Southern Pride of Texas
Recipes & Cooking Guides
51 articles on smoker care, BBQ tips, industry news, and more.
Offal, Open Flames, and Why Your Tagine Setup Probably Needs Work
Earl breaks down grilling lamb offal riverside-style and running authentic tagine service at commercial scale. Real n...
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Running Smoked Salmon at Scale Without Destroying Your Margins
Commercial smoked salmon production guide covering yield math, temp control, and batch sequencing for catering operat...
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How I Adapted My Competition Brisket for the SP-700 — And Why It Actually Got Better
A 30-year competition pitmaster breaks down his brisket recipe scaled for the Southern Pride SP-700, with timing, tem...
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What I Learned Scaling a Competition Brisket to Restaurant Volume on the SP-700
How to adapt a competition-grade brisket cook for the SP-700's rotisserie system without sacrificing yield or flavor.
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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 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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Running Smoked Salmon at Scale: What the Backyard Guides Won't Tell You
Commercial smoked salmon production for catering ops. Cold smoke vs hot smoke yields, holding protocols, and food cos...
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Why Smoked Mac and Cheese Might Be Your Best Margin Item Right Now
High-volume smoked mac and cheese recipe with yield math, food cost breakdown, and production sequencing for commerci...
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How I Adapted My Competition Brisket Method for SP-700 Production Volume
A 22-year service tech breaks down his competition brisket process scaled for the SP-700, with timing, temps, and yie...
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Smoked Salmon Production for Catering: Yield Math, Hold Times, and Equipment That Doesn't Fight You
Commercial smoked salmon production guide covering brine ratios, smoking temps, yield calculations, and holding proto...
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Building a Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers from 30 years of competition and ...
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