Southern Pride of Texas
Recipes & Cooking Guides
18 articles on smoker care, BBQ tips, industry news, and more.
I Tried Bamboo Charcoal in a Commercial Environment — Here's What Actually Happened
Testing bamboo charcoal in high-volume BBQ service. Real numbers, real problems, and why I went back to what works.
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Jalapeño Cheddar Sausage at Scale: A Production Recipe That Actually Pencils Out
Commercial jalapeño cheddar sausage recipe with yield math, binding ratios, and production sequencing for high-volume...
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Scaling Jalapeño Cheddar Sausage for 200+ Pounds: The Math, The Method, The Margins
Production-scale jalapeño cheddar sausage recipe with yield calculations, food cost breakdown, and smoking protocols ...
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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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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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Smoked Salmon Production at Scale: What Your Kitchen Actually Needs to Know
Commercial smoked salmon production with real yield math, holding protocols, and equipment specs for catering operati...
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Rabbit Curry and Spring Halibut: What These Menu Additions Mean for Your Smoker Program
How high-volume operations can integrate trending proteins like rabbit and halibut into existing smoke programs witho...
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Building a Short Rib Program That Actually Makes Money
Production-scale beef short rib process for upscale BBQ restaurants. Sourcing specs, cook sequencing, hold times, and...
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Jalapeño Cheddar Sausage at Production Scale: What Actually Works When You're Grinding 200 Pounds
Commercial-scale jalapeño cheddar sausage recipe with yield math, grind ratios, and smoke protocols that hold up unde...
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Running a Beef Short Rib Program That Actually Makes Money at Scale
How to source, cost, and execute beef short ribs for upscale BBQ service without destroying your food cost or your ki...
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