Southern Pride of Texas
Recipes & Cooking Guides
18 articles on smoker care, BBQ tips, industry news, and more.
Eric Dale's Pastry Program Runs on the Same Logic That Built My BBQ Kitchen
Denver pastry chef Eric Dale proves that high-volume precision isn't just for BBQ. His equipment philosophy mirrors w...
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Smoked Mac and Cheese Will Make You More Money Than Your Third Meat Option
Production-scale smoked mac and cheese recipe with real yield math, holding tips, and cost per pound for high-volume ...
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What Taco Bell's Mexican Pizza Mashup Tells Us About Commercial Kitchen Reality
Taco Bell's new Cantina Chicken mashup reveals hard truths about high-volume menu engineering that every commercial o...
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Smoked Mac and Cheese Will Make You More Money Than Another Protein Option
Production-scale smoked mac and cheese: recipe yield math, food cost breakdown, holding times, and why this side prin...
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What Wendy's, Chipotle, and IHOP Are Doing Right Now — And What It Means for Your Smoker Schedule
National chains are pushing smoked proteins hard this quarter. Here's what their menu moves tell us about consumer de...
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Running a Competition Brisket Program on the SP-700: What I Actually Do Different
How to adapt competition-level brisket technique for commercial production on a Southern Pride SP-700. Real temps, ti...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program)
A practical guide to adding smoked prime rib to steakhouse operations—equipment sizing, yield math, and the productio...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right)
A practical guide to adding smoked prime rib to steakhouse menus using commercial smokers, with yield math, holding p...
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Smoked Salmon Production at Scale: What Commercial Operators Actually Need to Know
Commercial smoked salmon production demands precise temp control, yield math, and equipment that holds. Here's how to...
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Turkey Breast for Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding protocols for smoked turkey breast in high-volume catering. Production math...
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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...
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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...
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