Southern Pride of Texas
Recipes & Cooking Guides
33 articles on smoker care, BBQ tips, industry news, and more.
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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Scaling Jalapeño Cheddar Sausage: A 50-Pound Batch Formula That Actually Works
Production-scale jalapeño cheddar sausage recipe with yield math, stuffing rates, and smoke schedules for high-volume...
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What I Learned Scaling a Competition Brisket to Restaurant Volume on the SP-700
How to adapt a competition-grade brisket cook for the SP-700's rotisserie system without sacrificing yield or flavor.
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What I Learned Running Competition Brisket on an SP-700 for 200 Covers
A competition-tested brisket method scaled for the SP-700, with yield math, holding strategy, and the adjustments tha...
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Whole Hog on a Rotisserie: What 200-Pound Cooks Actually Require
Complete guide to whole hog rotisserie cooking for commercial operations — prep specs, timing math, holding strategy,...
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Brisket Flat vs. Whole Packer: Making the Right Call for Commercial Volume
Comparing yield, food cost, and cook times between brisket flats and whole packers for high-volume restaurant service.
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Running 60 Chicken Halves at Once Without Losing Your Mind or Your Margins
Production-scale smoked chicken for restaurants: timing, temps, yield math, and the equipment setup that actually hol...
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How I Adapted My Competition Brisket Method for SP-700 Production Volume
A 22-year service tech breaks down his competition brisket process scaled for the SP-700, with timing, temps, and yie...
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Running a Whole Hog Through Your Rotisserie: What I Learned After Watching Dozens of Operators Get It Right (and Wrong)
Commercial whole hog cooking requires specific prep, temperature management, and timing. Here's the technical process...
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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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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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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right)
A practical guide to building a smoked prime rib program that works in a steakhouse kitchen—from yield math to holdin...
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