Jess Pryles Is Playing with Fire

Biscuits & Jam

Meredith Corporation

Food, Music, Music Interviews, Arts

4.6 • 640 Ratings

🗓️ 17 September 2024

⏱️ 41 minutes

🔗️ Recording | iTunes | RSS

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Summary

Jess Pryles was born and raised in Melbourne, Australia, but her fascination with the American South eventually led her to Austin, Texas, where she’s now lived for about 15 years. It didn’t take long for Jess to fall in love with the food in Texas, especially the barbecue, and since then she’s made it her life’s mission to learn the art and science of cooking meat. She’s so obsessed she actually completed a meat science graduate program at Iowa State University, and now she wants to share that knowledge with everyday cooks. If you follow Jess on social media, you may know her as the Hardcore Carnivore, and this fall she’s coming out with a fun new show on the Outdoor Channel with the same name. Sid talks to Jess about her visit with the Country Ham King Allan Benton, the rise of female barbecue enthusiasts in Texas, and the secret to an absolutely perfect burger. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer Jennifer Del Sole - Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Hey y'all, welcome to Biscuits and Jam from Southern Living.
0:07.9	I'm your host, Sid Evans.
0:09.8	And today I'm talking with someone who may just be the most southern guest we've ever had,
0:15.5	at least as far as hemispheres go.
0:18.2	Jess Prowles was born and raised in Melbourne, Australia, but her fascination
0:22.5	with the American South eventually led her to Austin, Texas, where she's now lived for about 15 years.
0:28.8	It didn't take long for Jess to fall in love with the food in Texas, especially the barbecue,
0:34.7	and since then she's made it her life's mission to learn the art and science of
0:39.3	cooking meat. She's so obsessed she actually completed a meat science graduate program at Iowa State
0:46.1	University, and now she wants to share that knowledge with everyday cooks and grilling enthusiasts.
0:52.7	If you follow Jess on social media, you may know her as
0:56.2	the hardcore carnivore. And this fall, she's coming out with a fun show on the outdoor channel
1:02.0	with the same name. We'll talk about all that, her visit with the country ham king, Alan Benton,
1:08.5	her growing interest in deer hunting, and the secret to an absolutely
1:12.5	perfect burger, all on this week's Biscuits and Jam.
1:19.9	Just Pryles.
1:21.4	Welcome to Biscuits and Jam.
1:23.0	I'm stoked to be here.
1:24.3	I was wondering if we should call it Scons and jam, but we'll go with biscuits and
1:28.7	jam. What did you say scons? Yeah, Brits and Australians call it scons. Oh, really? Yeah,
1:35.6	truly. I've learned something already, and we're only a minute in. There you go. Well, so speaking of
1:42.6	Australia, you're the first person that I've ever interviewed from Australia, at least on this podcast.
	...

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