Southern Pride of Texas
Recipes & Cooking Guides
47 articles on smoker care, BBQ tips, industry news, and more.
What NRN's June 2026 Equipment Survey Actually Tells Us About Smoker Buying Decisions
Breaking down Nation's Restaurant News equipment data and what it means for operators evaluating commercial smokers r...
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What the Technomic Top 500 Actually Tells Us About Commercial Kitchen Equipment Decisions
Breaking down the Technomic Top 500 rankings and what high-volume operators can learn about equipment ROI, throughput...
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Persian Short Ribs and Italian-Korean Pasta: What Menu Trends Mean for Your Smoke Program
Fusion trends are hitting commercial menus hard. Here's how to adapt your smoker program for Persian short ribs, goch...
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The Night Before a Big BBQ Event: What Actually Matters
Ray shares what separates smooth high-volume BBQ events from disasters, based on decades of service calls the morning...
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St. Louis Cut vs Baby Back Ribs: The Real Food-Cost Math for High-Volume Operations
Breaking down yield percentages, per-pound costs, and production math to help commercial kitchens choose the right ri...
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Why Smoked Mac and Cheese Might Be Your Most Profitable Menu Item
Production-scale smoked mac and cheese with real yield math, holding strategies, and margin analysis for commercial k...
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Why Your Smoked Mac and Cheese Should Be Paying Rent
Production-scale smoked mac and cheese can hit 68%+ margins. Recipe math, hold times, and batch sequencing for high-v...
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Brisket Flat vs. Whole Packer: The Math That Actually Decides This for Your Kitchen
Flats offer portion control but cost more per pound of sellable meat. Packers give you better yield if you can move t...
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What I Actually Saw at the NRA Show That Matters for Commercial BBQ
Travis breaks down the National Restaurant Association Show trends that actually affect high-volume BBQ operations—an...
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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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