Southern Pride of Texas
Recipes & Cooking Guides
3 articles on smoker care, BBQ tips, industry news, and more.
Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry
Production-scale smoked chicken for restaurants. Yield math, hold times, wood selection, and the sequencing that keep...
Read Article →
Running Smoked Salmon at Production Scale Without Destroying Your Margins
Commercial salmon smoking for catering and restaurants: temps, timing, yield math, and why most operators overthink t...
Read Article →
What 4/20 Promotions Actually Mean for Your Smoker Schedule
High-volume promotional days strain equipment and prep crews. Here's how to sequence smoked menu items when ticket co...
Read Article →