Southern Pride of Texas
Recipes & Cooking Guides
37 articles on smoker care, BBQ tips, industry news, and more.
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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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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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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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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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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What the 2026 Top 500 Restaurant Chains Tell Us About Smoker Demand
The biggest U.S. restaurant chains are betting on smoked proteins. Here's what that means for commercial equipment de...
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Why Your Steakhouse Prime Rib Program Needs a Smoker (And How to Build It Right)
A practical guide to adding smoked prime rib to steakhouse menus — yield math, timing, and why rotisserie consistency...
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Scaling Jalapeño Cheddar Sausage for Commercial Smokehouse Production
Production-scale jalapeño cheddar sausage with yield math, smoke schedules, and batch sequencing for high-volume oper...
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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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The Night Before a Big BBQ Event: What Actually Matters
Ray shares what separates smooth high-volume BBQ events from disasters, based on decades of service calls the morning...
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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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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right at Volume)
How to build a smoked prime rib program for steakhouse volume — wood selection, temp control, holding protocol, and t...
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