Southern Pride of Texas
Recipes & Cooking Guides
33 articles on smoker care, BBQ tips, industry news, and more.
What I Actually Learned Running Competition Brisket Through an SP-700 for High-Volume Service
A competition-tested brisket method scaled for the SP-700, with real production numbers and the adjustments commercia...
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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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Running Competition Brisket Through an SP-700: What Actually Translates and What Doesn't
Adapting comp-style brisket methods for commercial volume on the Southern Pride SP-700 — what works, what changes, an...
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Running a Whole Hog on Rotisserie: What 30 Years Taught Me About Not Ruining 180 Pounds of Pig
Commercial whole hog rotisserie guide covering prep, temperature management, timing, and plating for high-volume serv...
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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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Running 60 Chicken Halves Through Your Smoker Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: load patterns, timing sequences, and the yield math that act...
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Char Siu in a Production Smoker: Why Three Hours of Hickory Changes Everything
Commercial char siu production using hickory smoke, rotisserie technique, and proper yield math for high-volume cater...
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Scaling Jalapeño Cheddar Sausage: From 50 to 500 Pounds Without Losing Your Mind
Production-scale jalapeño cheddar sausage recipe with yield math, food cost breakdown, and sequencing for high-volume...
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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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