Southern Pride of Texas
Recipes & Cooking Guides
59 articles on smoker care, BBQ tips, industry news, and more.
Running a Beef Short Rib Program That Actually Makes Money at Upscale Prices
How to source, price, and execute beef short ribs for high-end BBQ service without destroying your food cost or holdi...
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The Quiet Exit: Why Independent Restaurants Are Disappearing and What It Means for Commercial BBQ
Independent restaurants are closing faster than they're opening. Here's what's actually driving the decline and how s...
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When the Numbers Get Ugly: Equipment Decisions That Actually Protect Your Margins
How commercial BBQ operators can protect margins during economic uncertainty through smarter equipment choices and op...
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Running Competition Brisket Through an SP-700: What Actually Translates and What Doesn't
Adapting comp-style brisket methods for commercial volume on the Southern Pride SP-700 — what works, what changes, an...
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Your Menu Is Either Making You Money or Costing You Money — Here's How to Tell
Menu engineering for BBQ operations: yield math, protein selection, holding economics, and the pricing decisions that...
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Smoked Mac and Cheese: The Side That Prints Money (If You're Not Screwing It Up)
Production-scale smoked mac and cheese with yield math, food cost breakdowns, and holding strategies for high-volume ...
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Your Smoked Meat Menu Is Either Making You Money or Costing You — There's No In-Between
How commercial BBQ operators build menus that actually turn a profit, from yield math to hold times to knowing which ...
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Running 60 Chicken Halves Through Your Smoker Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: load patterns, timing sequences, and the yield math that act...
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What Fuzzy's Seasonal Menu Tells Us About High-Volume Protein Execution
Fuzzy's Taco Shop's seasonal rollout shows how regional chains manage limited-time proteins. Here's what commercial o...
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Pulled Pork at Production Scale: The Math That Actually Matters
Yield percentages, holding strategies, and seasoning ratios for high-volume pulled pork operations. Real numbers from...
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Running 60 Chicken Halves Through a Single Cook: The Math That Makes It Work
Production-scale smoked chicken requires yield tracking, proper staging, and equipment that holds temp across a full ...
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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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