Southern Pride of Texas
Recipes & Cooking Guides
7 articles on smoker care, BBQ tips, industry news, and more.
Why We Switched to 1.5+ Pound Chicken Quarters (And Never Looked Back)
Larger chicken quarters mean better yield, easier timing, and juicier results in high-volume service. Here's the prod...
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Scaling Jalapeño Cheddar Sausage for 200+ Pound Batches Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, sequencing, and batch timing for high-volume commercial sm...
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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 200+ Pounds Per Week Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, bind temps, and batch sequencing for high-volume commercia...
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Running Smoked Salmon at Production Scale Without Destroying Your Margins
Commercial salmon smoking for catering and restaurants: temps, timing, yield math, and why most operators overthink t...
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Pulled Pork at Production Scale: The Math That Actually Matters
Yield percentages, holding strategies, and seasoning ratios for high-volume pulled pork operations. Real numbers from...
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Running a Beef Short Rib Program That Actually Makes Money
How to source, cook, and cost out beef short ribs for upscale BBQ service without killing your food cost or your crew.
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