Southern Pride of Texas
Recipes & Cooking Guides
48 articles on smoker care, BBQ tips, industry news, and more.
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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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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Smoked Meatloaf Changed My Catering Math — Here's the Production Method
How smoking meatloaf at scale transformed our protein yield and simplified high-volume service. Full production specs...
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Whole Hog on a Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking on commercial rotisserie smokers—from carcass prep through carving station setup.
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Scaling Jalapeño Cheddar Sausage for 200+ Pound Batches Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, sequencing, and batch timing for high-volume commercial sm...
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Jalapeño Cheddar Sausage at Scale: A Production Recipe That Actually Pencils Out
Commercial jalapeño cheddar sausage recipe with yield math, binding ratios, and production sequencing for high-volume...
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Scaling Jalapeño Cheddar Sausage for 200+ Pounds: The Math, The Method, The Margins
Production-scale jalapeño cheddar sausage recipe with yield calculations, food cost breakdown, and smoking protocols ...
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Pork Belly Burnt Ends: The $18/lb Menu Item That Costs You $6 to Produce
Production-scale pork belly burnt ends with full yield math, cook sequencing, and pricing strategy for high-volume co...
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Jalapeño Cheddar Sausage at Scale: What Actually Works When You're Running 200 Pounds a Week
Production-tested jalapeño cheddar sausage recipe with yield math, smoke temps, and sequencing for high-volume cateri...
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What a BBQ Crew from Taiwan Taught Me About Commercial Smoking
A visit from Taiwanese BBQ operators reminded Earl why real craftsmanship crosses every border—and why equipment choi...
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Smoked Prime Rib for Steakhouse Volume: What Actually Works at Scale
How to build a profitable smoked prime rib program for steakhouse service — yield math, holding strategy, and the equ...
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