Southern Pride of Texas
Recipes & Cooking Guides
27 articles on smoker care, BBQ tips, industry news, and more.
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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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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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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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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Chili's Goes After McDonald's Again — And What It Means for Commercial BBQ Operations
Chili's new chicken sandwiches take aim at fast food. Here's why high-volume operators should pay attention to this b...
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What a Manhattan Flagship Opening Tells You About Your Own Kitchen
Philippe Chow's new Midtown restaurant runs high-volume service with precision. Here's what commercial BBQ operators ...
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Turkey Breast for Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding protocols for smoked turkey breast in high-volume catering. Production math...
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What a Denver Restaurant Operation Gets Right About Sustainability — And What It Means for Your Smoker Kitchen
High-volume BBQ operations can learn from restaurants treating sustainability as non-negotiable. Here's how that tran...
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What 4/20 Promotions Actually Mean for Your Smoker Schedule
High-volume promotional days strain equipment and prep crews. Here's how to sequence smoked menu items when ticket co...
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Whole Hog on a Commercial Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking in commercial rotisseries—prep, timing, temperature management, and presentati...
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Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding times for smoked turkey breast in production catering—based on 30 years of ...
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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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