Southern Pride of Texas
Recipes & Cooking Guides
43 articles on smoker care, BBQ tips, industry news, and more.
Supermarket Short Ribs on Pellet Smokers: What Commercial Operators Actually Need to Know
Commercial-scale short rib production using supermarket cuts and pellet equipment. Real yield math, holding protocols...
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Smoked Meatloaf Changed My Catering Math — Here's the Production Method
How smoking meatloaf at scale transformed our protein yield and simplified high-volume service. Full production specs...
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Whole Hog on a Rotisserie: What 22 Years of Service Calls Taught Me About Getting It Right
A practical guide to whole hog cooking on commercial rotisserie smokers—from carcass prep through carving station setup.
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Scaling Jalapeño Cheddar Sausage for 200+ Pound Batches Without Losing Your Mind
Production-scale jalapeño cheddar sausage with yield math, sequencing, and batch timing for high-volume commercial sm...
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Jalapeño Cheddar Sausage at Scale: A Production Recipe That Actually Pencils Out
Commercial jalapeño cheddar sausage recipe with yield math, binding ratios, and production sequencing for high-volume...
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Scaling Jalapeño Cheddar Sausage for 200+ Pounds: The Math, The Method, The Margins
Production-scale jalapeño cheddar sausage recipe with yield calculations, food cost breakdown, and smoking protocols ...
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Jalapeño Cheddar Sausage at Scale: What Actually Works When You're Running 200 Pounds a Week
Production-tested jalapeño cheddar sausage recipe with yield math, smoke temps, and sequencing for high-volume cateri...
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What a BBQ Crew from Taiwan Taught Me About Commercial Smoking
A visit from Taiwanese BBQ operators reminded Earl why real craftsmanship crosses every border—and why equipment choi...
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How I Adapted My Competition Brisket for the SP-700 — And Why It Actually Got Better
A 30-year competition pitmaster breaks down his brisket recipe scaled for the Southern Pride SP-700, with timing, tem...
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What the 2026 Top 500 Restaurant Chains Tell Us About Smoker Demand
The biggest U.S. restaurant chains are betting on smoked proteins. Here's what that means for commercial equipment de...
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Pork Belly Burnt Ends: The Math That Actually Makes Them Profitable
Commercial pork belly burnt ends recipe with real yield percentages, food cost breakdown, and production timing for h...
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What Sweetgreen's Summer Pivot Actually Tells Commercial BBQ Operators
Sweetgreen's new menu strategy reveals volume production lessons that translate directly to commercial BBQ operations.
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