Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
Morels and Creole Tomatoes: Seasonal Windows That Reward Operators Who Plan Ahead
How smart BBQ operators capitalize on short seasonal windows like morels and Creole tomatoes, and what that means for...
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What Kitchen Integration Actually Looks Like When Your Smoker Has to Talk to Everything Else
How commercial smokers connect to POS systems, kitchen displays, and monitoring apps—and what actually matters versus...
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Your Brisket Doesn't Care How Good Your Website Is: Making Online Orders Arrive Right
Packaging, holding temps, and delivery timing that actually protect smoked meat quality for online orders and caterin...
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What Health Inspectors Actually Look For in Your Smoke Room
Practical guide to health department compliance for BBQ operations — equipment specs, temp logs, and the violations t...
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Pulled Pork Sandwiches: The Condiment Question Nobody Agrees On
Earl breaks down pulled pork sandwich condiments from a commercial operator's perspective — what sells, what doesn't,...
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When You're Running a Three-Person Crew on a Saturday Night, Your Equipment Better Work Harder Than You Do
Practical equipment strategies for BBQ restaurants running lean crews. How the right smoker setup reduces labor witho...
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Your Pellet Smoker Brisket Wasn't Bad — But Here's What You're Actually Testing
That first pellet smoker brisket felt easy. Too easy. What happens when you need 12 of them by noon tomorrow?
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Your First Commercial Grill Setup: What Restaurant Owners Actually Need to Know
Practical guidance for operators buying their first commercial smoker—real numbers, common mistakes, and what matters...
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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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