Southern Pride of Texas
Restaurant & Catering Industry News
21 articles on smoker care, BBQ tips, industry news, and more.
Morels and Creole Tomatoes: Seasonal Windows That Reward Operators Who Plan Ahead
How smart BBQ operators capitalize on short seasonal windows like morels and Creole tomatoes, and what that means for...
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Old Bay Ribs in a Commercial Smoker: Why This Regional Secret Deserves More Attention
Old Bay seasoning on smoked ribs isn't crazy—it's a legit regional technique. Here's how to do it right in a commerci...
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What Competition Chicken Taught Me About Running a Commercial Kitchen
Lessons from 30 years on the competition circuit that apply directly to restaurant and catering BBQ production.
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Veal Tomahawk Over Live Fire: When Your Smoker Becomes Something Else Entirely
A veal tomahawk cook over woodfire sparks thoughts on versatility, heat control, and why your commercial smoker can h...
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Ghost Kitchens Are Changing BBQ Operations — Here's What's Actually Working
Earl breaks down ghost kitchen BBQ concepts that make money, and the equipment decisions that separate real operators...
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What Equipment Standardization Actually Looks Like When You're Running 12 Locations
Franchise BBQ operators need standardized equipment that holds up across every unit. Here's what works at scale and w...
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What Philippe Chow's New Midtown Flagship Tells Us About High-Volume Kitchen Builds
A look at what Philippe Chow's Manhattan expansion reveals about smoke program equipment decisions for high-end, high...
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What Chipotle's Honey Chicken Return Tells You About Your Smoker Capacity
Chipotle bringing back honey chicken signals menu trends that affect commercial BBQ operations. Here's what it means ...
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Your Restaurant Already Has a Catering Business — You Just Haven't Built It Yet
How BBQ restaurant owners can launch a profitable catering operation using existing equipment, staff, and reputation ...
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What a Denver Restaurant's Sustainability Push Means for Your Smoker Operation
Denver's Olivia and Dear Emilia are building sustainability into their core operations. Here's what that actually loo...
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What 'Smart Smoker Integration' Actually Means for Your Kitchen (And What's Just Marketing)
A 22-year service tech explains which smoker connectivity features matter for restaurant operations and which ones yo...
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What a Breakfast Chain's Lunch Pivot Means for Your Smoker Capacity
When chains expand dayparts, it signals market pressure. Here's how BBQ operators should think about equipment capaci...
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