Southern Pride of Texas
Recipes & Cooking Guides
59 articles on smoker care, BBQ tips, industry news, and more.
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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What I Learned Running Competition Brisket on an SP-700 for 200 Covers
A competition-tested brisket method scaled for the SP-700, with yield math, holding strategy, and the adjustments tha...
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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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Flats vs. Whole Packers: The Math That Actually Matters for Your Menu
Breaking down yield, labor, food cost, and holding logistics when choosing between brisket flats and whole packers fo...
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Rabbit Curry and Spring Halibut: What These Menu Additions Mean for Your Smoker Program
How high-volume operations can integrate trending proteins like rabbit and halibut into existing smoke programs witho...
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What I Actually Saw at the NRA Show That Matters for Commercial BBQ
Travis breaks down the National Restaurant Association Show trends that actually affect high-volume BBQ operations—an...
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St. Louis vs Baby Back Ribs: The Food Cost Math Your Accountant Won't Do For You
Breaking down real yield percentages, per-pound costs, and production math for commercial rib programs. Which cut act...
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What The Ives Opening Tells Us About Where High-Volume Smoke Programs Are Headed
Boka Restaurant Group's new Chicago concept signals shifts in how serious operators approach smoke-forward menus at s...
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Rabbit Curry and Spring Halibut: What Smart Operators Are Adding Right Now
Why rabbit and halibut are showing up on commercial menus this spring, and how to execute both at volume without wrec...
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Pork Belly Burnt Ends: The Math Behind Your Most Profitable Menu Item
Commercial pork belly burnt ends recipe with real yield percentages, food cost analysis, and production timing for hi...
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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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Running 60 Chicken Halves at Once Without Losing Your Mind or Your Margins
Production-scale smoked chicken for restaurants: timing, temps, yield math, and the equipment setup that actually hol...
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