Southern Pride of Texas
Recipes & Cooking Guides
51 articles on smoker care, BBQ tips, industry news, and more.
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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Smoked Mac and Cheese Isn't Just a Side — It's a Margin Builder
Production-scale smoked mac and cheese with real yield math, holding strategies, and why this side can outperform you...
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What NRN's June Issue Gets Right About Smoker ROI—And What They Left Out
Earl breaks down Nation's Restaurant News coverage of commercial smokers, adds what 30 years of competition and cater...
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Three Operators Told Me Why They Bought (or Didn't Buy) That Restaurant—Here's What They Actually Said
Real advice from three commercial BBQ operators on buying an existing restaurant. Equipment evaluation, hidden costs,...
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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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