Cook's privilege. Beef cheeks rubbed with @hardcorecarnivorerub Black, smoked over post oak til 205 internal. Spritzed occasionally with cider vinegar. Roughly pulled and piled into a tortilla with some vinegary escabeche salsa.
Experimenting with a sexy new rib glaze... will post the recipe soon!
Beef cheeks about two hours into the smoke.
Here she is. The Jess Pryles Signature Edition smoker. Full info (there's a lot to share) linked in my bio page. I'll be posting some features shots coming up. This is a dream come true. 🙌
When you're OCD but those ribs need trimming...
The brisket at @leroyandlewis is money. @evanleroybbq Is seriously at the top of his game. Even if not on a list.
The one where myself and @beeflovingtexans teamed up to discover if you can, in fact, cook a solid frozen steak....
FYI these Texas patty melt sliders are a pretty good hangover cure. Not that I would know... the recipe is up at jesspryles.com
Endless respect for this man. Thankful to have rolled with @wdurney of @hometownbarbque and his Brooklyn pit crew at Memphis in May this year. Even better to have this killer shot taken by @nicksolares. #wcbcc17
When @meatchurch hands you his pork belly boudin, it's a good day. #WCBCC17
People always ask me about being a woman in BBQ. It's not about being a woman, rather it's about being damn good at what you do, irrespective of gender. As evidenced by these two ladies- @brookeolewis (a badass cook and entrepreneur) Amber from @pitbarrel (who started her company with her husband by building her pits by hand). #WCBCC17
The pit at Payne's in Memphis.
The defending whole hog champ prepares his 2017 hog. @myron.mixon @myronmixonsmokers #WCBCC17
Early morning photo shoots with @michaelmixonbbq #WCBCC17 @parademagazine
90 day dry age ribeyes for lunch at the @hometownbarbque tent at Memphis in May. #WCBCC17
*sneak peak* It's all about details. One of the features of my new JP Signature smoker by @pittsandspitts is a generous prep and wrap area with a convenient under counter dispenser. I've got mine stocked with Oren Intl pink paper (yes this is the stuff Mr. Franklin uses). Wrapping briskets will be so much easier! Pit launches next week, keep your eyes peeled.
Who's ready for Memphis in May? I'll be there Thursday and Friday hanging with the @hometownbarbque crew! If you spot me, say hi! #WCBCC17
There's a serious amount of butter in the pastry to turn it flaky and crisp. But I mean, the venison needed a little fat anyway, right? Venison strudel with cranberry relish. Get the recipe at jesspryles.com
New recipe! Savory venison strudel (baked on a @kamadojoe) with a spiced cranberry relish. It's a little unconventional but it works, trust me! Recipe is linked in my bio page, go take a peek. #sponsored
These turned out even better than I'd hoped! Brand new in the shop- enamel pins! Available in Tomahawk, Cut Chart and Hardcore Shield designs. Get em at jesspryles.com or hit the link in my bio.
The first burn in on the new pit. Full reveal coming soon. (Yes I'm a bit excited).
♡ 125 ✍ 37
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