Southern Pride of Texas
Recipes & Cooking Guides
29 articles on smoker care, BBQ tips, industry news, and more.
Pork Belly Burnt Ends: The Full Commercial Breakdown from Cube to Cash Register
Production-scale pork belly burnt ends with real yield percentages, food cost math, and pricing strategy for high-vol...
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Why Value Menus Are Dominating QSR Traffic — And What It Means for Your Smoker Schedule
Value menus are driving QSR visits more than ever. Here's how commercial BBQ operations can capture that traffic with...
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Smoked Prime Rib Is the Steakhouse Move You're Not Making Yet
How to build a smoked prime rib program that actually works at steakhouse scale—yield math, holding strategy, and equ...
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Running a Beef Short Rib Program That Actually Makes Money
How to source, cook, and cost out beef short ribs for upscale BBQ service without killing your food cost or your crew.
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Flat vs. Packer Brisket: A Menu Decision That Affects Everything Downstream
Choosing between brisket flats and whole packers shapes your food cost, labor, and smoke capacity. Here's how to make...
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