Southern Pride of Texas
BBQ Tips & Techniques
15 articles on smoker care, BBQ tips, industry news, and more.
What Cracker Barrel, KFC, and the Latest Menu Trends Tell Us About Where Commercial BBQ Is Headed
Breaking down recent chain restaurant pivots and what they signal for serious BBQ operators running commercial smoker...
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Persian Short Ribs and Italian-Korean Pasta: What These Menu Trends Mean for Your Smoke Program
Global fusion is hitting menus hard. Here's how commercial pitmasters can ride these trends without losing their iden...
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Beef Belly on the Rotisserie: What 22 Years of Service Calls Never Taught Me
Ray smokes his first beef belly and breaks down why this underrated cut deserves rotisserie time in your commercial o...
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What Sweetgreen's Summer Push Actually Tells Us About Where Commercial Foodservice Is Headed
Sweetgreen's new menu launch reveals operational realities that matter for any commercial kitchen—including what they...
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Three Pastas, a Trout, and Why Your Smoker Just Became a Pasta Station
How smoked proteins are reshaping pasta menus in commercial kitchens—and the equipment considerations most operators ...
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Chipotle's Crispy Chicken Test and What It Means for Commercial Smoking Operations
Chipotle testing fried chicken signals a fast-casual shift. Here's why commercial pitmasters should pay attention—and...
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Chipotle's Crispy Chicken Test and What It Means for Commercial Smoke Operations
Chipotle is testing crispy chicken in select markets. Here's why commercial pitmasters should pay attention to what t...
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What KFC, Taco Bell, and Panera Are Telling Us About Where Smoked Protein Is Headed
National chains are chasing smoke flavor hard right now. Here's what commercial operators can learn from their latest...
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What I Actually Saw at the National Restaurant Show That Matters for Commercial BBQ
Five trends from the NRA Show that will hit your smoker operation—and which ones are worth your equipment budget.
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What KFC, Taco Bell, and Panera's New Menu Items Tell Us About Where Commercial BBQ Is Headed
Fast-casual chains are chasing smoke and slow-cooked flavors. Here's what that means for operators running real smoke...
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What Habit Burger's Ranch Play Tells Us About Where Commercial Smoking Is Headed
Habit Burger built a ranch destination inside a burger chain. Here's what operators can learn about specialty program...
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Pakoras, Bao-Nuts, and the Smoker Conversation Nobody's Having
Fusion menu items like chickpea fritters and bao-doughnut hybrids are reshaping commercial kitchens. Here's how your ...
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