Southern Pride of Texas
Recipes & Cooking Guides
11 articles on smoker care, BBQ tips, industry news, and more.
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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Running Smoked Salmon at Production Scale Without Losing Your Mind
Commercial smoked salmon production for catering and restaurants: yield math, holding protocols, and sequencing that ...
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Running Smoked Salmon at Scale: What the Backyard Guides Won't Tell You
Commercial smoked salmon production for catering ops. Cold smoke vs hot smoke yields, holding protocols, and food cos...
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Smoked Mac and Cheese Will Make You More Money Than Your Third Meat Option
Production-scale smoked mac and cheese recipe with real yield math, holding tips, and cost per pound for high-volume ...
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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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Running a Competition Brisket Program on the SP-700: What I Actually Do Different
How to adapt competition-level brisket technique for commercial production on a Southern Pride SP-700. Real temps, ti...
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Running Smoked Salmon at Production Scale Without Destroying Your Margins
Commercial salmon smoking for catering and restaurants: temps, timing, yield math, and why most operators overthink t...
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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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Char Siu in a Production Smoker: Why Three Hours of Hickory Changes Everything
Commercial char siu production using hickory smoke, rotisserie technique, and proper yield math for high-volume cater...
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Running BBQ for Indian Catering Events: What Nobody Warns You About
High-volume Indian catering presents unique challenges for BBQ operators. Here's how to handle spice profiles, timing...
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Bananas Are Showing Up Everywhere on Menus — Here's What That Means for Your Smoker Program
The banana trend in drinks and desserts creates surprising opportunities for BBQ operations. Here's how to capitalize...
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