Southern Pride of Texas
Recipes & Cooking Guides
12 articles on smoker care, BBQ tips, industry news, and more.
What QSR Menu Moves Mean for Commercial Kitchens Running Real Smoke Programs
Analyzing recent menu additions from Taco Bell, IHOP, and Del Taco—and what operators running smoke programs can lear...
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What McDonald's, Starbucks, and Taco Bell Are Doing Right Now — And What It Means for Your Menu
Fast food chains are testing smoked flavors and premium proteins. Here's what commercial operators can learn from the...
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Persian Short Ribs and Italian-Korean Pasta: What Menu Trends Mean for Your Smoke Program
Fusion trends are hitting commercial menus hard. Here's how to adapt your smoker program for Persian short ribs, goch...
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Why Your Steakhouse Prime Rib Program Needs a Smoker (And How to Build It Right)
A practical guide to adding smoked prime rib to steakhouse menus — yield math, timing, and why rotisserie consistency...
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What Burger King, Dunkin', and White Castle Just Told Us About Where QSR Menus Are Headed
Recent menu drops from major QSR chains reveal trends commercial BBQ operators should watch — and maybe steal from.
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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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