Southern Pride of Texas
Recipes & Cooking Guides
2 articles on smoker care, BBQ tips, industry news, and more.
Pork Butt from Walk-In to Service Window: What Actually Matters at Volume
A practical breakdown of prep, cook, and hold protocols for pork butt in high-volume catering — no shortcuts, no drama.
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Running 200 Pounds of Pulled Pork Without Losing Your Mind (Or Your Margins)
Production-scale pulled pork for commercial kitchens: seasoning ratios, cook process, holding strategies, and the mat...
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