Southern Pride of Texas
BBQ Tips & Techniques
193 articles on smoker care, BBQ tips, industry news, and more.
What Boka Group's New Chicago Concept Tells Us About Restaurant Smoker Programs in 2024
Boka Restaurant Group's second Chicago Athletic Association venue signals where high-volume smoke programs are headin...
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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...
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Dry Heat vs. Moist Heat: Why Your Smoker Environment Changes Everything About Which Cuts Succeed
How humidity levels inside your smoker affect collagen breakdown, bark formation, and cook times — and why some cuts ...
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Building Bark That Survives the Hold Box: Rubs, Wrap Timing, and the Math That Actually Matters
Commercial bark development requires different timing and techniques than backyard cooking. Here's what works at volu...
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What European Fast Food Menus Tell Us About Where American QSR Is Headed
European fast food chains are pushing smoked proteins hard. Here's what that means for U.S. operators watching the tr...
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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.
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Running 50 Briskets Without Losing Your Mind (or Your Temp Curve)
How to maintain consistent temperature across high-volume cooks when every rack matters and recovery time is everything.
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What Tommy Bahama Gets Right About Pairing Restaurants with Retail — And Why BBQ Operators Should Pay Attention
Tommy Bahama's restaurant-retail model offers unexpected lessons for BBQ operators looking to diversify revenue streams.
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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...
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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...
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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...
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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...
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