Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
Smoked Mac and Cheese Will Make You More Money Than Your Third Meat Option
Production-scale smoked mac and cheese recipe with real yield math, holding tips, and cost per pound for high-volume ...
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Your Smoker Doesn't Care About the Labor Shortage — But Your Staff Does
Why restaurants struggle to hire and retain kitchen staff, and what equipment choices have to do with becoming an emp...
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What Actually Mattered at This Year's Restaurant Show (And What Was Just Noise)
Travis breaks down the tech trends worth watching from the National Restaurant Show — and which shiny objects commerc...
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What I Actually Drank at the National Restaurant Show (And Why It Matters for Your Beverage Program)
Nine drinks from the NRA Show floor that caught my attention—and the operational math behind adding them to a BBQ menu.
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What Coca-Cola's NRA Show Booth Tells You About Where Beverage Service Is Headed
Earl walks the National Restaurant Show floor and breaks down what Coca-Cola's booth reveals about high-volume bevera...
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What the NRA Show Got Right This Year, and What Made Me Walk Faster
Ray's firsthand observations from the 2024 National Restaurant Association Show — the wins, the misses, and what comm...
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What Taco Bell's Mexican Pizza Mashup Tells Us About Where Fast-Casual Is Headed
Taco Bell's new Cantina Chicken Mexican Pizza signals a shift in QSR strategy. Here's what commercial operators shoul...
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What Subway's Pivot and the NRA Show Tell Us About Where Commercial Kitchens Are Headed
Analyzing how consumer trends at the 2024 National Restaurant Show signal real operational changes for BBQ operators ...
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Your Customers Are Ordering Water. Here's What That Means for Your Smoker Program.
Beverage sales are down across the industry. Smart operators are shifting margins to the protein side of the menu.
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Pulled Pork at Production Scale: What Actually Works When You're Running 200 Pounds a Day
Seasoning ratios, cook times, and holding strategies for high-volume pulled pork operations. Real yield math and sequ...
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Scaling Jalapeño Cheddar Sausage for Commercial Kitchens Without Losing Your Mind
Production-scale jalapeño cheddar sausage with real yield math, food costing, and sequencing for high-volume catering...
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Pork Belly Burnt Ends: The Math That Makes Them Work on a Commercial Menu
Recipe, yield calculations, and pricing strategy for pork belly burnt ends at production scale. Real numbers from rea...
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