Southern Pride of Texas
Recipes & Cooking Guides
240 articles on smoker care, BBQ tips, industry news, and more.
Leg of Lamb Steaks: The Smoked Protein Your Menu Is Missing
Production-ready approach to smoked lamb steaks for commercial kitchens. Wood selection, yield math, and why this cut...
Read Article →
What Chick-fil-A's Protein Push Means for Commercial Smoker Operations
Chick-fil-A testing smoked proteins signals where QSR is headed. Here's what high-volume operators should understand ...
Read Article →
Zaxby's Chicken Bacon Ranch Isn't Just a Menu Item — It's a Production Blueprint
Breaking down what Zaxby's new chicken bacon ranch push means for high-volume operations and why their scaling strate...
Read Article →
Jalapeño Cheddar Sausage at Scale: Production Math and the Recipe We Actually Use
Commercial jalapeño cheddar sausage recipe with yield calculations, smoking temps, and production sequencing for high...
Read Article →
Offal, Open Flames, and Why Your Tagine Setup Probably Needs Work
Earl breaks down grilling lamb offal riverside-style and running authentic tagine service at commercial scale. Real n...
Read Article →
What Church's Golazo Meal Tells Us About High-Volume Kitchen Execution
Church's Texas Chicken's new Golazo Meal reveals how QSR chains handle limited-time offers. Here's what commercial op...
Read Article →
Smoked Prime Rib in a Steakhouse: Why It Works and How to Scale It
How to build a profitable smoked prime rib program for steakhouses using commercial rotisserie smokers, with real yie...
Read Article →
What McDonald's, Starbucks, and Taco Bell Are Doing Right Now — And What It Means for Your Menu
Fast food chains are testing smoked flavors and premium proteins. Here's what commercial operators can learn from the...
Read Article →
Running Salmon Through a Commercial Smoker Without Losing Your Mind or Your Margins
Production-scale smoked salmon for catering ops: wood selection, temp control, yield math, and the holding strategies...
Read Article →
Lockhart BBQ's Growing Pains: Are We Watching Unfair Criticism or Legitimate Decline?
Ray breaks down the Lockhart BBQ controversy, what's actually happening with their expansion, and what high-volume op...
Read Article →
What a 10-Piece Chicken Box Tells Us About High-Volume Protein Timing
Lee's Famous Recipe adds a 10-piece box. Here's what commercial operators can learn about portion bundling and cook t...
Read Article →
What the Technomic Top 500 Actually Tells Us About Commercial Kitchen Equipment Decisions
Breaking down the Technomic Top 500 rankings and what high-volume operators can learn about equipment ROI, throughput...
Read Article →