Southern Pride of Texas
Recipes & Cooking Guides
35 articles on smoker care, BBQ tips, industry news, and more.
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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Running a Whole Hog on a Commercial Rotisserie Without Losing Your Mind (or Your Margins)
Practical whole hog cooking guide for commercial rotisseries: prep timing, temperature holds, yield math, and present...
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What Sweetgreen's Summer Push Actually Tells Us About Where Commercial Kitchens Are Headed
Sweetgreen's new menu and campaign reveal shifting demands on commercial kitchen equipment. Here's what operators sho...
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Running 60 Chicken Halves Through a Rotisserie Without Losing Your Mind
How to smoke 60 chicken halves at once with consistent results, proper sequencing, and realistic yield math for comme...
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Scaling Jalapeño Cheddar Sausage: A 50-Pound Batch Formula That Actually Works
Production-scale jalapeño cheddar sausage recipe with yield math, stuffing rates, and smoke schedules for high-volume...
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St. Louis vs Baby Back Ribs: Where Your Real Food Cost Sits at Volume
Breaking down actual per-pound yields and food costs between St. Louis and baby back ribs for commercial BBQ operatio...
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Whole Hog on a Rotisserie: What 200-Pound Cooks Actually Require
Complete guide to whole hog rotisserie cooking for commercial operations — prep specs, timing math, holding strategy,...
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What KFC, Taco Bell, and Panera's New Menu Items Tell Us About Where Foodservice Is Headed
Breaking down recent QSR menu additions and what high-volume operators can learn about protein trends, labor realitie...
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Running a Whole Hog Through Your Rotisserie: What I Learned After Watching Dozens of Operators Get It Right (and Wrong)
Commercial whole hog cooking requires specific prep, temperature management, and timing. Here's the technical process...
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