Jess Pryles | |
---|---|
Born | Jess Pryles |
Culinary career | |
Cooking style | Barbecue, Grilling |
Television show(s) | |
Website | jesspryles |
Jess Pryles is a US-based Australian chef, television show host of Aussie Barbecue Heroes, meat expert and a live fire cook. She co-founded the Australasian Barbecue Alliance. She is also the author of the book Hardcore Carnivore. She was born in Melbourne, Australia and now lives in Austin, Texas. [1]
Pryles earned a degree in Communications before starting a blog called Burger Mary. The blog led to a website which focused on her own recipes. Pryles then toured Texas visiting butchers and ranchers, before co-founding the Australasian Barbecue Alliance. She moved to Texas in 2015.
She has worked as a spokesperson for Gerber Knives and Kingsford Charcoal and she promotes her own cookbook and her products: a line of Hardcore Carnivore meat seasoning and tools. [2] In 2018 she was named a spokesperson for Lone Star Beer. [3] In addition to slow cooked barbecue, and smoked meats, [4] Pryles is considered an expert in live fire cooking. [5] [6] She also teaches workshops in how to cook meat with live fire. [7]
In 2022, she completed a graduate course in Meat Science from Iowa State University.
Pryles is one of the hosts of the television show Aussie Barbecue Heroes which is an Australian reality competition television series on the Seven Network. The series features nine teams competing in a series of barbecue cooking challenges for A$100,000 worth of prizes. [8] [9] Other hosts on the show include chef Ben O'Donoghue, and former My Kitchen Rules contestant Robert Murphy. [10]
She has also been featured on "Beat Bobby Flay" as a judge, and "The Today Show" and "SEC Nation" as a special guest.
Beginning in 2018, Pryles appeared in the pilot episode of Hulu's "BBQuest" series. Then in 2022 she went on to co-host Season 3 of the popular Texas-based barbecue show, alongside Kelsey Pribilski. Season three took a "beyond the pit" focus, shining a spotlight on ranches, cattle raisers and feed yards.
In 2023 she appeared as a special series judge on season 2 of TVNZ's series "Cooks on Fire", airing in New Zealand. [11]
Later in 2023, she also announced that she was working on her very own 10 episode TV series on a soon-to-be-revealed US network.
In 2023, she was the first chef invited to cook and host the inaugural Vivid festival Fire Kitchen at the famous Sydney festival. [12]
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Kansas City–style barbecue is a slowly smoked meat barbecue originating in Kansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Henry Perry is credited as its originator, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit.
Barbecue sauce is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
Australia's Great BBQ Challenge is a reality TV show on the Lifestyle FOOD Channel. The show is a competition to find Australia's best BBQ Chef and is hosted by Jabba and was first aired 2 December 2006. The winner received$25,000 (AUD) and hosted his own cooking show that aired on Lifestyle FOOD and a Grand Turbo 6 BBQ Burner Worth $5,000.
Christopher B. "Stubb" Stubblefield, Sr. was an American barbecue restaurateur, music patron and a Barbecue Hall of Famer, known for his barbecue sauces, rubs and marinades distributed by Stubb's Legendary Kitchen, Inc.
Michael D. Symon is an American chef, restaurateur, television personality, and author. He is of Greek, Sicilian, and Eastern European descent. He is seen regularly on Food Network on shows such as Iron Chef America, Burgers, Brew and 'Que, Food Feuds, and The Best Thing I Ever Ate, as well as Cook Like an Iron Chef on theCooking Channel and The Chew on ABC. He has also made numerous contributions to periodicals such as Bon Appétit, Esquire, Food Arts, Gourmet, Saveur and O, The Oprah Magazine.
Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States.
The Salt Lick Bar-B-Que is a U.S. barbecue restaurant chain based in Driftwood, Texas.
Snow's BBQ is a renowned Texas barbecue restaurant located in the small town of Lexington roughly an hour outside of Austin, Texas to the east. Snow's is open only on Saturdays from 8 AM until they run out of meat, which is often around noon. The unusual hours were originally kept to take advantage of a weekly Saturday livestock auction that takes place nearby at 12:30 PM.
BBQ Pitmasters is an American reality television series which follows barbecue cooks as they compete for cash and prizes in barbecue cooking competitions.
Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.
Kansas City Barbeque Society is a competitive cooking organization based in Kansas City, Missouri, famous for Kansas City BBQ. It is the largest competitive barbecue organization in the world, with more than 15,000 members. It was founded in 1985 by Carolyn and Gary Wells and Rick Welch. Their desire was to put together a local group for competitive barbecue. It has since grown and provides oversight to hundreds of competitions.
Franklin Barbecue is a barbecue restaurant located in Austin, Texas, founded in 2009 by Aaron Franklin. The restaurant has attracted a national following.
Aussie Barbecue Heroes is an Australian reality competition television series on the Seven Network. The series features nine teams competing in a series of barbecue cooking challenges for A$100,000 worth of prizes. The series is hosted by television chef Ben O'Donoghue, who also acts as a judge alongside former My Kitchen Rules contestant Robert Murphy and Australasian Barbecue Alliance co-founder Jess Pryles.
Molly Baz is an American cook, recipe developer, and food writer. She was a senior food editor at Bon Appétit magazine and appeared frequently in videos for the magazine's YouTube channel before leaving in 2020. Baz has published two cookbooks, Cook This Book (2021) and More Is More (2023), both of which are New York Times Best Sellers.
Norma Frances "Tootsie" Tomanetz is an American barbecue cook who is the pitmaster at Snow's BBQ in Lexington, Texas. In 2008, she rose to fame when Texas Monthly named Snow's as the best barbecue place in Texas and she is often referred to as the "Queen of Texas BBQ." She is featured in the first episode of the seventh season of Chef's Table, titled Chef's Table: BBQ, which aired on September 2, 2020. Tomanetz lives in Giddings, Texas, and works during the week at Giddings High School as a janitor as Snow's BBQ is open only on Saturday.
Holy Trinity Barbecue was a barbecue restaurant in Portland, Oregon. Kyle Rensmeyer established the business as a food cart in southeast Portland's neighborhood Creston-Kenilworth in 2019. Holy Trinity and its barbecue garnered a positive reception; The Oregonian deemed Holy Trinity one of the city's best new food carts and Portland Business Journal said its barbecue was "hailed as among the best" in the United States. The restaurant closed in October 2022 and Rensmeyer has since held pop-ups.
Southside Market & Barbeque is a historic barbecue restaurant and meat market in Elgin, Texas. It has since expanded into a chain restaurant.