Southern Pride of Texas
Recipes & Cooking Guides
24 articles on smoker care, BBQ tips, industry news, and more.
Taco Bell's $3 Chili Cheese Menu and What It Actually Means for Commercial Operators
Taco Bell's testing a value menu with chili cheese fries and burritos. Here's why this QSR move matters for BBQ opera...
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Three Operators Told Me Why They Bought (or Didn't Buy) That Restaurant—Here's What They Actually Said
Real advice from three commercial BBQ operators on buying an existing restaurant. Equipment evaluation, hidden costs,...
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What McDonald's, Starbucks, and Taco Bell Menu Moves Tell Commercial Operators About 2024
Breaking down recent QSR menu additions and what they mean for BBQ operators competing for the same lunch and dinner ...
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Lockhart BBQ's Growing Pains: Are We Watching Unfair Criticism or Legitimate Decline?
Ray breaks down the Lockhart BBQ controversy, what's actually happening with their expansion, and what high-volume op...
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How The Smoke Pit in Monroe Built a Regional Following on Volume and Consistency
A look at how The Smoke Pit in Monroe, NC scaled from local favorite to high-volume regional operation using Southern...
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Del Taco's Value Menu and Why I'm Talking About Fast Food on a Smoker Blog
Earl weighs in on Del Taco's new value menu and what it actually means for commercial BBQ operators watching food cos...
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Brisket Flat vs. Whole Packer: The Math That Actually Decides This for Your Kitchen
Flats offer portion control but cost more per pound of sellable meat. Packers give you better yield if you can move t...
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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.
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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...
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Consumer Confidence Is Tanking — Here's What That Means for Your Smoker Operation
Consumer sentiment just hit an all-time low. What high-volume BBQ operators need to understand about staying profitab...
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Your Customers Are Ordering Water. Here's What That Means for Your Smoker Program.
Beverage sales are down across the industry. Smart operators are shifting margins to the protein side of the menu.
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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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