Southern Pride of Texas
Recipes & Cooking Guides
47 articles on smoker care, BBQ tips, industry news, and more.
Smoked Salmon Production at Scale: What Your Kitchen Actually Needs to Know
Commercial smoked salmon production with real yield math, holding protocols, and equipment specs for catering operati...
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What I Learned Running Competition Brisket on an SP-700 for 200 Covers
A competition-tested brisket method scaled for the SP-700, with yield math, holding strategy, and the adjustments tha...
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Top Catering Gig
Adapting competition brisket methods for commercial volume on the Southern Pride SP-700 — real numbers, timing, and t...
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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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Smoked Salmon Production for Catering: Yield Math, Hold Times, and Equipment That Doesn't Fight You
Commercial smoked salmon production guide covering brine ratios, smoking temps, yield calculations, and holding proto...
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Building a Sausage Program That Actually Makes Money
How to source, smoke, and price sausage for commercial BBQ operations. Real numbers from 30 years of competition and ...
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Person Event
A retired service tech breaks down how to adapt competition brisket methods for the SP-700's rotisserie system withou...
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Building a Sausage Program That Actually Makes Money: Sourcing, Smoke, and the Math Nobody Talks About
How to source, smoke, and price commercial sausage for real profit margins. Practical guidance from two decades of wa...
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What I Actually Learned Running Competition Brisket Through an SP-700 for High-Volume Service
A competition-tested brisket method scaled for the SP-700, with real production numbers and the adjustments commercia...
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Running a Competition Brisket Program on the SP-700: What I Actually Do Different
How to adapt competition-level brisket technique for commercial production on a Southern Pride SP-700. Real temps, ti...
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