Southern Pride of Texas
Recipes & Cooking Guides
7 articles on smoker care, BBQ tips, industry news, and more.
Rabbit Curry and Spring Halibut: What These Menu Additions Mean for Your Smoker Program
How high-volume operations can integrate trending proteins like rabbit and halibut into existing smoke programs witho...
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What KFC, Taco Bell, and Panera Are Telling Us About Where Smoked Protein Is Headed
Major QSR chains are leaning hard into smoke-forward menu items. Here's what commercial operators should take from th...
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Rabbit Curry and Spring Halibut: What Smart Operators Are Adding Right Now
Why rabbit and halibut are showing up on commercial menus this spring, and how to execute both at volume without wrec...
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What Taco Bell's Mexican Pizza Mashup Tells Us About Where Fast-Casual Is Headed
Taco Bell's new Cantina Chicken Mexican Pizza signals a shift in QSR strategy. Here's what commercial operators shoul...
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What the Big Chains Are Chasing — And Why Your Smoke Program Still Wins
Wendy's, Chipotle, and IHOP keep adding items. Here's what commercial BBQ operators can learn from their menu churn.
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program Right)
A practical guide for steakhouses adding smoked prime rib: equipment specs, yield math, holding protocols, and the pr...
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What Chili's, CAVA, and Taco Bell Are Testing — And What It Means for Your Smoker Schedule
New menu items from major chains signal protein trends worth watching. Here's how high-volume operators can adapt the...
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