Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
St. Louis Cut vs Baby Back Ribs: Running the Numbers for High-Volume Operations
A breakdown of rib cut economics for commercial kitchens — yield math, food cost per pound, and which cut actually ma...
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Building a Sausage Program That Actually Makes Money: Sourcing, Smoke, and the Math Nobody Talks About
How to source, smoke, and price commercial sausage for real profit margins. Practical guidance from two decades of wa...
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What Shake Shack's Rough Quarter Tells Us About the Real Cost of Running Volume
Shake Shack's stock drop reveals pressure points every high-volume operator faces. Here's what commercial BBQ operati...
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Running Smoked Salmon at Volume: What Actually Works in Commercial Production
Production-scale smoked salmon for catering and restaurants. Yield math, brining schedules, temp control, and sequenc...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right)
A practical guide to building a smoked prime rib program that works in a steakhouse kitchen—from yield math to holdin...
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What 847 Pounds of Leftover Brisket Taught Me About Production Planning
Real lessons from a catering disaster: how high-volume BBQ operations can prevent overproduction and recover when the...
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What Tempura Chicken Actually Is — And Why It Sells Like Crazy in High-Volume Operations
A deep look at tempura chicken for commercial kitchens: batter ratios, frying temps, holding strategies, and how to m...
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Smoked Mac and Cheese Will Make You More Money Than Another Protein Option
Production-scale smoked mac and cheese: recipe yield math, food cost breakdown, holding times, and why this side prin...
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Flats or Whole Packers? The Math That Actually Matters for Restaurant Brisket
Ray breaks down yield, food cost, and cook time differences between brisket flats and whole packers for high-volume c...
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Pork Belly Burnt Ends: The Commercial Kitchen Math That Actually Works
Production-scale pork belly burnt ends with real yield percentages, food cost breakdowns, and service timing for high...
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What OpenTable's New Chef Council Tells Us About Where Hospitality Is Headed
OpenTable's new advisory council signals shifts in how restaurants approach operations. Here's what it means for equi...
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What I Actually Learned Running Competition Brisket Through an SP-700 for High-Volume Service
A competition-tested brisket method scaled for the SP-700, with real production numbers and the adjustments commercia...
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