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“A carnivore’s bible.” —Esquire
Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow-smoked barbecue ribs to perfect cowboy steaks, author Jess Pryles’ recipes are meaty winners. In addition to dozens of recipes for chicken, game, pork, lamb, and beef, Pryles—touted as the “female Ron Swanson” by her loyal followers—covers all the basics, finishes, and tricks of the trade, ensuring you’ll be cooking meat like a seasoned pro in no time.
Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow-smoked barbecue ribs to perfect cowboy steaks, author Jess Pryles’ recipes are meaty winners. In addition to dozens of recipes for chicken, game, pork, lamb, and beef, Pryles—touted as the “female Ron Swanson” by her loyal followers—covers all the basics, finishes, and tricks of the trade, ensuring you’ll be cooking meat like a seasoned pro in no time.
Price: $34.95
Pages: 224
Publisher: Agate Publishing
Imprint: Agate Surrey
Publication Date:
27 February 2018
Trim Size: 10.25 X 8.00 in
ISBN: 9781572842519
Format: Hardcover
BISACs:
COOKING / Specific Ingredients / Meat, COOKING / Methods / Barbecue & Grilling, COOKING / Regional & Ethnic / American / Southern States
PRAISE FOR JESS PRYLES AND HARDCORE CARNIVORE:
“If you harbor a healthy obsession with Austin barbecue, consider Pryles' upcoming all-things-meat book a carnivore's bible.” —Esquire
“If you want to know what’s up in the world of BBQ, you want to know what’s up with the seemingly indefatigable Jess Pryles.” —Austin Chronicle
“Australian-born barbecue expert Jess Pryles shows off her skills on twice-cooked short ribs, smoked beef cheeks and all the peanut butter and jelly chicken wings in between. She's been called the 'female Ron Swanson,' so Parks & Rec fans, you know she's one to trust.” —Tasting Table
“Despite the challenges of an Australian woman navigating a very American, male-dominated industry, Pryles has carved out a unique niche.” —Parade
“A welcome breath of fresh air in her industry.” —Daily Mail
“Few foods evoke more American (or Texan) spirit than barbecue, and blogger Jess Pryles has your craving covered.” —Austin Monthly
“This girl knows BBQ and when we say that, we mean it—whilst always willing to learn new tips and tricks, Jess pretty much knows everything there is to know about how to cook the perfect pulled pork or beef brisket.” —Urban List
“If you harbor a healthy obsession with Austin barbecue, consider Pryles' upcoming all-things-meat book a carnivore's bible.” —Esquire
“If you want to know what’s up in the world of BBQ, you want to know what’s up with the seemingly indefatigable Jess Pryles.” —Austin Chronicle
“Australian-born barbecue expert Jess Pryles shows off her skills on twice-cooked short ribs, smoked beef cheeks and all the peanut butter and jelly chicken wings in between. She's been called the 'female Ron Swanson,' so Parks & Rec fans, you know she's one to trust.” —Tasting Table
“Despite the challenges of an Australian woman navigating a very American, male-dominated industry, Pryles has carved out a unique niche.” —Parade
“A welcome breath of fresh air in her industry.” —Daily Mail
“Few foods evoke more American (or Texan) spirit than barbecue, and blogger Jess Pryles has your craving covered.” —Austin Monthly
“This girl knows BBQ and when we say that, we mean it—whilst always willing to learn new tips and tricks, Jess pretty much knows everything there is to know about how to cook the perfect pulled pork or beef brisket.” —Urban List
Australian by birth, Texan by choice, Jess Pryles is a respected authority on Texas- and competition-style barbecue. She is the cofounder of the Australasian Barbecue Alliance, the creator of the Hardcore Carnivore line of meat and steak seasonings, and the designer of an eponymous model of the Pitts & Spitts smoker. In addition to sharing her expertise at events sponsored by such institutions as Texas A&M University, the American Meat Science Association, and the Texas Beef Council, she has been featured on the Food Network and Today and in such publications as Parade, Food & Wine, and the Austin Chronicle, among others. She lives in Austin.
Foreword
Introduction
Forequarter: The Information
Meat science 101
The importance of temperature
The alchemy of salt
Configuring a grill for two–zone cooking
The reverse sear method
Types of smokers
The carnivore’s arsenal
How to spatchcock a chicken
How to cut, butterfly and truss a loin
How to grind your own burgers
The ultimate condiment spread
Hindquarter: The Recipes
Chicken
Game
Pork
Lamb
Beef
Sides
Foundations and finishes
Index
Thank yous
Introduction
Forequarter: The Information
Meat science 101
The importance of temperature
The alchemy of salt
Configuring a grill for two–zone cooking
The reverse sear method
Types of smokers
The carnivore’s arsenal
How to spatchcock a chicken
How to cut, butterfly and truss a loin
How to grind your own burgers
The ultimate condiment spread
Hindquarter: The Recipes
Chicken
Game
Pork
Lamb
Beef
Sides
Foundations and finishes
Index
Thank yous