Southern Pride of Texas
BBQ Tips & Techniques
245 articles on smoker care, BBQ tips, industry news, and more.
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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SevenRooms' Aggregator Move and What It Actually Means for Your FOH-BOH Equation
SevenRooms launches a reservation aggregator. Here's what commercial BBQ operators need to understand about the real ...
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Running Multiple Proteins Without Wrecking Your Cook Times: A Sequencing Strategy That Actually Works
How to load brisket, ribs, chicken, and pork in the same smoker without compromising any of them. Real scheduling fro...
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Running 50 Briskets Without Losing Your Mind (or Your Temp)
How to maintain consistent cook temps across high-volume brisket loads. Real strategies from 22 years of service call...
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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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Wood Selection for Commercial Smoke Profiles: What Actually Matters at Volume
Matching wood species to proteins isn't about preference—it's about yield, consistency, and flavor that sells. Here's...
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What TGI Fridays and Hot Chicken Chains Should Teach You About Equipment Decisions
Recent chain struggles reveal equipment and operations lessons every commercial operator should absorb before they're...
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SevenRooms Just Changed Reservations Again — Here's What It Means for Your Kitchen
SevenRooms launched a reservations aggregator. Ray breaks down what this means for BBQ operations running high-volume...
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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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Brisket Yield Math: What Trimming and Injection Actually Cost You
Real numbers on brisket trimming loss, injection retention, and per-pound yield for commercial operators running volume.
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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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