Southern Pride of Texas
Recipes & Cooking Guides
157 articles on smoker care, BBQ tips, industry news, and more.
Char Siu in a Production Smoker: Why Three Hours of Hickory Changes Everything
Commercial char siu production using hickory smoke, rotisserie technique, and proper yield math for high-volume cater...
Read Article →
What Snooze Eatery's Lunch Pivot Tells Us About Smoker Capacity Planning
Snooze's daypart expansion shows why commercial kitchens need equipment that handles production shifts without menu c...
Read Article →
Brisket Flat vs. Whole Packer: The Math That Actually Matters for Commercial Kitchens
Breaking down yield, food cost, and holding time between brisket flats and whole packers for high-volume restaurant o...
Read Article →
Running a Short Rib Program That Actually Makes Money
How to source, spec, and cook beef short ribs for upscale BBQ service without destroying your food cost. Production m...
Read Article →
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...
Read Article →
What Snooze's Lunch Move Tells Us About Smoker Capacity Planning
Brunch spots pushing into lunch means rethinking production timing. Here's how high-volume operations handle the shif...
Read Article →
Why Value Menus Are Dominating QSR Traffic — And What It Means for Your Smoker Schedule
Value menus are driving QSR visits more than ever. Here's how commercial BBQ operations can capture that traffic with...
Read Article →
What Fast Food's Chicken Wars Actually Mean for High-Volume Operators
Donna breaks down the operational math behind fast food's protein pivots and what commercial BBQ operations can learn...
Read Article →
Running a Sausage Program That Actually Makes Money
How to source, smoke, and price commercial sausage for BBQ restaurants. Real production math and the equipment decisi...
Read Article →
What 4/20 Promotions Actually Mean for Your Smoker Schedule
High-volume promotional days strain equipment and prep crews. Here's how to sequence smoked menu items when ticket co...
Read Article →
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...
Read Article →
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...
Read Article →