Southern Pride of Texas
Recipes & Cooking Guides
40 articles on smoker care, BBQ tips, industry news, and more.
Pulled Pork Math: How to Hit 68% Yield Consistently at Production Scale
Practical pulled pork process for commercial kitchens-seasoning ratios, cook temps, holding protocols, and the yield ...
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What the Firebirds CFO Move Tells Us About Where Wood-Fired Operations Are Headed
Jeff Uttz's appointment at Firebirds signals serious investment in wood-fired dining. Here's what commercial operator...
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What February's Restaurant Job Losses Actually Mean for High-Volume Operations
Ray breaks down February's staffing dip and what it signals for commercial kitchens planning equipment investments an...
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Brisket Flats vs. Whole Packers: The Math That Actually Matters for Commercial Volume
Breaking down yield, labor, food cost, and holding times to help commercial operators choose the right brisket cut fo...
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