Southern Pride of Texas
Recipes & Cooking Guides
51 articles on smoker care, BBQ tips, industry news, and more.
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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Stuffed Potatoes and Rabbit-Rattlesnake Sausage: What the Wild Menu Items Tell You About Commercial Smoking
Earl breaks down the operational realities behind trending menu items like loaded smoked potatoes and exotic sausages...
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What Taco Bell's Mexican Pizza Mashup Tells Us About Commercial Kitchen Reality
Taco Bell's new Cantina Chicken mashup reveals hard truths about high-volume menu engineering that every commercial o...
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Smoked Mac and Cheese Isn't a Side Dish — It's a Margin Machine
Production-scale smoked mac and cheese recipe with yield math, food costs, and holding strategies for high-volume com...
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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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Building a Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers from 30 years of competition and ...
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Building a Sausage Program That Actually Makes Money: Sourcing, Smoke, and the Math Nobody Talks About
How to source, smoke, and price commercial sausage for real profit margins. Practical guidance from two decades of wa...
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What Shake Shack's Rough Quarter Tells Us About the Real Cost of Running Volume
Shake Shack's stock drop reveals pressure points every high-volume operator faces. Here's what commercial BBQ operati...
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What 847 Pounds of Leftover Brisket Taught Me About Production Planning
Real lessons from a catering disaster: how high-volume BBQ operations can prevent overproduction and recover when the...
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Smoked Mac and Cheese Will Make You More Money Than Another Protein Option
Production-scale smoked mac and cheese: recipe yield math, food cost breakdown, holding times, and why this side prin...
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Flats or Whole Packers? The Math That Actually Matters for Restaurant Brisket
Ray breaks down yield, food cost, and cook time differences between brisket flats and whole packers for high-volume c...
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Pork Belly Burnt Ends: The Commercial Kitchen Math That Actually Works
Production-scale pork belly burnt ends with real yield percentages, food cost breakdowns, and service timing for high...
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