Southern Pride of Texas
Recipes & Cooking Guides
15 articles on smoker care, BBQ tips, industry news, and more.
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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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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