AS SEEN ON AND FEATURED IN

Food Network

Pitmasters

Jess joins Andrew Zimmern, Moe Cason and Ernest Servantes at the judges’ table in Food Network’s live-fire competition.

The New Book

Prime Cuts

The complete guide to choosing, understanding and cooking meat, with practical meat science and more than 100 recipes.

Meet Jess

Jess combines real meat science with more than 15 years of hands-on experience cooking with fire.

Born and raised in Australia and now based in Austin, Texas, she is the founder of Hardcore Carnivore, holds a Graduate Certificate in Meat Science from Iowa State University, and has shared her expertise on television and stages across the world.

Work

Host, judge, expert and on-camera contributor.

Credible, creative campaigns built around real expertise.

Keynotes, live-fire demos, judging and appearances.

From the Kitchen

  • A platter of lamb kebabs on skewers with tortillas and assorted toppings.

    Tex Mex Lamb Kebabs

    Lamb has a naturally rich, savory flavor that goes beautifully with the bold spices of the Southwest.

  • A photo of sliced smoked pork belly

    Smoked Pork Belly, brisket style

    Whether you call it pork belly brisket or bacon brisket, smoked pork belly slices are a taste of heaven.

  • A photo of the finished dish, smoked lamb birria tacos.

    Smoked Lamb Birria tacos

    Lamb might just be the perfect birria meat... add a little smoke and these tacos are everything.