Explore Jess Pryles net worth, age, height, bio, birthday, wiki, and salary! In this article, you will learn Jess Pryles's family, spouse, children, parents, body measurements & much more. Also discover how tall is your favorite celebrity and how rich is Jess Pryles?
| Name | Jess Pryles |
| First Name | Abdoulaye |
| Last Name | Ascofare |
| Occupation | Australian chef |
| Birthday | April 14 |
| Birth Year | 1980 |
| Place of Birth | Melbourne |
| Home Town | Victoria |
| Birth Country | Australia |
| Birth Sign | Aries |
| Full/Birth Name | |
| Father | Not Available |
| Mother | Not Available |
| Siblings | Not Available |
| Spouse | Not Known |
| Children(s) | Not Available |
Jess Pryles Biography
Jess Pryles is one of the most popular and richest Australian chef who was born on April 14, 1980 in Melbourne, Victoria, Australia. As of June 1, 2023, Abdoulaye has a net worth approximately $5 Million.
Pryles earned a degree in Communications before starting a blog called Burger Mary. The blog led to a website which focused on her own recipes. Pryles then toured Texas visiting butchers and ranchers, before co-founding the Australasian Barbecue Alliance. She moved to Texas in 2015. She works as a spokesperson for Gerber Knives and Kingsford Charcoal and she promotes her own cookbook her products: a line of Hardcore Carnivore meat rubs. In 2018 she was named a spokesperson for Lone Star Beer. In addition to slow cooked barbecue, and smoked meats, Pryles is considered an expert in live fire cooking. She also teaches workshops in how to cook meat with live fire.
Ethnicity, religion & political views
Many peoples want to know what is Jess Pryles ethnicity, nationality, Ancestry & Race? Let's check it out! As per public resource, IMDb & Wikipedia, Jess Pryles's ethnicity is Not Known. We will update Jess Pryles's religion & political views in this article. Please check the article again after few days.
Jess Pryles Net Worth
Abdoulaye is one of the richest Australian chef from Australia. According to our analysis, Wikipedia, Forbes & Business Insider, Jess Pryles's net worth $5 Million.
| Net Worth | $5 Million |
| Salary | Under Review |
| Source of Income | Australian chef |
| Cars | Not Available |
| House | Living in own house. |
Jess Pryles Boyfriend
According to our records, Jess Pryles is possibily single & has not been previously engaged. As of December 1, 2023, Jess Pryles’s is not dating anyone.
Relationships Record: We have no records of past relationships for Jess Pryles. You may help us to build the dating records for Jess Pryles!Height, Weight & Body Measurements
Jess Pryles height Not available right now. Abdoulaye weight Not Known & body measurements will update soon.
| Height | Unknown |
| Weight | Not Known |
| Body Measurements | Under Review |
| Eye Color | Not Available |
| Hair Color | Not Available |
| Feet/Shoe Size | Not Available |
Facts & Trivia
Abdoulaye Ranked on the list of most popular Australian chef. Also ranked in the elit list of famous people born in Australia. Jess Pryles celebrates birthday on April 14 of every year.
Where is Jess pryles from?
| Born | Jess Pryles Melbourne, Australia |
| Culinary career | |
| Cooking style | Barbecue, Grilling |
| Television show(s) *Aussie Barbecue Heroes | |
How old is Jess pryles?
42 years (April 14, 1980)
How do you make a black rub?
- Deselect All.
- 1/4 cup black sesame seeds.
- 2 tablespoons black peppercorns.
- 1 tablespoon poppy seeds.
- 1 teaspoon brown mustard seeds.
- 1/4 cup kosher salt.
- 2 tablespoons dark brown sugar.
- 1 teaspoon granulated garlic.
How should I smoke my brisket?
Add small pieces throughout the smoking process as wood burns away. Slow-smoke at a temperature of 250˚F, allowing about one hour of cooking time per pound of meat. So, if you have a 10-pound brisket, expect to smoke it for about 10 hours. Keep the fat side up so the juices can drip through the meat.
What rub does Aaron Franklin use?
“Here in Central Texas, we just use salt and pepper,” Franklin says. “For brisket, it’s always half Morton kosher salt, half pepper. For ribs or turkey, it’s two parts pepper to one part salt. I might throw a little paprika in with pork, just to help add a bit of mahogany color.