Southern Pride of Texas
Recipes & Cooking Guides
58 articles on smoker care, BBQ tips, industry news, and more.
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 Restaurant Chains Get Wrong About World Cup Promotions (And What Your Operation Can Learn)
Big chains spend millions on World Cup promos. Here's what actually drives volume—and how smart operators capture tha...
Read Article →
Pork Belly Burnt Ends: The Math That Actually Makes Them Profitable
Commercial pork belly burnt ends recipe with real yield percentages, food cost breakdown, and production timing for h...
Read Article →
What Sweetgreen's Summer Pivot Actually Tells Commercial BBQ Operators
Sweetgreen's new menu strategy reveals volume production lessons that translate directly to commercial BBQ operations.
Read Article →
Smoked Salmon at Scale: What I Learned Running 80 Pounds a Week Through a Food Truck
Commercial smoked salmon production for catering ops — cold smoke vs. hot smoke, yield math, holding protocols, and w...
Read Article →
Running 60 Chicken Halves Through a Rotisserie Without Losing Your Mind
How to smoke 60 chicken halves at once with consistent results, proper sequencing, and realistic yield math for comme...
Read Article →
Del Taco's Value Menu and Why I'm Talking About Fast Food on a Smoker Blog
Earl weighs in on Del Taco's new value menu and what it actually means for commercial BBQ operators watching food cos...
Read Article →
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...
Read Article →
What Del Taco's New Value Menu Tells Us About Running a High-Volume Kitchen
A fast-food value menu shift reveals lessons for commercial BBQ operations managing food costs, throughput, and equip...
Read Article →
Brisket Flat vs. Whole Packer: Making the Right Call for Commercial Volume
Comparing yield, food cost, and cook times between brisket flats and whole packers for high-volume restaurant service.
Read Article →
Flats or Whole Packers: The Math That Actually Decides It for Restaurant Brisket
Comparing brisket flats vs whole packers for commercial kitchens. Real yield numbers, holding behavior, and which cut...
Read Article →
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...
Read Article →