Our Favorite Recipes Using Jerry Baird’s Gourmet Spices, Seasonings & 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.
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!
“I knew an old boy one time who called his horse ‘Meat Loaf’ (laziest horse I ever saw!)”
- Mix the following ingredients thoroughly:
- 1 1/2 lbs. ground beef
- 2 cups bread crumbs–or you can use crackers
- 1 Egg, beaten
- 1 1/2 cups milk
- 4 tablespoons minced onion
- 2 1/2 tablespoons APS
- Pack into greased loaf pan.
- Bake at 350 for 1 1/2 hours.
- Cover the top with ketchup and cook for a few more minutes to set the ketchup.
- Serve with mashed tators, beans, and sour dough bread.
Grilled Boneless Beef Ribs
- Generously rub both APS and RBR on your boneless beef ribs (you can also use beef chuck or T-Bone Steaks).
- Spray the grill rack with non-stick cooking spray to prevent sticking.
- Prepare charcoal or gas grill for cooking (375°F).
- Place rib strips on grill rack. Cook each side for 6 to 7 minutes or until the internal temperature of the meat reaches 150°F for medium doneness.
- Allow grilled meat to rest 2 minutes and then serve.
Finger Lickin Good BBQ Ribs
Liberally rub pork loin ribs or beef finger ribs with APS and RBR and refrigerate until ready to cook.
Use your grill as follows:
- Heat coals or gas grill.
- Place seasoned ribs on the grill rack.
- Cook ribs over medium-low heat for 1-1/2 to 2 hours, turning as needed.
- The ribs will be great with or without BBQ sauce. If desired, brush sauce on ribs during the last 10-15 minutes of cooking time, or serve with your favorite BBQ sauce.
- Watch carefully to prevent burning.
Or use your oven as follows:
- Preheat oven to 275 deg
- Put 1/2 – 1 inch of water in the bottom of a broiling pan.
- Place rack in pan and place the ribs on the rack.
- Cook in oven for 2 hours.
- Remove ribs from the oven.
- For that outdoor grill flavor, place on outside heated grill for an additional 20-30 minutes.
Traditional Prime Rib
Preheat 375 degrees oven (350 degrees for Boneless)
Use 1 8 -10# boneless beef rib eye roast or bone-in beef rib roast with fat cover trimmed to 1/8-inch thick
Generously rub APS evenly over surfaces of rib roast.
Place roast in preheated oven, fat side up, on rack in shallow roasting pan (do not cover or add water)
Insert meat thermometer in thickest part of roast, not touching bone or fat.
- Remove roast from oven when thermometer reaches desired doneness
- For medium-rare roast, remove when meat temperature reaches 135F after 19-21 minutes cooking time per pound.
For medium roast, remove when meat temperature reaches 150F after 23-25 minutes cooking time per pound.
Let stand tented with foil for 15 minutes before carving. Roast temperature will rise 5 to 10 degrees while standing.
When choosing your steaks, look for fine, even marbling—the more marbling, the juicier the steak. For value, consider shoulder steaks (London Broil), which should be sliced thin on the bias after grilling. T-bones and Rib-Eyes offer a good compromise between tenderness and flavor. If you value tenderness over flavor, and cost is no hurdle, Tenderloin is your cut.
Generously sprinkle one or more of the following onto your steak:
Champion All Purpose Seasoning (APS) – No matter what you are cooking, this seasoning will provide you with a wonderful flavor that none other can provide.
Fajita Seasoning (FS) – Designed for fajitas, it also works very well for any and all meat products.
Rib & Brisket Rub (RBR) – Designed for ribs & briskets, it also works very well for any and all meat products.
Jalapeno Sizzling Salt (JSS) – Can be added in combination with any of the above seasonings to provide a little more pizzazz with its jalapeno flavor. A great salt substitute with wonderful flavor; and it is not too hot.
For my steaks, I use a hot fire to develop a flavorful browned crust.
On your charcoal grill, use a two-level fire:
lots of coals on one side of the grill, to sear the steak ; should be able to hold your hand about 5 inches above the grate for only 3-4 seconds fewer coals on the other side, to finish it with overcooking. for the cooler side, should be able to hold your hand about 5 inches above the grate for 7 seconds
On a gas grill, set burners to high or medium.
Depending upon how well you like for your meat to be done, here are the temperatures to help guide you:
- 125 degrees- rare;
- 130 degrees- medium rare;
- 140 degrees- medium;
- 150 degrees- medium-well;
- 160 degrees- well-done.
Grilled Chicken with more “Bubbly”
“For outdoor grilling I love a good ol’ chicken breast covered with a generous amount of LP. In order to keep the chicken moist while cooking, I like to buy the chicken breasts that have water injected in them”.
- Rub a little olive oil on the chicken before adding the LP.
- Place on your outdoor grill, and then set back have a bit of “bubbly”.
- Turn the chicken every now and then until ready to eat.
Marinated Grilled Chicken
- Create your own marinade as follows:
- Start with some Wishbone salad dressing.
- Add a little beer.
- Add a little lemon juice.
- Now marinade your chicken, and continue to do so while it is cooking to help keep the chicken moist.
- Cook the chicken slowly, but make sure that it is cooked completely.
- A couple of minutes before removing the chicken from your grill, put some generous amounts of APS on the chicken; alternatively, you can also put some LP on the chicken before removing from the grill.
Be careful and do not burn the seasonings…..you just want to cook ‘em into the meat a little and give it that extra special flavor.
This is a recipe that we bet you will use again and again. It is easy to cook, and to serve a large numbers of folks.
Fried Chicken (you can also use dove, rabbit, and turkey)
- Use a whole frying chicken and cut up into frying size pieces
- Mix Flour and APS together until it tastes good. You need to be able to taste the seasoning in the flour.
- Dip the chicken in milk; then roll it in the flour mixture.
- Heat fat or oil about 1/2 inches deep in a heavy skillet.
- Put large meaty pieces in first and cook at moderate temperature about 10 minutes before adding small pieces. Turn the chicken often for even cooking.
- Cook about 30 to 35 minutes until brown and tender. I generally start cooking with my oil pretty hot and then turn it down some so it does not cook too fast.
Now make up some good ol’ cream gravy, add mashed tators and corn to go with it, and “Pard, you got a meal that will ‘make you slap your Pappy’ ”.
- Put one tablespoon of both flour and lard into saucepan and stir till it colors slightly.
- Add one medium size onion, chopped.
- Before it browns, put a full size chicken, cut into pieces.
- Stir till chicken is browned
- Now, add one half pound chopped ham and one pod red pepper, one teaspoon chopped parsley, and one small can of tomatoes.
- Boil about two quarts of water in a soup pot.
- Transfer chicken to the soup pot.
- Add one pound Okra, chopped.
- Let contents of soup pot boil slowly for about three and half hours.
- Add APS to suit your taste.
- Cook your rice and then pour soup pot contents over the rice.
- Serve while hot.