Southern Pride of Texas
Recipes & Cooking Guides
13 articles on smoker care, BBQ tips, industry news, and more.
Beef Ribs Aren't Brisket — Stop Treating Them Like They Are
First-time beef rib cooks need different temps, timing, and expectations than brisket. Here's what actually works at ...
Read Article →
Running Smoked Salmon at Scale Without Destroying Your Margins
Commercial smoked salmon production guide covering yield math, temp control, and batch sequencing for catering operat...
Read Article →
Smoked Salmon at Scale: What I Learned Running 80 Pounds a Week Through a Food Truck
Commercial smoked salmon production for catering ops — cold smoke vs. hot smoke, yield math, holding protocols, and w...
Read Article →
Why Your Smoked Mac and Cheese Should Be Paying Rent
Production-scale smoked mac and cheese can hit 68%+ margins. Recipe math, hold times, and batch sequencing for high-v...
Read Article →
Smoked Salmon Production at Scale: What Your Kitchen Actually Needs to Know
Commercial smoked salmon production with real yield math, holding protocols, and equipment specs for catering operati...
Read Article →
Why Smoked Mac and Cheese Might Be Your Best Margin Item Right Now
High-volume smoked mac and cheese recipe with yield math, food cost breakdown, and production sequencing for commerci...
Read Article →
Smoked Salmon Production for Catering: Yield Math, Hold Times, and Equipment That Doesn't Fight You
Commercial smoked salmon production guide covering brine ratios, smoking temps, yield calculations, and holding proto...
Read Article →
Pork Belly Burnt Ends: The Math Behind a $14/lb Menu Item
Production-scale pork belly burnt ends with full yield calculations, food cost breakdown, and pricing strategy for co...
Read Article →
Smoked Mac and Cheese Isn't a Side Dish — It's a Margin Machine
Production-scale smoked mac and cheese recipe with yield math, food costs, and holding strategies for high-volume com...
Read Article →
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Scale It)
Production math, holding strategies, and equipment specs for running a smoked prime rib program that actually makes m...
Read Article →
Running Smoked Salmon at Volume: What Actually Works in Commercial Production
Production-scale smoked salmon for catering and restaurants. Yield math, brining schedules, temp control, and sequenc...
Read Article →
Smoked Mac and Cheese: The $8 Side That Actually Makes You Money
Production-scale smoked mac and cheese with yield math, holding strategies, and cost breakdown for commercial kitchen...
Read Article →