Blog

For the past 5 years we’ve had a Lent Tradition of making Lobster Rolls and Lobster Bisque, and it’s coming back soon!

For every Friday during Lent we will have homemade Lobster Rolls and Lobster Bisque available. If you order a meal you can choose either a half or a full sandwich, it will also come with the Bisque, French Fries, Corncake, and Pickles!

You can also order just the Roll or just the Bisque!

Order Now!

*To Order, select Friday for your date, look under “Lent Lobster Specials”!*

February is a jam packed month for Saddleback. This is the best resource to stay up to date on everything happening!

February 7th – Super Bowl

We’re offering Super Bowl platters, we wanted to put together a variety of food that everyone will love. These are designed to be perfect for take out! The Platters includes:

-Baby Back Ribs

-Smoked Wings

-Chicken Tenders

-Polish Sausage

-12oz Bottle of Sweet & Savory

$65 Feeds 8-10

Order Now!

To order – Click the link above, choose the location you would like to order from, select February 7th for the date, the meals will be located under “Super Bowl Platters

February 12-14 – Valentine’s Day

We wanted to go all out this year. We expect finding a place to dine-in may be difficult. So our thought was to put together an entertaining at home experience, filled with spectacular food. We’re offering to great 2 great options.

1. Valentines Bundle – The meal includes:

-A Take & Bake Beef Wellington using 1-1.5lbs of beef tenderloin

-A Shrimp Cocktail, featuring house-made cocktail sauce and 8 Jumbo Shrimp

-A two-person serving of Caesar Salad

-Two slices of Lemon Berry Cream Mascarpone

-A Long Stem Rose

Order Now!

2. Beef Wellington Only

Take and Bake Beef Wellington. Beef Wellington is Beef Tenderloin (1 to 1.5lbs) brushed with Dijon Mustard, wrapped in Prosciutto (Ham), crepes, mushroom duxelles, and puff pastry. Ready for you to bake at home. Cooking instructions are included. *Beef is pre-cooked to rare.

We will provide instructions for baking the Wellington with the meals.

Order Now!

To order – Click the link above, choose the location you would like to order from, select February 12th, 13th, or 14th for the date, the meals will be located under “Valentine’s Day Specials”

February 16th – Fat Tuesday

Our Pulled Pork Paczki is coming back! This year we’re making a smoked Pulled Pork Sandwich using a Paczki for the bun, drizzled with blueberry BBQ Sauce and Spicy Honey.

One Packzi – $9.99

6-Pack of Paczki – $54.99

Order Now!

To order – Click the link above, choose the location you would like to order from, select February 16th for the date, the Paczki will be located under “Fat Tuesday Specials”

Lent Specials (February19th – April 2nd)

For the past 5 years we’ve had a Lent Tradition of making Lobster Rolls and Lobster Bisque, and it’s coming back soon!

For every Friday during Lent we will have homemade Lobster Rolls and Lobster Bisque available. If you order a meal you can choose either a half or a full sandwich, it will also come with the Bisque, French Fries, Corncake, and Pickles!

You can also order just the Roll or just the Bisque!

Order Now!

2/12 – 2/14

We wanted to go all out this year. We expect finding a place to dine-in may be difficult. So our thought was to put together an entertaining at home experience, filled with spectacular food. We’re offering two great options!

1. The Valentine’s Day Bundle – The meal includes:

-A Take & Bake Beef Wellington using 1-1.5lbs of beef tenderloin

-A Shrimp Cocktail, featuring house-made cocktail sauce and 8 Jumbo Shrimp

-A two-person serving of Caesar Salad

-Two slices of Lemon Berry Cream Mascarpone

-A Long Stem Rose

2. Beef Wellington Only

Take and Bake Beef Wellington. Beef Wellington is Beef Tenderloin (1 to 1.5lbs) brushed with Dijon Mustard, wrapped in Prosciutto (Ham), crepes, mushroom duxelles, and puff pastry. Ready for you to bake at home. Cooking instructions are included. *Beef is pre-cooked to rare.

