Southern Pride of Texas
BBQ Tips & Techniques
193 articles on smoker care, BBQ tips, industry news, and more.
What Burger King, Dunkin', and White Castle Are Telling Us About Where Smoked Protein Is Headed
Fast-casual chains are betting hard on smoked flavors. Here's what that means for commercial operators watching the t...
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What Thirty Years of Smoke Taught Me About Wood Selection
A veteran pitmaster's guide to oak, hickory, pecan, and fruitwoods for commercial operations. Real advice, not intern...
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What 22 Years of Service Calls Taught Me About Wood Selection in Commercial Smokers
Oak, hickory, pecan, and fruitwoods compared for commercial BBQ operations. Real guidance on burn rates, flavor profi...
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The Brisket Math Nobody Wants to Talk About: Trimming, Injection, and Why Your Yield Numbers Are Probably Wrong
Real yield calculations for commercial brisket operations, plus why most operators are leaving money on the table wit...
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What Sweetgreen's Summer Push Actually Tells Us About Where Commercial Foodservice Is Headed
Sweetgreen's new menu launch reveals operational realities that matter for any commercial kitchen—including what they...
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Building Bark That Holds Up on the Line: What Actually Matters
Commercial bark development isn't about recipes. It's about understanding how heat, moisture, and timing interact at ...
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The Brisket Math Nobody Wants to Do (But You Have to Anyway)
Trimming philosophy, injection decisions, and real yield calculations for commercial brisket operations. No theory—ju...
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Low and Slow vs Hot and Fast: What the Thermal Physics Actually Mean for Your Kitchen's Bottom Line
Breaking down the real science behind BBQ cooking methods and what each approach costs commercial operators in yield,...
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Fire Management: What Changes When You Move From Stick Burner to Gas-Assist
Real fire management differences between stick burners and gas-assist commercial smokers — and why one saves you labo...
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What Your Smoked Meat Actually Costs (And Why Most Operators Guess Wrong)
Ray breaks down real costing math for commercial BBQ operations, from yield percentages to hidden labor costs most pi...
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What Your Smoked Meat Actually Costs (And Why Most Operators Are Guessing Wrong)
Real costing math for commercial BBQ operations. Shrinkage factors, labor allocation, and margin strategies that actu...
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What Raising Cane's West Coast Expansion Actually Tells Us About High-Volume Kitchen Infrastructure
Raising Cane's LA flagship reveals hard lessons about equipment standardization and throughput that apply to any high...
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