Southern Pride of Texas
Recipes & Cooking Guides
23 articles on smoker care, BBQ tips, industry news, and more.
Whole Hog on a Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking on commercial rotisserie smokers—from carcass prep through carving station setup.
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I Tried Bamboo Charcoal in a Commercial Environment — Here's What Actually Happened
Testing bamboo charcoal in high-volume BBQ service. Real numbers, real problems, and why I went back to what works.
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What NRN's June Issue Gets Right About Smoker ROI—And What They Left Out
Earl breaks down Nation's Restaurant News coverage of commercial smokers, adds what 30 years of competition and cater...
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Beef Ribs Aren't Brisket — Stop Treating Them Like They Are
First-time beef rib cooks need different temps, timing, and expectations than brisket. Here's what actually works at ...
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What the 2026 Top 500 Restaurant Chains Tell Us About Smoker Demand
The biggest U.S. restaurant chains are betting on smoked proteins. Here's what that means for commercial equipment de...
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Pork Butt from Walk-In to Service Window: What Actually Matters at Volume
A practical breakdown of prep, cook, and hold protocols for pork butt in high-volume catering — no shortcuts, no drama.
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Running a Whole Hog on a Commercial Rotisserie Without Losing Your Mind (or Your Margins)
Practical whole hog cooking guide for commercial rotisseries: prep timing, temperature holds, yield math, and present...
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What I Learned Scaling a Competition Brisket to Restaurant Volume on the SP-700
How to adapt a competition-grade brisket cook for the SP-700's rotisserie system without sacrificing yield or flavor.
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St. Louis vs Baby Back Ribs: Where Your Real Food Cost Sits at Volume
Breaking down actual per-pound yields and food costs between St. Louis and baby back ribs for commercial BBQ operatio...
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Whole Hog on a Rotisserie: What 200-Pound Cooks Actually Require
Complete guide to whole hog rotisserie cooking for commercial operations — prep specs, timing math, holding strategy,...
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St. Louis Cut vs Baby Back Ribs: The Math That Actually Matters for Commercial Operations
Breaking down real food costs, cook times, and yield differences between St. Louis and baby back ribs for high-volume...
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What the NRA Show Actually Told Us About Where Commercial BBQ Is Headed
Donna breaks down the real takeaways from the National Restaurant Association Show—equipment shifts, labor realities,...
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