We will provide instructions for baking the Wellington with the meals.

PRE-ORDER NOW!

*To order – use the link above, select the location you would like to order from, select February 12th, 13th, or 14th for the date. Then look under “Valentine’s Day Specials”

Dear Governor Whitmer,
Thank you for your service to our state and for helping us during this terribly difficult time. We’ve stayed quiet on all things political, and don’t intend this to be political. This is not about right or left, this is about the livelihoods of everyone in the restaurant industry and the decision to extend the ban on dine-in service from today until February 1.

As you are well aware, there are more than 100,000 unemployed hospitality workers and many restaurant owners on the brink of bankruptcy. At the recent press conference, when referring to the bans on indoor dining you said “They’ve never been closed, they have take-out opportunities and they have outdoor dining,” While this is correct, many of us in the industry felt that this didn’t show enough empathy or understanding for our businesses. Most of our businesses simply cannot survive on Take-Out alone. The loss of sales has put thousands of small restaurant operators in Michigan on the verge of bankruptcy.

We completely understand your concern for safety. But we have met all 3 of the “Key Metrics for Safe Restart” established by the MDHHS. The 7 day average of new cases, Hospitalizations, and Percent Positivity are all within the metrics for a safe restart established by the Michigan Department of Health and Human Services.

Let’s address the elephant in the room. We know that there were some restaurants that did not follow the rules when we were allowed to be opened. Let us be clear: They were irresponsible and wrong. On the other hand, I can assure you that we took the safety restrictions extremely seriously and we were diligent about enforcing them. We made sure social distancing was enforced, we demanded all customers wear masks, we have kept health screening data on every single employee every day for the entire pandemic, we added barriers, we increased sanitization protocols, and much more. We can assure you that we were keeping our employees and customers safe. Please don’t punish us all because of the ignorant actions of the few bad operators.

During this pandemic, our staff has been on the frontlines serving the community while putting themselves at risk. We feed the hospital workers, the children with no lunch programs, the churchgoers, and the less fortunate. We Innovate to promote safe practices to get our product to our customers with online ordering, curbside, takeout, and delivery. We do this to survive, but also because we take our responsibility in the community very seriously.

Although we have grit, we are running out. We need to open. Restaurants are the backbone of a community, employing over 15 million people nationally, and feeding our communities. 33% of restaurants in Michigan say that they will not be able to stay in business, according to the MRLA.

Please, let us open safely as soon as possible. Thank you very much for your consideration and for all you have done for our state!

Signed: (These are the original signers of the letter.)

• Travis Stoliker – Co-Owner of Saddleback BBQ
• Matthew Gillett – Co-Owner of Saddleback BBQ
• Stefan Nava – Co-Owner of Danzon Cubano (Grand Rapids)
• Nick Gavrilides – Owner of Soup Spoon, The Bistro, The Urban Cup
• Jim MacQueen – Coach’s Pub & Grill
• Mike Luther – Owner Bridge Street Social
• Maricela Villalvazo – Owner The People’s Kitchen
• Matt Rhodes – Owner Dustys Cellar & Wine Bar
• Nicholas Sinicropi – Owner Arts Pub, Good Truckin’ Diner, D Coy Ducks, Reo Town Tattoo Company
• Ryan Soule – Owner Oakwood Bistro
• Sam Rashed – Owner Zaytoon Lansing & Holt
• Greg Sinicropi – Owner Crossroads Grill and Bar (Leslie), Arts Pub, Dcoy.
• Eric Allchin – Owner The Tribune: Ice Cream & Eatery (Northport)
• Matthew Cottone – General Manager Twin Lakes Golf & Swim Club
• Chris Chamberlain – Owner Michigan Princess, Detroit Princess, Grand Princess Riverboat.
• Joseph Ghinelli – Owner Courthouse Pub & Grill
• Tamara Black – Owner Buddies Pub and Grill EL

The Following are Additional Restaurant Owners That Have Voluntarily Requested to be Added to the letter. These establishments have not been verified by Saddleback BBQ owners but we are glad to add their names to the letter. Each owner agreed to the following terms in order to have their name added.

