Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
Brisket Flat vs. Whole Packer: The Math That Actually Decides This for Your Kitchen
Flats offer portion control but cost more per pound of sellable meat. Packers give you better yield if you can move t...
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St. Louis vs Baby Back Ribs: Where Your Real Food Cost Sits at Volume
Breaking down actual per-pound yields and food costs between St. Louis and baby back ribs for commercial BBQ operatio...
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Smoked Salmon Production at Scale: What Your Kitchen Actually Needs to Know
Commercial smoked salmon production with real yield math, holding protocols, and equipment specs for catering operati...
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What I Learned Running Competition Brisket on an SP-700 for 200 Covers
A competition-tested brisket method scaled for the SP-700, with yield math, holding strategy, and the adjustments tha...
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What Del Taco's New Value Menu Tells Us About Running a High-Volume Kitchen
A fast-food value menu shift reveals lessons for commercial BBQ operations managing food costs, throughput, and equip...
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Top Catering Gig
Adapting competition brisket methods for commercial volume on the Southern Pride SP-700 — real numbers, timing, and t...
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Whole Hog on a Rotisserie: What 200-Pound Cooks Actually Require
Complete guide to whole hog rotisserie cooking for commercial operations — prep specs, timing math, holding strategy,...
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Flats vs. Whole Packers: The Math That Actually Matters for Your Menu
Breaking down yield, labor, food cost, and holding logistics when choosing between brisket flats and whole packers fo...
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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 I Actually Saw at the NRA Show That Matters for Commercial BBQ
Travis breaks down the National Restaurant Association Show trends that actually affect high-volume BBQ operations—an...
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What KFC, Taco Bell, and Panera's New Menu Items Tell Us About Where Foodservice Is Headed
Breaking down recent QSR menu additions and what high-volume operators can learn about protein trends, labor realitie...
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St. Louis vs Baby Back Ribs: The Food Cost Math Your Accountant Won't Do For You
Breaking down real yield percentages, per-pound costs, and production math for commercial rib programs. Which cut act...
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