OUR FAVORITE RECIPES USING 
JERRY BAIRD’S GOURMET 
SPICES, SEASONINGS AND RUBS

Once you start cooking with Jerry Baird’s seasonings, you will use them more and more, and all of those spices in your kitchen will be used less and less.  Throw them away!  Jerry Baird’s seasonings make cooking really easy, and can make anyone a good cook, and they can make a good cook a champion. 

Our trademarked saying, that applies to Jerry’s Champion All Purpose Seasoning, is “You can put it on anything that ain’t movin’!”TM  More specifically, you can put it on fish, shrimp, beef, pork, vegetables, popcorn, eggs, Bloody Marys, and truly almost anything, as you will see in the recipes shown below. 

These seasonings are unique, and they are authentic.  And, they have less sodium than most competitive products, and that is a very good thing.

Jerry has been using them for over 30 years, and has won so many local, state, national, and world championships he cain’t hardly remember them all.  He still can be found cooking from his chuck wagon (which has been named “The State Vehicle of Texas” thanks to Jerry) somewhere around West Texas on almost any week-end.

In order to simplify things in the recipes listed below, we have used codes to represent the names of the different seasonings.  Here are those codes for your reference as you read and use the recipes.

APS–Champion All Purpose Seasoning

LP–Butter Flavored Lemon Pepper with Chipotle

JSS–Jalapeno Sizzling Salt

RBR–Rib and Brisket Rub

FS–Fajita Seasoning

CCM–Chuckwagon Chili Mix

NOTE:  Being the cowboy that he is, Jerry uses some cowboy lingo in these recipes such as:  ‘em = them; cain’t  = can’t; tator = potato, etc…..For you English teachers, this ain’t bad English in West Texas---it’s called cowpoke lingo!