Meet Hardcore Carnivore TV Show’s Jess Pryles 

Chef, Entrepreneur & TV Host Jess Pryles Shares Great Recipes & Her Outdoors Passion 

Growing up in Melbourne, Australia, Jess Pryles was an urban kid. “I didn’t come from an outdoorsy family,” she says. “Other than occasional drives through the countryside, it wasn’t what we did.” 

But when Pryles visited Austin, Texas, in 2008, it was “life-changing.” A stop at Artz Rib House, a now-closed Texas barbecue joint, introduced Pryles to meat flavors she had never experienced in her home country. 

“I had always loved eating meat, but I had never tasted anything like that before,” she recalls. “The pit smoke creates a flavor profile that is unmistakable—I was hooked.” 

Wanting to bring true barbecue back to Australia, Jess Pryles became what she calls a barbecue missionary. 

“There was an unremarkable barbecue culture in Australia,” Pryles says. “That whole ‘shrimp on the barbie’ thing was an American commercial. There was no smoking meat; no low and slow—there were literally about five people doing it, so I connected with that community.” 

Jess Pryles and her fellow Aussie BBQ lovers launched modern Australian barbecue there, and it has grown by leaps and bounds in the past decade. “It’s now hugely popular,” she says. 

In those early days, Pryles had a food blog based on her Texas travels and her immersion in the Texas barbecue culture. With no formal culinary training, she started adding recipes for things she was discovering and cooking herself. She eventually published a barbecue cookbook and developed a strong online following. 

The more Jess Pryles continued her Texas visits, the more it felt like home, eventually leading her to move full-time to the Lone Star State in 2015. 

“I loved the restaurants, the small businesses, and the hospitality—I kept coming back,” she says. “I finally decided to find my own American dream.” 

Learning & Burning 

To really start to learn more about meat cookery, Pryles trailed well-known pit masters and barbecue cooks. “But the best way to learn is always through practice, so there were failed briskets and burnt chickens, but from the ashes we grow,” she says. 

The first step in that dream was starting her own line of meat seasonings under the Hardcore Carnivore name. “I loved cooking meat and building unique flavor profiles,” Pryles remembers. “I kept thinking, ‘How can I have people taste food the way I think it should taste?’” 

Jess Pryles first developed a seasoning that included activated charcoal. “One of the things I struggled with in the beginning was getting a really good sear on meat,” she says, “but when I used activated charcoal it created that bark on the outside that I loved.” 

The company grew from there, and one seasoning turned into nine permanent offerings (Cajun seasoning is the newest addition to the line), a seasonal holiday product, and a seasonal chili seasoning. 

“It was a very organic thing,” Pryles says. “It was a lucky and magical time. I knew it was a ball I couldn’t fumble.” Hardcore Carnivore now also offers knives, disposable cutting boards, high-heat gloves, and other tools and apparel, along with plenty of recipes. “It’s very curated and mindful, and it just keeps growing,” she says. 

It’s Showtime 

In Australia, Pryles had turned her meat missionary work into hosting gigs on several cooking shows in Australia and New Zealand, and she had also been a guest on the Food Network and appeared on the Today Show. But when the Outdoor Channel approached Pryles about creating her own show to be a part of their “Taste of the Wild” Monday night lineup, she knew it was a whole new ballgame. 

“It was the first time for me to have my own show,” Pryles says. “And it really is the show I wanted to make.” 

Each of Hardcore Carnivore’s 10 first-season 30-minute episodes (which began airing on September 23, 2024) feature cooking, of course, but also show hunts and interviews with ranchers or producers about different aspects of meat cookery. The show’s premiere episode featured Pryles on her first elk hunt in Idaho and cooking elk roasts. 

“I never thought I would travel to hunt,” Pryles says. “But the show has facilitated that, and I found myself in Idaho taking the longest shot I’d ever taken.” At 280 yards, “my first shot took [the elk] down. It’s a really fun show to watch.” 

Pryles got the green light for Hardcore Carnivore’s second season before the first season even started airing. “The second season is so cool as we tackle whole animal cooking and even visit a meat science lab,” Pryles says. 

