Southern Pride of Texas
Recipes & Cooking Guides
33 articles on smoker care, BBQ tips, industry news, and more.
Wings at Volume: What Commercial Operators Get Wrong About Smoked Chicken
Production-scale smoked wings require different thinking than restaurant portions. Yield math, timing sequences, and ...
Read Article →
Smoked Meatloaf Changed My Catering Math — Here's the Production Method
How smoking meatloaf at scale transformed our protein yield and simplified high-volume service. Full production specs...
Read Article →
Whole Hog on a Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking on commercial rotisserie smokers—from carcass prep through carving station setup.
Read Article →
Getting Commercial Chicken Right: Skin, Smoke, and the Details That Actually Matter
Ray explains what separates mediocre smoked chicken from the kind that sells out — equipment, technique, and the smal...
Read Article →
What a BBQ Crew from Taiwan Taught Me About Commercial Smoking
A visit from Taiwanese BBQ operators reminded Earl why real craftsmanship crosses every border—and why equipment choi...
Read Article →
Smoked Prime Rib for Steakhouse Volume: What Actually Works at Scale
How to build a profitable smoked prime rib program for steakhouse service — yield math, holding strategy, and the equ...
Read Article →
Leg of Lamb Steaks: The Smoked Protein Your Menu Is Missing
Production-ready approach to smoked lamb steaks for commercial kitchens. Wood selection, yield math, and why this cut...
Read Article →
Smoked Prime Rib in a Steakhouse: Why It Works and How to Scale It
How to build a profitable smoked prime rib program for steakhouses using commercial rotisserie smokers, with real yie...
Read Article →
What a 10-Piece Chicken Box Tells Us About High-Volume Protein Timing
Lee's Famous Recipe adds a 10-piece box. Here's what commercial operators can learn about portion bundling and cook t...
Read Article →
How I Adapted My Competition Brisket for the SP-700 — And Why It Actually Got Better
A 30-year competition pitmaster breaks down his brisket recipe scaled for the Southern Pride SP-700, with timing, tem...
Read Article →
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...
Read Article →
Pork Butt from Walk-In to Service Window: What Actually Matters at Volume
A practical breakdown of prep, cook, and hold protocols for pork butt in high-volume catering — no shortcuts, no drama.
Read Article →