Southern Pride of Texas
Recipes & Cooking Guides
240 articles on smoker care, BBQ tips, industry news, and more.
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...
Read Article →
Scaling Jalapeño Cheddar Sausage for 200+ Pounds Per Week Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, bind temps, and batch sequencing for high-volume commercia...
Read Article →
What The Ives Opening Tells Us About Where High-Volume Smoke Programs Are Headed
Boka Restaurant Group's new Chicago concept signals shifts in how serious operators approach smoke-forward menus at s...
Read Article →
Flats or Whole Packers: The Math That Actually Decides It for Restaurant Brisket
Comparing brisket flats vs whole packers for commercial kitchens. Real yield numbers, holding behavior, and which cut...
Read Article →
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...
Read Article →
What Tommy Bahama Gets Right About Restaurant and Retail—And What It Means for Your Smoker Program
Tommy Bahama's restaurant-retail model offers lessons for commercial BBQ operators thinking about equipment ROI and b...
Read Article →
Building a Short Rib Program That Actually Makes Money
Production-scale beef short rib process for upscale BBQ restaurants. Sourcing specs, cook sequencing, hold times, and...
Read Article →
Running Smoked Salmon at Production Scale Without Losing Your Mind
Commercial smoked salmon production for catering and restaurants: yield math, holding protocols, and sequencing that ...
Read Article →
Pork Belly Burnt Ends: The Math Behind Your Most Profitable Menu Item
Commercial pork belly burnt ends recipe with real yield percentages, food cost analysis, and production timing for hi...
Read Article →
Pulled Pork Math: Getting 65%+ Yield Without Sacrificing Quality
Seasoning ratios, cook temps, and hold strategies that maximize pulled pork yield for high-volume commercial operations.
Read Article →
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...
Read Article →
St. Louis Cut vs Baby Back Ribs: The Math That Actually Matters for Commercial Operations
Breaking down real food costs, cook times, and yield differences between St. Louis and baby back ribs for high-volume...
Read Article →