Southern Pride of Texas
Recipes & Cooking Guides
7 articles on smoker care, BBQ tips, industry news, and more.
What Chick-fil-A's Protein Push Means for Commercial Smoker Operations
Chick-fil-A testing smoked proteins signals where QSR is headed. Here's what high-volume operators should understand ...
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Smoking 60 Chicken Halves at Once Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: yield math, hold times, and the sequencing that actually wor...
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Running 60 Chicken Halves Through a Rotisserie Without Losing Your Mind
How to smoke 60 chicken halves at once with consistent results, proper sequencing, and realistic yield math for comme...
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Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry
Production-scale smoked chicken for restaurants. Yield math, hold times, wood selection, and the sequencing that keep...
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Running 60 Chicken Halves at Once Without Losing Your Mind or Your Margins
Production-scale smoked chicken for restaurants: timing, temps, yield math, and the equipment setup that actually hol...
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Running 60 Chicken Halves Through Your Smoker Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: load patterns, timing sequences, and the yield math that act...
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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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