Southern Pride of Texas
Recipes & Cooking Guides
9 articles on smoker care, BBQ tips, industry news, and more.
60 Chicken Halves at Once: What I Learned Running High-Volume Smoked Chicken
Production-scale smoked chicken for restaurants: yield math, timing sequences, and the equipment decisions that actua...
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Jalapeño Cheddar Sausage at Scale: What Actually Works When You're Running 200 Pounds a Week
Production-tested jalapeño cheddar sausage recipe with yield math, smoke temps, and sequencing for high-volume cateri...
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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 Smoked Salmon at Scale Without Destroying Your Margins
Commercial smoked salmon production guide covering yield math, temp control, and batch sequencing for catering operat...
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Scaling Jalapeño Cheddar Sausage for 200+ Pounds Per Week Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, bind temps, and batch sequencing for high-volume commercia...
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Running Smoked Salmon at Production Scale Without Losing Your Mind
Commercial smoked salmon production for catering and restaurants: yield math, holding protocols, and sequencing that ...
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Running Smoked Salmon at Scale: What the Backyard Guides Won't Tell You
Commercial smoked salmon production for catering ops. Cold smoke vs hot smoke yields, holding protocols, and food cos...
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Pulled Pork at Production Scale: What Actually Works When You're Running 200 Pounds a Day
Seasoning ratios, cook times, and holding strategies for high-volume pulled pork operations. Real yield math and sequ...
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Building a Sausage Program That Actually Makes Money: Sourcing, Smoke, and the Math Nobody Talks About
How to source, smoke, and price commercial sausage for real profit margins. Practical guidance from two decades of wa...
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