Born and raised in San Antonio, Jimmy moved to Austin in 1971 and worked in various local restaurants while attending the University of Texas. In 1991 he returned to Bergheim with nearly 20 years of restaurant experience and began perfecting some of his favorite sauces and marinades. Today he caters to the educated shopper who is better informed about nutrition and who is tired of the same old tomato based barbecue sauce on their grilled meats, seafood and veggies. "Today's backyard chef reads the label and chooses sauces that are all natural and made with fresh fruits, veggies, herbs and spices.

They're not afraid to spend 5 to 15 dollars per pound for the best cuts of meat and seafood or a dollar more for the very best marinades and grilling sauces" Jimmy says. All of his marinades are also for grilling and dipping to be used before, during and after cooking. The Garlic Pesto Marinade is a prime example. Fresh garlic, fresh herbs, olive oil, lime juice, balsamic vinegar and white wine to compliment, not drown your favorite grilled items. It's also a dynamite salad dressing. No MSG, no preservatives, all natural.Jimmy has three great rubs on the market as well. Texas Spicy Rub, Texas Steak & Seafood, and Texas Garlic & Herb. All three have no MSG, no preservatives and no sugar. The Spicy Rub was designed as an all-purpose seasoned salt for use on briskets, steaks, fajitas, seafood and veggies, just about anything. It was introduced at the Texas Fiery Foods Show in Austin in 2001 and took first place that very day for the "Rub" category. The Texas Steak & Seafood Rub is virtually the same Spicy Rub but with real lemon peel. Jimmy's favorite for steaks and seafood and it's fantastic on poultry and veggies.