Southern Pride of Texas
BBQ Tips & Techniques
80 articles on smoker care, BBQ tips, industry news, and more.
Boka Restaurant Group Heads to Nashville: What It Means for Music City's Commercial Kitchen Scene
Chicago's Boka Restaurant Group expanding to Nashville signals shifting dynamics for commercial kitchen equipment and...
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What Your Wood Choice Actually Does to Yield and Flavor Profile at Commercial Volume
Oak, hickory, pecan, and fruitwood compared for commercial operations — burn rates, flavor intensity, and which woods...
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Short Ribs Aren't Brisket: Stop Treating Them Like They Are
Commercial short rib production demands different timing, temp management, and yield expectations. Here's what actual...
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Why You Shouldn't Haul a Weber Spirit Across International Borders (And What to Do Instead)
Earl breaks down why shipping consumer grills internationally is a fool's errand for operators—and what actually make...
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Dry Heat vs. Moist Heat Smoking: Matching Your Environment to the Cut
When to run dry and when to add moisture in your cook chamber — cut by cut guidance from 30 years on the circuit.
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What 43 Taco Bells Tell Us About Commercial Kitchen Equipment Decisions
A franchisee's major acquisition reveals hard lessons about equipment standardization, service networks, and why volu...
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What a Private Equity Group Buying 43 Taco Bells Tells Us About Commercial Kitchen Equipment
Southpaw's 43-unit Taco Bell acquisition reveals why smart franchisees prioritize equipment longevity over purchase p...
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What Nobody Told You About Running a Smoker at 7,000 Feet
Altitude changes everything about smoke times and temps. Here's what mountain operators actually need to adjust — and...
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What Cracker Barrel, KFC, and the Latest Menu Trends Tell Us About Where Commercial BBQ Is Headed
Breaking down recent chain restaurant pivots and what they signal for serious BBQ operators running commercial smoker...
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Persian Short Ribs and Italian-Korean Pasta: What These Menu Trends Mean for Your Smoke Program
Global fusion is hitting menus hard. Here's how commercial pitmasters can ride these trends without losing their iden...
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Why I Stopped Arguing About Low and Slow vs Hot and Fast (And What Actually Matters in a Commercial Kitchen)
A former service tech breaks down the real science behind BBQ cooking methods and why your equipment choice matters m...
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Three Operators Told Me Whether They'd Buy That Restaurant Again — Here's What They Said
Real restaurateurs share what they wish they'd known before buying existing BBQ operations. Equipment, leases, and th...
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