For the past 6 years, we've had a Lent Tradition of making Lobster Rolls and Bisque, and it's coming back Friday!
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!
- Full Combo - $18.99 (Full Lobster Roll, Cup of Lobster Bisque, and French Fries)
- 1/2 Combo - $15.99 (Half Lobster Roll, Cup of Lobster Bisque, and French Fries)
- Full Lobster Roll Only - $9.99
- 1/2 Lobster Roll Only - $6.99
- 8 oz Cup of Bisque - $6.99
You can also order just the Roll or just the Bisque. To pre-order your meal, use this link, select any Friday in Lent for the date, and look under "Friday Specials." Available at both Saddleback BBQ locations.
"From beginning to end, Saddleback was a pleasure to work with. The whole planning process was seamless ( besides dealing with the pandemic) Nick and Brynn went above and beyond to make sure we had what we needed. For that, I can’t thank Saddleback enough. After many changed plans, Saddleback was the only original vendor we booked before COVID. I believe this is due to the wonderful staff! I knew the food would be fabulous and that was one thing I didn’t have to worry about on our day. The people, Saddleback’s people are what made everything that much better! I want to thank everyone at Saddleback who helped with our event. We got nothing but compliments and you were a part of that. Thanks for being part of our team."
"Saddleback catered our wedding on 8/31/19. Everything was absolutely perfect! Our guests talked about how great the food was for months! The service was also excellent! I really appreciate that the staff set up and took care of the food for us. I was very glad my family didn’t have to worry about packing up the food. I can’t say enough great things about The catering at Saddleback! Thank you so much for everything!!!"
"Thank you soooo much! The food was absolutely perfect and my guest cannot stop talking about how great it was!
Justin and I appreciate you being a part of our special day!"
"What a great wedding! Everyone loved the food! Great job Saddleback!"
"You guys were awesome!!! Thanks again for everything you guys did for us!"
"We loved having Saddleback Catering at the block party! The food was amazing!! Thank you all!!"
"Thank you!! Our food was delicious! I personally could not enjoy most of it, but the guests sure did! I did get my hands on as much brisket as possible, and it was AMAZING. thank you again for being part of our day. We appreciate your well wishes just as much as your yummy BBQ 🙂"
"Our nonprofit used Saddleback to cater our annual meeting after coming recommended by Lansing Foodies. Our group was blown away at the quality of food, the ease of pickup and the thoughtfulness in packaging. I would recommend Saddleback to anyone who needs catering from a reliable, friendly restaurant."
All good food! Cornbread is awesome. People are great what more does a person want!
I feel like the Detroit Rams are playing! Matt Stafford, Eminem, & Sean Forbes. Let's celebrate Matt Stafford's Super Bowl Victory with some amazing food! Our Super Bowl Platter is now available:
Our Super Bowl Platter is designed to comfortably feed 6-7 people. It also gives you a chance to try one our newest items - Brisket Meat Balls!To order, click the link above, select the location you would like to order from, then look under "Super Bowl Specials"!-------------And at SLICE BY SADDLEBACK on the West Side, we will be serving Pizza from 4pm to 9pm! We suggest our amazing combo deal.The 12" Family COMBO - 2-Topping Pizza, Bread Sticks, & 2 Liter for $24.99!
- 10 Brisket Meatballs
- 10 Smoked Chicken Wings
- 1lb of Chicken Tenders
- Chips & French Onion Dip
- 12 oz Bottle of Sweet & Savory
Our 12" Pizza, with your choice of any two toppings, our classic breadsticks, and a 2 liter. A perfect meal for the whole family.
Thank you so much for purchasing our Valentine's Day special!
- Preheat Oven to 350 Degrees
- Leave wrapped in tin foil, place on oven-safe baking sheet.
- Bake for 40-50 minutes.
- Remove from oven and take off the tin foil to reveal the ribs.
- Place on cutting board and cut the ribs between each bone.
Citrus Half Chicken
- Preheat Oven to 350 Degrees.
- Leave half chicken wrapped in plastic wrap, add 1 inch of water to the provided aluminum pan, wrap the pan with foil.
- Place in oven and bake for 30-40 minutes. The water will heat the chicken by boiling in the pan.
- With 10 minutes remaining before the ribs get done, remove the chicken from the pan and take off the plastic wrap. PROCEED WITH CAUTION AND DISCARD THE WATER FROM THE PAN SAFELY.
- Place the chicken on another oven-safe baking sheet, top with Citrus mustard BBQ sauce, and roast in the oven for the remaining 10 minutes while the ribs finish cooking.
- Remove from the oven and ENJOY!
- Heat 2 TBSP of oil on the stovetop in a sautee pan over medium heat. Once oil is heated, add brussel sprout mixture to the pan and sautee for 5-10 minutes.
- Turn the heat down and add the bbq vinaigrette to the pan.
- Cook for another 2-5 minutes.
- Top with Parmesan cheese.
Mini Corncake Pan
- This item does NOT require to be reheated, but in the case that any of you want to have warm cornbread.
- There are a couple of ways to do this item.
