Pitmaster Jess Pryles Knows About Fire (and Tomahawk Steaks)

Ever freak out at the thought of ruining an expensive piece of meat? Or wondered why anyone would deep fry a smoked leg of ham? Same. We turned to meat expert and live fire cook Jess Pryles, who’s an Australian chef living in Texas, for the answers. 

Aside from being the oracle on all things meat and fire, Jess is the founder of both Hardcore Carnivore, a brand of meat seasonings and rubs, and the Australasian Barbecue Alliance. And she's coming to Australia for some live cooking demonstrations over fire as part of Vivid Fire Kitchen.

This episode is sponsored by Vivid Fire Kitchen: a pop-up kitchen running as part of Vivid from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry! 

Take a peek at the full chef line-up on the Vivid Fire Kitchen website.

Thank you so much to Vivid Fire Kitchen for sponsoring this episode of Ingredipedia. Follow @vividsydney on Instagram to keep up to date with the latest at Vivid Fire Kitchen. Follow @jesspryles on Instagram for all the meat.

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

Lamb: In Memory of Maccas’ Serious(-ly Bad) Lamb Burger; Cute Sicilian Marzipan Lambs

This is a meaty one. Em faces her fear of cooking lamb by buying a mysterious piece of meat and doing a little cooking therapy session (content warning for anyone who’s a little bit meat-squeamish) while Ben for some reason puts sandwiches in a food processor. It’s weird, it’s wild, but don’t worry, there’s a genuinely beautiful Italian dessert piled in here somewhere too. 

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

Meat Pies: The Best (And Strangest) Way To Eat Them You’ve Never Tried

It’s pie week (aka footy finals) so make sure your pie-eating game is at its peak by listening to us rank all the best and worst pie-eating methods, PLUS Ben shares a largely unhinged way to eat a meat pie, straight out of his childhood. We give it a go and, let’s just say the results are not as expected. So please, scald the roof of your mouth and bite into this meaty yet snack-sized episode (the last in our Icons of Australian Food series).

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

Episode 8: Turkey

How do you like your turkey at Christmas? Wrapped in 17 different birds, cured in salt or completely vegan? How about in the form of a cake? Does turkey make you sleepy? Or is that just the history lesson about whether turkeys come from Turkey. After listening to this you'll have so many turkey facts to impress your drunkles around the Christmas table. 

If you haven't subscribed on iTunes yet, you should so you're the first to hear this extremely important news about random ingredients each week. And chuck us a lil rating while you're at it.