Southern Pride of Texas
Recipes & Cooking Guides
59 articles on smoker care, BBQ tips, industry news, and more.
What Chili's, CAVA, and Taco Bell Are Testing — And What It Means for Your Smoker Schedule
New menu items from major chains signal protein trends worth watching. Here's how high-volume operators can adapt the...
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Brisket Flat vs. Whole Packer: The Math That Actually Matters for Commercial Kitchens
Breaking down yield, food cost, and holding time between brisket flats and whole packers for high-volume restaurant o...
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What Snooze's Lunch Move Tells Us About Smoker Capacity Planning
Brunch spots pushing into lunch means rethinking production timing. Here's how high-volume operations handle the shif...
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Grilled Crabs on the Commercial Line: What I Learned Running 200 Pounds Through a Saturday Service
A practical guide to grilling crabs at volume, covering live handling, timing, and the equipment decisions that actua...
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Scaling Jalapeño Cheddar Sausage: From 50 to 500 Pounds Without Losing Your Mind
Production-scale jalapeño cheddar sausage recipe with yield math, food cost breakdown, and sequencing for high-volume...
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What Daniella Senior's Colada Shop Teaches Commercial Operators About Concept Consistency
Cuban hospitality meets production discipline. What high-volume operators can learn from Colada Shop's rapid expansio...
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Scaling Jalapeño Cheddar Sausage for Commercial Production Without Losing What Makes It Good
Production-scale jalapeño cheddar sausage recipe with yield math, holding times, and the technique changes that actua...
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Taking a Competition Brisket Recipe to Production Scale on the SP-700
How to adapt a comp-style brisket for high-volume service using the SP-700, including timing, yield math, and holding...
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Pulled Pork Math: How to Hit 68% Yield Consistently at Production Scale
Practical pulled pork process for commercial kitchens-seasoning ratios, cook temps, holding protocols, and the yield ...
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St. Louis Cut vs Baby Back Ribs: The Food Cost Math Nobody Wants to Do
Breaking down real food cost per pound, yield percentages, and production math for commercial rib programs at scale.
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Brisket Flats vs. Whole Packers: The Math That Actually Matters for Commercial Volume
Breaking down yield, labor, food cost, and holding times to help commercial operators choose the right brisket cut fo...
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