Southern Pride of Texas
Recipes & Cooking Guides
239 articles on smoker care, BBQ tips, industry news, and more.
Turkey Breast for 200: What Actually Matters When You're Catering at Scale
Injection ratios, smoker temps, and holding protocols for high-volume smoked turkey breast. Production math included.
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Taking a Competition Brisket Recipe to Production Scale on the SP-700
How to adapt a comp-style brisket for high-volume service using the SP-700, including timing, yield math, and holding...
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Pulled Pork Math: How to Hit 68% Yield Consistently at Production Scale
Practical pulled pork process for commercial kitchens-seasoning ratios, cook temps, holding protocols, and the yield ...
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St. Louis Cut vs Baby Back Ribs: The Food Cost Math Nobody Wants to Do
Breaking down real food cost per pound, yield percentages, and production math for commercial rib programs at scale.
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Smoked Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding strategies for catering-scale smoked turkey breast. Real numbers from 22 ye...
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What the Firebirds CFO Move Tells Us About Where Wood-Fired Operations Are Headed
Jeff Uttz's appointment at Firebirds signals serious investment in wood-fired dining. Here's what commercial operator...
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Second-Chance Hiring Changed My Kitchen Staff—Here's the Math That Made Me a Believer
How hiring workers with criminal records solved my staffing crisis and improved retention. Real numbers from restaura...
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Flat vs. Packer Brisket: A Menu Decision That Affects Everything Downstream
Choosing between brisket flats and whole packers shapes your food cost, labor, and smoke capacity. Here's how to make...
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What February's Restaurant Job Losses Actually Mean for High-Volume Operations
Ray breaks down February's staffing dip and what it signals for commercial kitchens planning equipment investments an...
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Brisket Flats vs. Whole Packers: The Math That Actually Matters for Commercial Volume
Breaking down yield, labor, food cost, and holding times to help commercial operators choose the right brisket cut fo...
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Bananas Are Showing Up Everywhere on Menus — Here's What That Means for Your Smoker Program
The banana trend in drinks and desserts creates surprising opportunities for BBQ operations. Here's how to capitalize...
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