They say when you look for your dream job you should be following your passion. And for Jess Pryles the saying could not ring more true. The avid barbecue lover transformed a taste for meat into a fully fledged career that has seen her land a cookbook, named ambassador for Australian Beef, and form the Australasian Barbecue Alliance. Now settled in the barbecue kingdom of Texas, Jess promotes Australian beef and its uses from afar and shared her top tips for prime cuts with delicious.

How long have you been involved in the beef industry?
I’ve been involved in eating it for a very long time, but as an expert, for the last five years or so.

How do you think the Australian industry compares to that overseas?
I think we’re really lucky in Australia. We have high-quality pasture, farmers that take incredible pride in their work and seriously talented chefs who get to work with the great final product to create delicious beef recipes and dishes.

What inspired the move to Texas?
I fell in love with Texas the first time I visited and decided I wanted a more permanent base there. It’s hard though as you do miss family, vegemite and of course, beef pies.

Where did your passion for barbecue come from?
Seeing people BBQ in Texas was a real inspiration. I love the idea of controlling the fire to moderate the cooking of beef. It’s also a really fun and social way to cook, especially when you’re outdoors in the gorgeous Australian climate as I like to be when I’m back home.

How do you find it being a woman in the barbecue industry?
Actually, it’s really great. It’s all about who is the best cook and I’ve never come up against any negativity. I earn respect from my cooking and my gender has never been an issue.

What is key to a good barbecue?
Great quality meat, a nice hot cooking surface and ensuring the meat is adequately rested before you serve it.

What do you find people are doing wrong when it comes to the barbecue?
Not letting the grill get hot enough before adding the meat and picking the wrong cuts. I always encourage people to talk to their butcher about the right cuts and the right application. Don’t be afraid to try cooking with lesser-known cut too, such as brisket. Cooked the right way, they’re delicious!

Does using quality beef make a difference?
Yes, of course, using great quality beef is always going to give you the best taste and results. We are very fortunate in this country that the overall standard of Beef is very high. When it comes taste, quality, flavour and nutrition I really believe nothing beats Australian Beef.

What are your preferred cuts?
My top three are beef cheeks for slow cooking a casserole or stew, bone-in rib eye for steak night, rum cap or picanha, an interesting cut that’s slowly become popular – it works great on the grill.