Southern Pride of Texas
Recipes & Cooking Guides
29 articles on smoker care, BBQ tips, industry news, and more.
What Chick-fil-A's Protein Push Means for Commercial Smoker Operations
Chick-fil-A testing smoked proteins signals where QSR is headed. Here's what high-volume operators should understand ...
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Zaxby's Chicken Bacon Ranch Isn't Just a Menu Item — It's a Production Blueprint
Breaking down what Zaxby's new chicken bacon ranch push means for high-volume operations and why their scaling strate...
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Lockhart BBQ's Growing Pains: Are We Watching Unfair Criticism or Legitimate Decline?
Ray breaks down the Lockhart BBQ controversy, what's actually happening with their expansion, and what high-volume op...
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Pork Belly Burnt Ends: The Math That Actually Makes Them Profitable
Commercial pork belly burnt ends recipe with real yield percentages, food cost breakdown, and production timing for h...
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Smoked Salmon at Scale: What I Learned Running 80 Pounds a Week Through a Food Truck
Commercial smoked salmon production for catering ops — cold smoke vs. hot smoke, yield math, holding protocols, and w...
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Brisket Flat vs. Whole Packer: The Math That Actually Matters for Restaurant Volume
Ray breaks down yield percentages, hold times, and per-pound costs to help you decide which brisket cut fits your com...
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Top Catering Gig
Adapting competition brisket methods for commercial volume on the Southern Pride SP-700 — real numbers, timing, and t...
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What KFC, Taco Bell, and Panera's New Menu Items Tell Us About Where Foodservice Is Headed
Breaking down recent QSR menu additions and what high-volume operators can learn about protein trends, labor realitie...
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Scaling Jalapeño Cheddar Sausage for 200+ Pounds Per Week Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, bind temps, and batch sequencing for high-volume commercia...
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Flats or Whole Packers: The Math That Actually Decides It for Restaurant Brisket
Comparing brisket flats vs whole packers for commercial kitchens. Real yield numbers, holding behavior, and which cut...
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What Tommy Bahama Gets Right About Restaurant and Retail—And What It Means for Your Smoker Program
Tommy Bahama's restaurant-retail model offers lessons for commercial BBQ operators thinking about equipment ROI and b...
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Running Smoked Salmon at Scale: What the Backyard Guides Won't Tell You
Commercial smoked salmon production for catering ops. Cold smoke vs hot smoke yields, holding protocols, and food cos...
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