• Smoking & Grilling in Mid Michigan Facebook Group by Saddleback BBQ

    Please join our Smoking & Grilling Group for Video Tutorials from Saddleback Matt!

    Smoking & Grilling in Mid Michigan
    Public group · 1,710 members
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    A group for all the people that grill and smoke meats in the Mid-Michigan Area!
  • 2020 Live Animal Auction

    Thank you to our incredible community, we were able to raise over $5,000 to go towards purchasing animals. This meant we were able to buy more hogs than ever before. In the end, we bought the Supreme Grand Champion Hog for $14/lb, as well as 3 other hogs.

    Because of your help, we put over $6,700 towards some incredible children’s college funds.

    Earlier this year, 4H decided they would not be putting on the annual auction. This led to parents working with the Ingham County Fair Foundation to find a way to make it happen. The kids had worked too hard to not have the auction. When we arrived on Thursday we were shocked by the level of detail that went into keeping people safe.

    The uncertainty didn’t keep other local businesses away. We saw Merindorf Meats, Darrells Market & Hardware, Graff Chevrolet Okemos, and more buying numerous animals. Make sure to thank them for their support next time you see them!

    In our four years of attending the auction, this was the most unique and enjoyable. Thank you to everyone that made this happen. It’s incredible to see what a community with a common goal can accomplish.

    Nobody is going to forget 2020.


    Click Here for Full Video!

  • Billboards Celebrating High School Graduates

    It’s been a tough year for High School Graduates. We wanted to do something to help. With the assistance of our Fans, we selected 5 local graduates to honor with Billboards!

    We were so impressed by the graduates that we are also giving each of them $100 cash & a $100 Gift Card.

    Please join us in congratulating the entire class of 2020!

    • Christian James Lenon – Holt 2020- Billboard Location: Corner of Waverly & M99.
    • Asia Jones – Mason 2020 – Billboard Location: Abbot & Linden.
    • Juan Morales – Everett 2020 – Billboard Location: Cedar & Hazel.
    • Gillian Herber – Charlotte 2020 – Billboard Location: I69. At I69 & I96 Interchange. By Canal & Millett.
    • Justin Dykstra – Charlotte 2020 – Billboard Location: I69. At I69 & I96 Interchange. By Canal & Millett.

    The billboards will begin running May 5th, 2020! Read the story of each graduate here.

    *Billboard locations were selected by the graduate. The graduate and their mothers all agreed to participate in this celebration.

  • Lansing Restaurants Open During Coronavirus COVID-19

    This is a list of locally owned restaurants in Lansing Michigan that are open for carry-out, curbside, or delivery service. If you know of more restaurants that are open, please submit them here:

    TIP FOR VIEWING ON A MOBILE PHONE! Turn your phone sideways.

