Books, Boots and Bakeries

Sometimes a book just falls into your lap at the right time. Hardcore Carnivore by Jess Pryles did exactly that for me. I may have told my hubby I bought him a present, but since I get bbq out of it, I’m not sure who the present was actually for.

Anyway, Jess is an Aussie, originally from Melbourne, who found her way to Texas and made it her own. These days she’s a live fire expert, meat nerd and the founder of the Hardcore Carnivore brand. She’s got serious barbecue cred (including degrees!) and the book reflects it. Packed with practical advice and good solid recipes, it’s the kind of cookbook you actually want to use, not just leave looking pretty on a shelf.

I picked it up at my favourite second-hand bookstore in Canberra, Canty’s out in Fyshwick. Do yourself a favour if you’re ever in this part of town and check it out. And if you’re there at the right time and can grab a pie or a sausage roll from Elaine’s next door, even better. Trust me.

This book came home with me at just the right moment. About seven years ago when we moved to Sydney, I bought my husband a smoker. Just a cheap wood offset one from BBQs Galore. I don’t even know what brand it was. It did the job, but by the time we left Sydney, it was done. I passed it on to a mate who wanted to give smoking a go, and let me tell you, getting it into his ute was a two-person comedy routine.

After that move, I made a promise. We’d get a Traeger. Something that meant he could still enjoy the ritual of smoked meat but could also leave the house while it was going. That Traeger has been worth its weight in brisket.

Hardcore Carnivore slotted right into that moment. It’s not fussy or pretentious. It’s straightforward, passionate and written by someone who lives and breathes barbecue. Jess breaks down techniques like reverse searing and dry brining, gets into the nitty gritty of charcoal versus pellets, and shares recipes that actually make you want to fire things up immediately.

A few of my favourites so far? The roast beef cheeks are rich and fall-apart tender. The twice-cooked cola short ribs are absolutely packed with flavour. And the pork and sage sausage rolls, so Aussie it hurts, are going straight into our regular rotation. I’m always a sucker for some carnitas too and hers hit all the right notes.

And for something named Hardcore Carnivore, Jess really leans into her side quests. The sides are genuinely solid, not just afterthoughts. It’s like she knows exactly what we’re thinking. Yes, the meat’s the star but don’t skip the good stuff to go with it. I’m thinking some of these may go on my Christmas table this year.

Lately I’ve also been watching a lot of Underseasoned BBQ, my new favourite podcast which I watch on YouTube so I can see the full video. Jess has guest starred a few times and every episode she’s in is a ripper. You can tell she’s got great rapport with the Jay and a real sense of humour about it all. It’s the perfect background for cooking or just daydreaming about what to cook next.

Book two can’t come soon enough. And my new goal? Get my hands on her rubs. The Hardcore Carnivore Black has become a bit of a legend and I’m ready to see what the hype’s about.

If you’re into meat, fire or just want to cook something that makes your neighbours jealous from across the fence, Hardcore Carnivore is the go. It’s got pride of place in the bookcase now and it’s already well-thumbed.

Grab the book, fire up the smoker and if you’re in Canberra, swing by Canty’s. You might just find your own perfectly timed gem.