Live-Fire Cooking 

All these years later and after all the exotic types of meat she’s eaten, Jess Pryles still lists beef as her favorite to both eat and cook. “There is a place to love wild game but to love domesticated meat as well, but you can’t beat a well-cooked steak,” she says. 

And as to her preferred cooking technique, Pryles always goes back to the grill. “Grilling meat is so dynamic—I love live-fire cooking. I can adjust the heat and affect the level of char and have such an effect on the meat I’m cooking whereas with smoking you just put the meat in and have patience. And I don’t have a lot of patience,” she laughs. 

As for favorite hunts, Pryles loves to hunt with her husband (an avowed bird hunter), but she’s partial to whitetail hunting in her adopted home of Texas. A friend in south Texas initially taught Pryles to hunt, so that first experience sticks with her and is important to her. 

Ready To Go Hardcore? 

Jess Pryles also processes all her own kills, in part to honor the animal. “It’s part of the process and the journey,” she says. Hitch a ride on Jess Pryles’ journey to exciting hunting adventures and darn good eats by checking out the show. For airing times and more, visit outdoorchannel.com.   

Grilled Axis Venison Backstrap With Grilled Caesar Salad 

Serves: 4-6 

Total time: 30-45 minutes 

Ingredients: 

• 3–4 lb. venison backstrap, whole 

• Hardcore Carnivore Black seasoning 

• 6 oz. fresh or frozen blackberries 

• 1/2 cup brown sugar 

• 1/2 cup balsamic vinegar 

• 1/4 cup cider vinegar 

• 1/2 tsp. nutmeg 

• Black pepper 

• Thyme sprigs, for garnish 

Directions: 

1.  Preheat a grill for two-zone cooking. The hot zone with coals should be at least 450°F. 

2.  Use butcher’s twine to tie tight loops around the backstrap, spaced about 1 inch apart. This will help it form and keep a cylinder shape during cooking and slice into nice medallions. 

3.  Season the backstrap well all over with the Hardcore Carnivore Black seasoning, making sure the ends are coated too. 

4.  Place the backstrap over the hot coals to sear it. Keep turning it a quarter turn at a time, every 1-2 minutes, until the entire strap is seared well. Then, move it across to the indirect heat side of the grill to finish cooking. 

5.  Use an instant-read thermometer to determine doneness. You are looking for 135°F internal temperature, which will take about 12-16 minutes. Remove the backstrap and rest under foil for 15 minutes before slicing. 

6.  To make the sauce—combine berries, sugar, vinegar, nutmeg, and black pepper in a pan and bring to a boil. Add an optional pinch of salt. After about 5 minutes of boiling, you should be able to "smash" the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce for another 5-10 minutes to thicken. 

7.  Place medallions on a plate, spoon over generous portions of sauce, and top with thyme sprigs. 

Grilled Caesar Salad 

Ingredients: 

• 3 anchovies, minced 

• 2 garlic cloves, minced 

• Juice of 1/2 lemon 

• 1 tsp. Worcestershire 

• 1 Tbsp. Dijon mustard 

• 1/4 cup freshly grated Parmesan, plus more for garnish 

• 1 cup mayonnaise 

• Coarse black pepper 

• 2 heads romaine lettuces, halved lengthwise 

• 1 loaf crusty Italian bread, cut into 1-inch-thick slices 

• Oil, for brushing 

Directions: 

1.  In a large mixing bowl, whisk together anchovies, garlic, lemon juice, Worcestershire, mustard, parmesan and mayonnaise. Season with coarse black pepper. Reserve. 

2.  Brush each slice of bread with oil. Grill the slices of bread over medium-high direct heat until nice and toasted on both sides. Grill the halved romaine heads over high heat until charred on one side. Plate croutons and lettuce, drizzle with the Caesar dressing, and finish with a sprinkle 
of grated Parmesan cheese. 

Grilled Lamb Ribs & Halloumi Cheese With Greek Salad 

Serves: 4-6 

Total time: 45-60 minutes 

Ingredients: 

• 3–2 racks of lamb ribs, cut into 3 rib sections 

• 2 Tbsp. olive oil 

• 3 Tbsp. Hardcore Carnivore Camo seasoning 

• 8 oz. halloumi cheese, sliced 

• Greek salad, recipe below 

Directions: 

1.  Place the lamb racks on a large tray and drizzle with olive oil to coat on both sides. Season well with Hardcore Carnivore Camo seasoning. 

