Southern Pride of Texas
Recipes & Cooking Guides
182 articles on smoker care, BBQ tips, industry news, and more.
Scaling Jalapeño Cheddar Sausage for Commercial Smokehouse Production
Production-scale jalapeño cheddar sausage with yield math, smoke schedules, and batch sequencing for high-volume oper...
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Pork Butt from Walk-In to Service Window: What Actually Matters at Volume
A practical breakdown of prep, cook, and hold protocols for pork butt in high-volume catering — no shortcuts, no drama.
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The Night Before a Big BBQ Event: What Actually Matters
Ray shares what separates smooth high-volume BBQ events from disasters, based on decades of service calls the morning...
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What Sweetgreen's Summer Pivot Actually Tells Commercial BBQ Operators
Sweetgreen's new menu strategy reveals volume production lessons that translate directly to commercial BBQ operations.
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Running a Whole Hog on a Commercial Rotisserie Without Losing Your Mind (or Your Margins)
Practical whole hog cooking guide for commercial rotisseries: prep timing, temperature holds, yield math, and present...
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How The Smoke Pit in Monroe Built a Regional Following on Volume and Consistency
A look at how The Smoke Pit in Monroe, NC scaled from local favorite to high-volume regional operation using Southern...
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What Raising Cane's Expansion Actually Tells Us About Commercial Kitchen Equipment Decisions
Raising Cane's LA flagship reveals how fast-casual chains approach equipment standardization. Here's what independent...
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Smoked Salmon at Scale: What I Learned Running 80 Pounds a Week Through a Food Truck
Commercial smoked salmon production for catering ops — cold smoke vs. hot smoke, yield math, holding protocols, and w...
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St. Louis Cut vs Baby Back Ribs: The Real Food-Cost Math for High-Volume Operations
Breaking down yield percentages, per-pound costs, and production math to help commercial kitchens choose the right ri...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right at Volume)
How to build a smoked prime rib program for steakhouse volume — wood selection, temp control, holding protocol, and t...
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What Sweetgreen's Summer Push Actually Tells Us About Where Commercial Kitchens Are Headed
Sweetgreen's new menu and campaign reveal shifting demands on commercial kitchen equipment. Here's what operators sho...
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Smoking 60 Chicken Halves at Once Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: yield math, hold times, and the sequencing that actually wor...
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