    Updated 4-30-2020 at 6:52pm
    Restaurant Carryout Deliv Phone Status 4-6-2020 Website
    Akagi Sushi X X (517) 347-7333 Closed on Mondays.
    Aladdin's X (517) 333-8710 Open 11:00-8pm everyday for carryout. Delivery through third party.
    Art's Pub X (517) 977-1033 Open 11:00am-8:00pm for carryout.
    Backyard Bar-B-Q X (517) 381-8290 Open 11am-7:00pm everyday for carryout. Delivery minimum $50, or 3rd party.
    BAD Brewing X (517) 676-7664 Open. Serving through protected window.
    Bangos Food Truck X (989) 277-5088 Open for carryout. Normal hours of operation.
    Blue Owl Cofee X (517) 575-6836 Open from 9:00am-1:00 p.m for pickup.
    Bridge Street Social X (517) 668-1837 Carryout Monday-Saturday 4:00-8:00 p.m.
    Cancun X (517) 347-8114 Open for carryout everyday until 9. 3rd party delivery.
    Capital City BBQ X (517) 721-1500 Open for carryout Monday-Thursday 11:00-5:00pm, Friday-Sunday 11:00-7:00pm.
    Charlie Kang's X X (517) 332-4696 Open for carryout & delivery. Normal Hours of operation.
    Colala Express X X (517) 763-2228 Open for carryout & delivery.
    Conrads X X (517) 333-7195 Open for carryout & delivery. Normal Hours of operation.
    Coral Gables X (517) 337-1311 Open for carryout 11am-8pm. Delivery through doordash.
    Coreys X (517) 482-3132 Open for carryout 2pm-7pm.
    Crunchys X X (517) 351-2506 Open for carryout & delivery through 3rd party. Hours: 11-8:00p.m.
    Dagwoods X (517) 374-0390 Open for carryout 11am-8pm.
    DeLuca's X (517) 487-6087 Closed. (Answering machine: Hours are Mon-Thur 11-9:15, Fri-Sat 11-10:15)
    Dusty's Wine Bar X X (517) 853-8840 Open for carryout 11am-8pm, no delivery.
    Dustys Tap Room X X (517) 853-8840 Open for carryout 11am-8pm, no delivery.
    EagleMonk Pub X (517) 708-7350 Answering machine. (Message: Open Tues-Sunday 4pm-7pm)
    East Cafe X X (517) 853-6828 Open for carryout & delivery.
    El Azteco X X (517) 485-4589 Open for carryout 11-8pm.
    El Azteco (EL) X X (517) 351-9111 Open for carryout & delivery 11am-9pm.
    Ellison X (517) 203-5498 No answer.
    Falsetta's Casa Nova X (517) 323-9181 No answer.
    Fidler's on the Grand X X (517) 580-7202 Answering Machine. Closed Monday. Open Tuesday-Sunday: 6am - 6pm. Curbside pickup offered.
    Fleetwood DIner X (517) 267-7606 Open for carryout 7am-9pm. Delivery through doordash.
    Good Bites X (517) 993-8081 Open for carryout 4pm-7pm.
    Good Truckin' Diner X X (517) 253-7961 Open for carryout. Normal hours of operation.
    Gravity smokehouse X X (517) 258-4900 Open drivethrough: 11:00am-7:00pm.
    Jet's Pizza X X (517) 339-9606 Open for carryout. Closes at 9:00pm.
    Jimmy's Pub X X (517) 324-7100 Open everyday 11:00am-9:00pm. Call ahead for delivery.
    Kewpee's X X (517) 482-8049 Open for carrout Monday-Wednesday 10:30am-4:00. Thursday-Friday: 10:30-6:00pm. Saturday: 11:00-3:00pm.
    Klavon's X (517) 604-6565 Open for carryout. Monday-Friday: 11-8pm. Saturday/Sunday: 12-8pm.
    Lou & Harry's Bar X X (517) 657-2762 11am-10pm Everyday + 3rd party delivery (GH,DD,UE, PM)
    Maru X (517) 349-7500 11:30-8pm Everyday; carryout, delivery via Doordash
    Meat BBQ X X (517) 580-4400 No answer
    Mi Sushi & Noodles X (517) 816-8666 (11:30-9pm)M-F;(4-9) Sat; Closed Sun; Carryout + Delivery through app
    MorningLory X X (517) 646-6804 (7:30 - 1pm)+(5-7pm) Tues - Sat; Closed Sun-Mon
    No Thai X X (517) 336-5555 11-9pm Everyday; Cartyout+ Personal delivery or Postmates
    Olympic Broil X (517) 485-8584 10:30-8pm (Mon-Sat); Drive through only
    Ozone's Brewhouse X (517) 999-2739 TW: 4:00-7:00pm. TH-F: 4:00-8:00pm. Saturday: 3:00-7:00pm.
    Pablos Old Town X X (517) 372-0887 Answering machine: 11-7pm Tues-Sat; Closed sunday ; Pickup + delivery
    Peanut Barrel X X (517) 351-0608 11:30-8pm Daily; Pickup/Curbside + 3rd party delivery
    People's Kitchen X (517) 507-5730 No answer.
    Pizza House X X (517) 336-0033 Open Every day 10:30-4am Carry out + Personal Delivery
    Red Cedar Spirits X (517) 908-9950 Open: 2:00-6:00pm. Closed Monday. Handsanitizer and bottles of spirits only.
    Red Haven X (517) 679-6309 Answering machine: Tues-F 11:30- 8; Sat 5-8; Closed sun; Takeout
    Reputation Beverage X X (517) 712-4774 Voicemail.
    Saddleback BBQ X X (517) 306-9002 Open for carryout, online ordering, curbside & 3rd party delivery.
    Soup Spoon X (517) 316-2377 11-7pm Daily; Closed sunday ; Pickup + delivery
    Spagnuolo's X (517) 349-9605 3-8pm Daily; Closed sunday ; Curbside+ No delivery
    Stateside Deli X X (517) 853-1100 Answering machine: 10-3pm; carryout; 3rd party delivery
    Steakhouse Philly X (517) 337-2210 Roughly 11-9 (Subject to change); p/u ; No delivery
    SushiYa X X (517) 333-0804 2-9:30pm Daily; Closed sunday ; Pickup + 3rd party delivery
    Sweetie-licious X (517) 669-9300 M-S: 8:00am-1:00pm. Closed Sunday.
    The Smoke N Pig Bbq X X (517) 582-5100 11-8pm Daily; Closed sunday ; Pickup + 3rd party delivery
    Ukai - Lansing X (517) 853-8888 4-7:30 Everyday; No delivery; Curbside only - changing based on situation
    Ukai - Okemos X (517) 940-8400 4-7:30 Everyday; No delivery; Curbside only
    Wings over EL X X (517) 332-5555 Answering machine
    Woody's Oasis X X (517) 351-2280 Weekdays 11-8; Wknd 12-8; no delivery
    Zaytoon Holt X (517) 906-6402 M - Th 11-8 ; FS 11-9; Sun 11-7; Carry out + 3rd party delivery
    Zaytoon Lansing X (517) 203-5728 Open Everyday 11-8 Carry out & Personal or Ubereats Delivery
  • Helping Michigan Kids During Coronavirus - Covid-19