2.  Prepare a grill for two-zone cooking. 

3.  Place the lamb racks over direct heat, with the meat side down, and cook until you get a nice sear, 2 to 3 minutes. Flip and sear on the other side. Place the ribs over indirect heat, or the cool zone, and grill for 25 minutes with the lid closed. 

4.  Remove the racks from the grill, and place under foil to rest for 10 minutes. 

5.  While the ribs are resting, place a cast iron skillet over direct heat and lightly coat it with olive oil. Once the pan is hot, add slices of halloumi cheese in a single even layer. Cook until nicely browned, about 2 minutes per side. 

Greek Salad 

Ingredients: 

• 3 Persian cucumbers, halved lengthwise and cut into 1/2-inch slices 

• 2 ripe tomatoes, chopped (or 1 cup halved cherry tomatoes) 

• 1/2 medium red onion, halved and thinly sliced 

• 1/2 cup black olives, pitted 

• 8 oz. block of feta cheese 

• 1/2 tsp. dried oregano 

• 2 Tbsp. olive oil 

• Lemon juice, to taste 

Directions: 

1.  Arrange the cucumbers, tomatoes, onion, and olives in a large shallow serving bowl. Cut the block of feta in half and place on top of the salad. Sprinkle with dried oregano, drizzle with olive oil and finish with 
freshly squeezed lemon juice. 

Michelada Skirt Steak 

Ingredients: 

• 2 lbs. skirt steak 

• 1 cup Bloody Mary mix 

• 1 cup of pilsner-style beer 

• 1 poblano pepper, thinly sliced 

• 1 white onion, thinly sliced 

• Olive oil 

• Salt 

• Hardcore Carnivore Tex Mex seasoning 

• Lime wedges, for serving 

• Corn tortillas, for serving 

Directions: 

1.  Marinate the skirt steaks in the Bloody Mary mix and beer for about 30 minutes. 

2.  Preheat a grill to medium-high heat. Place a cast iron skillet over direct heat. Coat with olive oil, then add the peppers and onions and season with salt. 

3.  Sauté until vegetables begin to caramelize, then remove from heat. Remove the steaks and discard the marinade. Season each steak well with Hardcore Carnivore Tex Mex, then place onto the hot grill over direct heat. 

4.  Flip the steaks every couple of minutes, cooking for about 10 minutes, or until they reach an internal temperature of 135°F. 

5.  Once cooked, rest the steaks under a piece of foil for 10 minutes. Slice against the grain into strips. Serve with sauteed onions and peppers, lime wedges, and corn tortillas. 

Nashville Hot Fried Dove Sliders 

Ingredients: 

• 8 dove breasts 

• 1/2 cup buttermilk 

• 1 egg 

• Hot sauce, to taste 

• 1 cup flour 

• 3 Tbsp. Hardcore Carnivore Red 
all-purpose seasoning 

• 4 cups frying oil (peanut works best) 

• 1 Tbsp. chili powder 

• 1 tsp. paprika 

• 8 slider buns, toasted 

• Sliced pickles 

Directions: 

1.  In a bowl, combine milk, hot sauce and egg. Whisk to incorporate. In a second bowl, combine flour and 1 tablespoon Hardcore Carnivore Red seasoning. 

2. Separate the dove breast into two pieces. Season well with another tablespoon of Hardcore Carnivore Red seasoning. Dip each piece in the flour mixture, then egg wash, then flour again, and shake off excess. Repeat until everything is coated. 

3. Place oil in a large pot with high sides and heat to 350°F. Fry the dove in batches for about 5 minutes until crisp. Allow the oil to return to temperature between batches. Allow the dove to drain onto a wire rack set over a sheet tray. 

4.  Place the remaining Hardcore Carnivore Red seasoning, chili powder, and paprika in a bowl, and add a cup of the frying oil. Stir, then brush the oil mixture over the cooked dove. 

5.  Layer two pieces of dove onto the toasted sliders, top with pickle slices, and serve.