To Sign This Letter You Must Agree to These Conditions:
1. You MUST be respectful towards the Governor even if you have disagreements.
2. You MUST have been an operator of a restaurant, food or entertainment establishment that was impacted by the extension from Jan 15 to Feb 1.
3. You MUST have operated your Dine-In business, while you were allowed to be open in 2020, within the rules that were established by the State. If you didn’t operate by the rules, you cannot sign on to this letter.

• David Hunt – Owner Big Boy (St. John’s, Mason, Essexville)
• James Cheskaty – Co-Owner EnVie
• Ted Darbor – Darbs Crystal Bar
• Gianni Licari – Owner Licaris Sicilian Pizza Kitchen
• Nihal & Andraya Fernando – Owner’s Fernando’s Café
• Joseph Ghinelli – Owner Courthouse Pub & Grill
• Tamara Black – Owner Buddies Pub and Grill EL
• Nihal & Andraya Fernando – Owner Fernando’s Café
• Natalie Norton – Owner Darb’s Patio Bar & Grille and Darb’s Country Tavern
• Robyn Cole-mrozinski – Owner Jalapeño’s Mexican Restaurante
• Gump Garmyn – Co partner Gumps bbq
• Jim Farhat – Owner Piazzano’s
• Jeth Ott – Owner Little Brown Jug
• Kristin R Conger – Owner Black Sheep Pub
• Rodrigo Abarca – Owner Oaks Eatery
• Michael Carrigan – Owner JunkYard Dog
• Sarah cox – President The garden griddle & creative catering services
• Cathryn Neracher – Owner My Trivia Live
• Teresa Hull – Owner Linda’s Corner Landing
• Mark Miller – Owner Little Camilles by the Bay
• Mike Kelly – Owner Kelly Equipment Service
• Rob VanPatten – Owner The B&I Bar
• Kelly Stapp – Operator/General Manager Clifford Lake Inn
• Taylor and Matthew Prestidge – Owners Soulard’s
• Michael D. Skory – Piano player/singer/entertainer Piano Bar Mike
• Tony Dacoba – Owner Lacantina Ristorante Italiano
• Richard Dallett – Owner The Vestal Inn
• Derek Allen Sandmire – General Manager Charlie’s Bar and grill Westphalia
• Terilynn Cook – Owner Buddies pub and grill & buddies grill
• Christopher Potter – Owner Onondaga Tavern
• Dawn E Slater – Owner City Limits Restaurant
• Arby Schleman – Co-owner Eaton Rapids Craft Company
• Jennifer Trout – Owner Red Arrow Roadhouse
• Martin & Amy Ramos – Owners Amy’s Catering and The Thirsty Bird Bar & Kitchen
• Canyon Platt – Owner Alma’s Main Cafe
• Daniel C Riedy – Owner Riedy’s Riedy’s Pizza Tavern
• Jeff Neely – Owner Old Chicago (Okemos, Midland, Southgate and Kentwood Locations)
• John Baier – Proprietor El Nibble Nook
• John A. Mamouzellos – Owner Galley Grill
• Natasha Lynn Bissell – Owner Kramer’s bar and grill
• Angie green – Owner Evergreens coffee and bakeshop
• John Foster – Co-Owner The Wheel Inn
• Pamela Foster – Co-Owner The Wheel Inn
• Michele Mathews – Owner Manager Wooden Shoe Restaurant
• Denny and Michelle Emmer – Owners Cheezy D’s
• Bill and Tom Corey – Owners Corey’s Lounge
• Teresa Vander Zwaag – Owner The Farmhouse
• Jeanette Ellsworth – Owner Sunnyside Cafe
• Marc Harger – Owner Office Lounge & Grill & Glennie Tavern
• Kimberly Ball – Owner Country Creek Reception Hall
• Jeremy Sprague – President, Head Brewer Sleepwalker
• Michael Zajac – Owner Two Yolks’ Cafe
• Mark Fink – Owner The Watershed Tavern and Grill.
• Emily & Colin Quiney – Owners Back Door Saloon
• Kathy Grover – Owner/Operator Frog Tiki Bar and East Bay Grille
• Debra Cheneyo – Owner Jds Old Town tavern and The Houghton lake Shrimp Shack
• Bob Taylor – Owner Country Pub, Gregory MI
• Annette Nelson – Manager Stanz Cafe
• Cora Hallauer – Owner The Limberlost, The Firehouse and Budd Lake Bar
• Matt & JoAnn Stevens – Co-Owner/Brewer Barn Brewers Brewery
• Joe Wolf – Operations Manager Louie’s Trophy House and. Louie’s Corner Bar
• Erin Lyon – Owner Jumpin’ Java, Grand Haven
• Christopher Potter – Owner Onondaga Tavern
• Chris Housler – Owner University Roadhouse /Main St Pub
• Jordan Nieto – Owner Bear’s 105 Diner
• Robert McCormick – Owner Fort Gratiot Big Boy
• John Lowman – Owner Wrought Iron Grill
• Joel and Heidi Gesiakowski – Owners Taste
• Lisa Tyler – Owner Cherokee Restaurant, Muskegon
• Autumn Weston – Owner Kewpees

