Southern Pride of Texas
Recipes & Cooking Guides
21 articles on smoker care, BBQ tips, industry news, and more.
Running a Beef Short Rib Program That Actually Makes Money at Scale
How to source, cost, and execute beef short ribs for upscale BBQ service without destroying your food cost or your ki...
Read Article →
What Defined Hospitality Gets Right About Building Restaurant Concepts That Last
Philadelphia's Defined Hospitality runs multiple concepts with distinct identities. Here's what commercial operators ...
Read Article →
Why Your Steakhouse Should Be Smoking Prime Rib — And How to Scale It Right
A production-level guide to building a smoked prime rib program for steakhouses, with yield math, hold protocols, and...
Read Article →
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right)
A practical guide to building a smoked prime rib program that works in a steakhouse kitchen—from yield math to holdin...
Read Article →
Pork Belly Burnt Ends: The Commercial Kitchen Math That Actually Works
Production-scale pork belly burnt ends with real yield percentages, food cost breakdowns, and service timing for high...
Read Article →
Running a Beef Short Rib Program That Actually Makes Money at Upscale Prices
How to source, price, and execute beef short ribs for high-end BBQ service without destroying your food cost or holdi...
Read Article →
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program)
A practical guide to adding smoked prime rib to steakhouse operations—equipment sizing, yield math, and the productio...
Read Article →
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right)
A practical guide to adding smoked prime rib to steakhouse menus using commercial smokers, with yield math, holding p...
Read Article →
Whole Hog on a Commercial Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking in commercial rotisseries—prep, timing, temperature management, and presentati...
Read Article →