddy's Chicken Shack Goes to Jersey — What the Acquisition Tells Us About Equipment Strategy
A NJ multi-concept group acquires Daddy's Chicken Shack. Here's what operators should learn about equipment standardi...
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Running 400 Plates Off-Site: What I Learned About Production Planning the Hard Way
Production math, transport temps, and timing strategies for large-scale catering with smoked meats. From a guy who's ...
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Running 50 Briskets at Once Without Losing Your Mind (Or Your Temps)
How to maintain consistent temperatures across large-volume cooks. Real techniques from decades of service calls and ...
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What Taco Bell's Mexican Pizza Mashup Actually Tells Us About Commercial Kitchen Strategy
Taco Bell's Cantina Chicken mashup reveals QSR menu engineering tactics that commercial BBQ operators can learn from ...
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What 300-Person Events Actually Require: Production Math and the Transport Problems Nobody Warns You About
Production planning and transport logistics for large-scale smoked meat catering. Real numbers, timing sequences, and...
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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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Dry Heat vs. Moist Heat in Commercial Smoking: When Each One Actually Matters
Ray breaks down when to run dry heat vs. moist heat in your smoker, which cuts need which environment, and why most o...
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What 5,000 Feet Does to Your Cook Times (And How to Stop Fighting Your Smoker)
Altitude changes everything about commercial smoking. Here's how mountain operators adjust temps, times, and expectat...
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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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Dry Heat vs. Moist Heat in Commercial Smoking: When Each Actually Matters
Ray breaks down when dry heat environments outperform moist heat for different cuts, and why most operators overthink...
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