If you own or operate an establishment that was impacted by this order and would like to sign on to this letter please let us know by using this form! Thank you.

To contact Saddleback BBQ you can chat with us or email info@saddlebackbbq.co

Thank you so much for purchasing a Take & Bake Beef Wellington, now it’s time for the fun part, so put on your chef’s hat!

Equipment

• 1-2 eggs
• Kitchen Brush
• Bread Knife
• Thin Spatula

Procedure (About 50 Minutes)

• Preheat Your Oven to 400 degrees
• Crack and whisk 1-2 eggs.
• To give the pastry a great golden brown color, using a kitchen brush evenly apply the egg wash to the surface of the Wellington.
• Generously sprinkle salt to the top of the pastry, this will help the pastry crisp. You do not need to use all of the salt, we provide moer than is necessary.
• For a more professional look, you can take the sprig of rosemary and remove the needles placing them on top of the pastry.
• Place the pastry in the bottom rack of your oven using the aluminum pan it comes in.
• Bake at 400 degrees for 30-35 minutes. (Make sure to remove the aluminum cover it comes with)
• Take the Wellington out, let it rest for 10-15 minutes.
• To remove the Wellington from the tray after cooking, use a thin spatula and carefully wedge underneath the pastry. With the spatula underneath the Wellington use your other hand (careful it’s hot) to guide it out.
• Using a bread knife, gently cut your Wellington, make sure to use small strokes and let the knife do the work.

Thank you so much, we sincerely hope you enjoy your meal, have a great Valentine’s Day!

Thank you so much for purchasing a Christmas Meal! It’s time to get your meals prepared, below are directions for the Prime Rib platters and Brisket platters!

Go to the bottom of the page for the Donation Meal Instructions! 

Prime Rib Meal

Prime Rib – We recommend removing the prime rib from the fridge up to a half hour before cooking. The goal is to have the meat reach room temperature before cooking it. Once the meat has reached near room temperature, remove the plastic wrap. place in a large pan with about a half inch of water (or beef stock). Wrap the entire dish in aluminum foil. Preheat the oven to 350 degrees. Place in the oven until you reach your desired internal temperature. We recommend about 130-135 degrees for medium rare! After the meat has reached your desired internal temperature, let it rest for 10 - 15 minutes for best results.

For a small Prime Rib, please allow up to 2.5 hours for the entire process.

For a large Prime Rib, please allow up to 3.5 hours for the entire process.

Mac & Cheese – Place in a saucepan, bring stove to medium heat. Add butter and milk and stir until you reach your desired consistency. Continue to stir occasionally until you reach your ideal temperature (5-10 minutes).

Mashed Potatoes – Place in a saucepan over medium heat. Add milk and butter until you reach your desired consistency. Continue to stir occasionally until you reach your ideal temperature (5-10 minutes).

