Southern Pride of Texas
Recipes & Cooking Guides
59 articles on smoker care, BBQ tips, industry news, and more.
Clayton's Kitchen Shows What Happens When Universities Stop Thinking Small About Foodservice
Lehigh University's rotating restaurant concept brings professional kitchens to campus. Here's what commercial operat...
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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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What I Learned Running Competition Brisket Through an SP-700 for a 200-Person Event
A retired service tech breaks down how to adapt competition brisket methods for the SP-700's rotisserie system withou...
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What AI Ordering and Gen Alpha Actually Mean for Your Smoker Investment
Industry trends like AI and shifting demographics sound abstract until they hit your equipment budget. Here's what ac...
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What Defined Hospitality Gets Right About Building Restaurant Concepts That Last
Philadelphia's Defined Hospitality runs multiple concepts with distinct identities. Here's what commercial operators ...
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Why Your Steakhouse Should Be Smoking Prime Rib — And How to Scale It Right
A production-level guide to building a smoked prime rib program for steakhouses, with yield math, hold protocols, and...
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St. Louis Cut vs Baby Back Ribs: Running the Numbers for High-Volume Operations
A breakdown of rib cut economics for commercial kitchens — yield math, food cost per pound, and which cut actually ma...
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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 Tempura Chicken Actually Is — And Why It Sells Like Crazy in High-Volume Operations
A deep look at tempura chicken for commercial kitchens: batter ratios, frying temps, holding strategies, and how to m...
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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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What OpenTable's New Chef Council Tells Us About Where Hospitality Is Headed
OpenTable's new advisory council signals shifts in how restaurants approach operations. Here's what it means for equi...
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What the Big Chains Are Chasing — and Why It Matters for Commercial BBQ Operations
Little Caesars drones, Starbucks pickup redesigns, Wendy's spicy chicken wars: what QSR trends signal for high-volume...
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