Southern Pride of Texas
Recipes & Cooking Guides
43 articles on smoker care, BBQ tips, industry news, and more.
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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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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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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