BEEF JERKY BONANZA

December 10, 2009

"Finally, for a more personal jerky experience, visit Toby's Public House in the South Slope. Bam, the head bartender at the restaurant, has been making the beef snack for 15 years with all-natural, grass-fed product. Five dollars will get you a snack bag of one of four flavors: original (sweet/spicy), "Kill Me" (very spicy with a root-beer marinade), Dr. Peppa (marinated in Dr. Pepper) and finally Wasabi Teriyaki (718-788-1186; available only at the bar)."
—Jacqueline Wasilczky, Zagat Buzz

 

FOOD ARTISANS

June 5, 2012

It was an immediate success. "I couldn't walk down the street without people saying, 'Bam, you got a bag?' like I was a drug dealer," Romero laughs. "A lot of love and care goes into it," he says, He uses all grass-fed beef, and while he was making up to five varieties at one point, he's scaled back to two for ease of production: Original and Spicy. —Stephanie Klose

BAM'S JERKY - ORIGINAL

October 22, 2012

This Original beef jerky from Bam's Jerky has a homemade taste that does a good job of emphasizing the great flavor of beef, grass-fed beef at that. It offers plenty of natural meat flavor, with a fatty flavor mixed in, while keeping the marinade and seasonings to a lower profile.  It actually has a good flavor complexity, with the smokiness, soy sauce, sugar, and black and red pepper, all of which I could identify in light amounts. But they collectively provide a good but simple enhancement to the natural meat flavor. The result is something along the lines of a marinated, seasoned steak. –Steve Johnson

BAM'S JERKY - KILL ME!

October 29, 2012

This Kill Me! variety from Bam's Jerky manages to deliver a good flavor of chile pepper seasonings against a well-marbleized natural meat flavor, and a light soy sauce. But unlike with Bam's Original variety, where I could pick out the smokiness, the sweet, the soy sauce, and the black and red peppers, I'm having more difficulty picking them out in this. I think the chile pepper seasoning is significant enough that it tends to drown out these other flavors that I felt played a key role in the Original. –Steve Johnson

TOUGH CROWD

January 31, 2010

You may not have even noticed it, but New York is in the midst of a jerky craze. Suddenly, the barklike jawbreakers—once a survivalist food associated with Native Americans and fur trappers, and more recently with nature hikers and liquor-store habitués—are everywhere. A bartender named Bam Romero might have spearheaded the trend two years ago, when he started selling his home recipe to regulars at the Greenwood Heights pizzeria, Toby’s Public House. “At first, I gave it away for free, and then everyone was hooked on it,” he says, outlining his business model. –Robin Raisfeld & Rob Patronite, New York Magazine