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.
Pryles is the founder of a hugely succesful line of seasonings and grilling accessories, Hardcore Carnivore, [2] and has a cookbook of the same name. She has served as a spokesperson for Gerber Knives, Lone Star Beer [3] and Kingsford Charcoal and she is the opening presenter at the famed A&M Camp Brisket [4] . In addition to slow cooked barbecue, and smoked meats, [5] Pryles is considered an expert in live fire cooking. [6] [7] [8] She also teaches workshops in how to cook meat with live fire. [9]
In 2022, she completed a graduate course in Meat Science from Iowa State University.
Pryles was one of the hosts and judges 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. [10] [11] Other hosts on the show include chef Ben O'Donoghue, and former My Kitchen Rules contestant Robert Murphy. [12]
She has also been featured on "Beat Bobby Flay" as a judge, and "The Today Show", "SEC Nation" and SBS's "The Cookup" [13] 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. [14]
Her 10 episode TV show, titled Hardcore Carnivore, premiered on the Outdoor Channel in 2024. In the same year it was announced that they has begun filming for season two.
2018: She was invited to barbecue on the front lawn of the Parliament of Australia by Red Meat Advisory Council for sitting members of parliament.
2021: moderated the Texas A&M barbecue panel at SXSW [15] .
2022: host, World Butchers Challenge in Sacramento, CA.
2023: Pryles was the first chef invited to cook and host the inaugural Vivid festival Fire Kitchen at the famous Sydney festival. [16]
{{cite web}}
: |last4=
has numeric name (help)CS1 maint: numeric names: authors list (link){{cite web}}
: |last4=
has numeric name (help)CS1 maint: numeric names: authors list (link)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 and indoor cooking.
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.
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 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.
The North Carolina Barbecue Society (NCBS) is a non-profit organization created to promote North Carolina culture and food. They are based in Winston-Salem, North Carolina, United States, One of the goals of the organization is to promote barbecue related cultural events such as the Tar Heel Barbecue Classic and the Lexington Barbecue Festival, as well as promote the barbecue culture of North Carolina.
Rudy's Country Store and Bar-B-Q is a barbecue restaurant established in Leon Springs, a district of San Antonio in the U.S. state of Texas in 1989. The company operates restaurants in Texas, Arizona, Oklahoma, New Mexico, Colorado, and Florida and sells products online.
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.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.
A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.
Louie Mueller Barbecue is a barbecue restaurant in Taylor, Texas. Called "the epitome of Texas barbecue" by The New York Times, the restaurant focuses on beef brisket, beef ribs, hand made beef sausages, pork ribs, and other smoked meats. The restaurant is known for serving massive beef ribs that have been referred to as “dino.” Louie Mueller has operated since 1946 and became its own entity in 1949. Its current location, inhabited since 1959, was formerly a gymnasium in downtown Taylor. The establishment is named after its original owner and native post oak wood is used as fuel in its pits. In 2013, a fire destroyed the original brick pit at the restaurant's location, though other pits were unscathed. The family-owned business is currently run by Wayne Mueller.
B.T.'s Smokehouse is a restaurant that specializes in dry-rubbed and slow-smoked barbecue and is located in the downtown section of Sturbridge, Massachusetts. The restaurant smokes about 9,000 pounds (4,100 kg) of meat per week, with brisket being 2,000 pounds (910 kg) to 3,000 pounds (1,400 kg) of that total. On a typical weekend, the smokehouse will serve 1,200 and 1,500 people in its 38-seat location.
Franklin Barbecue is a barbecue restaurant located in Austin, Texas, founded in 2009 by Aaron Franklin. The restaurant has attracted a national following.
Dickey's Barbecue Pit is an American family-owned barbecue restaurant chain based in Dallas, Texas, and is a subsidiary of Dickey's Capital Group.
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.
Cooper's Old Time Pit Bar-B-Que is a barbecue restaurant chain based in Llano, Texas. Cooper's is best known for its two-inch-thick pork chop known as the "Big Chop", and for being President George W. Bush's favorite barbecue restaurant.
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.
InterStellar BBQ is a barbecue restaurant in Austin, Texas, United States. The restaurant received a Michelin star.