20-05-2025
Jess Pryles serves up massive tomahawk steaks and Cheeto coated corn on the barbecue
Jess Pryles is widely known for her expertise in barbeque, meat and smoking techniques.
She now is based in Texas but is here for Vivid. She has also hosted Aussie Barbecue Heroes in 2015.
Jess will be showing how to cook tomahawk steak and easy homemade flamin' hot corn.
Recipe below:
TOMAHAWK STEAK
1 beef tomahawk steak
2-3 tablespoons Hardcore Carnivore Black rub (or 2 tsp salt)
1 tablespoon oil
Prepare the steak by removing from fridge 1 hour before cooking. Drizzle with oil, then season well on all sides with seasoning (or salt). Prepare a barbie for high heat cooking, and start by searing the tomahawk over high flame, turning every 2 minutes until a crust is formed. Leave the burner on, but move the steak across to a side without heat, and close the lid. Cook until it reads 58c on a meat thermometer. Rest for 10 mins under foil, then slice and serve.
GRILLED 'FLAMIN HOT' STREET CORN
Servings 4
Prep time 7 minutes
Cook time 15 minutes
Ingredients
4 corn on the cob
Spray oil
3/4 cup mayonnaise
2 cups 'Flamin' Hot' Cheetos snacks
Fresh lime wedges.
Method
Light a grill for medium heat cooking
Spray the corn lightly with oil, then place onto the grill to cook for 10-15 minutes until charred and softened. Turn the ears during cooking to ensure that all sides are evenly cooked.
Place the Cheetos into a food processor and pulse until a coarse crumb has formed. You can also do this by placing them into a resealable bag and crushing them with a rolling pin or the bottom of a saucepan. Pour the crumbs out onto a sheet pan or large shallow container.
Slather the grilled corn with a generous amount of the mayonnaise, then roll through the Cheeto crumbs to coat completely.
Serve with fresh lime wedges.
