Southern Pride of Texas
Recipes & Cooking Guides
6 articles on smoker care, BBQ tips, industry news, and more.
Pulled Pork Math: Getting 68% Yield Instead of 55% on Every Cook
Production-scale pulled pork with real yield numbers, seasoning ratios, and holding protocols that protect your food ...
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Running a Whole Hog on a Commercial Rotisserie Without Losing Your Mind (or Your Margins)
Practical whole hog cooking guide for commercial rotisseries: prep timing, temperature holds, yield math, and present...
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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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Pulled Pork Math: Getting 65%+ Yield Without Sacrificing Quality
Seasoning ratios, cook temps, and hold strategies that maximize pulled pork yield for high-volume commercial operations.
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Your Menu Is Either Making You Money or Costing You Money — Here's How to Tell
Menu engineering for BBQ operations: yield math, protein selection, holding economics, and the pricing decisions that...
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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...
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