Southern Pride of Texas
Recipes & Cooking Guides
240 articles on smoker care, BBQ tips, industry news, and more.
Smoked Mac and Cheese Isn't Just a Side — It's a Margin Builder
Production-scale smoked mac and cheese with real yield math, holding strategies, and why this side can outperform you...
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Smoked Meatloaf Changed My Catering Math — Here's the Production Method
How smoking meatloaf at scale transformed our protein yield and simplified high-volume service. Full production specs...
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Whole Hog on a Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking on commercial rotisserie smokers—from carcass prep through carving station setup.
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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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Scaling Jalapeño Cheddar Sausage for 200+ Pound Batches Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, sequencing, and batch timing for high-volume commercial sm...
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Why Dry Rubs and Spatchcocking Changed How We Run High-Volume Poultry
Earl breaks down dry-rub technique and spatchcocking for commercial poultry operations — timing, yield math, and why ...
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Church's Texas Chicken Is Coming for Your Catering Contracts — Here's What That Actually Means
Church's expansion into catering signals fast-casual chains targeting high-volume accounts. What commercial operators...
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What QSR Menu Moves Mean for Commercial Kitchens Running Real Smoke Programs
Analyzing recent menu additions from Taco Bell, IHOP, and Del Taco—and what operators running smoke programs can lear...
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St. Louis vs Baby Back Ribs in High-Volume Operations: The Math That Actually Matters
Breaking down real food costs, yield percentages, and production timing for commercial rib programs. Which cut makes ...
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Getting Commercial Chicken Right: Skin, Smoke, and the Details That Actually Matter
Ray explains what separates mediocre smoked chicken from the kind that sells out — equipment, technique, and the smal...
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Pulled Pork at Scale: What Actually Works When You're Running 200 Pounds a Week
Commercial pulled pork production from seasoning ratios to holding temps. Real yield math, timing strategies, and the...
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Taco Bell's $3 Chili Cheese Menu and What It Actually Means for Commercial Operators
Taco Bell's testing a value menu with chili cheese fries and burritos. Here's why this QSR move matters for BBQ opera...
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