Southern Pride of Texas
Recipes & Cooking Guides
240 articles on smoker care, BBQ tips, industry news, and more.
Persian Short Ribs and Italian-Korean Pasta: What Menu Trends Mean for Your Smoke Program
Fusion trends are hitting commercial menus hard. Here's how to adapt your smoker program for Persian short ribs, goch...
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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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Beef Ribs Aren't Brisket — Stop Treating Them Like They Are
First-time beef rib cooks need different temps, timing, and expectations than brisket. Here's what actually works at ...
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Running Smoked Salmon at Scale Without Destroying Your Margins
Commercial smoked salmon production guide covering yield math, temp control, and batch sequencing for catering operat...
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How I Adapted My Competition Brisket for the SP-700 — And Why It Actually Got Better
A 30-year competition pitmaster breaks down his brisket recipe scaled for the Southern Pride SP-700, with timing, tem...
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What the 2026 Top 500 Restaurant Chains Tell Us About Smoker Demand
The biggest U.S. restaurant chains are betting on smoked proteins. Here's what that means for commercial equipment de...
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Why Your Steakhouse Prime Rib Program Needs a Smoker (And How to Build It Right)
A practical guide to adding smoked prime rib to steakhouse menus — yield math, timing, and why rotisserie consistency...
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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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Pork Belly Burnt Ends: The Math That Actually Makes Them Profitable
Commercial pork belly burnt ends recipe with real yield percentages, food cost breakdown, and production timing for h...
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Pulled Pork Math: Getting 68% Yield Instead of 55% on Every Cook
Production-scale pulled pork with real yield numbers, seasoning ratios, and holding protocols that protect your food ...
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Scaling Jalapeño Cheddar Sausage for Commercial Smokehouse Production
Production-scale jalapeño cheddar sausage with yield math, smoke schedules, and batch sequencing for high-volume oper...
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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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