Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
What Panera's Salad Stuffer Move Tells Us About Volume Kitchens and Equipment Choices
Panera's new menu category signals where fast-casual is headed. Here's what it means for operators planning high-volu...
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Running a Beef Short Rib Program That Actually Makes Money
How to source, cook, and cost out beef short ribs for upscale BBQ service without killing your food cost or your crew.
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Turkey Breast for 200: What Actually Matters When You're Catering at Scale
Injection ratios, smoker temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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Taking a Competition Brisket Recipe to Production Scale on the SP-700
How to adapt a comp-style brisket for high-volume service using the SP-700, including timing, yield math, and holding...
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Pulled Pork Math: How to Hit 68% Yield Consistently at Production Scale
Practical pulled pork process for commercial kitchens-seasoning ratios, cook temps, holding protocols, and the yield ...
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St. Louis Cut vs Baby Back Ribs: The Food Cost Math Nobody Wants to Do
Breaking down real food cost per pound, yield percentages, and production math for commercial rib programs at scale.
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Smoked Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding strategies for catering-scale smoked turkey breast. Real numbers from 22 ye...
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What the Firebirds CFO Move Tells Us About Where Wood-Fired Operations Are Headed
Jeff Uttz's appointment at Firebirds signals serious investment in wood-fired dining. Here's what commercial operator...
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Second-Chance Hiring Changed My Kitchen Staff—Here's the Math That Made Me a Believer
How hiring workers with criminal records solved my staffing crisis and improved retention. Real numbers from restaura...
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Flat vs. Packer Brisket: A Menu Decision That Affects Everything Downstream
Choosing between brisket flats and whole packers shapes your food cost, labor, and smoke capacity. Here's how to make...
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What February's Restaurant Job Losses Actually Mean for High-Volume Operations
Ray breaks down February's staffing dip and what it signals for commercial kitchens planning equipment investments an...
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Brisket Flats vs. Whole Packers: The Math That Actually Matters for Commercial Volume
Breaking down yield, labor, food cost, and holding times to help commercial operators choose the right brisket cut fo...
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