Southern Pride of Texas
Recipes & Cooking Guides
11 articles on smoker care, BBQ tips, industry news, and more.
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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Building a Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers from 30 years of competition and ...
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Turkey Breast for Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding protocols for smoked turkey breast in high-volume catering. Production math...
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Candied Salmon at Scale: Why Your Catering Menu Needs This High-Margin Add
Production-scale smoked candied salmon with yield math, holding strategies, and food cost breakdown for commercial op...
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Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding times for smoked turkey breast in production catering—based on 30 years of ...
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Turkey Breast for 200: What Actually Matters When You're Catering at Scale
Injection ratios, smoker temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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Smoked Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding strategies for catering-scale smoked turkey breast. Real numbers from 22 ye...
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