Southern Pride of Texas

Recipes & Cooking Guides

87 articles on smoker care, BBQ tips, industry news, and more.

Outdoor barbecue with skewers and grilled food on a summer day.
July 07, 2026
Mossy Salt on BBQ Chicken: What Commercial Operators Actually Need to Know
Earl breaks down mossy salt rubs for high-volume chicken production — what works, what doesn't, and why your hold tim...
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Juicy marinated chicken being grilled on a BBQ with rising smoke.
July 06, 2026
60 Chicken Halves at Once: What I Learned Running High-Volume Smoked Chicken
Production-scale smoked chicken for restaurants: yield math, timing sequences, and the equipment decisions that actua...
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Juicy grilled chicken halves on a cooling rack, garnished with sliced lemon and red onions.
July 06, 2026
Wings at Volume: What Commercial Operators Get Wrong About Smoked Chicken
Production-scale smoked wings require different thinking than restaurant portions. Yield math, timing sequences, and ...
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Delicious shashlik skewers being prepared in a professional kitchen setting.
July 04, 2026
Cotton Patch Gets New Owners: What It Means for High-Volume Kitchen Operations
Local Favorite Restaurants acquires Cotton Patch Cafe. Earl breaks down what this deal signals for regional chains ru...
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Close-up of cured beef with paprika on a rustic wooden surface, highlighting vibrant textures.
July 01, 2026
Why Dry Rubs and Spatchcocking Changed How We Run High-Volume Poultry
Earl breaks down dry-rub technique and spatchcocking for commercial poultry operations — timing, yield math, and why ...
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Delicious BBQ spare ribs served with french fries and mixed vegetables on a plate.
June 30, 2026
What QSR Menu Moves Mean for Commercial Kitchens Running Real Smoke Programs
Analyzing recent menu additions from Taco Bell, IHOP, and Del Taco—and what operators running smoke programs can lear...
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Succulent barbecue pork chops sizzling on a grill, capturing the essence of outdoor cooking.
June 30, 2026
St. Louis vs Baby Back Ribs in High-Volume Operations: The Math That Actually Matters
Breaking down real food costs, yield percentages, and production timing for commercial rib programs. Which cut makes ...
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Juicy marinated chicken being grilled on a BBQ with rising smoke.
June 30, 2026
Getting Commercial Chicken Right: Skin, Smoke, and the Details That Actually Matter
Ray explains what separates mediocre smoked chicken from the kind that sells out — equipment, technique, and the smal...
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Juicy meat and zucchini being grilled on a barbecue under the summer sun.
June 28, 2026
Pulled Pork at Scale: What Actually Works When You're Running 200 Pounds a Week
Commercial pulled pork production from seasoning ratios to holding temps. Real yield math, timing strategies, and the...
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A vibrant assortment of finger foods on a table, perfect for catering and event dining.
June 28, 2026
Taco Bell's $3 Chili Cheese Menu and What It Actually Means for Commercial Operators
Taco Bell's testing a value menu with chili cheese fries and burritos. Here's why this QSR move matters for BBQ opera...
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An indoor setting showcasing a BBQ platter with assorted meats and a refreshing glass of beer.
June 26, 2026
Pork Belly Burnt Ends: The $18/lb Menu Item That Costs You $6 to Produce
Production-scale pork belly burnt ends with full yield math, cook sequencing, and pricing strategy for high-volume co...
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An indoor setting showcasing a BBQ platter with assorted meats and a refreshing glass of beer.
June 22, 2026
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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