Southern Pride of Texas

Recipes & Cooking Guides

18 articles on smoker care, BBQ tips, industry news, and more.

A mouth-watering assortment of cheeses, breadsticks, and fruits in a buffet setting. Perfect for catering events.
July 02, 2026
I Tried Bamboo Charcoal in a Commercial Environment — Here's What Actually Happened
Testing bamboo charcoal in high-volume BBQ service. Real numbers, real problems, and why I went back to what works.
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A gourmet meal featuring smoked chicken, fresh lettuce, and tangy sauce on a wooden board.
June 28, 2026
Jalapeño Cheddar Sausage at Scale: A Production Recipe That Actually Pencils Out
Commercial jalapeño cheddar sausage recipe with yield math, binding ratios, and production sequencing for high-volume...
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Mouthwatering smoked chicken and beef slices on a rustic wooden board, perfect for a barbecue feast.
June 27, 2026
Scaling Jalapeño Cheddar Sausage for 200+ Pounds: The Math, The Method, The Margins
Production-scale jalapeño cheddar sausage recipe with yield calculations, food cost breakdown, and smoking protocols ...
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Tasty barbecue ribs sizzling on the grill, perfect for summer gatherings.
June 19, 2026
Beef Ribs Aren't Brisket — Stop Treating Them Like They Are
First-time beef rib cooks need different temps, timing, and expectations than brisket. Here's what actually works at ...
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Sausages being grilled outdoors on a barbecue with charcoal.
June 18, 2026
Running Smoked Salmon at Scale Without Destroying Your Margins
Commercial smoked salmon production guide covering yield math, temp control, and batch sequencing for catering operat...
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Savor delicious gourmet roasted ribs topped with crunchy crumbs, served on wooden board.
June 16, 2026
Pulled Pork Math: Getting 68% Yield Instead of 55% on Every Cook
Production-scale pulled pork with real yield numbers, seasoning ratios, and holding protocols that protect your food ...
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Delicious slices of beef steak served with crispy onion rings, tomatoes, and creamy potato salad on a wooden platter.
June 14, 2026
Scaling Jalapeño Cheddar Sausage for Commercial Smokehouse Production
Production-scale jalapeño cheddar sausage with yield math, smoke schedules, and batch sequencing for high-volume oper...
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Chef skillfully carving grilled chicken at an outdoor culinary event.
June 04, 2026
Smoked Salmon Production at Scale: What Your Kitchen Actually Needs to Know
Commercial smoked salmon production with real yield math, holding protocols, and equipment specs for catering operati...
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Assorted grilled meat skewers served with fresh salsa and seasoning on a wooden table.
June 02, 2026
Rabbit Curry and Spring Halibut: What These Menu Additions Mean for Your Smoker Program
How high-volume operations can integrate trending proteins like rabbit and halibut into existing smoke programs witho...
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Building a Short Rib Program That Actually Makes Money - Southern Pride of Texas | Smokers & Smoker Parts
May 29, 2026
Building a Short Rib Program That Actually Makes Money
Production-scale beef short rib process for upscale BBQ restaurants. Sourcing specs, cook sequencing, hold times, and...
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Jalapeño Cheddar Sausage at Production Scale: What Actually Works When You're Grinding 200 Pounds - Southern Pride of Texas | Smokers & Smoker Parts
May 14, 2026
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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Running a Beef Short Rib Program That Actually Makes Money at Scale - Southern Pride of Texas | Smokers & Smoker Parts
May 12, 2026
Running a Beef Short Rib Program That Actually Makes Money at Scale
How to source, cost, and execute beef short ribs for upscale BBQ service without destroying your food cost or your ki...
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