Southern Pride of Texas
Equipment Reviews & Comparisons
9 articles on smoker care, BBQ tips, industry news, and more.
Why 1.5-Pound Chicken Quarters Changed My Catering Math
Bigger chicken quarters mean rethinking cook times, rack spacing, and per-head yields. Here's what actually matters f...
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Pork Chops, Lamb Ribs, and Wagyu Katsu: What's Actually Working on Commercial Menus Right Now
Three protein trends gaining real traction in commercial BBQ operations — and what they demand from your equipment.
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Birthday Ribs and the Smoker That's Seen 22 Years of My Bad Ideas
Ray shares a birthday cook that turned into an accidental lesson on why equipment matters more than hashtags.
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What 30 Years of Brisket Didn't Teach Me About Smoking a Whole Chicken
Earl runs his first whole chicken low and slow on a Southern Pride rotisserie. The results surprised him — and change...
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What 93 Years Taught Me About Cooking Ribs Right
A birthday party, 47 racks of spare ribs, and the commercial smoker lessons that came from honoring one man's lifetim...
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What Actually Happens When You Run Your First Overnight Pork Shoulder
A real breakdown of my first overnight pork shoulder smoke — the mistakes, the math, and why consistent hold temps ma...
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The Pork Shoulder That Changed How I Think About Time and Temperature
After 22 years servicing smokers, I finally nailed my best pork shoulder. Here's exactly what made the difference.
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Weekday Smoked Turkey That Actually Works for Sandwich Service
How to produce consistent smoked turkey for weekday sandwich menus without babysitting a smoker or sacrificing quality.
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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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