Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
Your Smoker Doesn't Need to Text You (But Here's When It Should)
How commercial smoker connectivity actually works in restaurant operations — and what matters more than the tech itself.
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What Slim Chickens' Monthly Sauce Drops Tell Us About Running a Smarter Smoke Program
Slim Chickens is turning sauce scarcity into demand. Here's what BBQ operators can learn about production planning an...
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Taco Bell's $3 Chili Cheese Menu and What It Means for Your Smoker Schedule
Fast food chains pushing $3 value menus are squeezing margins across foodservice. Here's how BBQ operators can compet...
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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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That First Charcoal Cook: What Reddit Taught Me and What It Got Wrong
Backyard charcoal questions show up constantly online. Here's what actually matters for your first cook — and what ch...
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Hire the Palate, Train the Process: Building a BBQ Crew That Doesn't Burn You
Which skills should you hire for in a BBQ restaurant vs. train on the job? A breakdown of what actually matters for y...
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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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Why Your Chicken Looks Washed Out and Tastes Flat (And How to Fix Both)
Ray explains the real reasons commercial chicken disappoints — temperature control, smoke timing, and skin prep that ...
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Your Restaurant Already Has Everything You Need to Start Catering — Here's What's Actually Stopping You
How to build a profitable catering operation from your existing BBQ restaurant without doubling your overhead or losi...
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Why Dino Ribs Took Over Commercial Menus — And What That Means for Your Operation
Beef plate ribs went from competition curiosity to menu staple. Here's what drove the shift and how operators are act...
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What Your Insurance Agent Doesn't Know About Your Smoker Room
Commercial BBQ insurance involves equipment valuation, liability gaps, and operational risks most agents miss. Here's...
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Food Costs Are Up 30% — Here's How Operators Are Actually Surviving It
Real menu strategies BBQ operators are using to handle 2024 food cost inflation without gutting quality or losing cus...
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