Southern Pride of Texas
Recipes & Cooking Guides
40 articles on smoker care, BBQ tips, industry news, and more.
Brisket Flat vs. Whole Packer: The Math That Actually Decides This for Your Kitchen
Flats offer portion control but cost more per pound of sellable meat. Packers give you better yield if you can move t...
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What I Actually Saw at the NRA Show That Matters for Commercial BBQ
Travis breaks down the National Restaurant Association Show trends that actually affect high-volume BBQ operations—an...
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Flats vs. Whole Packers: The Math That Actually Decides This for Commercial Kitchens
Breaking down yield, labor, food cost, and holding performance to help you pick the right brisket format for your vol...
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What the NRA Show Actually Told Us About Where Commercial BBQ Is Headed
Donna breaks down the real takeaways from the National Restaurant Association Show—equipment shifts, labor realities,...
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Consumer Confidence Is Tanking — Here's What That Means for Your Smoker Operation
Consumer sentiment just hit an all-time low. What high-volume BBQ operators need to understand about staying profitab...
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What I Saw at the Restaurant Show That's Going to Change Your Kitchen in Five Years
Back-of-house equipment is merging fast. Here's what commercial operators need to know about where smokers fit in the...
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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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Your Smoker Doesn't Care About the Labor Shortage — But Your Staff Does
Why restaurants struggle to hire and retain kitchen staff, and what equipment choices have to do with becoming an emp...
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What Actually Mattered at This Year's Restaurant Show (And What Was Just Noise)
Travis breaks down the tech trends worth watching from the National Restaurant Show — and which shiny objects commerc...
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What the NRA Show Got Right This Year, and What Made Me Walk Faster
Ray's firsthand observations from the 2024 National Restaurant Association Show — the wins, the misses, and what comm...
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Scaling Jalapeño Cheddar Sausage for Commercial Kitchens Without Losing Your Mind
Production-scale jalapeño cheddar sausage with real yield math, food costing, and sequencing for high-volume catering...
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St. Louis Cut vs Baby Back Ribs: Which One Actually Makes You Money
Breaking down rib cut economics for commercial operations — yield math, cook times, and which cut wins for high-volum...
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