{"product_id":"hardcore-carnivore-cook-meat-like-you-mean-it-jess-pryles-cookbook","title":"HARDCORE CARNIVORE: Hardcore Carnivore by Jess Pryles – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jess Pryles, Australian-born meat specialist and Austin-based barbecue cook\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Murdoch Books, 2017\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Meat recipes across beef, pork, lamb, chicken and game, plus basics and finishing sauces\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home cooks who want confident steaks, ribs and roasts\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHardcore Carnivore is Jess Pryles' hardback meat cookbook, written by the Australian-born, Austin-based meat specialist to teach home cooks how to handle beef, pork, lamb, chicken and game with confidence, from slow-smoked ribs to a thick cowboy steak.\u003c\/strong\u003e It's a meat-first book with no filler, written by someone who has judged, cooked and taught barbecue on both sides of the Pacific.\u003c\/p\u003e\n\u003ch2\u003eMeat, cooked like it matters\u003c\/h2\u003e\n\u003cp\u003eJess Pryles grew up in Australia, fell hard for Texas barbecue and built a whole career around cooking meat well. This was her first cookbook, and it reads like her: direct, practical and unapologetically carnivorous. It's the book that turns a decent griller into the person everyone wants manning the fire.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with the tricks of the trade, the groundwork on handling and cooking meat, then moves through recipes for chicken, game, pork, lamb and beef. It closes with a run of foundations and finishes: the rubs, glazes, sauces and sides that pull a meal together.\u003c\/p\u003e\n\u003cp\u003eThere's real range in here. You'll find slow-smoked ribs and cowboy-cut steaks alongside comfort cooking like a lamb and barley stew, plus a sweet rib glaze and a smoked garlic potato salad that earn their place next to anything off the pit.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBackyard cooks who want to understand meat, not just follow a recipe. It suits confident beginners through to regular smokers, and it makes a cracking gift for the steak obsessive in the family.\u003c\/p\u003e\n\u003ch2\u003eAbout Jess Pryles\u003c\/h2\u003e\n\u003cp\u003eJess Pryles is an Australian-born cook, author and TV host who now calls Austin, Texas home. She founded the Hardcore Carnivore brand (shop her range in our \u003ca href=\"\/collections\/hardcore-carnivore\"\u003eHardcore Carnivore collection\u003c\/a\u003e), co-founded the Australasian Barbecue Alliance and holds a graduate certificate in meat science from Iowa State University. She's also a judge on Food Network's \u003cem\u003ePitmasters\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/006_proud-tomahawk.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is Jess Pryles telling you to stop babying your meat and cook it with intent. The Smuggler reckons the sweet rib glaze alone is worth the cover price: sticky, balanced, and built to sit on a slow rack without burning. Grab it, cook through it and watch your steaks sharpen up fast. Then stack it with \u003ca href=\"\/products\/meat-anthony-puharich-cookbook\"\u003eMeat: The Ultimate Companion\u003c\/a\u003e for butcher-level cut knowledge and \u003ca href=\"\/products\/texas-q-cheryl-jamison-cookbook\"\u003eTexas Q\u003c\/a\u003e for more Lone Star smoke, and keep \u003ca href=\"\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e by the grill. Salt your steaks the night before for a deeper crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Resting-Board Dressing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYour steak rests anyway. Make it work while it waits.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp good olive oil, 1 small garlic clove (grated), a handful of chopped parsley, half a lemon, flaky salt and cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDrizzle the oil straight onto your carving board and scatter over the garlic, parsley, a squeeze of lemon, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eRest the hot steak right on top for 5–8 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eSlice it on the board and drag every slice through the juices before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Resting juices mix with the oil, acid and herbs into an instant sauce, and the sliced edges soak it all up.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Hardcore Carnivore?\u003c\/h3\u003e\u003cp\u003eHardcore Carnivore was written by Jess Pryles, an Australian-born meat specialist, cook and TV host based in Austin, Texas. She founded the Hardcore Carnivore brand and co-founded the Australasian Barbecue Alliance.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Hardcore Carnivore?\u003c\/h3\u003e\u003cp\u003eIt covers the tricks of the trade first, then recipes for chicken, game, pork, lamb and beef, and finishes with foundations like rubs, glazes and sides. Expect slow-smoked ribs, cowboy steaks, a sweet rib glaze and a smoked garlic potato salad.\u003c\/p\u003e\n\u003ch3\u003eIs Hardcore Carnivore good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The opening section explains the basics before the recipes start, so a confident beginner can follow along, while regular smokers will still pick up new ideas.\u003c\/p\u003e\n\u003ch3\u003eIs Hardcore Carnivore a hardback?\u003c\/h3\u003e\u003cp\u003eYes. Our copies are the hardback edition from Murdoch Books, with 224 pages.\u003c\/p\u003e\n\u003ch3\u003eDoes Hardcore Carnivore cover smoking as well as grilling?\u003c\/h3\u003e\u003cp\u003eYes. It mixes low-and-slow cooks like smoked ribs with hot-and-fast grilling such as thick-cut steaks, plus a few braises and roasts.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Hardcore Carnivore?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hardcore Carnivore was written by Jess Pryles, an Australian-born meat specialist, cook and TV host based in Austin, Texas. She founded the Hardcore Carnivore brand and co-founded the Australasian Barbecue Alliance.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Hardcore Carnivore?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers the tricks of the trade first, then recipes for chicken, game, pork, lamb and beef, and finishes with foundations like rubs, glazes and sides. Expect slow-smoked ribs, cowboy steaks, a sweet rib glaze and a smoked garlic potato salad.\"}}, {\"@type\": \"Question\", \"name\": \"Is Hardcore Carnivore good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The opening section explains the basics before the recipes start, so a confident beginner can follow along, while regular smokers will still pick up new ideas.\"}}, {\"@type\": \"Question\", \"name\": \"Is Hardcore Carnivore a hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Our copies are the hardback edition from Murdoch Books, with 224 pages.\"}}, {\"@type\": \"Question\", \"name\": \"Does Hardcore Carnivore cover smoking as well as grilling?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It mixes low-and-slow cooks like smoked ribs with hot-and-fast grilling such as thick-cut steaks, plus a few braises and roasts.\"}}]}\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":67824798761012,"sku":"9781760522575","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-cook-meat-like-you-mean-it-jess-pryles-cookbook-front.png?v=1792925407","url":"https:\/\/www.therubhub.com.au\/products\/hardcore-carnivore-cook-meat-like-you-mean-it-jess-pryles-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}