Southern Pride of Texas
Recipes & Cooking Guides
9 articles on smoker care, BBQ tips, industry news, and more.
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...
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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...
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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...
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Pulled Pork at Production Scale: What Actually Works When You're Running 200 Pounds a Day
Seasoning ratios, cook times, and holding strategies for high-volume pulled pork operations. Real yield math and sequ...
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Turkey Breast for High-Volume Catering: What I've Learned Running 400 Pounds a Week
Injection ratios, cook temps, and holding protocols for smoked turkey breast at production scale. Real numbers from 3...
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Stuffed Potatoes and Rabbit-Rattlesnake Sausage: What the Wild Menu Items Tell You About Commercial Smoking
Earl breaks down the operational realities behind trending menu items like loaded smoked potatoes and exotic sausages...
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St. Louis Cut vs Baby Back Ribs: Which Makes More Money for Your Operation
A real cost breakdown of St. Louis and baby back ribs for commercial BBQ operations, including yield math, cook times...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Scale It)
Production math, holding strategies, and equipment specs for running a smoked prime rib program that actually makes m...
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Building a Smoked Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers on food cost, yield, and equipmen...
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