Southern Pride of Texas
Recipes & Cooking Guides
25 articles on smoker care, BBQ tips, industry news, and more.
Running a Competition Brisket Program on the SP-700: What I Actually Do Different
How to adapt competition-level brisket technique for commercial production on a Southern Pride SP-700. Real temps, ti...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program)
A practical guide to adding smoked prime rib to steakhouse operations—equipment sizing, yield math, and the productio...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right)
A practical guide to adding smoked prime rib to steakhouse menus using commercial smokers, with yield math, holding p...
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Smoked Salmon Production at Scale: What Commercial Operators Actually Need to Know
Commercial smoked salmon production demands precise temp control, yield math, and equipment that holds. Here's how to...
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Turkey Breast for Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding protocols for smoked turkey breast in high-volume catering. Production math...
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What Snooze Eatery's Lunch Pivot Tells Us About Smoker Capacity Planning
Snooze's daypart expansion shows why commercial kitchens need equipment that handles production shifts without menu c...
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Running a Short Rib Program That Actually Makes Money
How to source, spec, and cook beef short ribs for upscale BBQ service without destroying your food cost. Production m...
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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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