Gravy – Place in a saucepan over medium heat. Stir occasionally and pull off heat once you reach you desired temperature (3-6 minutes)

Sweet Potatoes – Place in a saucepan over medium heat. If you desire creamier consistency you can add a small amount of butter and stir. Continue to stir occasionally until you reach your ideal temperature (5-10 minutes).

Corncake – The corncake is completely fine to eat at room temperature, but if you to prefer to have it warmed up you can put it in the oven at 300 degrees for 5-10 minutes.

Donation Meal Kits

Each meal kit comes with:

• 1lb of turkey
• 1lb of Mashed Potatoes
• 1lb of Stuffing

Our recommended reheating instructions are as follows:

SOLD OUT!

For New Years Eve this year we are sending 2020 out in a bang!

Take & Bake Beef Wellington – Each meal kit will come with a pre-made smoked Beef Wellington. All you will need to do is place the kit in the oven and pull out when it reaches your desired internal temperature. We will be offering a large version (feeds 4-8 people) and a small version (feeds 2-4 people).

*These are available for pickup for 12/31 only*

Large Beef Wellington – Feeds 4-8 People – $249.99 – Take and Bake Beef Wellington. Beef Wellington is Beef Tenderloin (3 to 4lbs) brushed with Dijon Mustard wrapped in Prosciutto (Ham), crepes, mushroom duxelles and puff pastry. Ready for you to bake at home. Small Beef Wellington feeds 4-8 people. Cooking instructions are included. *Beef is pre-cooked to rare. To order just go to our Online Ordering, then select the location you would like to order from, then select 12/31 as the date, then go under “Holiday Specials”.

Order Now!

Lansing or Okemos

Small Beef Wellington – Feeds 2-4 People – $129.99 – Take and Bake Beef Wellington. Beef Wellington is Beef Tenderloin (1.5 to 2lbs) brushed with Dijon Mustard, wrapped in Prosciutto (Ham), crepes, mushroom duxelles, and puff pastry. Ready for you to bake at home. Small Beef Wellington feeds 2-4 people. Cooking instructions are included. *Beef is pre-cooked to rare. To order just go to our Online Ordering, then select the location you would like to order from, then select 12/31 as the date, then go under “Holiday Specials”.

Order Now!

Lansing or Okemos

For baking instructions visit: https://www.saddlebackbbq.com/new-years-eve-beef-wellington-baking-instructions

We are completely sold out, thank you!

For Christmas Meals This Year Saddleback is Offering 5 Options!

Large Holiday Platter – $275- Feeds 5-8 People – Prime Rib – This package includes Smoked Prime Rib (7-8lbs) with Au Jus and Horseradish Cream Sauce. Sides of Mac and Cheese, pan of Corncake, Mashed Potatoes, Gravy, Sweet Potatoes, and Dinner Rolls with a Mitten Raised Dessert Feature TBA. To order use this link https://www.saddlebackbbq.com/saddleback-bbq-online-ordering – Look under Holiday Specials.

Large Holiday Platter – $275 – Feeds 5-8 People – Beef Brisket – This package includes Full Smoked Certified Angus Beef Brisket, bottle of Sweet and Savory ,Sides of Mac and Cheese, pan of Corncake, Mashed Potatoes, Gravy, Sweet Potatoes and Dinner Rolls a Mitten Raised Dessert Feature TBA. This package feeds (5-8) people. To order use this link https://www.saddlebackbbq.com/saddleback-bbq-online-ordering – Look under Holiday Specials.

Small Holiday Platter – $165 – Feeds 2-4 People – Prime Rib – including a Small Prime (3-4lbs), with Au Jus and Horseradish Cream Sauce. Sides of Mac and Cheese, pan of Corncake, Mashed Potatoes, Gravy, Sweet Potatoes and Dinner Rolls a Mitten Raised Dessert Feature TBA. To order use this link https://www.saddlebackbbq.com/saddleback-bbq-online-ordering – Look under Holiday Specials.

