Southern Pride of Texas
Recipes & Cooking Guides
18 articles on smoker care, BBQ tips, industry news, and more.
What Fast Food's Chicken Wars Actually Mean for High-Volume Operators
Donna breaks down the operational math behind fast food's protein pivots and what commercial BBQ operations can learn...
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Running a Sausage Program That Actually Makes Money
How to source, smoke, and price commercial sausage for BBQ restaurants. Real production math and the equipment decisi...
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What 4/20 Promotions Actually Mean for Your Smoker Schedule
High-volume promotional days strain equipment and prep crews. Here's how to sequence smoked menu items when ticket co...
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What Panera's Salad Stuffer Move Tells Us About Volume Kitchens and Equipment Choices
Panera's new menu category signals where fast-casual is headed. Here's what it means for operators planning high-volu...
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Turkey Breast for 200: What Actually Matters When You're Catering at Scale
Injection ratios, smoker temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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What February's Restaurant Job Losses Actually Mean for High-Volume Operations
Ray breaks down February's staffing dip and what it signals for commercial kitchens planning equipment investments an...
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