Jess Pryles

Jess Pryles is a cook, author, and television host recognized globally as a leading authority on meat and live-fire cooking. With a no-nonsense approach and deep technical expertise, she has built her reputation on mastering the craft of cooking with fire. Originally from Australia and now based in Austin, Texas, Jess has spent over a decade traveling the world to study meat from ranch to table, bridging the gap between the butcher shop and the backyard cook.

The Industry Expert

A Certified Meat Scientist with a Graduate Certificate from Iowa State University, Jess is the founder of the global lifestyle brand Hardcore CarnivoreŽ and the co-founder of the Australasian Barbecue Alliance. Her expertise is sought after by the industry’s most prestigious institutions; she is a regular presenter at Texas A&M University’s famed Camp Brisket and has been a featured speaker for the American Meat Science Association.

Television & Media

Jess is a veteran of culinary media, known for her ability to break down complex "meatducation" into approachable, high-stakes cooking. She is the host of the hit series Hardcore Carnivore and Feast by Fire. Beyond her own shows, Jess has served as a co-host for Hulu’s BBQuest and is a regular fixture on major networks as a judge for MasterChef, Iron Chef Canada, Beat Bobby Flay, and Kids BBQ Championship. Her expertise has also been featured on The Today Show, SEC Nation, and The Cookup.

The Books

Jess is the author of the best-selling cookbook Hardcore Carnivore: Cook Meat Like You Mean It. Her highly anticipated second book, Prime Cuts, arrives in 2026. Designed to be as accessible to the "meat-curious" beginner as it is essential for the seasoned expert, Prime Cuts provides a comprehensive guide to the selection, butchery, and preparation of the world’s most prized proteins. Whether she is developing new seasoning profiles or teaching a masterclass, Jess’s mission remains the same: to strip away the intimidation of the grill and give every cook the knowledge and confidence to cook meat like they mean it.