Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
St. Louis Cut vs Baby Back Ribs: The Math That Actually Matters for Commercial Operations
Breaking down real food costs, cook times, and yield differences between St. Louis and baby back ribs for high-volume...
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Flats vs. Whole Packers: The Math That Actually Decides This for Commercial Kitchens
Breaking down yield, labor, food cost, and holding performance to help you pick the right brisket format for your vol...
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What the NRA Show Actually Told Us About Where Commercial BBQ Is Headed
Donna breaks down the real takeaways from the National Restaurant Association Show—equipment shifts, labor realities,...
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Consumer Confidence Is Tanking — Here's What That Means for Your Smoker Operation
Consumer sentiment just hit an all-time low. What high-volume BBQ operators need to understand about staying profitab...
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What I Saw at the Restaurant Show That's Going to Change Your Kitchen in Five Years
Back-of-house equipment is merging fast. Here's what commercial operators need to know about where smokers fit in the...
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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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Why Smoked Mac and Cheese Might Be Your Best Margin Item Right Now
High-volume smoked mac and cheese recipe with yield math, food cost breakdown, and production sequencing for commerci...
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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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Your Customers Are Drinking Less — And That's Actually an Opportunity
Alcohol sales are down across the industry. Smart operators are using food programs and smoked meats to fill the gap.
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Eric Dale's Pastry Program Runs on the Same Logic That Built My BBQ Kitchen
Denver pastry chef Eric Dale proves that high-volume precision isn't just for BBQ. His equipment philosophy mirrors w...
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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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Chip Wade's Gold Plate Win and What It Actually Tells Us About Running a Kitchen
USHG's CEO takes the Gold Plate Award. Here's why his operational philosophy matters for commercial kitchen operators.
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