Southern Pride of Texas
Recipes & Cooking Guides
240 articles on smoker care, BBQ tips, industry news, and more.
June Job Numbers Hit Restaurants Hard — What It Means for Your Smoker Operation
June saw major restaurant job losses. Here's how smart operators are using equipment decisions to protect margins whe...
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What Jollibee's Nugget Launch Actually Tells Us About High-Volume Protein Programs
Jollibee adding chicken nuggets reveals shifts in QSR protein strategy. Here's what commercial operators can learn fr...
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What Jollibee's Nugget Launch Actually Tells Us About QSR Smoking Capacity
Jollibee's chicken nugget rollout reveals the production math that QSR operators face when scaling smoked protein pro...
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Mossy Salt on BBQ Chicken: What Commercial Operators Actually Need to Know
Earl breaks down mossy salt rubs for high-volume chicken production — what works, what doesn't, and why your hold tim...
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That First Pot Roast on the Grill: Temperature Control Is the Whole Game
Why backyard grillers fight temp swings that commercial smokers solved decades ago—and what that Hamilton Beach taugh...
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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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Wings at Volume: What Commercial Operators Get Wrong About Smoked Chicken
Production-scale smoked wings require different thinking than restaurant portions. Yield math, timing sequences, and ...
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Why We Switched to 1.5+ Pound Chicken Quarters (And Never Looked Back)
Larger chicken quarters mean better yield, easier timing, and juicier results in high-volume service. Here's the prod...
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Supermarket Short Ribs on Pellet Smokers: What Commercial Operators Actually Need to Know
Commercial-scale short rib production using supermarket cuts and pellet equipment. Real yield math, holding protocols...
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What Southpaw's 43-Unit Taco Bell Acquisition Tells Us About Kitchen Equipment Decisions
A private equity group just bought 43 Taco Bell locations. Here's what multi-unit operators get right about equipment...
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Cotton Patch Gets New Owners: What It Means for High-Volume Kitchen Operations
Local Favorite Restaurants acquires Cotton Patch Cafe. Earl breaks down what this deal signals for regional chains ru...
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What Jollibee's Nugget Launch Actually Tells Us About High-Volume Chicken Operations
Ray breaks down what QSR chains like Jollibee understand about holding times, batch cooking, and why your smoker setu...
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