Southern Pride of Texas
Equipment Reviews & Comparisons
9 articles on smoker care, BBQ tips, industry news, and more.
What the 2024 National Restaurant Show Told Me About Where Commercial Kitchens Are Headed
Five trends from this year's NRA Show that will actually affect your menu, your equipment, and your bottom line over ...
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Fusion Menus Are Changing What Commercial Smokers Need to Handle
Thai-Japanese salmon and Indian-Mexican shawarma are reshaping commercial BBQ operations. Here's what that means for ...
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What the MenuMasters Awards Tell Us About Where Commercial Kitchens Are Headed
The 29th MenuMasters ceremony honored chefs pushing boundaries. Here's what their innovations mean for operators inve...
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Stuffed Potatoes and Rabbit-Rattlesnake Sausage: Where the Real Margin Lives
How operators are using smoked specialty items like loaded potatoes and exotic sausages to boost ticket averages and ...
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What the Fast-Food Chains Are Doing with Smoke Flavor — And What They're Getting Wrong
Ray breaks down recent smoked menu items from Taco Bell, Starbucks, and Carl's Jr., and what commercial operators can...
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What McDonald's, Wendy's, and KFC Are Adding to Menus — And What It Means for Your Smoker's Next Chapter
Fast food chains are chasing smoked flavor profiles. Here's why commercial BBQ operators should pay attention to thes...
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Fancy Menu Items Don't Mean a Thing If Your Smoke Program Can't Keep Up
Earl breaks down what operators actually need when upscale proteins hit the menu — and why your smoker matters more t...
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Pork Belly Burnt Ends: The Math on Turning a Premium Cut Into a Premium Profit Center
How to run pork belly burnt ends profitably at commercial volume, from yield calculations to hold times and equipment...
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What CAVA, Chili's, and Taco Bell Are Chasing — And Why Your Smoker Needs to Keep Up
Fast-casual chains are pushing smoked proteins hard. Here's what commercial operators can learn from their latest men...
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