Southern Pride of Texas
Recipes & Cooking Guides
87 articles on smoker care, BBQ tips, industry news, and more.
Rabbit Curry and Spring Halibut: What Smart Operators Are Adding Right Now
Why rabbit and halibut are showing up on commercial menus this spring, and how to execute both at volume without wrec...
Read Article →
Pork Belly Burnt Ends: The Math Behind Your Most Profitable Menu Item
Commercial pork belly burnt ends recipe with real yield percentages, food cost analysis, and production timing for hi...
Read Article →
Pulled Pork Math: Getting 65%+ Yield Without Sacrificing Quality
Seasoning ratios, cook temps, and hold strategies that maximize pulled pork yield for high-volume commercial operations.
Read Article →
Running 60 Chicken Halves at Once Without Losing Your Mind or Your Margins
Production-scale smoked chicken for restaurants: timing, temps, yield math, and the equipment setup that actually hol...
Read Article →
Flats vs. Whole Packers: The Math That Actually Decides This for Commercial Kitchens
Breaking down yield, labor, food cost, and holding performance to help you pick the right brisket format for your vol...
Read Article →
Consumer Confidence Is Tanking — Here's What That Means for Your Smoker Operation
Consumer sentiment just hit an all-time low. What high-volume BBQ operators need to understand about staying profitab...
Read Article →
How I Adapted My Competition Brisket Method for SP-700 Production Volume
A 22-year service tech breaks down his competition brisket process scaled for the SP-700, with timing, temps, and yie...
Read Article →
Your Customers Are Drinking Less — And That's Actually an Opportunity
Alcohol sales are down across the industry. Smart operators are using food programs and smoked meats to fill the gap.
Read Article →
What Coca-Cola's NRA Show Booth Tells You About Where Beverage Service Is Headed
Earl walks the National Restaurant Show floor and breaks down what Coca-Cola's booth reveals about high-volume bevera...
Read Article →
Pulled Pork at Production Scale: What Actually Works When You're Running 200 Pounds a Day
Seasoning ratios, cook times, and holding strategies for high-volume pulled pork operations. Real yield math and sequ...
Read Article →
Pork Belly Burnt Ends: The Math That Makes Them Work on a Commercial Menu
Recipe, yield calculations, and pricing strategy for pork belly burnt ends at production scale. Real numbers from rea...
Read Article →
St. Louis Cut vs Baby Back Ribs: Which One Actually Makes You Money
Breaking down rib cut economics for commercial operations — yield math, cook times, and which cut wins for high-volum...
Read Article →