Prime Rib Only – Large – $199 – Only Available Wednesday, December 23rd – Friday, December 25th. Smoked Prime Rib (7-8lbs) with Au Jus and Horseradish Cream Sauce.

Prime Rib Only – Small – $100 – Cold Pickup – Only Available Wednesday, December 23rd – Friday, December 25th. Small Prime (3-4lbs), with Au Jus and Horseradish Cream Sauce

All packages will come with reheating instructions that can be found on our website.

Pickup is available at BOTH Saddleback locations.

INSTRUCTIONS FOR ORDERING:

1. Just go to our online ordering page and select the location you wish to order from.

2. Select the date that you want to order and if you want Pick Up or Delivery. Remember, the Xmas meals are only available the 23rd, 24th and 25th. Make sure to select one of those days.

3. Go to: “Choose a menu” select “Holiday Specials”.

4. Complete your order!

(MAKE SURE to select the actual day you want to pick up. They are only available to be picked up December 23rd, 24th, and 25th.)

We are also offering folks to make donations to feed people in need this Christmas!

The meals include enough food to feed two people, or one person with leftovers. Saddleback will be doubling all donations. So for a donation of $25 you can feed 4 people this Holiday season! If you’re interested in donating, just use this link, and look under “Give a Free Meal!”

A video featuring everything we did for Covid in 2020. 

• March 13th - Schools in Michigan were shut down for the remainder of the year. This meant school lunch programs that students rely on would be temporarily canceled. Saddleback and the community stepped up to help out. Together we were able to donate over 1000 meals to students in need. 
• March 18th - A ban was placed on dine in services for restaurants in Michigan. Saddleback put together a website with a list of all the local restaurants that were remaining open, and advertised to have the list reach more people. We updated the website weekly to ensure the information was accurate. In the end, it helped over 50,000 people find information about restaurants. 
• April 2nd - A surge in Covid cases led to an overwhelmed healthcare system. Once again the Saddleback community stepped up and together we were able to donate over 200 meals to first responders. 
• April 5th - Grocery stores were beginning to run out of essential supplies (gloves, masks, cleaning supplies, etc.). As a way to help we began to sell these items to the community. 
• April 7th - As a way to bring hope to the Lansing community, we partnered with Taproot Picture to make a website and video that celebrated the Lansing community, called Lansing Strong. We paid to have the video advertised on local television stations and social media. 
• April 10th - We realized the negative effects Covid was having on local artists. We offered a free “livestream concert” of Rachel Curtis. This was a way to help a local artist make money and give the community some entertainment. 
• Kingsford recognized our work in the community and awarded us with a grant of $10,000 to help us continue our initiatives. 
• April 29th - It became clear students wouldn’t be able to have a traditional graduation ceremony. We wanted to honor the students to do so we purchased 5 billboards in the Lansing area to celebrate students. 
• May 23rd - Midland was hit with a massive flood. We were able to raise over $1,400 to donate to help rebuild Midland. 
• August 6th - Ingham County’s annual fair was canceled, which meant these kids would not be able to sell the livestock they had worked so hard to raise. Saddleback was able to purchase $6,700 worth of livestock to help support the children’s college funds. 
•  November 24th - It became clear this would not be an ordinary Thanksgiving. As the second surge hit, it meant people would not all people be able to be with their loved ones for the holiday. Saddleback and the community came together and was able to donate meals for over 900 people in need. 
• December 10th - We helped a local bakery (Mitten Raised) that was struggling and ended up helping them sell out of food for weeks! VIDEO
• January 23rd - We worked on a campaign with Coachs Pub and Grill, we purchased a whole hog and smoked it at their restaurant, we also paid for advertising to help drive business to their store.
• March 30th - Saddleback Co-Owners, with the help of donations from the community, paid off school lunch debt for 9 different local school districts. 
• April 6th - We offered Free Pork Rinds to anyone that showed us their vaccination card.
• April 21st - We offered $100 to Employees that received the vaccination.
• July 26th - We received a letter from Governor Whitmer thanking us for our work in the community throughout the pandemic. 
• August 1st - Saddleback began raising money for our 4H fund. In exchange for donating we provided Saddleback Gift Cards of equal value of their donations (i.e. if someone donated $50, we sent them a $50 Gift Card. 
• August 2nd - We started a GoFundMe for 7 local businesses who were victims of a recent string of break ins and vandalism. We set a goal of $1,000, after 3 days we had reached over $8,600! 
• September 1st - We were lucky enough to be featured in an article by Business Insider! 

