Southern Pride of Texas
Recipes & Cooking Guides
87 articles on smoker care, BBQ tips, industry news, and more.
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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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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Running Competition Brisket Through an SP-700: What Actually Translates and What Doesn't
Adapting comp-style brisket methods for commercial volume on the Southern Pride SP-700 — what works, what changes, an...
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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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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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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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