Southern Pride of Texas
Recipes & Cooking Guides
240 articles on smoker care, BBQ tips, industry news, and more.
What 29 Executive Shuffles Tell Us About Where Foodservice Is Headed
May brought major CEO changes at Wendy's, Jack in the Box, and Miller's Ale House. Here's what operators should actua...
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Scaling Jalapeño Cheddar Sausage: A 50-Pound Batch Formula That Actually Works
Production-scale jalapeño cheddar sausage recipe with yield math, stuffing rates, and smoke schedules for high-volume...
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What Burger King, Dunkin', and White Castle Just Told Us About Where QSR Menus Are Headed
Recent menu drops from major QSR chains reveal trends commercial BBQ operators should watch — and maybe steal from.
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Why Your Smoked Mac and Cheese Should Be Paying Rent
Production-scale smoked mac and cheese can hit 68%+ margins. Recipe math, hold times, and batch sequencing for high-v...
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Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry
Production-scale smoked chicken for restaurants. Yield math, hold times, wood selection, and the sequencing that keep...
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Piebird Opens at DoubleTree by Hilton — What Hotel BBQ Programs Can Learn From This Launch
New restaurant concept Piebird debuts with rotisserie-forward menu inside DoubleTree. Breaking down what works for ho...
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What I Learned Scaling a Competition Brisket to Restaurant Volume on the SP-700
How to adapt a competition-grade brisket cook for the SP-700's rotisserie system without sacrificing yield or flavor.
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Brisket Flat vs. Whole Packer: The Math That Actually Matters for Restaurant Volume
Ray breaks down yield percentages, hold times, and per-pound costs to help you decide which brisket cut fits your com...
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NRN's New Video Series and What Commercial Operators Actually Need from Food Media
Nation's Restaurant News launches a video series with its food editor. Here's what high-volume operators should actua...
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Piebird at the DoubleTree: What Hotel Restaurant Smoker Programs Get Right (and Wrong)
New restaurant concept Piebird opens inside DoubleTree by Hilton. Here's what hotel-based BBQ programs need to consid...
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Del Taco's Value Menu and Why I'm Talking About Fast Food on a Smoker Blog
Earl weighs in on Del Taco's new value menu and what it actually means for commercial BBQ operators watching food cos...
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Brisket Flat vs. Whole Packer: The Math That Actually Decides This for Your Kitchen
Flats offer portion control but cost more per pound of sellable meat. Packers give you better yield if you can move t...
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