Southern Pride of Texas
Restaurant & Catering Industry News
245 articles on smoker care, BBQ tips, industry news, and more.
Pit Barrel and Weber Smokey Mountain Have No Business in Your Commercial Kitchen
Backyard smokers aren't commercial equipment. Earl breaks down why Pit Barrel and WSM belong at home, not in your res...
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St. Louis vs Back Ribs: Which Cut Actually Makes Sense for Your Operation
Breaking down the real cost, cook time, and yield differences between St. Louis and back ribs for commercial BBQ oper...
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What Luckin Coffee, Church's Texas Chicken, and Cotton Patch Cafe Tell Us About Where Foodservice Is Headed
Three very different chains making moves right now reveal patterns BBQ operators should watch—and equipment decisions...
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What Red Lobster, Starbucks, and Wingstop Menu Changes Tell You About Where Smoked Protein Is Headed
Major chains are betting big on smoke flavor and premium proteins. Here's what that signals for commercial BBQ operat...
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Your Smoker Doesn't Need to Text You (But Here's When It Should)
How commercial smoker connectivity actually works in restaurant operations — and what matters more than the tech itself.
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What Slim Chickens' Monthly Sauce Drops Tell Us About Running a Smarter Smoke Program
Slim Chickens is turning sauce scarcity into demand. Here's what BBQ operators can learn about production planning an...
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Taco Bell's $3 Chili Cheese Menu and What It Means for Your Smoker Schedule
Fast food chains pushing $3 value menus are squeezing margins across foodservice. Here's how BBQ operators can compet...
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Old Bay Ribs in a Commercial Smoker: Why This Regional Secret Deserves More Attention
Old Bay seasoning on smoked ribs isn't crazy—it's a legit regional technique. Here's how to do it right in a commerci...
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That First Charcoal Cook: What Reddit Taught Me and What It Got Wrong
Backyard charcoal questions show up constantly online. Here's what actually matters for your first cook — and what ch...
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Hire the Palate, Train the Process: Building a BBQ Crew That Doesn't Burn You
Which skills should you hire for in a BBQ restaurant vs. train on the job? A breakdown of what actually matters for y...
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What Competition Chicken Taught Me About Running a Commercial Kitchen
Lessons from 30 years on the competition circuit that apply directly to restaurant and catering BBQ production.
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Why Your Chicken Looks Washed Out and Tastes Flat (And How to Fix Both)
Ray explains the real reasons commercial chicken disappoints — temperature control, smoke timing, and skin prep that ...
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