Southern Pride of Texas
Restaurant & Catering Industry News
49 articles on smoker care, BBQ tips, industry news, and more.
Hire for Feel, Train for Technique: Building a BBQ Crew That Won't Burn You
After 30 years running crews, Earl breaks down which skills you can teach new hires and which ones a cook either has ...
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Your Restaurant Already Has Everything It Needs to Start Catering — Except the Right Math
How to build a catering operation from your BBQ restaurant without destroying your margins or burning out your crew.
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What Tom Berry Gets Right About Building BBQ Concepts That Actually Last
COJE's Tom Berry builds restaurant concepts from real travel experiences. Here's what operators can learn from his ap...
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Pizza Hut's Sale to LongRange Capital: What Big QSR Moves Mean for Commercial BBQ Operations
Pizza Hut's pending sale signals shifting QSR priorities. Here's what BBQ operators should watch—and why equipment de...
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That First Overnight Pork Shoulder: What Actually Happens When You Stop Checking Every Hour
Earl recounts his first real overnight pork shoulder cook and breaks down what most operators get wrong about low and...
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Your Smoker Did Its Job — Now Don't Ruin the Meat Before It Reaches the Customer
How to protect smoked meat quality through packaging, holding temps, and delivery logistics for online ordering opera...
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What Restaurant Chains Get Wrong About World Cup Promotions (And What It Means for Your Smoker Capacity)
World Cup promotions drive massive traffic spikes. Here's how BBQ operators can actually prepare their production cap...
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Why Your Blackstone is Fine for Fajitas — And Why It Doesn't Belong in Your Production Kitchen
Chicken fajitas on a Blackstone work great at home. Commercial operators need to think bigger about throughput, consi...
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Your Restaurant Kitchen Is Already Set Up for Catering — Here's How to Actually Make Money Doing It
A practical guide to adding catering revenue using your existing smokers, staff, and production capacity without losi...
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Same Menu, Same Pitmaster, Two Wildly Different Results: What Your Smoker Is Actually Doing to Your Product
A real comparison of two smokers running the same cook reveals why equipment choice directly impacts consistency, yie...
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Your Brisket Survived the Smoker. Will It Survive the Delivery Driver?
How to protect smoked meat quality from holding pans to the customer's door. Packaging, temps, and the mistakes killi...
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Your Restaurant Already Has What Catering Needs — Except Maybe the Right Smoker Setup
How to launch catering from your BBQ restaurant without wrecking your dine-in operation or buying equipment you don't...
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