Jess Pryles describes herself as an Aussie originally from Melbourne, turned-Texan meat expert whose cuisine is inspired by the ingredients and flavours of her new home state.
WHEREVER catches up with the self-confessed meat nerd.
I got interested in grilling and BBQ after visiting Texas and developed a keen interest in the “how” not just the eating part!
What brings you to Texas, such a long way from ‘home’?
“I think Texas has always been a fascinating destination for a lot of people. The idea of longhorns and cowboys and the wild west, and a state with such a big reputation. I visited for the first time as a tourist and fell in love with it – the people, the lifestyle, the rustic beauty.”
Was it a childhood dream to become a grillin’ cowgirl?
She laughs: “Definitely not! I had pretty typical little girl dreams – to be on stage as a singer. Unfortunately I have a terrible voice so that was quickly ruled out. I always assumed I’d be in a white collar office role – boy was I wrong! Although I always loved food and flavours, it wasn’t until I got interested in grilling and BBQ after visiting Texas that I developed such a keen interest in the ‘how’ not just the eating part!”
How did ‘Hardcore Carnivore’ come along?
“I had already established a large online following for my recipes, and I wanted to take things to the next level in terms of people being able to try something the way I thought it should taste. I had an idea to use activated charcoal in a seasoning, sort of like ‘meat cosmetics’.
I constantly learn from friends and mentors, and every eating experience is a learning opportunity to be inspired or understand new combinations or techniques. We always have new products in R&D for Hardcore Carnivore. I’m planning new partnerships, and more travel to inspire more great recipes... it never stops!”
Can you pinpoint key turning points in your life?
“Moving from Australia to Texas and taking the plunge on turning my food writing and recipe testing into a career.”
Any words of wisdom?
“Don’t be afraid to ask for help, and don’t be too arrogant to listen to advice. Billy Durney from Hometown BBQ in Brooklyn stands out as someone who offered real guidance to me. As long as you have the talent and drive, it’s there for the taking. “Oh, and don’t settle for mediocrity,” she says, adding: “I’ve never taken ‘no’ for an answer, or thought that I couldn’t do something. So, confidence is key.”
How is life in Texas?
“I ADORE living in Texas, it’s definitely home now. But I miss Australia terribly – especially at the moment not being able to go back. All my family is back in Australia, but I do have a pretty good vegemite supply!
“Life is strangely similar yet vastly different here. My accent is now a total mishmash and I’ve found myself naturally replacing my native words – so I’ll say ‘trash’ instead of ‘rubbish’ now, etc. Texans are super warm people, who love anyone who loves their state as much as they do, so I’ve never felt anything but welcome. I have definitely been inspired by access to Mexican ingredients like dried chiles, achiote, fresh peppers, tomatillos, etc, and it’s influencing my cooking. I pride myself on my version of Texan classics like brisket, chilli and chicken fried steak. But, I’ve also taught my friends and husband to love Aussie staples like Pavlova and sausage rolls!”
Expat or a local?
“100% local.”
Hardcore Carnivore supplies seasonings and gear for serious meat fans. Made in Texas. Gluten/MSG free. Low GI/Keto friendly.
Follow Jess
IG: @jesspryles
Hardcore Carnivore: @hardcorecarnivore