Southern Pride of Texas
Recipes & Cooking Guides
51 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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What Del Taco's New Value Menu Tells Us About Running a High-Volume Kitchen
A fast-food value menu shift reveals lessons for commercial BBQ operations managing food costs, throughput, and equip...
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Brisket Flat vs. Whole Packer: Making the Right Call for Commercial Volume
Comparing yield, food cost, and cook times between brisket flats and whole packers for high-volume restaurant service.
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Flats or Whole Packers: The Math That Actually Decides It for Restaurant Brisket
Comparing brisket flats vs whole packers for commercial kitchens. Real yield numbers, holding behavior, and which cut...
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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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Pulled Pork Math: Getting 65%+ Yield Without Sacrificing Quality
Seasoning ratios, cook temps, and hold strategies that maximize pulled pork yield for high-volume commercial operations.
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Consumer Confidence Is Tanking — Here's What That Means for Your Smoker Operation
Consumer sentiment just hit an all-time low. What high-volume BBQ operators need to understand about staying profitab...
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Why Smoked Mac and Cheese Might Be Your Best Margin Item Right Now
High-volume smoked mac and cheese recipe with yield math, food cost breakdown, and production sequencing for commerci...
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Your Customers Are Drinking Less — And That's Actually an Opportunity
Alcohol sales are down across the industry. Smart operators are using food programs and smoked meats to fill the gap.
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Smoked Mac and Cheese Will Make You More Money Than Your Third Meat Option
Production-scale smoked mac and cheese recipe with real yield math, holding tips, and cost per pound for high-volume ...
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What Subway's Pivot and the NRA Show Tell Us About Where Commercial Kitchens Are Headed
Analyzing how consumer trends at the 2024 National Restaurant Show signal real operational changes for BBQ operators ...
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Your Customers Are Ordering Water. Here's What That Means for Your Smoker Program.
Beverage sales are down across the industry. Smart operators are shifting margins to the protein side of the menu.
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