Southern Pride of Texas
Recipes & Cooking Guides
16 articles on smoker care, BBQ tips, industry news, and more.
Church's Texas Chicken Is Coming for Your Catering Contracts — Here's What That Actually Means
Church's expansion into catering signals fast-casual chains targeting high-volume accounts. What commercial operators...
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Leg of Lamb Steaks: The Smoked Protein Your Menu Is Missing
Production-ready approach to smoked lamb steaks for commercial kitchens. Wood selection, yield math, and why this cut...
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Offal, Open Flames, and Why Your Tagine Setup Probably Needs Work
Earl breaks down grilling lamb offal riverside-style and running authentic tagine service at commercial scale. Real n...
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Running Salmon Through a Commercial Smoker Without Losing Your Mind or Your Margins
Production-scale smoked salmon for catering ops: wood selection, temp control, yield math, and the holding strategies...
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Pork Butt from Walk-In to Service Window: What Actually Matters at Volume
A practical breakdown of prep, cook, and hold protocols for pork butt in high-volume catering — no shortcuts, no drama.
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Top Catering Gig
Adapting competition brisket methods for commercial volume on the Southern Pride SP-700 — real numbers, timing, and t...
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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 ...
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Running Smoked Salmon at Scale: What the Backyard Guides Won't Tell You
Commercial smoked salmon production for catering ops. Cold smoke vs hot smoke yields, holding protocols, and food cos...
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Smoked Mac and Cheese Will Make You More Money Than Your Third Meat Option
Production-scale smoked mac and cheese recipe with real yield math, holding tips, and cost per pound for high-volume ...
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What 847 Pounds of Leftover Brisket Taught Me About Production Planning
Real lessons from a catering disaster: how high-volume BBQ operations can prevent overproduction and recover when the...
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Running a Competition Brisket Program on the SP-700: What I Actually Do Different
How to adapt competition-level brisket technique for commercial production on a Southern Pride SP-700. Real temps, ti...
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Running Smoked Salmon at Production Scale Without Destroying Your Margins
Commercial salmon smoking for catering and restaurants: temps, timing, yield math, and why most operators overthink t...
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