Jess Pryles

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

10/12/2026

Stuck steak? Don’t panic! Here’s why steaks stick to the pan and what to do about it.

10/11/2026

🥩📖 PRIME CUTS BOOK TOUR 2026!

We’re hitting the road! Here’s where you can find me over the next few months, with book signings, special events and some incredible dinners along the way.

🇺🇸 USA

📍 OCT 23 | HOUSTON, TX
H-E-B Bunker Hill
9710 Katy Fwy, Houston, TX 77055
4–7pm | Free book signing

📍 OCT 24 | HONDO, TX
Open Fire Meat Up | ThermoWorks Tent
Ticketed event

📍 OCT 25 | GEORGETOWN, TX
H-E-B Leander 2
19348 Ronald Reagan Blvd, Leander, TX 78641
1–3pm | Free book signing

📍 OCT 26 | AUSTIN, TX
H-E-B South Congress
2400 S Congress Ave, Austin, TX 78704
4–7pm | Free book signing

📍 NOV 2 | SAN ANTONIO, TX
H-E-B
10137 IH-10 E, San Antonio, TX
4–7pm | Free book signing

📍 NOV 4 | ROCKWALL, TX
H-E-B Rockwall
1600 E Interstate 30, Rockwall, TX 75087
4–7pm | Free book signing

📍 NOV 5 | FORT WORTH, TX
Magdalena’s | 7–9pm
Ticketed dinner

📍 NOV 7 | LOCKHART, TX
Texas Monthly BBQ World’s Fair
Hardcore Carnivore Tent | 12–6pm

🇦🇺 AUSTRALIA

📍 NOV 15 | SYDNEY, NSW
Australian Meat Emporium | 2–4pm
Free book signing

📍 NOV 17 | SYDNEY, NSW
Margaret by Neil Perry | 6:30pm
Exclusive ticketed dinner

📍 NOV 18 | PENRITH, NSW
Ace Butchers | 5–7pm
Free book signing

📍 NOV 21 | MELBOURNE, VIC
Que Club | 12–2:30pm
Free book signing

🇺🇸 BACK IN THE USA

📍 DEC 3 | NASHVILLE, TN
Martin’s BBQ | 6–8pm
Ticketed dinner

📍 DEC 5 | HOUSTON, TX
Truth BBQ
Book signing 12–2pm
Ticketed dinner 6:30–9pm

📍 DEC 6 | AUSTIN, TX
YETI Store | 2–5pm
Free holiday book signing

📍 DEC 10 | CHICAGO, IL
Publican Quality Meats
Ticketed dinner | Time TBC

📍 DEC 13 | SEGUIN, TX
Burnt Bean Co. | 8–10am
Free book signing

🔥 And we’re not done yet! More dates are coming in 2027.

For full details, tickets and the latest updates, head to jesspryles.com

Can’t wait to see y’all out there!

10/09/2026

Two years of making a book deserved a night of celebrating it. And a few cold beers. 🍻

A little peek at the Prime Cuts Austin launch party—so much fun having a room full of good people come together to celebrate this one with me.

Big thanks to Lone Star B**r for keeping us refreshed, Daniel for hosting the Q&A, and everyone who came out to raise a glass. My heart is full. My signing hand is tired.

10/08/2026

To celebrate the release of Prime Cuts, I decided to share a full recipe from the new book. This time it’s for a classic steak au poivre. Yes, these are just the bloopers- but find the full recipe here: https://youtu.be/KeoyWk7RZDE?si=Yk1ifO5vVlRP4YPQ.

(Even I was surprised at how much I cussed during this one 😂)

10/06/2026

Happy publication day to !

This is my second cookbook, but it was a much bigger project overall than my first, with graphs and spreadsheets and pages linking back through the book like a choose your own meat adventure…

it’s full of amazing recipes, beautiful pictures, interesting info, and everything you need to choose and cook meat with confidence.

I hope you love it. I’m pretty damn confident you will.

10/05/2026

It’s probably one of things that meat does- and most people believe it’s ‘impure’….

so what do you reckon, would you still scoop it away?

10/04/2026

get your copy here: https://geni.us/PrimeCuts

The steak sanga w ‘the green stuff’ and flat iron steak from my second (and new!) cookbook Prime Cuts that is officially released next Tuesday and I AM FREAKING OUT WITH EXCITEMENT FOR YALL TO SEE IT.

Sorry for the caps. But also, I’m excited. 🙌😆

10/01/2026

Well, in case you’re wondering, it turns out Joel McHale is actually a really nice guy and it’s not all just an act.

Joel has been texting me for steak advice for a couple of years now, and I felt like it was time to finally just go and show him the technique in person. Luckily, he’s a great sport and has excellent taste in seasoning.

Big thanks to Herd & Grace Steak Store for the wagyu selection and PK Grills for making sure we had a great grill to cook on.

09/28/2026

For this installment of we take a look at the ultimate hack for an insane steak crust, dry brining.

09/27/2026

I’ve been having a lot of fun making longform content again and posting weekly videos to my YouTube.

This week, I covered an old favorite- how to smoke tri tip AND cut it the RIGHT way.

Watch the full version here: https://youtu.be/lK3utqIi_BU?si=X2iwVJI4I06iPX85

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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