    UPDATE: You All Are Amazing! In less than 24 hours, our customers have donated more than 50 FREE Kids Meals to children impacted by the School Closings starting on Monday. Thank you!

    WE NEED YOUR HELP! Please let any kids that you know that may be impacted that we will be giving away at least 50 free kids meals starting Monday at 11 am at both locations!

    Michigan Schools will close Monday and sadly that means some kids may go hungry. There are nearly 1,000,000 kids in Michigan that receive free or reduced school lunches. They rely on this food. We are doing two things to help.

    1. Any customer can DONATE a FREE Saddleback BBQ Kid’s Meal to a child in need for $5. Every school day, we will tabulate how many kids’ meals were sold and giveaway those meals starting at 11 am until they run out.*

    * If you Donate a Free Kids Meal to a child, we will collect $5 to cover some of the cost. The following school day, we will tally up the number of Free Kids Meals that were purchased and provide those to kids starting at 11 am on a first come first serve basis. You can order in the restaurant or online. To donate a free meal for a child, go to our website and click “Order Online”. Then select the “Give A Free Kid's Meal!” option. We will provide your free meal to a child the following school day.

    2. During the statewide school closing, any child with a parent will eat for 50% off.**

    ** To qualify just use the promo code: ‘4THEKIDS’. You can place your order online or in-store. Parents must purchase a regularly priced Meat, Sandwich, or Taco to get 50% off any kid’s meal for each of their children. Limit 2 kids meals per order. Eligible Monday - Friday 11 am to 4 pm beginning 3/16/2020 and ending when the kids return to school. Only available when Saddleback BBQ is Open.


    We encourage our fellow locally-owned restaurants to join this effort. If you do, we will gladly add your name to this list! Please put your restaurant’s details in the comments. Or tag your favorite restaurants that you would like to see participate in this offer.

  • Saddleback BBQ Awarded by Towne Courier

    Saddleback is honored to win Best BBQ restaurant in The Towne Courier People's Choice Awards for 2018!

  • Saddleback BBQ Okemos Rated Best New Restaurant in Lansing Area!

    We are proud to announce that the readers of Lansing City Pulse have voted Saddleback BBQ Okemos the best New Restaurant in the greater Lansing Area! Thank you!

  • Wedding Reception Venues in Lansing, MI

    Here is a list of some of our favorite Wedding Reception Venue’s nearl Lansing, Michigan. If you are in need of a Caterer for your Wedding, we hope you’ll consider Saddleback BBQ Catering!

