Southern Pride of Texas
BBQ Tips & Techniques
257 articles on smoker care, BBQ tips, industry news, and more.
Wood Selection for Commercial Pitmasters: What Actually Matters and What Doesn't
22 years of service calls taught me which wood pairings work commercially—and which trendy advice falls apart at prod...
Read Article →
Hot and Fast Isn't Cheating: What the Science Actually Says About Cook Time in Commercial BBQ
Breaking down the real science behind low-and-slow vs hot-and-fast methods, and when each makes sense for commercial ...
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 →
What Church's New Chief Commercial Officer Tells Us About QSR Smoked Protein Strategy
Church's Texas Chicken adds a CCO role. Here's what commercial BBQ operators should read into this executive move.
Read Article →
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...
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 →
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 ...
Read Article →
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...
Read Article →
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...
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 →
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.
Read Article →
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.
Read Article →