Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
Turkey Breast for High-Volume Catering: What I've Learned Running 400 Pounds a Week
Injection ratios, cook temps, and holding protocols for smoked turkey breast at production scale. Real numbers from 3...
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St. Louis Cut vs Baby Back Ribs: Which One Actually Makes You Money
Breaking down rib cut economics for commercial operations — yield math, cook times, and which cut wins for high-volum...
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Smoked Salmon Production for Catering: Yield Math, Hold Times, and Equipment That Doesn't Fight You
Commercial smoked salmon production guide covering brine ratios, smoking temps, yield calculations, and holding proto...
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Stuffed Potatoes and Rabbit-Rattlesnake Sausage: What the Wild Menu Items Tell You About Commercial Smoking
Earl breaks down the operational realities behind trending menu items like loaded smoked potatoes and exotic sausages...
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What Black Rock Coffee Bar's Weather-Proof Sales Numbers Tell Us About Drive-Thru Smoke Programs
Black Rock Coffee's growth through bad weather reveals lessons for BBQ operators building drive-thru and high-volume ...
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Pork Belly Burnt Ends: The Math Behind a $14/lb Menu Item
Production-scale pork belly burnt ends with full yield calculations, food cost breakdown, and pricing strategy for co...
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What 84 Hospitality Gets Right About Restaurant Atmosphere — And What Most Operators Miss
Earl breaks down the 5 atmosphere elements that separate packed houses from empty dining rooms, with lessons from 84 ...
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What Taco Bell's Mexican Pizza Mashup Tells Us About Commercial Kitchen Reality
Taco Bell's new Cantina Chicken mashup reveals hard truths about high-volume menu engineering that every commercial o...
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St. Louis vs Baby Back Ribs: Running the Real Numbers on Commercial Food Cost
Breaking down actual food cost per portion between St. Louis and baby back ribs for high-volume operations. Math, yie...
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Jalapeño Cheddar Sausage at Production Scale: What Actually Works When You're Grinding 200 Pounds
Commercial-scale jalapeño cheddar sausage recipe with yield math, grind ratios, and smoke protocols that hold up unde...
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St. Louis Cut vs Baby Back Ribs: Which Makes More Money for Your Operation
A real cost breakdown of St. Louis and baby back ribs for commercial BBQ operations, including yield math, cook times...
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Smoked Mac and Cheese Isn't a Side Dish — It's a Margin Machine
Production-scale smoked mac and cheese recipe with yield math, food costs, and holding strategies for high-volume com...
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