Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
Your Menu Is Either Making You Money or Costing You Money — Here's How to Tell
Menu engineering for BBQ operations: yield math, protein selection, holding economics, and the pricing decisions that...
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Running a Whole Hog on Rotisserie: What 30 Years Taught Me About Not Ruining 180 Pounds of Pig
Commercial whole hog rotisserie guide covering prep, temperature management, timing, and plating for high-volume serv...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right)
A practical guide to adding smoked prime rib to steakhouse menus using commercial smokers, with yield math, holding p...
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Turkey Breast for 200 Guests: The Math That Actually Works
Injection ratios, cook temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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Smoked Mac and Cheese: The Side That Prints Money (If You're Not Screwing It Up)
Production-scale smoked mac and cheese with yield math, food cost breakdowns, and holding strategies for high-volume ...
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What the Chicken Sandwich Wars Actually Mean for High-Volume Operators
Chili's takes another swing at McDonald's. Here's what commercial kitchens can learn about protein throughput and mar...
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What the Big Chains Are Chasing — And Why Your Smoke Program Still Wins
Wendy's, Chipotle, and IHOP keep adding items. Here's what commercial BBQ operators can learn from their menu churn.
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program Right)
A practical guide for steakhouses adding smoked prime rib: equipment specs, yield math, holding protocols, and the pr...
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Brisket Flat vs. Whole Packer: The Yield Math Nobody Talks About
A cost-per-portion breakdown comparing brisket flats to whole packers for restaurant service, with real holding times...
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Smoked Salmon Production at Scale: What Commercial Operators Actually Need to Know
Commercial smoked salmon production demands precise temp control, yield math, and equipment that holds. Here's how to...
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Your Smoked Meat Menu Is Either Making You Money or Costing You — There's No In-Between
How commercial BBQ operators build menus that actually turn a profit, from yield math to hold times to knowing which ...
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Running 60 Chicken Halves Through Your Smoker Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: load patterns, timing sequences, and the yield math that act...
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