    Michigan Princess
    Lansing, MI
    Capacity: Up to 300

    UrbanBeat Event Center
    Lansing, MI
    Capacity: Up to 150

    Serendipity Farms LLC
    Blanchard, MI
    Capacity: Up to 250

    Grand Ledge Opera House
    Grand Ledge, MI
    Capacity: Up to 250

    Okemos Conference Center
    Okemos, MI
    Capacity: Up to 200

    Grand Loft
    Grand Ledge, MI
    Capacity: Up to 200

    Brookshire Inn And Golf Club
    Williamston, MI
    Capacity: Up to 300

    The MSU Union
    East Lansing, MI
    Capacity: Up to 250

    Peacock Road Family Farm
    Laingsburg, MI
    Capacity: Up to 250

    Old Town Marquee
    Lansing, MI
    Capacity: Up to 200

    Graham Banquet Center
    Laingsburg, MI
    Capacity: Up to 300

    The Huntington Club
    East Lansing, MI
    Capacity: 300+

    Kellogg Hotel & Conference Center
    East Lansing, MI
    Capacity: 300+

    Ingham County Fairgrounds
    Mason, MI
    Capacity: 300+

    An Orchard Wedding at The Country Mill
    Charlotte, MI
    Capacity: 300+

    The English Inn
    Eaton Rapids, MI
    Capacity: Up to 200

    Charlar Place Events and Catering
    Holt, MI
    Capacity: Up to 300

    Green Gardens Farm with Greenhouse + Farmhouse
    Battle Creek, MI
    Capacity: Up to 150

  • Meet Rachel!

    – If you love Rachel as much as we do, take a moment to vote for her in The Lansing City Pulse Top of the Town Awards! She is nominated for “Best Restaurant Wait Staff person“. While you are there, we’d love if you could throw Saddleback a vote for Best Dining in the Category, BBQ!

    Service is something that we take very seriously at Saddleback. Even though we are a fast casual restaurant, we try to go that extra mile to make sure that our customers enjoy their meal and they have a good time while they are here. That’s why Rachel is so important to everything that we do.

    If you’ve ever been to Saddleback, odds are you know Rachel. Rachel is a people person. She has an incredible ability to see a face and remember a name. Rachel knows almost every customer by name, what they like to order, and probably the type of bbq sauce they enjoy. Not to mention that she loves everything Saddleback (she even has our logo tattooed on her leg!) making her our hypeman like the Hip Hop music that she loves so much.

    Without further ado, let’s allow Rachel to give you a behind the scenes look at what goes into our customer service experience:

    How do you feel about being the Saddleback Hypeman?

    First off, being dubbed the SB Hypeman is much cooler than cheerleader- but i guess I fit the bill no matter which way you cut it. I love my job. I also take the service we provide very seriously.

    Why is customer service so important to you?

    Maybe it’s because I am a very picky customer. I am the girl that orders her food with substitutions or extra of something. It’s not unusual for me to request extra plates. Don’t fill my coffee too full because I need to add ice (you may put too much or too little so it’s easier if I just do it)… yep… I am basically high maintenance and difficult.

    That’s funny. So besides for the fact that you yourself are a difficult customer, why does it matter to you so much how the customer feels?

    I am highly empathetic. I try to treat others how I would like to be treated. Saddleback is my home outside of my home. If you are coming to my home I want you to not only feel welcome but that your presence is important and impactful – yes, YOU impact me, the people I work with and the small business we are trying to push forward. We have a solid product that I not only love but believe in- this actually makes the sales portion of what I do easy. My transparency works to an advantage in Saddleback because you would know if I didn’t love it; it would be writen all over me.

    It’s pretty obvious to anyone that comes in the door that you love your job. What makes you enjoy it so much?

    I could literally spend all day listing a million reasons why I love the people I work with/for – they are all unique, and each one brings something to the table that cannot be duplicated. I have the most solid team of people by my side. I would put our product and our service up against anyone and have total faith in whatever the outcome would be. Saddleback is a business, but it is also a family. Sometimes we drive each other nuts and make each other mad but at the end of the day family is always first and we have each other’s back.

