Southern Pride of Texas
BBQ Tips & Techniques
7 articles on smoker care, BBQ tips, industry news, and more.
What Your Smoked Meat Actually Costs (And Why Most Operators Are Wrong)
A practical breakdown of true cost-per-pound for commercial smoked meats, including the numbers most operators forget...
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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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The Yield Math Nobody Teaches You: Brisket Trimming and Injection for Commercial Volume
Hard-won lessons on commercial brisket yield—trimming decisions, injection timing, and the math that actually affects...
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Subway's $5 Value Menu Is a Canary in the Coal Mine for Commercial BBQ Operators
What Subway's 15-item value menu tells us about the restaurant industry's cost pressures — and why BBQ operators need...
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What McDonald's Protein Push Actually Tells Us About Menu Engineering in 2026
McDonald's is marketing protein hard. Here's what commercial operators can learn from their menu math—and what it mea...
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What Restaurant Chain 4/20 Promotions Tell Us About Menu Engineering (And What They're Getting Wrong)
Chain restaurant 4/20 deals reveal margin mistakes smart operators avoid. Here's the math behind promotional pricing ...
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The Real Math Behind Smoked Meat Pricing That Actually Protects Your Margins
How to price smoked meats for profit using real yield data, labor costs, and pricing psychology that works in today's...
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