Southern Pride of Texas
Recipes & Cooking Guides
40 articles on smoker care, BBQ tips, industry news, and more.
What Black Rock Coffee Bar's Weather-Proof Sales Numbers Tell Us About Drive-Thru Smoke Programs
Black Rock Coffee's growth through bad weather reveals lessons for BBQ operators building drive-thru and high-volume ...
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Pork Belly Burnt Ends: The Math Behind a $14/lb Menu Item
Production-scale pork belly burnt ends with full yield calculations, food cost breakdown, and pricing strategy for co...
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Smoked Mac and Cheese Isn't a Side Dish — It's a Margin Machine
Production-scale smoked mac and cheese recipe with yield math, food costs, and holding strategies for high-volume com...
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What Black Rock Coffee Bar's Growth Tells Us About Building a Weather-Proof Operation
Black Rock's strong sales despite bad weather reveal what high-volume operators already know: consistency wins. Here'...
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Clayton's Kitchen Shows What Happens When Universities Stop Thinking Small About Foodservice
Lehigh University's rotating restaurant concept brings professional kitchens to campus. Here's what commercial operat...
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What AI Ordering and Gen Alpha Actually Mean for Your Smoker Investment
Industry trends like AI and shifting demographics sound abstract until they hit your equipment budget. Here's what ac...
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St. Louis Cut vs Baby Back Ribs: Running the Numbers for High-Volume Operations
A breakdown of rib cut economics for commercial kitchens — yield math, food cost per pound, and which cut actually ma...
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Running Smoked Salmon at Volume: What Actually Works in Commercial Production
Production-scale smoked salmon for catering and restaurants. Yield math, brining schedules, temp control, and sequenc...
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What 847 Pounds of Leftover Brisket Taught Me About Production Planning
Real lessons from a catering disaster: how high-volume BBQ operations can prevent overproduction and recover when the...
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What Tempura Chicken Actually Is — And Why It Sells Like Crazy in High-Volume Operations
A deep look at tempura chicken for commercial kitchens: batter ratios, frying temps, holding strategies, and how to m...
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Smoked Mac and Cheese Will Make You More Money Than Another Protein Option
Production-scale smoked mac and cheese: recipe yield math, food cost breakdown, holding times, and why this side prin...
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What OpenTable's New Chef Council Tells Us About Where Hospitality Is Headed
OpenTable's new advisory council signals shifts in how restaurants approach operations. Here's what it means for equi...
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