Southern Pride of Texas
Recipes & Cooking Guides
9 articles on smoker care, BBQ tips, industry news, and more.
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...
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How I Adapted My Competition Brisket Method for SP-700 Production Volume
A 22-year service tech breaks down his competition brisket process scaled for the SP-700, with timing, temps, and yie...
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What Black Rock Coffee Bar's Weather-Proof Sales Numbers Tell Us About Drive-Thru Smoke Programs
Black Rock Coffee's growth through bad weather reveals lessons for BBQ operators building drive-thru and high-volume ...
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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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What the 2025 Fast-Casual Winners Actually Got Right About Smokehouse Programs
Ray breaks down which fast-casual chains scaled BBQ successfully in 2025 and what their equipment choices reveal abou...
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Running a Beef Short Rib Program That Actually Makes Money at Upscale Prices
How to source, price, and execute beef short ribs for high-end BBQ service without destroying your food cost or holdi...
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Pulled Pork at Production Scale: The Math That Actually Matters
Yield percentages, holding strategies, and seasoning ratios for high-volume pulled pork operations. Real numbers from...
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Running a Short Rib Program That Actually Makes Money
How to source, spec, and cook beef short ribs for upscale BBQ service without destroying your food cost. Production m...
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What Fast Food's Chicken Wars Actually Mean for High-Volume Operators
Donna breaks down the operational math behind fast food's protein pivots and what commercial BBQ operations can learn...
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