    How big is the Saddleback Team?

    SB is small… we have a dining room with 7 tables if you include the window seating, our staff is a grand total of 12: overnight pitmasters, Daytime Pitmasters/Chefs, FOH staff (Front of House), managers, an owner-operator, and another owner off site managing social media & marketing. I am amazed at the things we accomplish and yet I have come to expect nothing less….

    What does your position entail at Saddleback?

    So here I am, struggling to give you the information on the job I do and the roll I play. Here is what I can tell you: I am the first face I want you to see when you come in the door. I will do whatever I can to make sure my customers have what they want- not just because they deserve it but because I believe in what we do. I know that everything is made from scratch and with love. I have watched the people I work with play around with flavor profiles and recipe. I have seen the hours that they put in. I know that they will never hand me a product that is anything less than top of the line. All of these things make my job easy. Yes, I am bias, and understandably so…

    How long have you been with Saddleback?

    I started with SB around a week before we opened. I have watched us grow and evolve. It has not always been easy but nothing worthwhile is. I have seen all of your faces, learned your names, what you prefer – if you get the same thing every time or if you’re willing to play lunch time roulette and let me pick what you eat (yes, I have a customer who comes in regularly, lets me choose anything I want, and asks zero questions), I know about your family and how big your kids are. If your mother has been sick or if you have recently, these are the things I pick up on. I am attached to this Saddleback and our customers emotionally no matter which way I cut it and I love that about where I work. I love what I do. Where else can you connect with another human, even if only for a few minutes and impact their day?? In the 20 min I see my customers I am given the opportunity to make their day a little brighter because what is better than food made with love (probably why BBQ is referred to as soul food) and human connection? I sort of feel like I am the one who is winning, because you all have helped me find a place that fits me and that I fit!

    What’s the relation to Saddleback and Hip-hop?

    I mean if you know anything about me there are 3 things I love above most anything: my family, music, and hip hop culture. I mean we have a day dedicated to hip hop and that was something I made a contribution to. The reason I bring up Wu Tang Wing Wednesdays is because I am taken seriously and my ideas actually are not only considered but sometimes put into action. My voice matters to Saddleback. At a minimum I can make sure to give that back to the customers I encounter daily. I want to let them know they matter and we are grateful for the support! The only way I know how to do that is to do my best to make our customers feel welcome and give the best service I know how to give.

  • The Saddleback Garden and Composting Project by Mike Romblom

    We truly believe that one of the reasons we have enjoyed success is because of our awesome staff. To help illustrate this point, we will be highlighting staff members in some of our blog posts. We will look behind the scenes at what makes Rachel so good as the first person you see through our doors and the great service that she provides everyday. We will also show some of the special projects that are being headed up by some of our team members. For example, our garden project.

    First up is Mike Romblom, our resident garden genius, who heads up our garden program. Mike is a highly talented individual who not only is our garden expert, but he plays drums for Odds Fish. Odd Fish is a local band that is competing in the Homegrown Throwdown January 27th. So make sure to check them out and show your support.

    Without further ado here is Mike:

    Here at Saddleback, serving the freshest, highest quality food isn’t just a slogan; it’s how we operate. From our never frozen ribs to our fresh-cut fries, we strive for freshness in all facets. So it would make sense that we would have a garden program to ensure the produce you eat here at Saddleback has been carefully attended to from seedlings to table, to our quality standards.

    Last year, we used the REO Town community garden to grow tomatoes, basil, cucumbers, squash, and of course Ghost peppers, for use in our dishes. This year, we have acquired a nearby plot that will be used exclusively for Saddleback. This will allow us to expand our garden operations to a larger scale. Saddleback Farms, as I like to call it.

    This new plot comes with an interesting yet advantageous problem to fix: it’s a city plot, with a condemned house soon to be torn down. Which means…..fill dirt. Not the highest quality stuff for trying to grow good jalapeño’s. With bad dirt for growing, you have few options: fertilize until your wallet is empty, or composting to add nutrients and to amend the soil. Luckily, we’re a restaurant with plenty of food scraps and waste, which leads us to…….


