Southern Pride of Texas

Recipes & Cooking Guides

207 articles on smoker care, BBQ tips, industry news, and more.

Chef holding seasoned meat with gloves near barbecue pit, cooking outdoors.
June 24, 2026
What Red Robin's $72.5M Franchise Sale Tells Us About Chain Restaurant Equipment Decisions
Red Robin's massive franchise conversion reveals hard truths about equipment ROI and why corporate kitchens cut corne...
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Outdoor barbecue with hotdogs, sausages, potatoes, and chicken grilling on a sunny day.
June 24, 2026
Smoked Prime Rib for Steakhouse Volume: What Actually Works at Scale
How to build a profitable smoked prime rib program for steakhouse service — yield math, holding strategy, and the equ...
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Chef expertly grills skewered meat and vegetables over an open flame, surrounded by smoky aroma.
June 24, 2026
What NRN's June 2026 Equipment Survey Actually Tells Us About Smoker Buying Decisions
Breaking down Nation's Restaurant News equipment data and what it means for operators evaluating commercial smokers r...
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Smoky outdoor cooking scene with firewood and meat over open fire, perfect for summer gatherings.
June 23, 2026
Leg of Lamb Steaks: The Smoked Protein Your Menu Is Missing
Production-ready approach to smoked lamb steaks for commercial kitchens. Wood selection, yield math, and why this cut...
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Mouthwatering barbecue platter with smoked meats, coleslaw, and cheesy fries served on a rustic wooden table.
June 23, 2026
What Chick-fil-A's Protein Push Means for Commercial Smoker Operations
Chick-fil-A testing smoked proteins signals where QSR is headed. Here's what high-volume operators should understand ...
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Juicy marinated chicken being grilled on a BBQ with rising smoke.
June 23, 2026
Zaxby's Chicken Bacon Ranch Isn't Just a Menu Item — It's a Production Blueprint
Breaking down what Zaxby's new chicken bacon ranch push means for high-volume operations and why their scaling strate...
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An indoor setting showcasing a BBQ platter with assorted meats and a refreshing glass of beer.
June 22, 2026
Jalapeño Cheddar Sausage at Scale: Production Math and the Recipe We Actually Use
Commercial jalapeño cheddar sausage recipe with yield calculations, smoking temps, and production sequencing for high...
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Succulent barbecue pork chops sizzling on a grill, capturing the essence of outdoor cooking.
June 22, 2026
Offal, Open Flames, and Why Your Tagine Setup Probably Needs Work
Earl breaks down grilling lamb offal riverside-style and running authentic tagine service at commercial scale. Real n...
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Outdoor barbecue with skewers and grilled food on a summer day.
June 22, 2026
What Church's Golazo Meal Tells Us About High-Volume Kitchen Execution
Church's Texas Chicken's new Golazo Meal reveals how QSR chains handle limited-time offers. Here's what commercial op...
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Close-up view of juicy burgers sizzling on a flaming outdoor grill.
June 21, 2026
Smoked Prime Rib in a Steakhouse: Why It Works and How to Scale It
How to build a profitable smoked prime rib program for steakhouses using commercial rotisserie smokers, with real yie...
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Barbecue brisket being expertly sliced by a gloved hand on a wooden cutting board.
June 21, 2026
What McDonald's, Starbucks, and Taco Bell Are Doing Right Now — And What It Means for Your Menu
Fast food chains are testing smoked flavors and premium proteins. Here's what commercial operators can learn from the...
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A group of adults engaging in a lively buffet dinner event. Warm lighting and diverse participation.
June 21, 2026
Running Salmon Through a Commercial Smoker Without Losing Your Mind or Your Margins
Production-scale smoked salmon for catering ops: wood selection, temp control, yield math, and the holding strategies...
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