Southern Pride of Texas
Restaurant & Catering Industry News
4 articles on smoker care, BBQ tips, industry news, and more.
Pork Belly Burnt Ends Changed My Menu Math — Here's What Actually Happened
How pork belly burnt ends went from social media trend to serious profit center, and what commercial operators need t...
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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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Eric Dale's Pastry Program Proves What's Possible When Your Smoke Game Is Dialed
Denver pastry chef Eric Dale is pushing smoked desserts into fine dining territory. Here's what commercial operators ...
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Cherry Wood and Pork Steaks: Getting the Smoke Right Without Overdoing It
Cherry wood pairs well with pork steaks, but most operators overcomplicate it. Here's what actually matters for comme...
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