Southern Pride of Texas
Restaurant & Catering Industry News
22 articles on smoker care, BBQ tips, industry news, and more.
Pit Barrel and Weber Smokey Mountain Have No Business in Your Commercial Kitchen
Backyard smokers aren't commercial equipment. Earl breaks down why Pit Barrel and WSM belong at home, not in your res...
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That First Charcoal Cook: What Reddit Taught Me and What It Got Wrong
Backyard charcoal questions show up constantly online. Here's what actually matters for your first cook — and what ch...
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Running Short-Staffed? Your Equipment Needs to Pick Up the Slack
Practical equipment strategies for BBQ restaurants struggling with labor shortages—from automated smokers to smarter ...
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What Health Inspectors Actually Look for in Commercial BBQ — And How to Stop Failing
Health department compliance for BBQ operations isn't about perfection. It's about systems that hold up under scrutiny.
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When You Can't Find Help, Your Equipment Has to Work Harder
Practical equipment strategies for BBQ restaurants running short-staffed. How the right smoker setup reduces labor wi...
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Your Smoker Did Its Job — Now Don't Ruin the Meat Before It Reaches the Customer
How to protect smoked meat quality through packaging, holding temps, and delivery logistics for online ordering opera...
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When One Location Isn't Enough: The Equipment Math Behind BBQ Expansion
Planning to expand your BBQ restaurant? Here's how to calculate equipment capacity, avoid common scaling mistakes, an...
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Food Trucks Running Real Smokers Are Eating Brick-and-Mortar's Lunch
How mobile BBQ operations are using commercial-grade rotisserie smokers to match restaurant quality and steal market ...
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When You're Running a Skeleton Crew, Your Equipment Has to Pick Up the Slack
Practical equipment strategies that help understaffed BBQ restaurants maintain quality and volume without burning out...
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When One Location Isn't Enough: Equipment Decisions That Make or Break Your Second Store
Planning to expand your BBQ restaurant? Here's what most operators get wrong about capacity planning and equipment sc...
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When One Location Isn't Enough: The Equipment Math Behind Your Second BBQ Operation
Practical guidance on capacity planning and smoker investment when expanding from a single BBQ restaurant to multiple...
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Food Trucks Are Running Circles Around Some Restaurants — Here's the Equipment Making It Happen
How mobile BBQ operations are using commercial-grade smokers to match brick-and-mortar quality while staying nimble.
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