Southern Pride of Texas
Recipes & Cooking Guides
59 articles on smoker care, BBQ tips, industry news, and more.
Flats vs. Whole Packers: The Math That Actually Decides This for Commercial Kitchens
Breaking down yield, labor, food cost, and holding performance to help you pick the right brisket format for your vol...
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Consumer Confidence Is Tanking — Here's What That Means for Your Smoker Operation
Consumer sentiment just hit an all-time low. What high-volume BBQ operators need to understand about staying profitab...
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How I Adapted My Competition Brisket Method for SP-700 Production Volume
A 22-year service tech breaks down his competition brisket process scaled for the SP-700, with timing, temps, and yie...
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Your Customers Are Drinking Less — And That's Actually an Opportunity
Alcohol sales are down across the industry. Smart operators are using food programs and smoked meats to fill the gap.
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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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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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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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St. Louis Cut vs Baby Back Ribs: Which One Actually Makes You Money
Breaking down rib cut economics for commercial operations — yield math, cook times, and which cut wins for high-volum...
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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 Black Rock Coffee Bar's Weather-Proof Sales Numbers Tell Us About Drive-Thru Smoke Programs
Black Rock Coffee's growth through bad weather reveals lessons for BBQ operators building drive-thru and high-volume ...
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Jalapeño Cheddar Sausage at Production Scale: What Actually Works When You're Grinding 200 Pounds
Commercial-scale jalapeño cheddar sausage recipe with yield math, grind ratios, and smoke protocols that hold up unde...
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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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