I was very excited to get this book sent to me to have a good read of pre release. Jess Pryles is co-founder of the Australian Barbecue Alliance, and a serious cook of all that is meaty. The cover doesn’t leave you in any doubt as to which way this book is going, with a beautiful cote de boeuf.
Her new book has just been released and is available in a couple of days.
There’s a great start to the book with tonnes of relevant info and techniques, a section on Meat Science, BBQ setups, and techniques such as spatchcocking chickens, and one of my favourites “the ultimate condiment spread”.
There are plenty of recipes that follow, with some stunning photography to get you licking the pages. Chicken, Game, Pork, Lamb, Beef and sides are all covered, and a Foundations and Finishes section at the end, stuffed with rubs and sauces etc.
There a re plenty of recipes that cover a great range of cooking styles, and regional styles from the US and around the globe, which is great to see.
It’s great to see game getting such a strong mention, as this is often overlooked, coffee-rubbed kangaroo fillet, quail and venison feature here.
Being a beef nerd myself, the beef chapter was full of inspiration, advce on cooking the perfect steak, and some great BBQ favourites such as Twice-cooked cola short ribs and some awesome burgers.
I’d definitely say this book had something for everyone…well maybe not vegetarians…
There’s certainly lads of recipes and inspiration that I’m going to be trying out myself.
Hardcore Carnivore is available for preorder for £20 hardback. Available on Amazon
Jess’ two rubs, ‘Hardcore Carnivore Red’ and ‘Hardcore Carnivore Black’ will be available from BBQ Gourmet shortly.