Southern Pride of Texas
Recipes & Cooking Guides
37 articles on smoker care, BBQ tips, industry news, and more.
Pulled Pork at Production Scale: What Actually Works When You're Running 200 Pounds a Day
Seasoning ratios, cook times, and holding strategies for high-volume pulled pork operations. Real yield math and sequ...
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Pork Belly Burnt Ends: The Math That Makes Them Work on a Commercial Menu
Recipe, yield calculations, and pricing strategy for pork belly burnt ends at production scale. Real numbers from rea...
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St. Louis vs Baby Back Ribs: Running the Real Numbers on Commercial Food Cost
Breaking down actual food cost per portion between St. Louis and baby back ribs for high-volume operations. Math, yie...
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Jalapeño Cheddar Sausage at Production Scale: What Actually Works When You're Grinding 200 Pounds
Commercial-scale jalapeño cheddar sausage recipe with yield math, grind ratios, and smoke protocols that hold up unde...
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Running a Beef Short Rib Program That Actually Makes Money at Scale
How to source, cost, and execute beef short ribs for upscale BBQ service without destroying your food cost or your ki...
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What Defined Hospitality Gets Right About Building Restaurant Concepts That Last
Philadelphia's Defined Hospitality runs multiple concepts with distinct identities. Here's what commercial operators ...
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Why Your Steakhouse Should Be Smoking Prime Rib — And How to Scale It Right
A production-level guide to building a smoked prime rib program for steakhouses, with yield math, hold protocols, and...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right)
A practical guide to building a smoked prime rib program that works in a steakhouse kitchen—from yield math to holdin...
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Pork Belly Burnt Ends: The Commercial Kitchen Math That Actually Works
Production-scale pork belly burnt ends with real yield percentages, food cost breakdowns, and service timing for high...
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Running a Beef Short Rib Program That Actually Makes Money at Upscale Prices
How to source, price, and execute beef short ribs for high-end BBQ service without destroying your food cost or holdi...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program)
A practical guide to adding smoked prime rib to steakhouse operations—equipment sizing, yield math, and the productio...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right)
A practical guide to adding smoked prime rib to steakhouse menus using commercial smokers, with yield math, holding p...
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