Southern Pride of Texas
Recipes & Cooking Guides
43 articles on smoker care, BBQ tips, industry news, and more.
What I Actually Learned Running Competition Brisket Through an SP-700 for High-Volume Service
A competition-tested brisket method scaled for the SP-700, with real production numbers and the adjustments commercia...
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What Wendy's, Chipotle, and IHOP Are Doing Right Now — And What It Means for Your Smoker Schedule
National chains are pushing smoked proteins hard this quarter. Here's what their menu moves tell us about consumer de...
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Running a Whole Hog Through a Commercial Rotisserie Without Losing Your Mind
Practical guide to whole hog prep, cook times, and carving for commercial rotisserie operations. Real yield math and ...
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Pork Belly Burnt Ends: The Math, The Method, and Why They're Printing Money for Caterers
How to scale pork belly burnt ends for commercial production, including yield percentages, food cost per serving, and...
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Running a Whole Hog on Rotisserie: What 30 Years Taught Me About Not Ruining 180 Pounds of Pig
Commercial whole hog rotisserie guide covering prep, temperature management, timing, and plating for high-volume serv...
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Turkey Breast for 200 Guests: The Math That Actually Works
Injection ratios, cook temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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What the Big Chains Are Chasing — And Why Your Smoke Program Still Wins
Wendy's, Chipotle, and IHOP keep adding items. Here's what commercial BBQ operators can learn from their menu churn.
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Brisket Flat vs. Whole Packer: The Yield Math Nobody Talks About
A cost-per-portion breakdown comparing brisket flats to whole packers for restaurant service, with real holding times...
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Chili's Goes After McDonald's Again — And What It Means for Commercial BBQ Operations
Chili's new chicken sandwiches take aim at fast food. Here's why high-volume operators should pay attention to this b...
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What a Manhattan Flagship Opening Tells You About Your Own Kitchen
Philippe Chow's new Midtown restaurant runs high-volume service with precision. Here's what commercial BBQ operators ...
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Turkey Breast for Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding protocols for smoked turkey breast in high-volume catering. Production math...
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What a Denver Restaurant Operation Gets Right About Sustainability — And What It Means for Your Smoker Kitchen
High-volume BBQ operations can learn from restaurants treating sustainability as non-negotiable. Here's how that tran...
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