Southern Pride of Texas
Recipes & Cooking Guides
14 articles on smoker care, BBQ tips, industry news, and more.
What Chick-fil-A's Protein Push Means for Commercial Smoker Operations
Chick-fil-A testing smoked proteins signals where QSR is headed. Here's what high-volume operators should understand ...
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What McDonald's, Starbucks, and Taco Bell Are Telling You About Where Smoked Protein Is Headed
Fast food chains are chasing smoky, slow-cooked flavor profiles. Here's what that signals for commercial BBQ operator...
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What Restaurant Chains Get Wrong About World Cup Promotions (And What Your Operation Can Learn)
Big chains spend millions on World Cup promos. Here's what actually drives volume—and how smart operators capture tha...
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Smoking 60 Chicken Halves at Once Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: yield math, hold times, and the sequencing that actually wor...
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Piebird at the DoubleTree: What Hotel Restaurant Smoker Programs Get Right (and Wrong)
New restaurant concept Piebird opens inside DoubleTree by Hilton. Here's what hotel-based BBQ programs need to consid...
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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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