Southern Pride of Texas
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157 articles on smoker care, BBQ tips, industry news, and more.
What Black Rock Coffee Bar's Growth Tells Us About Building a Weather-Proof Operation
Black Rock's strong sales despite bad weather reveal what high-volume operators already know: consistency wins. Here'...
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What El Pollo Loco's Numbers Tell Us About Scaling Smoked Protein in QSR
El Pollo Loco's Q1 results reveal what high-volume operators get right about fire-cooked protein—and where most QSR s...
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Running a Beef Short Rib Program That Actually Makes Money at Scale
How to source, cost, and execute beef short ribs for upscale BBQ service without destroying your food cost or your ki...
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Clayton's Kitchen Shows What Happens When Universities Stop Thinking Small About Foodservice
Lehigh University's rotating restaurant concept brings professional kitchens to campus. Here's what commercial operat...
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Building a Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers from 30 years of competition and ...
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Person Event
A retired service tech breaks down how to adapt competition brisket methods for the SP-700's rotisserie system withou...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Scale It)
Production math, holding strategies, and equipment specs for running a smoked prime rib program that actually makes m...
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What AI Ordering and Gen Alpha Actually Mean for Your Smoker Investment
Industry trends like AI and shifting demographics sound abstract until they hit your equipment budget. Here's what ac...
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What Defined Hospitality Gets Right About Building Restaurant Concepts That Last
Philadelphia's Defined Hospitality runs multiple concepts with distinct identities. Here's what commercial operators ...
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Building a Smoked Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers on food cost, yield, and equipmen...
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Why Your Steakhouse Should Be Smoking Prime Rib — And How to Scale It Right
A production-level guide to building a smoked prime rib program for steakhouses, with yield math, hold protocols, and...
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What Caribou Coffee's $2 Value Menu Tells Us About Where Food Service Is Headed
Caribou Coffee's new value menu signals margin pressure hitting every segment. Here's what it means for BBQ operation...
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