Southern Pride of Texas
Recipes & Cooking Guides
5 articles on smoker care, BBQ tips, industry news, and more.
Running 60 Chicken Halves at Once Without Losing Your Mind or Your Margins
Production-scale smoked chicken for restaurants: timing, temps, yield math, and the equipment setup that actually hol...
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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 Snooze Eatery's Lunch Pivot Tells Us About Smoker Capacity Planning
Snooze's daypart expansion shows why commercial kitchens need equipment that handles production shifts without menu c...
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What Snooze's Lunch Move Tells Us About Smoker Capacity Planning
Brunch spots pushing into lunch means rethinking production timing. Here's how high-volume operations handle the shif...
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Running a Sausage Program That Actually Makes Money
How to source, smoke, and price commercial sausage for BBQ restaurants. Real production math and the equipment decisi...
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