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Jess Pryles
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Jess Pryles

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Smokey, sticky nuggets packed with extreme beefiness, follow this how-to recipe to create the ultimate smoked bbq burnt ends.
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Jess Pryles

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Introducing the newest addition to the Hardcore Carnivore meat seasonings line - HC Red! Designed for white meats and particularly pork butts & ribs.
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Looks perfect for our orphans xmas gathering
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True nose to tail eating finds use for the bones, too. Follow this recipe to create a rich venison stock at home, perfect for adding to stews & soups.
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This is the first year I saved the bones. I gave them to a friend who is making a Demi-glace. I will definitely try a stock next time.
Thanks for sharing ! 
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Ever wondered what the most coveted cut on a steer is? Newsflash, it's not the tenderloin! Meet the tastiest beef muscle of all - the Ribeye cap.
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Jess Pryles

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A perfectly soft-boiled egg encased in seasoned & smoked venison sausage. These venison Scotch eggs are a complete all-in-one breakfast treat.
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With just 5 ingredients and 10 minutes prep time, these Pigwheels with prosciutto & salami make for a great appetizer snack.
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A true hunter and gatherer dish, this venison stew with barley and a variety of mushrooms is a hearty meal in a bowl.
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Sure to keep any cowboy well fed, this delicious cowboy casserole is a hearty stew of beef and beans, finished with a golden biscuit crust.
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Jess Pryles

☞ BBQ Discussion  - 
There is no one answer to the question of how to smoke a brisket, but these four fundamentals may help you master it. Here's everything you need to know:
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Hardcore Carnivore
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Jess Pryles is a Hardcore Carnivore, cook & writer fueled by red meat, BBQ & good bourbon. Australian by birth, Texan by choice.
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