- Remove the lid from the Mini pan and replace it with tin foil, bake in the oven with the ribs for no longer than 10 minutes.
- OR you can remove each individual serving from the tin pan and microwave each for 25-35 seconds on a microwave-safe plate or bowl uncovered.
Desserts are Ready to serve.
Here at Saddleback, we prefer baby back ribs with a little bite to them. We think baby backs provide a better flavor with more meat and less fat, and this taste is only enhanced by our pork rub, which brings out both Texas and Carolina flavors. We start by smoking the ribs bone-down for 4-6 hours before flipping for another 2 hours. At this point, the bone barely pops away, giving the rib a consistency that won’t fall apart on the customer and will be easy to eat. We serve them standalone in half or full racks, but have also used them on our special Saddleback rib-sandwich. Hoping to make its return in the near future, our rib sandwich comes in full (6 bones) and half (3-4 bones) sizes, is smothered with our sweet and savory sauce and topped with our housemade pickles on a hoagie bun.
While most places will give you a sweet potato as fries or twice baked, Saddleback gives its customers a mashed sweet potato. We start by cooking down raw sweets before baking and pulling them, then mixing in brown sugar and margarine. While this is happening, we reduce vernors down to a caramelized syrup, add in brown sugar, cloves, and ginger before mixing it together with the sweet potatoes. An already wonderfully tasting flavor is supplemented with crispy sweet straws, which we make by slicing up a whole sweet potato into spaghetti-like pieces, fried to a bright orange and seasoned with sugar, cinnamon, and keyane. Consistent with a sweet potato pie, this is a wonderful fall and winter dish that adds unique flavors to a classic side dish.
Saddleback does its pulled chicken a lot differently than most barbeque restaurants. Most places you go to will smoke a whole chicken, or separate it out into thighs or breasts, and smoke it with the bone-out and add no seasonings. Here at Saddleback, we give our customers chicken straight from the source. We start with all-dark-meat leg and thigh quarters, and put them on the smoker for 4 hours with the bone in and skin on. We believe this process helps hold in the moisture and juices that give the pulled chicken a truly fresh flavor with great coloring.
Poutine has strong roots in Canada, and we tried to put a barbeque spin on it here at Saddleback. We had the idea for poutine because we were wasting all of our pork and chicken bones, and wanted to put them into something that customers would love. When making poutine, the gravy is the piece that ties the rest of the dish together. We start with a roux of flour and margarine, then add in some chicken and pork stock. Next, we will take our chicken and pork bones and boil them together with carrots, celery, onions and garlic to make a smoky tasting gravy. This gravy goes on top of our seasoned fries, cheese curds, and smoked meat, and the dish is finished with green onions and a little of our pork rub.
People who have lived in the Lansing area know about QDs french onion dip, and our owners grew up with the dish and loved it. When Saddleback opened it’s Okemos location, the owners decided they wanted to bring a QD-style french onion dip to saddleback, and we strived to make a recipe that compared and succeeded. In fact, this is another one of those Okemos sides that we tried to implement with the grand opening, and it has survived since due to its popularity. The freshness, coolness and creaminess of the dip pairs perfectly with the spiciness of our housemade chips. With a great onion and garlic flavor, our french onion dip and chips make the perfect starter or side to any of our main courses.
Similar to brisket, traditional pulled pork is generally categorized as either a more spicy, Texas style or a sweet, Carolina style. Here at Saddleback, we try to give you pulled pork that falls somewhere in between the two. Saddleback Matt created our pork rub recipe which brings out the best of both Texas and Carolina flavors which we continue to use today. We use whole pork shoulders which are rubbed fully, smoked for 12-16 hours with locally sourced hardwoods, and then set to rest before we wrap them. We don’t trim any of our pork, and take it straight from the source and pull it for the customer in store.
Our baked beans are a favorite amongst Saddleback sides, and we believe we offer an awesome combination of flavor to the customers. Taking about an hour to make, we start with a base of vegetable oil and onions, and cook those onions until they are translucent. Next we add in our wet ingredients, which include dijon and regular mustard, ketchup, and molasses. After the base and wet ingredients, we add in three different kinds of beans: Chili, Kidney, and White Northern. The Chili beans give the dish a nice kick that goes well with chipotle peppers that we also add in. Finally, we finish the dish with salt and pepper, along with our meat scraps, which go incredibly well with our wet ingredients and really bring out the smoky flavor customers will taste in the baked beans.
Our pickles are made entirely in-house with a recipe that takes an interesting new look at classic food. Rather than a condiment, Saddleback pickles are seen more as a palate cleanser, and like our cornbread is served with almost all of our dishes. Our recipe is based in vinegar with lots of sugar and salt. We also uniquely add in caraway seeds, along with cinnamon sticks, red onions and red pepper flakes, along with a few secret ingredients we can’t share. The cinnamon and red pepper flakes really get the pickles to pop, and altogether we give the customers a truly unique flavor and high-quality pickle, which is why we view them more as a treat than a side. While the perfect addition to any of our sandwiches, they taste just as good by themselves!