Jess Pryles:
A close up of the Vegemite burnt ends I served at the Texas Governors Mansion for the Australia Day celebrations. I started by seasoning the beef with Hardcore Carnivore Black before giving it a couple hours of Texas’ finest Post Oak smoke in my offset pi
Jess Pryles:
Trimming up some @heartbrandbeef akaushi today in advance of a very special event (which I’ll be able to talk more about tomorrow). Have you ever noticed these sorts of markings on your beef? Each plant has its own unique number, given by the USDA. Every
Jess Pryles:
🔥 NEW RECIPE 🔥 Despite a truly despicable no-call, I understand many of you will still be watching the Super Bowl, and will thus require appropriate snacks to do so. So allow me to hook you up with this beer cheese dip served in a bread bowl. Re
Jess Pryles:
I love when I get comments like ‘you can’t drink coffee in a blind!’ and ‘the deer will smell your nail polish!’ and I’m over here like ‘tell it to the dead deer on the ground in front of me, bro’. 📷 by @slusherphoto #everyonesanexpert #youdoyou #h
Jess Pryles:
During Q&A this week, a lot of folks asked me what kind of cooker I use. I guess I forget that there are always new folks following along so I should repeat/introduce myself a little more frequently. My smoker of choice is a stick burner. This one is mine
Jess Pryles:
So fresh and so lean! A few deer steaks out of the doe I processed this week. I’ve crusted these before with crushed fried onion strings and they are 🔥
Jess Pryles:
FUN MEAT FACT: a porterhouse is comprised of tenderloin and strip steaks (here you can see me cutting out the tenderloin from this magnificent piece of @certifiedangusbeef). To be a porterhouse, the filet part needs to be at least 1.25 inches wide. Some f
Jess Pryles:
L-R: venison petite tender, top blade roast (flat iron) and mock tender. That little Vital knife is a work horse. (You can grab your own from HardcoreCarnivore.com). These muscles are fun to cut, but probably a little small to enjoy as anything more than
Jess Pryles:
Took me all season but finally filling the freezer with this big doe. Psyched to come up with a host of new venison recipes.
Jess Pryles:
I have an annual hunting trip in Devine, Texas, and it always starts with a snack of Parisa (from Dzuik’s meat market). This is a traditional dish of raw meat, onions, jalapeños and cheese that is only found in Medina county. It’s kind of like a Texas tar
Jess Pryles:
Still dreamin bout this @hardcorecarnivore Black seasoned @certifiedangusbeef dry aged prime rib from last week. Served it with pesto potatoes and a simple caprese salad of heirloom tomato, onion, basil and bocconcini mozzarella. And a @lonestarbeer becau
Jess Pryles:
ICYMI- the recipe for this simple and delicious Teres Major (aka petite tender aka bistro filet) with roasted garlic aioli is now up at jesspryles.com
Jess Pryles:
First recipe of the new year! 🔥 Petite Tender Steak with Roasted Garlic Aioli 🔥Using @lonemountainwagyu’s fullblood product meant I wanted something to compliment but not overpower the steak. It’s the star- it just needed a supporting actor. Ent
Jess Pryles:
Happy place. Y’all know what I’m talkin bout, right? Awesome 📷 from my buddy @slusherphoto
Jess Pryles:
Jess Pryles - Hardcore Carnivore
Jess Pryles:
Jess Pryles - Hardcore Carnivore
Jess Pryles:
Jess Pryles - Hardcore Carnivore
Jess Pryles:
Jess Pryles - Hardcore Carnivore
Jess Pryles:
Et voila! Crispy pork belly bao with Hoi Sin, scallion and cucumber. 10/10 would eat again. (Crispy pork belly recipe is available at jesspryles.com y’all!) #chinesetaco #crispyAF
Jess Pryles:
Crispy, crunchy pork skin starts with the right prep the day before. I scored this pork belly using my Gerber Vital (the scalpel-like blade helps you cut skin, not meat) then topped it with what can only be described as an aggressive amount of salt (combo
Jess Pryles:
‘Once upon a time, there was a magical meat called brisket...’ Always an honor and a pleasure to be the opening speaker at @foodwaystexas and @aggie_meat Brisket Camp.
Jess Pryles:
It’s definitely cold enough now in Texas to bust out this Beef beanie. Stylish AND practical.
Jess Pryles:
A cooler full of beef is a cooler of endless cooking opportunities. What is your ultimate cut to cook, and how?
Jess Pryles:
2018 was a big one for me. Some incredibly rewarding career feats, a very exciting partnership with @lonestarbeer, and getting to see more beautiful places around the globe all while promoting @HardcoreCarnivore and doing what I love. I am thankful to be
Jess Pryles:
Well, since Instagram decided to censor my last two (arguably very tame) photos of fresh meat being butchered, may as well give em something that’s actually worth censoring. Deer head fixing to become a euro mount. Spoiler alert- I didn’t eat the eyeball.
Jess Pryles:
Gutless method continued. First out: backstrap. This is the Longissimus Dorsi, the Cervine equivalent to the strip & ribeye steak. I always use a boning or filet knife to remove it, where possible (here I’m using the @gerbergear Gator filet). The flexibil
Jess Pryles:
Axis breed twice as fast as white tail and since they’re an exotic, you can hunt ‘em all year long in Texas. I didn’t manage to down anything myself but my friend Steven took this Axis buck, so I finally got the chance to try the gutless processing method
Jess Pryles:
In case you missed the ridiculously cheesy and creamy grilled squash recipe i recently posted, here’s a gentle reminder.
Jess Pryles:
Steak tasting platter: @certifiedangusbeef center cut sirloin, @Linz heritageangus strip steak and @lonemountainwagyu teres major. Great comparison of flavors and textures. Seasoned with a combo of Hardcore Carnivore Black and Camo.
Jess Pryles:
Lunch is three cuts of beef- chateauloin, teres major and this epic strip steak. Maybe some veg. Just to make the plate pretty.
