Southern Pride of Texas
Recipes & Cooking Guides
23 articles on smoker care, BBQ tips, industry news, and more.
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
What Subway's Pivot and the NRA Show Tell Us About Where Commercial Kitchens Are Headed
Analyzing how consumer trends at the 2024 National Restaurant Show signal real operational changes for BBQ operators ...
Read Article →
Your Customers Are Ordering Water. Here's What That Means for Your Smoker Program.
Beverage sales are down across the industry. Smart operators are shifting margins to the protein side of the menu.
Read Article →
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Scale It)
Production math, holding strategies, and equipment specs for running a smoked prime rib program that actually makes m...
Read Article →
Building a Smoked Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers on food cost, yield, and equipmen...
Read Article →
Building a Sausage Program That Actually Makes Money: Sourcing, Smoke, and the Math Nobody Talks About
How to source, smoke, and price commercial sausage for real profit margins. Practical guidance from two decades of wa...
Read Article →
Pork Belly Burnt Ends: The Commercial Kitchen Math That Actually Works
Production-scale pork belly burnt ends with real yield percentages, food cost breakdowns, and service timing for high...
Read Article →