Southern Pride of Texas
Recipes & Cooking Guides
47 articles on smoker care, BBQ tips, industry news, and more.
Running 200 Pounds of Pulled Pork Without Losing Your Mind (Or Your Margins)
Production-scale pulled pork for commercial kitchens: seasoning ratios, cook process, holding strategies, and the mat...
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What Chili's, CAVA, and Taco Bell Are Testing — And What It Means for Your Smoker Schedule
New menu items from major chains signal protein trends worth watching. Here's how high-volume operators can adapt the...
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Char Siu in a Production Smoker: Why Three Hours of Hickory Changes Everything
Commercial char siu production using hickory smoke, rotisserie technique, and proper yield math for high-volume cater...
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What Snooze Eatery's Lunch Pivot Tells Us About Smoker Capacity Planning
Snooze's daypart expansion shows why commercial kitchens need equipment that handles production shifts without menu c...
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Running a Short Rib Program That Actually Makes Money
How to source, spec, and cook beef short ribs for upscale BBQ service without destroying your food cost. Production m...
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What Snooze's Lunch Move Tells Us About Smoker Capacity Planning
Brunch spots pushing into lunch means rethinking production timing. Here's how high-volume operations handle the shif...
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Running a Sausage Program That Actually Makes Money
How to source, smoke, and price commercial sausage for BBQ restaurants. Real production math and the equipment decisi...
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What 4/20 Promotions Actually Mean for Your Smoker Schedule
High-volume promotional days strain equipment and prep crews. Here's how to sequence smoked menu items when ticket co...
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Whole Hog on a Commercial Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking in commercial rotisseries—prep, timing, temperature management, and presentati...
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Candied Salmon at Scale: Why Your Catering Menu Needs This High-Margin Add
Production-scale smoked candied salmon with yield math, holding strategies, and food cost breakdown for commercial op...
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Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding times for smoked turkey breast in production catering—based on 30 years of ...
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Scaling Jalapeño Cheddar Sausage: From 50 to 500 Pounds Without Losing Your Mind
Production-scale jalapeño cheddar sausage recipe with yield math, food cost breakdown, and sequencing for high-volume...
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