Southern Pride of Texas
Recipes & Cooking Guides
22 articles on smoker care, BBQ tips, industry news, and more.
Smoked Prime Rib for Steakhouse Volume: What Actually Works at Scale
How to build a profitable smoked prime rib program for steakhouse service — yield math, holding strategy, and the equ...
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Leg of Lamb Steaks: The Smoked Protein Your Menu Is Missing
Production-ready approach to smoked lamb steaks for commercial kitchens. Wood selection, yield math, and why this cut...
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Running Salmon Through a Commercial Smoker Without Losing Your Mind or Your Margins
Production-scale smoked salmon for catering ops: wood selection, temp control, yield math, and the holding strategies...
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Running 60 Chicken Halves Through a Rotisserie Without Losing Your Mind
How to smoke 60 chicken halves at once with consistent results, proper sequencing, and realistic yield math for comme...
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Eric Dale's Pastry Program Runs on the Same Logic That Built My BBQ Kitchen
Denver pastry chef Eric Dale proves that high-volume precision isn't just for BBQ. His equipment philosophy mirrors w...
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Smoked Mac and Cheese Will Make You More Money Than Your Third Meat Option
Production-scale smoked mac and cheese recipe with real yield math, holding tips, and cost per pound for high-volume ...
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What Taco Bell's Mexican Pizza Mashup Tells Us About Commercial Kitchen Reality
Taco Bell's new Cantina Chicken mashup reveals hard truths about high-volume menu engineering that every commercial o...
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Smoked Mac and Cheese Will Make You More Money Than Another Protein Option
Production-scale smoked mac and cheese: recipe yield math, food cost breakdown, holding times, and why this side prin...
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What Wendy's, Chipotle, and IHOP Are Doing Right Now — And What It Means for Your Smoker Schedule
National chains are pushing smoked proteins hard this quarter. Here's what their menu moves tell us about consumer de...
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Running a Competition Brisket Program on the SP-700: What I Actually Do Different
How to adapt competition-level brisket technique for commercial production on a Southern Pride SP-700. Real temps, ti...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program)
A practical guide to adding smoked prime rib to steakhouse operations—equipment sizing, yield math, and the productio...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right)
A practical guide to adding smoked prime rib to steakhouse menus using commercial smokers, with yield math, holding p...
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