Jess Pryles

Hardcore Carnivore. Live fire cook, author, and meat science grad specializing in all things meat.

08/30/2026

Been having these on high repeat, yall gotta try it. Thinking of trying the Brushfire Farms syrup in a rib glaze next! 🤤🍹

08/27/2026

Since we’re all talking about ground meat, you ever seen this before?

Learn about the three states of meat color and get to know your grind.

08/24/2026

More Pitmasters behind the scenes!

What an amazing team of hundreds of people to bring this show to life- and how about the contestants?! I have been LOVING the episodes now that we’re getting to the pointy end, and can’t to hear how you’re enjoying it so pls pls pls drop a comment!

Don’t forget PITMASTERS is on Food Network TONIGHT at 8c or just work smarter at set it to record.

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08/23/2026

Why brine with water when you can do it with soda?!

So the ratio is 2 tablespoons of kosher salt (I used mortons) to 2 quarts of soda. Leave it in the fridge for 4-6 hours. Really, you could try any flavor, so I think I might do cola next!

08/20/2026

It’s been too long since I dropped a little Meat Science on you, so here’s a little fun fact about fat color!

(Thank you to the folks at Thomas Foods International for having me out to the Murray Bridge plant!)

08/17/2026

Ok- if this was an album cover, what’s the band name?!

I hope when you guys are watching Pitmasters on Food Network that you can see just how much fun we had as judges. There were times we had to remind ourselves that we were filming a show, we just got so carried away with debating food and flavors, like four great friends out to a meal!

catch tonight’s episode at 8 PM CT and then again tomorrow on HBO Max.

08/16/2026

Ladies and gentlemen…. meet Prime Cuts!

Out October 6 (actually you lucky Aussies get it one week earlier on Sep 19!). You can preorder now. https://geni.us/PrimeCuts

You would not believe the spreadsheet I used to keep track of this thing as I was writing it… can’t wait to unleash it and find out what yall think.

08/14/2026

BBQ PSA regarding the removal of beef rib membrane: just don’t.

thank you for your attention to this matter.

Address

Van Horn, TX
79855

Website

http://www.jesspryles.com/, http://linktr.ee/jesspryles, https://amzn.to/45rCDqk, http://hardcorecarnivore.com/

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