From our kitchen

Four ways to use the sauce

Brush it on, stir it in, use it as a marinade, or serve it at the table. Each method brings a different finish to the food.

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

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.

Let it sit overnight

Loosen it with cider vinegar and work it into the meat the night before for flavor all the way through.

Serve it at the table

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

From our kitchen

Sticky Smokehouse Drumsticks

Season them dry, cook them nearly through, and save the jar for the last ten minutes. Two thin coats make the finish everyone remembers.

Prep
15 minutes
Cook
45 minutes
Serves
4 to 5
Which jar
Mild or spicy, 18 oz

Ingredients

  • 10 chicken drumsticks
  • 1 cup Freddie Lee's Gourmet Sauce
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon chili powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • Optional garnish: chopped parsley
  • Optional side suggestion: coleslaw, baked beans, or roasted corn

Method

  1. Preheat your oven to 400°F. If grilling, preheat the grill to medium heat.
  2. Pat the drumsticks dry with paper towels.
  3. In a large bowl, coat the drumsticks with olive oil.
  4. Add smoked paprika, garlic powder, onion powder, black pepper, seasoned salt, and chili powder. Toss until evenly coated.
  5. In a small bowl, stir together Freddie Lee's Gourmet Sauce, apple cider vinegar, honey, and Worcestershire sauce.
  6. Place drumsticks on a foil-lined baking sheet or directly on the grill.
  7. Cook for 30 minutes, turning once halfway through.
  8. Brush generously with the Freddie Lee's sauce mixture.
  9. Return to the oven or grill for 10 to 15 more minutes, brushing once more halfway through, until the chicken is cooked through and the glaze is sticky and caramelized.
  10. Let rest for 5 minutes, garnish if desired, and serve hot.
From our kitchen

Backyard Pulled Pork Sliders

Low and slow, then a cup of the sauce folded through while the pork is still warm so it soaks all the way in.

Prep
20 minutes
Cook
4 hours 30 minutes
Serves
12 sliders
Which jar
Mild, 18 oz or gallon

Ingredients

  • 3 pounds pork shoulder
  • 1 1/4 cups Freddie Lee's Gourmet Sauce, divided
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 cup chicken broth or apple juice
  • 12 slider buns
  • 3 cups shredded coleslaw mix
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Optional pickle slices

Method

  1. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
  2. Rub the seasoning blend all over the pork shoulder.
  3. Place the pork shoulder into a slow cooker or roasting pan.
  4. Pour in the chicken broth or apple juice around the pork.
  5. Cover and cook on low for 4 1/2 to 6 hours in a slow cooker, or roast covered in the oven at 300°F until tender.
  6. Once the pork is fork-tender, remove it from the cooker and place it on a large tray or bowl.
  7. Shred the pork using two forks.
  8. Mix in about 1 cup of Freddie Lee's Gourmet Sauce while the pork is still warm.
  9. In another bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and honey. Toss until coated.
  10. Lightly toast the slider buns if desired.
  11. Add pulled pork to each bun, top with slaw, and drizzle a little extra Freddie Lee's sauce on top.
  12. Add pickles if desired and serve warm.
Where to start

Five familiar dishes

Built around the sauce's sweet, tangy, smoky finish.

St. Louis

Pork Steaks

Season pork steaks generously, grill until nearly done, then brush on sauce in the final minutes so it turns glossy without scorching.

View the method

Rest 5 minutes before serving. Use Mild for a rounder finish or Spicy for more heat.

Smoker

Smoked Ribs

Cook the ribs low and slow, then layer on two thin coats of sauce during the last ten minutes for a clean, sticky finish.

View the method

Keep the coats thin and let each one set before adding the next so the sauce stays glossy instead of burning.

Weeknight

Chicken Thighs

Roast or grill seasoned thighs until cooked through. Finish with warm sauce and rest for five minutes before serving.

View the method

Brush on the sauce during the last 5 to 10 minutes, then check that the thickest thigh reaches 165°F.

Family table

Glazed Meatloaf

Fold a spoonful into the meat mixture, then brush a generous layer across the top before the final twenty minutes of baking.

View the method

Let the loaf rest before slicing. Serve extra sauce at the table rather than baking it until it dries out.

Leftovers

Pulled Pork Sandwiches

Stir sauce through warm pulled pork, pile it onto toasted buns, and finish with crisp slaw for contrast.

View the method

Warm the pork with a splash of stock if needed, then add sauce off the heat to keep the flavor bright.