Southern Pride of Texas
Recipes & Cooking Guides
7 articles on smoker care, BBQ tips, industry news, and more.
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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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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Beef Ribs Aren't Brisket — Stop Treating Them Like They Are
First-time beef rib cooks need different temps, timing, and expectations than brisket. Here's what actually works at ...
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How The Smoke Pit in Monroe Built a Regional Following on Volume and Consistency
A look at how The Smoke Pit in Monroe, NC scaled from local favorite to high-volume regional operation using Southern...
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Piebird at the DoubleTree: What Hotel Restaurant Smoker Programs Get Right (and Wrong)
New restaurant concept Piebird opens inside DoubleTree by Hilton. Here's what hotel-based BBQ programs need to consid...
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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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What Panera's Salad Stuffer Move Tells Us About Volume Kitchens and Equipment Choices
Panera's new menu category signals where fast-casual is headed. Here's what it means for operators planning high-volu...
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