Southern Pride of Texas
Recipes & Cooking Guides
87 articles on smoker care, BBQ tips, industry news, and more.
Stuffed Potatoes and Rabbit-Rattlesnake Sausage: What the Wild Menu Items Tell You About Commercial Smoking
Earl breaks down the operational realities behind trending menu items like loaded smoked potatoes and exotic sausages...
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What Black Rock Coffee Bar's Weather-Proof Sales Numbers Tell Us About Drive-Thru Smoke Programs
Black Rock Coffee's growth through bad weather reveals lessons for BBQ operators building drive-thru and high-volume ...
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Jalapeño Cheddar Sausage at Production Scale: What Actually Works When You're Grinding 200 Pounds
Commercial-scale jalapeño cheddar sausage recipe with yield math, grind ratios, and smoke protocols that hold up unde...
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Running a Beef Short Rib Program That Actually Makes Money at Scale
How to source, cost, and execute beef short ribs for upscale BBQ service without destroying your food cost or your ki...
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Clayton's Kitchen Shows What Happens When Universities Stop Thinking Small About Foodservice
Lehigh University's rotating restaurant concept brings professional kitchens to campus. Here's what commercial operat...
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Building a Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers from 30 years of competition and ...
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Person Event
A retired service tech breaks down how to adapt competition brisket methods for the SP-700's rotisserie system withou...
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What AI Ordering and Gen Alpha Actually Mean for Your Smoker Investment
Industry trends like AI and shifting demographics sound abstract until they hit your equipment budget. Here's what ac...
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What Defined Hospitality Gets Right About Building Restaurant Concepts That Last
Philadelphia's Defined Hospitality runs multiple concepts with distinct identities. Here's what commercial operators ...
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Why Your Steakhouse Should Be Smoking Prime Rib — And How to Scale It Right
A production-level guide to building a smoked prime rib program for steakhouses, with yield math, hold protocols, and...
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St. Louis Cut vs Baby Back Ribs: Running the Numbers for High-Volume Operations
A breakdown of rib cut economics for commercial kitchens — yield math, food cost per pound, and which cut actually ma...
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What Shake Shack's Rough Quarter Tells Us About the Real Cost of Running Volume
Shake Shack's stock drop reveals pressure points every high-volume operator faces. Here's what commercial BBQ operati...
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