Southern Pride of Texas
BBQ Tips & Techniques
14 articles on smoker care, BBQ tips, industry news, and more.
Running 50 Briskets Without Losing Your Mind (or Your Margins)
How to maintain temp consistency across high-volume brisket cooks — zone management, rotation timing, and the equipme...
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Hot and Fast Isn't Cheating: What the Science Actually Says About Cook Time in Commercial BBQ
Breaking down the real science behind low-and-slow vs hot-and-fast methods, and when each makes sense for commercial ...
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What European Fast Food Menus Tell Us About Where American QSR Is Headed
European fast food chains are pushing smoked proteins hard. Here's what that means for U.S. operators watching the tr...
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Running 50 Briskets Without Losing Your Mind (or Your Temp Curve)
How to maintain consistent temperature across high-volume cooks when every rack matters and recovery time is everything.
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What Taco Bell's Shredded Beef Tells Us About Where Commercial Protein Production Is Heading
Taco Bell's new Shredded Beef Nacho Fries signal growing QSR demand for slow-cooked proteins. Here's what that means ...
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Running 400 Plates Off-Site: What I Learned About Production Planning the Hard Way
Production math, transport temps, and timing strategies for large-scale catering with smoked meats. From a guy who's ...
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Running 50 Briskets at Once Without Losing Your Mind (Or Your Temps)
How to maintain consistent temperatures across large-volume cooks. Real techniques from decades of service calls and ...
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Marcus Samuelsson's Stadium Burger Concept: What High-Volume Venue Operators Can Learn
Chef Marcus Samuelsson's 2027 NYC soccer stadium restaurant reveals smart lessons about equipment choices for high-vo...
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Pakoras, Bao-Nuts, and the Smoker Conversation Nobody's Having
Fusion menu items like chickpea fritters and bao-doughnut hybrids are reshaping commercial kitchens. Here's how your ...
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Running 400 Pounds of Brisket to a Wedding 90 Minutes Away: What I've Learned About Large-Event Catering
Production planning and transport logistics for catering large events with smoked meats. Real numbers, real timelines...
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McDonald's Is Opening Restaurants Like It's 1995 — And Commercial BBQ Operators Should Pay Attention
McDonald's aggressive 2025 expansion signals where food service is heading. Here's what serious BBQ operators can lea...
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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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