Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
Brisket Flat vs. Whole Packer: Making the Right Call for Commercial Volume
Comparing yield, food cost, and cook times between brisket flats and whole packers for high-volume restaurant service.
Read Article →
What KFC, Taco Bell, and Panera Are Telling Us About Where Smoked Protein Is Headed
Major QSR chains are leaning hard into smoke-forward menu items. Here's what commercial operators should take from th...
Read Article →
Scaling Jalapeño Cheddar Sausage for 200+ Pounds Per Week Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, bind temps, and batch sequencing for high-volume commercia...
Read Article →
What The Ives Opening Tells Us About Where High-Volume Smoke Programs Are Headed
Boka Restaurant Group's new Chicago concept signals shifts in how serious operators approach smoke-forward menus at s...
Read Article →
Flats or Whole Packers: The Math That Actually Decides It for Restaurant Brisket
Comparing brisket flats vs whole packers for commercial kitchens. Real yield numbers, holding behavior, and which cut...
Read Article →
Rabbit Curry and Spring Halibut: What Smart Operators Are Adding Right Now
Why rabbit and halibut are showing up on commercial menus this spring, and how to execute both at volume without wrec...
Read Article →
What Tommy Bahama Gets Right About Restaurant and Retail—And What It Means for Your Smoker Program
Tommy Bahama's restaurant-retail model offers lessons for commercial BBQ operators thinking about equipment ROI and b...
Read Article →
Building a Short Rib Program That Actually Makes Money
Production-scale beef short rib process for upscale BBQ restaurants. Sourcing specs, cook sequencing, hold times, and...
Read Article →
Running Smoked Salmon at Production Scale Without Losing Your Mind
Commercial smoked salmon production for catering and restaurants: yield math, holding protocols, and sequencing that ...
Read Article →
Pork Belly Burnt Ends: The Math Behind Your Most Profitable Menu Item
Commercial pork belly burnt ends recipe with real yield percentages, food cost analysis, and production timing for hi...
Read Article →
Pulled Pork Math: Getting 65%+ Yield Without Sacrificing Quality
Seasoning ratios, cook temps, and hold strategies that maximize pulled pork yield for high-volume commercial operations.
Read Article →
Running 60 Chicken Halves at Once Without Losing Your Mind or Your Margins
Production-scale smoked chicken for restaurants: timing, temps, yield math, and the equipment setup that actually hol...
Read Article →