Southern Pride of Texas
Recipes & Cooking Guides
15 articles on smoker care, BBQ tips, industry news, and more.
St. Louis vs Baby Back Ribs: Where Your Real Food Cost Sits at Volume
Breaking down actual per-pound yields and food costs between St. Louis and baby back ribs for commercial BBQ operatio...
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Whole Hog on a Rotisserie: What 200-Pound Cooks Actually Require
Complete guide to whole hog rotisserie cooking for commercial operations — prep specs, timing math, holding strategy,...
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St. Louis Cut vs Baby Back Ribs: The Math That Actually Matters for Commercial Operations
Breaking down real food costs, cook times, and yield differences between St. Louis and baby back ribs for high-volume...
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What the NRA Show Actually Told Us About Where Commercial BBQ Is Headed
Donna breaks down the real takeaways from the National Restaurant Association Show—equipment shifts, labor realities,...
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Running a Whole Hog Through Your Rotisserie: What I Learned After Watching Dozens of Operators Get It Right (and Wrong)
Commercial whole hog cooking requires specific prep, temperature management, and timing. Here's the technical process...
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Scaling Jalapeño Cheddar Sausage for Commercial Kitchens Without Losing Your Mind
Production-scale jalapeño cheddar sausage with real yield math, food costing, and sequencing for high-volume catering...
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Turkey Breast for High-Volume Catering: What I've Learned Running 400 Pounds a Week
Injection ratios, cook temps, and holding protocols for smoked turkey breast at production scale. Real numbers from 3...
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St. Louis vs Baby Back Ribs: Running the Real Numbers on Commercial Food Cost
Breaking down actual food cost per portion between St. Louis and baby back ribs for high-volume operations. Math, yie...
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St. Louis Cut vs Baby Back Ribs: Which Makes More Money for Your Operation
A real cost breakdown of St. Louis and baby back ribs for commercial BBQ operations, including yield math, cook times...
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What 847 Pounds of Leftover Brisket Taught Me About Production Planning
Real lessons from a catering disaster: how high-volume BBQ operations can prevent overproduction and recover when the...
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Running a Whole Hog Through a Commercial Rotisserie Without Losing Your Mind
Practical guide to whole hog prep, cook times, and carving for commercial rotisserie operations. Real yield math and ...
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Running BBQ for Indian Catering Events: What Nobody Warns You About
High-volume Indian catering presents unique challenges for BBQ operators. Here's how to handle spice profiles, timing...
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