We will continue to update this list as events occur. Thank you to the community without which none of this would be possible. Stay strong.

Each meal kit comes with:

• 1lb of Ham
• 1lb of Mashed Potatoes
• 1lb of Stuffing

Our recommended reheating instructions are as follows:

HAM – Place ham in skillet on medium heat, place a small bit of butter in pan and cook until you reach your desired temperature.

MASHED POTATOES – Place contents in a sauce pan, put on stove top. Mix in butter and milk as needed to reach a creamy consistency.

STUFFING – Place contents in an oven safe dish add 1/4 quarter cup of chicken stock (or water) and mix well. Preheat your oven to 325 degrees. Cook for 10-15 minutes.

——

If you do not have access to an oven or all of the appropriate equipment, the microwave will work fine. We recommend using your own dishes in the microwave. Heat each item 30 seconds to a minute at a time or until you reach your desired temperature.

Each meal kit comes with:

• 1lb of Ham
• 1lb of Mashed Potatoes
• 1lb of Stuffing

Our recommended reheating instructions are as follows:

HAM – Place ham in skillet on medium heat, place a small bit of butter in pan and cook until you reach your desired temperature.

MASHED POTATOES – Place contents in a sauce pan, put on stove top. Mix in butter and milk as needed to reach a creamy consistency.

STUFFING – Place contents in an oven safe dish add 1/4 quarter cup of chicken stock (or water) and mix well. Preheat your oven to 325 degrees. Cook for 10-15 minutes.

——

If you do not have access to an oven or all of the appropriate equipment, the microwave will work fine. We recommend using your own dishes in the microwave. Heat each item 30 seconds to a minute at a time or until you reach your desired temperature.

UPDATE 11/22/2020: ALL THANKSGIVING MEALS ARE SOLD OUT. NO MORE ORDERS AVAILABLE.

Only 1 month to Thanksgiving! Pre-Order your Thanksgiving Feast from Saddleback BBQ. We have packages for families of all sizes and we have pick up’s available on Thanksgiving & the day before. Giving you the ultimate in flexibility.

Whole Smoked Turkey Package – $249
Includes a whole smoked 15-18lb fresh Otto’s Turkey, large containers of Mac and Cheese, Mashed Potatoes, Stuffing, Sweet Potatoes. A plentiful amount of Gravy and an assortment of Dinner Rolls. Feeds 5-8 people. (ONLY AVAILABLE for pickup Thanksgiving Day 11/26/2020 between 10 am and 1 pm OR 11/25/2020 Picked up Cold.)

Half Smoked Turkey – $129
Includes a half smoked fresh Ottos Turkey around 8lbs, containers of Mac and Cheese, Mashed Potatoes, Stuffing, Gravy, Sweet Potatoes, and an assortment of Dinner Rolls. Feeds 2-4 People. (ONLY AVAILABLE for pickup Thanksgiving Day 11/26/2020 between 10 am and 1 pm OR 11/25/2020 Picked up Cold.)

NEW! You can now order just the turkey or just a half turkey! Both are available for pickup either Thanksgiving Day or the day before. $199 for Whole. $104 for half.

Add on a Left Over Package to get DOUBLE the sides!

All packages will come with reheating instructions that can be found on our website.

Pickup is available at BOTH Saddleback locations. Just go to our online ordering page and select the location you wish to order from. Under “Choose a menu” select “Holiday Specials”. MAKE SURE to select the actual day you want to pick up. They are only available on Thanksgiving (Picked-up hot) and the day before Thanksgiving (Picked up cold).

https://www.saddlebackbbq.com/saddleback-bbq-online-ordering