Southern Pride of Texas
BBQ Tips & Techniques
50 articles on smoker care, BBQ tips, industry news, and more.
Short Ribs Aren't Brisket: Stop Treating Them Like They Are
Commercial short rib production demands different timing, temp management, and yield expectations. Here's what actual...
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The Real Brisket Math: Trimming Decisions, Injection Strategy, and Why Your Yield Numbers Might Be Lying to You
Commercial brisket yield isn't just about starting weight. Here's how trimming philosophy, injection timing, and hold...
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SevenRooms' Aggregator Move and What It Actually Means for Your FOH-BOH Equation
SevenRooms launches a reservation aggregator. Here's what commercial BBQ operators need to understand about the real ...
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Wood Selection for Commercial Smoke Profiles: What Actually Matters at Volume
Matching wood species to proteins isn't about preference—it's about yield, consistency, and flavor that sells. Here's...
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What TGI Fridays and Hot Chicken Chains Should Teach You About Equipment Decisions
Recent chain struggles reveal equipment and operations lessons every commercial operator should absorb before they're...
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SevenRooms Just Changed Reservations Again — Here's What It Means for Your Kitchen
SevenRooms launched a reservations aggregator. Ray breaks down what this means for BBQ operations running high-volume...
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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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The Science Behind That Pink Ring — And Why It Actually Matters to Your Bottom Line
What creates smoke rings, why customers associate them with quality BBQ, and how commercial operators can produce the...
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Sequencing Multiple Proteins on a Single Cook: Scheduling That Actually Works
How to sequence brisket, ribs, chicken, and pulled pork in one smoker load without sacrificing quality or sanity.
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What Chick-fil-A's Smoked Protein Tests Mean for Commercial BBQ Operators
Chick-fil-A testing smoked brisket and pork signals a protein demand shift. Here's what that means for operators alre...
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The Brisket Math Nobody Wants to Do (But You Have to Anyway)
Trimming philosophy, injection decisions, and real yield calculations for commercial brisket operations. No theory—ju...
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Low and Slow vs Hot and Fast: What the Thermal Physics Actually Mean for Your Kitchen's Bottom Line
Breaking down the real science behind BBQ cooking methods and what each approach costs commercial operators in yield,...
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