Southern Pride of Texas
Recipes & Cooking Guides
207 articles on smoker care, BBQ tips, industry news, and more.
Whole Hog on a Commercial Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking in commercial rotisseries—prep, timing, temperature management, and presentati...
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Grilled Crabs on the Commercial Line: What I Learned Running 200 Pounds Through a Saturday Service
A practical guide to grilling crabs at volume, covering live handling, timing, and the equipment decisions that actua...
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Candied Salmon at Scale: Why Your Catering Menu Needs This High-Margin Add
Production-scale smoked candied salmon with yield math, holding strategies, and food cost breakdown for commercial op...
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Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding times for smoked turkey breast in production catering—based on 30 years of ...
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What Tijuana Flats' Refranchising Move Tells Us About Equipment Decisions
Corporate restaurants selling to franchisees changes everything about kitchen equipment. Here's what operators should...
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Scaling Jalapeño Cheddar Sausage: From 50 to 500 Pounds Without Losing Your Mind
Production-scale jalapeño cheddar sausage recipe with yield math, food cost breakdown, and sequencing for high-volume...
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What Daniella Senior's Colada Shop Teaches Commercial Operators About Concept Consistency
Cuban hospitality meets production discipline. What high-volume operators can learn from Colada Shop's rapid expansio...
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Running BBQ for Indian Catering Events: What Nobody Warns You About
High-volume Indian catering presents unique challenges for BBQ operators. Here's how to handle spice profiles, timing...
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Drip Pans Under Brisket: What Actually Happens to Your Bark, Your Yield, and Your Bottom Line
Ray breaks down the real mechanics of hanging drip pans under brisket in commercial smokers—and why the practice rare...
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Smoked Prime Rib Is the Steakhouse Move You're Not Making Yet
How to build a smoked prime rib program that actually works at steakhouse scale—yield math, holding strategy, and equ...
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What Restaurant Brands Actually Get Right (And What Equipment Has to Do With It)
Jack Gibbons' brand-building principles applied to BBQ operations — and why your smoker choice shapes everything from...
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DoorDash Shutters Zesty — And Why the Big Players Keep Getting It Wrong on Discovery
DoorDash is winding down Zesty, its restaurant discovery app. Earl breaks down what this means for operators who buil...
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