Southern Pride of Texas
BBQ Tips & Techniques
38 articles on smoker care, BBQ tips, industry news, and more.
Nation's Restaurant News Gets Serious About Foodservice Video — And What It Means for Commercial Kitchen Operators
NRN launches a new video series with its food editor. Earl breaks down what operators should actually take away from ...
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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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Running 50 Briskets Without Losing Your Mind (or Your Margins)
How to maintain temp consistency across high-volume brisket cooks — zone management, rotation timing, and the equipme...
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What Tommy Bahama Gets Right About Feeding Customers Before They Ever Sit Down
Tommy Bahama's restaurant-retail hybrid model offers lessons for BBQ operators thinking beyond the smokehouse.
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Business Dining Is Keeping Smart Operators Alive Right Now
Corporate catering and business dining are outpacing consumer traffic. Here's how to position your operation to captu...
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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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Why Your Kitchen Staff Keeps Walking Out (And What the Good Operators Are Doing Different)
After 22 years of service calls, I've seen which restaurant kitchens keep their people. Here's what actually works.
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Overnight Cooks on a Commercial Rotisserie: What Actually Works at 2 AM
Practical strategies for managing 12-hour overnight cooks in commercial rotisserie smokers — from fuel planning to re...
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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 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 I Actually Saw at the National Restaurant Show (And What It Means for Your Smoker Operation)
Five trends from the 2024 National Restaurant Show that commercial BBQ operators need to understand—and how they affe...
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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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