Southern Pride of Texas
Recipes & Cooking Guides
87 articles on smoker care, BBQ tips, industry news, and more.
What Burger King, Dunkin', and White Castle Just Told Us About Where QSR Menus Are Headed
Recent menu drops from major QSR chains reveal trends commercial BBQ operators should watch — and maybe steal from.
Read Article →
Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry
Production-scale smoked chicken for restaurants. Yield math, hold times, wood selection, and the sequencing that keep...
Read Article →
NRN's New Video Series and What Commercial Operators Actually Need from Food Media
Nation's Restaurant News launches a video series with its food editor. Here's what high-volume operators should actua...
Read Article →
Piebird at the DoubleTree: What Hotel Restaurant Smoker Programs Get Right (and Wrong)
New restaurant concept Piebird opens inside DoubleTree by Hilton. Here's what hotel-based BBQ programs need to consid...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →