Southern Pride of Texas
BBQ Tips & Techniques
13 articles on smoker care, BBQ tips, industry news, and more.
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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What 300-Person Events Actually Require: Production Math and the Transport Problems Nobody Warns You About
Production planning and transport logistics for large-scale smoked meat catering. Real numbers, timing sequences, and...
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What 5,000 Feet Does to Your Cook Times (And How to Stop Fighting Your Smoker)
Altitude changes everything about commercial smoking. Here's how mountain operators adjust temps, times, and expectat...
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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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Low and Slow vs Hot and Fast: What Actually Happens Inside Your Smoker
A 22-year service tech breaks down the science behind cooking methods and why your equipment choice matters more than...
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What I've Learned Running Overnight Cooks on a Commercial Rotisserie — And What Nearly Went Wrong
Practical strategies for managing 12-hour overnight cooks on commercial rotisserie smokers, from temp monitoring to r...
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Running Overnight Cooks Without Losing Sleep (or Yield)
Practical protocols for managing 12-hour overnight cooks in commercial rotisserie smokers — from temp staging to reco...
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Running 400 Pounds of Brisket to a Wedding Reception Without Losing Your Mind
Production planning and transport logistics for large-scale catering with smoked meats. Real math, real problems, rea...
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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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Running 50 Briskets Without Losing Your Mind (Or Your Bark)
How to maintain consistent temps across large loads — airflow, rotation timing, and the mistakes that cost you meat q...
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What Church's China Deal Means for Commercial BBQ Operations Watching the Same Market
A major QSR expansion into China raises real questions about equipment, consistency, and scale that every commercial ...
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