Live Fire Cooking & Meat Science with Hardcore Carnivore's Jess Pryles | The Nick Bare Podcast 091

TL;DR

In this podcast episode, you will learn about the art and science of live fire cooking with Jess Pryles, a meat expert and creator of Hardcore Carnivore. The discussion covers techniques for achieving the perfect steak, understanding meat tenderness and flavor, and choosing the best cuts of meat. Jess shares her journey from Melbourne to Texas, highlighting the evolution of Texas BBQ, the differences between grass-fed and grain-fed beef, and essential grilling tools. This episode is a deep dive into mastering meat preparation and cooking.

Transcript

when I started cooking steaks and this is what a lot of people don't understand it's all trial and error we do not have the same equipment in our homes that restaurants have it is nearly impossible for you to cook a steak on your home stove and get a restaurant result because you're either going to say a smoke detectors off or the the flame on your... Read More

Key Insights

• Jess Pryles emphasizes the importance of trial and error in cooking steaks at home, noting the difficulty in achieving restaurant-quality results without professional equipment.
• The Hardcore Carnivore brand, known for its unique black seasoning, has gained popularity for enhancing steak flavor and texture, creating a distinctive crust.
• Cooking with live fire, such as charcoal or wood, offers greater control and flavor compared to gas grills, allowing for more dynamic heat management and taste development.
• Jess's journey from Melbourne to Texas sparked her passion for BBQ, leading her to learn from local pitmasters and eventually pursue a meat science certificate.
• The evolution of Texas BBQ has been marked by a rise in quality standards, with new school pitmasters like Aaron Franklin applying chef-style techniques to elevate flavor and texture.
• Understanding meat science, including the role of myoglobin in meat color and the benefits of grass-fed versus grain-fed beef, empowers consumers to make informed choices.
• Hardcore Carnivore's success is partly attributed to its focus on taste and the sensory experience of eating, with a range of products designed for serious meat enthusiasts.
• Jess's new show on the Outdoor Channel, 'Carnivore,' explores various aspects of meat preparation and cooking, further expanding her influence in the culinary world.

Questions & Answers

Q: What challenges do home cooks face when trying to achieve restaurant-quality steak results?

Home cooks often struggle to achieve restaurant-quality steak results due to the lack of professional equipment. Most home stoves can't reach the high temperatures needed to maintain a hot pan for a good steak crust without setting off smoke detectors. Jess Pryles emphasizes the importance of trial and error and suggests using techniques like live fire cooking to better control heat and develop flavor.

Q: How does Hardcore Carnivore's black seasoning enhance steak flavor?

Hardcore Carnivore's black seasoning is designed to enhance steak flavor by creating a distinctive crust. The activated charcoal in the seasoning provides a striking contrast to the meat's red interior, enhancing the sensory experience. The seasoning also helps achieve a Steakhouse-style sear at home, making it popular among meat enthusiasts for its ability to elevate the overall taste and texture of steaks.

Q: What makes live fire cooking preferable to gas grilling?

Live fire cooking, using charcoal or wood, offers greater control and flavor compared to gas grilling. It allows cooks to manage heat dynamically, creating different cooking zones and moving food around as needed. This method also imparts unique flavor compounds from the wood or charcoal, enhancing the taste of the meat. Jess Pryles highlights the primal satisfaction and fun of cooking with live fire, which many find more rewarding than using gas grills.

Q: How did Jess Pryles develop her passion for BBQ and meat science?

Jess Pryles developed her passion for BBQ and meat science after moving from Melbourne to Texas. Initially intimidated by the complexity of meat cooking, she became fascinated by the flavors of Texas BBQ and began learning from local pitmasters. Her curiosity led her to pursue a meat science certificate from Iowa State University, deepening her understanding of meat preparation, cooking techniques, and the science behind flavor and tenderness.

Q: What role did Aaron Franklin play in the evolution of Texas BBQ?

Aaron Franklin played a significant role in the evolution of Texas BBQ by applying chef-style standards to brisket preparation. He experimented with resting techniques and cooking to feel, rather than relying solely on thermometers. Franklin's approach raised the quality standards for BBQ, emphasizing flavor and texture, and inspired a new generation of pitmasters to adopt similar practices, contributing to a renaissance in Texas BBQ.

Q: What are the differences between grass-fed and grain-fed beef?

Grass-fed beef is higher in Omega-3s, CLAs, and lower in monounsaturated fats, offering nutritional benefits. It often has a more pronounced, gamey flavor compared to grain-fed beef, which is typically milder and quicker to market due to faster fattening on grain. Jess Pryles highlights that while grass-fed beef is often seen as healthier, grain-fed beef should not be demonized, as it offers its own qualities and is safe due to USDA regulations.

Q: How did Jess Pryles address the confusion between Hardcore Carnivore and the carnivore diet?

Jess Pryles addressed the confusion between Hardcore Carnivore and the carnivore diet by clarifying that her brand is not affiliated with the diet. While some of her seasonings contain sugar, they are designed for flavor rather than dietary restrictions. She emphasizes that the brand name, established before the diet's popularity, is meant to appeal to meat enthusiasts and not to promote any specific eating regimen.

Q: What can viewers expect from Jess Pryles' new show, 'Carnivore'?

Viewers of Jess Pryles' new show, 'Carnivore,' can expect an exploration of various aspects of meat preparation and cooking. The show, aired on the Outdoor Channel, covers topics such as hunting, ranching, and different cooking techniques. Jess brings her expertise and humor to the forefront, offering an engaging and informative experience for meat enthusiasts. The show's success has already led to a green light for a second season.

Summary & Key Takeaways

• Jess Pryles, a live fire cook and meat expert, shares her journey from Melbourne to Texas, discussing the nuances of cooking with live fire and understanding meat tenderness. Her brand, Hardcore Carnivore, is acclaimed for its unique seasonings, particularly the black seasoning that enhances steak flavor and texture.

• The podcast explores the evolution of Texas BBQ, highlighting the role of new school pitmasters in raising quality standards. Jess emphasizes the importance of understanding meat science, including the differences between grass-fed and grain-fed beef, to make informed choices in meat preparation.

• Jess's new show, 'Carnivore,' on the Outdoor Channel, delves into various aspects of meat cooking, expanding her influence in the culinary world. The episode provides valuable insights into mastering the art of meat preparation, from selecting cuts to achieving the perfect steak at home.