Southern Pride of Texas
Restaurant & Catering Industry News
16 articles on smoker care, BBQ tips, industry news, and more.
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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What That Viral 13-Hour Brisket Post Gets Wrong About Commercial Production
Breaking down last night's social media brisket debate and what it actually means for operators running real volume.
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Why Your Catering Corn Program Deserves Better Than a Steam Table
Fire-roasted corn outsells steamed corn 3-to-1 at events. Here's the operational math behind making it profitable.
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What a 10-Piece Chicken Box Tells You About Where Smoked Protein Is Headed
Lee's Famous Recipe Chicken expands their menu with larger family portions. Here's what that signals for BBQ operator...
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That First Overnight Pork Shoulder: What Actually Happens When You Stop Checking Every Hour
Earl recounts his first real overnight pork shoulder cook and breaks down what most operators get wrong about low and...
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Food Trucks Running Real Smokers Are Eating Brick-and-Mortar's Lunch
How mobile BBQ operations are using commercial-grade rotisserie smokers to match restaurant quality and steal market ...
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What Competition BBQ Is Actually Teaching Us About What Customers Want
NBBQA trends reveal shifting consumer preferences that smart restaurant operators can translate into menu decisions a...
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Corporate Caterers Are Finally Figuring Out What Competition Cooks Knew All Along
Smoked meats are taking over corporate event menus. Here's why operators are scaling up—and what equipment actually h...
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What European Fast Food Menus Tell Us About Your Next Equipment Decision
European QSR chains are pushing smoked proteins hard. When that wave hits U.S. franchises, your production capacity b...
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When One Location Isn't Enough: What I Learned Watching Restaurants Scale Up
Practical equipment and capacity planning advice for BBQ restaurant owners expanding beyond a single location. Based ...
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Food Trucks Are Running Circles Around Some Restaurants — Here's the Equipment Making It Happen
How mobile BBQ operations are using commercial-grade smokers to match brick-and-mortar quality while staying nimble.
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When You Can't Hire, Your Equipment Has to Work Harder
Practical equipment strategies that help understaffed BBQ operations maintain quality and volume without burning out ...
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