Southern Pride of Texas
Recipes & Cooking Guides
23 articles on smoker care, BBQ tips, industry news, and more.
What the 2025 Fast-Casual Winners Actually Got Right About Smokehouse Programs
Ray breaks down which fast-casual chains scaled BBQ successfully in 2025 and what their equipment choices reveal abou...
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Pork Belly Burnt Ends: The Math, The Method, and Why They're Printing Money for Caterers
How to scale pork belly burnt ends for commercial production, including yield percentages, food cost per serving, and...
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What the Big Chains Are Chasing — And Why Your Smoke Program Still Wins
Wendy's, Chipotle, and IHOP keep adding items. Here's what commercial BBQ operators can learn from their menu churn.
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program Right)
A practical guide for steakhouses adding smoked prime rib: equipment specs, yield math, holding protocols, and the pr...
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Brisket Flat vs. Whole Packer: The Yield Math Nobody Talks About
A cost-per-portion breakdown comparing brisket flats to whole packers for restaurant service, with real holding times...
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Chili's Goes After McDonald's Again — And What It Means for Commercial BBQ Operations
Chili's new chicken sandwiches take aim at fast food. Here's why high-volume operators should pay attention to this b...
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Pork Belly Burnt Ends: The Full Commercial Breakdown from Cube to Cash Register
Production-scale pork belly burnt ends with real yield percentages, food cost math, and pricing strategy for high-vol...
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Why Value Menus Are Dominating QSR Traffic — And What It Means for Your Smoker Schedule
Value menus are driving QSR visits more than ever. Here's how commercial BBQ operations can capture that traffic with...
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Smoked Prime Rib Is the Steakhouse Move You're Not Making Yet
How to build a smoked prime rib program that actually works at steakhouse scale—yield math, holding strategy, and equ...
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Running a Beef Short Rib Program That Actually Makes Money
How to source, cook, and cost out beef short ribs for upscale BBQ service without killing your food cost or your crew.
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Flat vs. Packer Brisket: A Menu Decision That Affects Everything Downstream
Choosing between brisket flats and whole packers shapes your food cost, labor, and smoke capacity. Here's how to make...
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