Giddy Up: Side Project Jerky Teams Up With Rival Bros. to Create ‘The Cowboy’

Side Project Jerky's 'The Cowboy'
Side Project Jerky’s ‘The Cowboy’ Photo: Michael Persico

On the heels of his first chef collaboration, a pairing that succeeded in infusing the flavors of pho into small batch jerky, Marcos Espinoza’s (aka Fidel Gastro) Side Project Jerky is going American frontier for his next jerky joint venture, dubbed The Cowboy. And he’s teaming with Jon Adams and Damien Pileggi from Rival Bros Coffee Roasters to do it. The new meaty snackage invokes the tastes of burnt ends, black coffee in a tin cup, and campfires on the open range. With Adams help, Espinoza flavored this batch with guajillo chiles, balsamic vinegar, and a double-strength brew of Rival Bros’ Whistle & Cuss espresso blend.

Two ounce packages of the cowpoke provisions will be available starting today at Cook, Green Aisle Grocery, The Foodery, and online at Side Project Jerky’s website. Proceeds benefit Fresh Artists, a nonprofit that promotes the access to self-expression of art making for children in low-income school districts. You’d better giddy up if you want a taste; only 300 packages are available.

Earlier: Yes, Pho-Flavored Jerky Is a Thing Now

Giddy Up: Side Project Jerky Teams Up With Rival Bros. to Create ‘The