Southern Pride of Texas
Recipes & Cooking Guides
47 articles on smoker care, BBQ tips, industry news, and more.
Running BBQ for Indian Catering Events: What Nobody Warns You About
High-volume Indian catering presents unique challenges for BBQ operators. Here's how to handle spice profiles, timing...
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Drip Pans Under Brisket: What Actually Happens to Your Bark, Your Yield, and Your Bottom Line
Ray breaks down the real mechanics of hanging drip pans under brisket in commercial smokers—and why the practice rare...
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Smoked Prime Rib Is the Steakhouse Move You're Not Making Yet
How to build a smoked prime rib program that actually works at steakhouse scale—yield math, holding strategy, and equ...
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Scaling Jalapeño Cheddar Sausage for Commercial Production Without Losing What Makes It Good
Production-scale jalapeño cheddar sausage recipe with yield math, holding times, and the technique changes that actua...
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Running a Beef Short Rib Program That Actually Makes Money
How to source, cook, and cost out beef short ribs for upscale BBQ service without killing your food cost or your crew.
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Turkey Breast for 200: What Actually Matters When You're Catering at Scale
Injection ratios, smoker temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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Taking a Competition Brisket Recipe to Production Scale on the SP-700
How to adapt a comp-style brisket for high-volume service using the SP-700, including timing, yield math, and holding...
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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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St. Louis Cut vs Baby Back Ribs: The Food Cost Math Nobody Wants to Do
Breaking down real food cost per pound, yield percentages, and production math for commercial rib programs at scale.
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Smoked Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding strategies for catering-scale smoked turkey breast. Real numbers from 22 ye...
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Flat vs. Packer Brisket: A Menu Decision That Affects Everything Downstream
Choosing between brisket flats and whole packers shapes your food cost, labor, and smoke capacity. Here's how to make...
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