Southern Pride of Texas
Recipes & Cooking Guides
47 articles on smoker care, BBQ tips, industry news, and more.
Running Smoked Salmon at Production Scale Without Destroying Your Margins
Commercial salmon smoking for catering and restaurants: temps, timing, yield math, and why most operators overthink t...
Read Article →
Running Competition Brisket Through an SP-700: What Actually Translates and What Doesn't
Adapting comp-style brisket methods for commercial volume on the Southern Pride SP-700 — what works, what changes, an...
Read Article →
Turkey Breast for 200 Guests: The Math That Actually Works
Injection ratios, cook temps, and holding protocols for high-volume smoked turkey breast. Production math included.
Read Article →
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program Right)
A practical guide for steakhouses adding smoked prime rib: equipment specs, yield math, holding protocols, and the pr...
Read Article →
Brisket Flat vs. Whole Packer: The Yield Math Nobody Talks About
A cost-per-portion breakdown comparing brisket flats to whole packers for restaurant service, with real holding times...
Read Article →
Smoked Salmon Production at Scale: What Commercial Operators Actually Need to Know
Commercial smoked salmon production demands precise temp control, yield math, and equipment that holds. Here's how to...
Read Article →
Your Smoked Meat Menu Is Either Making You Money or Costing You — There's No In-Between
How commercial BBQ operators build menus that actually turn a profit, from yield math to hold times to knowing which ...
Read Article →
Running 60 Chicken Halves Through Your Smoker Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: load patterns, timing sequences, and the yield math that act...
Read Article →
Smoked Mac and Cheese: The $8 Side That Actually Makes You Money
Production-scale smoked mac and cheese with yield math, holding strategies, and cost breakdown for commercial kitchen...
Read Article →
Pulled Pork at Production Scale: The Math That Actually Matters
Yield percentages, holding strategies, and seasoning ratios for high-volume pulled pork operations. Real numbers from...
Read Article →
Turkey Breast for Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding protocols for smoked turkey breast in high-volume catering. Production math...
Read Article →
Running 60 Chicken Halves Through a Single Cook: The Math That Makes It Work
Production-scale smoked chicken requires yield tracking, proper staging, and equipment that holds temp across a full ...
Read Article →