From our kitchen

Recipes for the whole table

Make St. Louis pork steaks, glazed chicken, meatloaf, or a tray of pulled pork sliders with Freddie Lee's all-purpose sauce. Each recipe includes ingredients, cooking steps, and when to add the sauce.

Freddie L. James Jr. in the kitchen, jars and gallons of sauce on the counter
Freddie in the kitchen

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St. Louis Pork Steaks

Sear them first, cook them gently until tender, then finish with a glossy layer of sauce over direct heat.

Prep: 15 minutes · Cook: 1 hour 45 minutes

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Glazed Chicken Thighs

Roast or grill until nearly done, then add the sauce at the end so the skin stays crisp and the glaze stays bright.

Prep: 15 minutes · Cook: 45 minutes

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Backyard Pulled Pork Sliders

Slow-cook pork shoulder until tender, stir in Freddie Lee's sauce, and serve on slider buns with a quick slaw.

Prep: 20 minutes · Cook: 4 1/2 to 6 hours, or until tender

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Sticky Smokehouse Drumsticks

Season chicken drumsticks with smoked paprika and garlic, then finish them with a sweet, tangy sauce glaze in the oven or on the grill.

Prep: 15 minutes · Cook: 45 minutes

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Save it for the end

Brush it on during the final minutes of grilling, when it can turn glossy instead of scorching.

Stir it in hot

Fold it through pulled pork or chicken while the meat is still steaming and let it soak right in.

Marinate in the refrigerator

Thin the sauce with cider vinegar for a marinade. Keep raw meat refrigerated and use a separate, clean portion of sauce for finishing.

Serve it at the table

Set it beside wings, fries, cornbread, and other dishes so everyone can add as much as they like.

Ready to cook

Bring the sauce to your table

Choose Mild or Spicy in 18 oz jars, 34 oz quarts, gallons, or cases of 12 jars.

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  • Gluten free
  • Vegan friendly
  • No high-fructose corn syrup
  • Made in St. Louis since 1986