Southern Pride of Texas
Recipes & Cooking Guides
51 articles on smoker care, BBQ tips, industry news, and more.
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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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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