Southern Pride of Texas
BBQ Tips & Techniques
257 articles on smoker care, BBQ tips, industry news, and more.
Wood Selection Isn't a Guessing Game — Here's How I Match Species to Protein After 30 Years of Competition
Expert guidance on pairing wood species to proteins for commercial BBQ operations. Real-world experience, not textboo...
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Three Pastas, a Trout, and Why Your Smoker Just Became a Pasta Station
How smoked proteins are reshaping pasta menus in commercial kitchens—and the equipment considerations most operators ...
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Running 50 Briskets Without Losing Your Mind (or Your Margins)
How to maintain temp consistency across high-volume brisket cooks — zone management, rotation timing, and the equipme...
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What Raising Cane's LA Expansion Tells Us About Where Commercial Kitchens Are Headed
Raising Cane's flagship push into LA reveals what high-volume operators need from their equipment. Here's what pitmas...
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What Twenty Years of Service Calls Taught Me About Wood Selection in Commercial Smokers
Oak, hickory, pecan, and fruitwoods each behave differently at scale. Here's what actually matters when you're runnin...
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What Your Food Cost Actually Is — And Why Most Pitmasters Calculate It Wrong
How to price smoked meats for real profit margins. Yield tracking, shrink math, and the numbers commercial operators ...
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Low and Slow vs Hot and Fast: What the Math Actually Says for Production Volume
Breaking down cook times, yield percentages, and throughput math for commercial operators choosing between traditiona...
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Running Multiple Proteins at Once Without Wrecking Your Cook Schedule
How to sequence brisket, ribs, chicken, and pork in a commercial smoker without sacrificing quality or losing your mind.
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The Yield Math Nobody Teaches You: Brisket Trimming and Injection for Commercial Volume
Hard-won lessons on commercial brisket yield—trimming decisions, injection timing, and the math that actually affects...
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What Tommy Bahama Gets Right About Feeding Customers Before They Ever Sit Down
Tommy Bahama's restaurant-retail hybrid model offers lessons for BBQ operators thinking beyond the smokehouse.
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Running Briskets All Night Without Running Yourself Ragged
Practical strategies for managing 12-hour overnight cooks in commercial rotisserie smokers — from load planning to 3A...
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Rabbit Curry and Springtime Halibut: What These Menu Shifts Mean for Your Smoke Program
Seasonal proteins like rabbit and halibut are hitting menus. Here's how commercial pitmasters should approach smoking...
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