Southern Pride of Texas
BBQ Tips & Techniques
10 articles on smoker care, BBQ tips, industry news, and more.
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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Church's Texas Chicken Is Headed to China — Here's What That Means for Commercial BBQ Operations
Church's massive China expansion signals where quick-service protein is headed. What operators running commercial smo...
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Why Your Bark Looks Like Leather (And How to Fix It Without Wrapping Too Early)
Commercial bark development depends on timing, surface chemistry, and knowing when foil helps versus when it ruins ev...
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