Southern Pride of Texas
Recipes & Cooking Guides
76 articles on smoker care, BBQ tips, industry news, and more.
Jalapeño Cheddar Sausage at Scale: Production Math and the Recipe We Actually Use
Commercial jalapeño cheddar sausage recipe with yield calculations, smoking temps, and production sequencing for high...
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Persian Short Ribs and Italian-Korean Pasta: What Menu Trends Mean for Your Smoke Program
Fusion trends are hitting commercial menus hard. Here's how to adapt your smoker program for Persian short ribs, goch...
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What McDonald's, Starbucks, and Taco Bell Are Telling You About Where Smoked Protein Is Headed
Fast food chains are chasing smoky, slow-cooked flavor profiles. Here's what that signals for commercial BBQ operator...
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Why Your Steakhouse Prime Rib Program Needs a Smoker (And How to Build It Right)
A practical guide to adding smoked prime rib to steakhouse menus — yield math, timing, and why rotisserie consistency...
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What Restaurant Chains Get Wrong About World Cup Promotions (And What Your Operation Can Learn)
Big chains spend millions on World Cup promos. Here's what actually drives volume—and how smart operators capture tha...
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Pulled Pork Math: Getting 68% Yield Instead of 55% on Every Cook
Production-scale pulled pork with real yield numbers, seasoning ratios, and holding protocols that protect your food ...
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Scaling Jalapeño Cheddar Sausage for Commercial Smokehouse Production
Production-scale jalapeño cheddar sausage with yield math, smoke schedules, and batch sequencing for high-volume oper...
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The Night Before a Big BBQ Event: What Actually Matters
Ray shares what separates smooth high-volume BBQ events from disasters, based on decades of service calls the morning...
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How The Smoke Pit in Monroe Built a Regional Following on Volume and Consistency
A look at how The Smoke Pit in Monroe, NC scaled from local favorite to high-volume regional operation using Southern...
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St. Louis Cut vs Baby Back Ribs: The Real Food-Cost Math for High-Volume Operations
Breaking down yield percentages, per-pound costs, and production math to help commercial kitchens choose the right ri...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right at Volume)
How to build a smoked prime rib program for steakhouse volume — wood selection, temp control, holding protocol, and t...
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Smoking 60 Chicken Halves at Once Without Losing Your Mind (Or Your Margins)
Production-scale smoked chicken for commercial kitchens: yield math, hold times, and the sequencing that actually wor...
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