Southern Pride of Texas
Recipes & Cooking Guides
51 articles on smoker care, BBQ tips, industry news, and more.
Smoked Mac and Cheese: The $8 Side That Actually Makes You Money
Production-scale smoked mac and cheese with yield math, holding strategies, and cost breakdown for commercial kitchen...
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Running 200 Pounds of Pulled Pork Without Losing Your Mind (Or Your Margins)
Production-scale pulled pork for commercial kitchens: seasoning ratios, cook process, holding strategies, and the mat...
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Brisket Flat vs. Whole Packer: The Math That Actually Matters for Commercial Kitchens
Breaking down yield, food cost, and holding time between brisket flats and whole packers for high-volume restaurant o...
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Running a Short Rib Program That Actually Makes Money
How to source, spec, and cook beef short ribs for upscale BBQ service without destroying your food cost. Production m...
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Why Value Menus Are Dominating QSR Traffic — And What It Means for Your Smoker Schedule
Value menus are driving QSR visits more than ever. Here's how commercial BBQ operations can capture that traffic with...
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What Fast Food's Chicken Wars Actually Mean for High-Volume Operators
Donna breaks down the operational math behind fast food's protein pivots and what commercial BBQ operations can learn...
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Running a Sausage Program That Actually Makes Money
How to source, smoke, and price commercial sausage for BBQ restaurants. Real production math and the equipment decisi...
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Scaling Jalapeño Cheddar Sausage: From 50 to 500 Pounds Without Losing Your Mind
Production-scale jalapeño cheddar sausage recipe with yield math, food cost breakdown, and sequencing for high-volume...
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What 34 Restaurant Founders Actually Got Right—And What Your Smoker Room Can Learn From It
Ray breaks down what production kitchens can steal from the industry's most creative founders making the 2026 power l...
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What Panera's Salad Stuffer Move Tells Us About Volume Kitchens and Equipment Choices
Panera's new menu category signals where fast-casual is headed. Here's what it means for operators planning high-volu...
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Pulled Pork Math: How to Hit 68% Yield Consistently at Production Scale
Practical pulled pork process for commercial kitchens-seasoning ratios, cook temps, holding protocols, and the yield ...
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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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