Southern Pride of Texas
BBQ Tips & Techniques
49 articles on smoker care, BBQ tips, industry news, and more.
Why I Stopped Arguing About Low and Slow vs Hot and Fast Years Ago
The real science behind BBQ temperature methods and why commercial operators need to understand both to run profitabl...
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What I Actually Saw at the Restaurant Show: Back-of-House Is Getting Smaller, Not Simpler
Ray's observations from the 2024 Restaurant Show floor on how operators are rethinking kitchen layouts, equipment fle...
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Dry Heat vs. Moist Heat Smoke Environments — And Why the Cut Decides Everything
How moisture levels in your smoke chamber affect brisket, ribs, and poultry differently. Real operational guidance fr...
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Why I Stopped Telling Operators Which Method Is Better
Breaking down the real science behind low-and-slow vs hot-and-fast cooking methods — and why commercial operators nee...
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Wood Selection for Commercial Smoke: What Actually Matters at Scale
Matching wood species to protein isn't about preference—it's about yield, consistency, and customer retention. Here's...
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Sequencing Multiple Proteins: What Actually Matters When You're Running a Full Load
How to schedule brisket, ribs, chicken, and pork on one cook — timing, rack placement, and the mistakes that cost you...
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What Black Rock Coffee Bar's Growth Numbers Tell Us About Commercial Kitchen Resilience
Black Rock's sales growth despite weather disruptions shows what happens when operators invest in equipment that does...
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The Bryant Park Grill Case and What It Tells Commercial Operators About Equipment Decisions
Ark Restaurants' legal battle over Bryant Park Grill exposes real costs of restaurant disputes. Here's what operators...
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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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What I Learned About Large Event Catering After Ruining My First 200-Person Job
Production planning and transport logistics for large-scale smoked meat catering. Real math, real mistakes, and what ...
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Altitude Changes Everything: What Mountain Operators Actually Need to Know About Smoke and Time
High-altitude smoking demands real adjustments to time, temp, and technique. Here's the operational math from someone...
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The Stall Isn't Fighting You — It's Just Physics Doing Its Job
How professional pitmasters manage the evaporative plateau without panic, shortcuts, or wrecking their cook schedule.
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