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 celebration of flame-seared street food from across the globe 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: https://www.vividsydney.com/event/food/vivid-fire-kitchen

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. And 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.

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