    This year we will using Vermicomposting to generate our compost. Vermicomposting is the process of using worms to eat and break down food waste into usable compost. This suits us well because this is a comparatively quick process to regular composting. Our food waste can be turned into fertilizer in a few months, which means come spring we will have a good amount to start out with. And with a constant supply, we we’ll be able to use the compost throughout the growing season, helping to ensure a quality harvest.

    How does this happen? Quite simply, worms eat the organic materials we put in the compost bins, and they excrete a nutrient rich ball of dirt like stuff. That stuff is what we are looking for. By not throwing our food scraps away, we reduce the amount of our trash going to a landfill, and give the worms food to make compost with.

    What happens then? We’ll mix that nutrient rich excrement with our existing soil, and place it around the base of our plants along with some mulch. This way the plants will get the nutrients they need, and we don’t have to rely on commercial fertilizer.

    What can be composted?
    Just about anything that isn’t meat or dairy. Veggie scraps, onion skins, egg shells, lemon slices; the list goes on. Even paper towels and napkins can be composted; in fact they provide an important source of carbon. You want your ratio to be 2 parts carbon to 1 part nitrogen. Nitrogen would be your food scraps.

    So now you know, that when you come into Saddleback, you’ll be getting the freshest possible ingredients, and all of our food waste goes into making these ingredients through our composting and gardening programs. Just one of the many ways we are striving to become leaner and greener, while still serving some of the most delicious proteins in the Midwest.

    Since we will have more than doubled the size of our garden we will now be able to keep up production on a few key items, like tomatoes and cucumbers, that we are not able to last year. Also, we plan on expanding on the numbers of items that we grow and include:

    • Heirloom Tomatoes
    • Beefsteak Tomatoes
    • Cabbage
    • Collard Greens
    • Carrots
    • Aromatics: Sage, Rosemary, Thyme, Fennel, Cilantro

    I will update you on this project as we get further along this year, so follow us on Facebook and other social media platforms. We are excited for the opportunity to use the County Land Bank Garden Program and provide our customers with the food that we always promise to deliver. Food that takes time, patience, and quality that you work so hard for and deserve.

  • Saddleback Garden, Scratch Kitchen & Our Meat

    Did you know that we have our own garden? We have a garden plot down the street that we planted tomatoes, jalapenos, habaneros, pickling cucumbers and fresh herbs to use at the restaurant. Through the REO Town Garden Program we have a double plot lined up for next year. To take advantage of all of the new space, we are going to add collard greens, asparagus, tomatillos and potatoes. Also, we buy some of our produce from a local urban farmer to put the best and freshest produce on our menu. You can’t get better produce that you grow yourself or hyper local and let ripen on the vine instead of on a truck shipped in from outside of our great state.

    Ever heard the term Scratch Kitchen? For us that means we start with basic ingredients and transform them into something special (No pre-made items here). Everything from our rubs, bbq sauces and sides are all made from scratch. Some items are a labor of love, like collard greens that take hours to perfect. Or in other cases we just feel that we can make something better than what’s offered commercially. For example, the spice rubs that we use on our meats.

    We only source the best cuts of meat for our bbq. For example, we only use Certified Angus Beef or CAB for our briskets. Only the top 10% of Choice Beef makes the grade for CAB. These animals have room to graze, eat a diverse diet, and are better treated animals. You can really tell the difference in the quality of fat on CAB briskets. Fat on a commodity brisket is hard as a rock. Fat on a CAB brisket is nice and soft and is able to render down after 12+ hours in our smokers. Sure, we have tried different grades like Prime, Wagyu and Kobe briskets, but for us the comparison did not justify the price we would have to pay. By using CAB briskets, we feel that we are offering the best quality at a more reasonable price.

    We don’t have microwaves or use freezers in our daily operations. Sure it would be easier to heat up things in a microwave or freeze something to use it later. Except this does not keep with our ethics about producing the best, freshest, quality food for you. Just like how we smoke our meats, low and slow with real wood fires, we make all of our food from scratch with the ingredients that we even grow ourselves.

    If it was easy, everyone would do it. Sure we could do it the easy way and sleep more and have cheaper prices, but we want to deliver only the best possible bbq for you: Craft BBQ.