Southern Pride of Texas
Recipes & Cooking Guides
3 articles on smoker care, BBQ tips, industry news, and more.
Running a Whole Hog Through Your Rotisserie: What I Learned After Watching Dozens of Operators Get It Right (and Wrong)
Commercial whole hog cooking requires specific prep, temperature management, and timing. Here's the technical process...
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Turkey Breast for High-Volume Catering: What I've Learned Running 400 Pounds a Week
Injection ratios, cook temps, and holding protocols for smoked turkey breast at production scale. Real numbers from 3...
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Running a Whole Hog on Rotisserie: What 30 Years Taught Me About Not Ruining 180 Pounds of Pig
Commercial whole hog rotisserie guide covering prep, temperature management, timing, and plating for high-volume serv...
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