Southern Pride of Texas
Recipes & Cooking Guides
240 articles on smoker care, BBQ tips, industry news, and more.
St. Louis vs Baby Back Ribs: Where Your Real Food Cost Sits at Volume
Breaking down actual per-pound yields and food costs between St. Louis and baby back ribs for commercial BBQ operatio...
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Smoked Salmon Production at Scale: What Your Kitchen Actually Needs to Know
Commercial smoked salmon production with real yield math, holding protocols, and equipment specs for catering operati...
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What I Learned Running Competition Brisket on an SP-700 for 200 Covers
A competition-tested brisket method scaled for the SP-700, with yield math, holding strategy, and the adjustments tha...
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What Del Taco's New Value Menu Tells Us About Running a High-Volume Kitchen
A fast-food value menu shift reveals lessons for commercial BBQ operations managing food costs, throughput, and equip...
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Top Catering Gig
Adapting competition brisket methods for commercial volume on the Southern Pride SP-700 — real numbers, timing, and t...
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Whole Hog on a Rotisserie: What 200-Pound Cooks Actually Require
Complete guide to whole hog rotisserie cooking for commercial operations — prep specs, timing math, holding strategy,...
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Flats vs. Whole Packers: The Math That Actually Matters for Your Menu
Breaking down yield, labor, food cost, and holding logistics when choosing between brisket flats and whole packers fo...
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Rabbit Curry and Spring Halibut: What These Menu Additions Mean for Your Smoker Program
How high-volume operations can integrate trending proteins like rabbit and halibut into existing smoke programs witho...
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What I Actually Saw at the NRA Show That Matters for Commercial BBQ
Travis breaks down the National Restaurant Association Show trends that actually affect high-volume BBQ operations—an...
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What KFC, Taco Bell, and Panera's New Menu Items Tell Us About Where Foodservice Is Headed
Breaking down recent QSR menu additions and what high-volume operators can learn about protein trends, labor realitie...
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St. Louis vs Baby Back Ribs: The Food Cost Math Your Accountant Won't Do For You
Breaking down real yield percentages, per-pound costs, and production math for commercial rib programs. Which cut act...
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Brisket Flat vs. Whole Packer: Making the Right Call for Commercial Volume
Comparing yield, food cost, and cook times between brisket flats and whole packers for high-volume restaurant service.
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