Southern Pride of Texas
Recipes & Cooking Guides
51 articles on smoker care, BBQ tips, industry news, and more.
Running a Beef Short Rib Program That Actually Makes Money at Upscale Prices
How to source, price, and execute beef short ribs for high-end BBQ service without destroying your food cost or holdi...
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The Quiet Exit: Why Independent Restaurants Are Disappearing and What It Means for Commercial BBQ
Independent restaurants are closing faster than they're opening. Here's what's actually driving the decline and how s...
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When the Numbers Get Ugly: Equipment Decisions That Actually Protect Your Margins
How commercial BBQ operators can protect margins during economic uncertainty through smarter equipment choices and op...
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Your Menu Is Either Making You Money or Costing You Money — Here's How to Tell
Menu engineering for BBQ operations: yield math, protein selection, holding economics, and the pricing decisions that...
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Turkey Breast for 200 Guests: The Math That Actually Works
Injection ratios, cook temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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Smoked Mac and Cheese: The Side That Prints Money (If You're Not Screwing It Up)
Production-scale smoked mac and cheese with yield math, food cost breakdowns, and holding strategies for high-volume ...
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What the Chicken Sandwich Wars Actually Mean for High-Volume Operators
Chili's takes another swing at McDonald's. Here's what commercial kitchens can learn about protein throughput and mar...
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Brisket Flat vs. Whole Packer: The Yield Math Nobody Talks About
A cost-per-portion breakdown comparing brisket flats to whole packers for restaurant service, with real holding times...
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Smoked Salmon Production at Scale: What Commercial Operators Actually Need to Know
Commercial smoked salmon production demands precise temp control, yield math, and equipment that holds. Here's how to...
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Your Smoked Meat Menu Is Either Making You Money or Costing You — There's No In-Between
How commercial BBQ operators build menus that actually turn a profit, from yield math to hold times to knowing which ...
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Running 60 Chicken Halves Through Your Smoker Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: load patterns, timing sequences, and the yield math that act...
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Chili's Goes After McDonald's Again — And What It Means for Commercial BBQ Operations
Chili's new chicken sandwiches take aim at fast food. Here's why high-volume operators should pay attention to this b...
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