Blog

  • Saddleback Thanksgiving Feasts - 2021

    Saddleback BBQ Thanksgiving Turkey

    Thanksgiving Feasts from Saddleback BBQ are now available for Pre-Order. We have packages for families of all sizes and we have pick-up available on November 23rd and 24th. We also have Only-Turkey packages for groups that don't need side dishes. Giving you the ultimate in flexibility.

    Smoked Turkey - Whole Package - Cold – $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, an assortment of Dinner Rolls, and a tin of corncake. Feeds 5-8 people. (ONLY AVAILABLE for pickup 11/23/2021 or 11/24/2021 Picked up Cold.)
    Smoked Turkey - Half Package - Cold – $129
    Includes half of a smoked fresh Ottos Turkey around 8lbs, containers of Mac and Cheese, Mashed Potatoes, Stuffing, Gravy, Sweet Potatoes, an assortment of Dinner Rolls, and a tin of corncake. Feeds 2-4 People. (ONLY AVAILABLE for pickup 11/23/2021 or 11/24/2021 Picked up Cold.)
    Full Turkey Only - Cold - $199.99
    For people that don't need sides. This is a 15-18lb Otto's Turkey. This comes with one full turkey smoked to perfection. (ONLY AVAILABLE for pickup 11/23/2021 or 11/24/2021 Picked up Cold.)
    Half Turkey Only - Cold - $104.00
    For people that don't need sides. This is a 7-8lb Half Otto's Turkey. This comes with half of a turkey smoked on our all-wood smokers. (ONLY AVAILABLE for pickup 11/23/2021 or 11/24/2021 Picked up Cold.)
    Leftover Package Add-On - $49.99
    This add-on gives you double the sides so you have leftovers!

    TO ORDER! 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. All meals will be served cold, you can choose to pickup on November 23rd or 24th.

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

    *Pickup is available at BOTH Saddleback locations.

     

  • Boxed Lunches

    Now more than ever we have requests for individually boxed lunches. That’s why we put together 3 great options which offer something for everyone. These are perfect for office parties, and events where close contact is best avoided. 

     

    Individually Packaged - All boxed lunches come individually packaged to ensure the safest dining experience. 


    Everything you Need - Each boxed lunch comes with 1/3lb of protein, a Detroit made bun, Corncake, Housemade Pickles, Housemade Chips, and our Sweet & Savory BBQ Sauce. 


    Multiple Options - You have the choice of brisket, pork, or chicken. Something for everyone!

     

    Submit a Lead Form Now (2 Minutes or less)

     

    Brisket Boxed Lunch: 1/3lb of Smoked Brisket, served on a Michigan bun, served with coleslaw on the side. Each lunch comes with a side of housemade chips, corncake, housemade pickles, and bbq sauce.

    $16.00

    Pulled Pork Boxed Lunch:1/3lb of Pulled Pork, served on a Michigan bun, served with coleslaw on the side. Each lunch comes with a side of housemade chips, corncake, housemade pickles, and bbq sauce.

    $15.00

    Pulled Chicken Boxed Lunch: 1/3lb of Pulled Chicken, served on a Michigan bun, served with coleslaw on the side. Each lunch comes with a side of housemade chips, corncake, housemade pickles, and bbq sauce.

    $14.00

  • Graduation Parties

    Graduation parties typically take hours of painstaking planning. Our catering coordinators will work with you through the entire process to make sure everything is perfect. We will advise you based on our years of experience to make sure you have the perfect menu. 


    Delivery - We offer delivery, which entails more than just dropping off the food. We will set everything up, from lighting the sternos to placing the food in the optimal order for guests. 


    Menu for Everyone - Our menu offers something for everyone, from delicious mac & cheese for children to hearty baby back ribs for the carnivore in your group. 


    Knowledgable Staff - We have a full time catering team ready to answer any questions you have or make adjustments to your menu. We have an entire team of well trained catering employees with expertise in handling large events. 



    Submit a Lead Form Now (2 Minutes or less)
  • Corporate Events

    We have a full-time catering team ready to plan and execute your corporate event. Whether you have 6 months to plan or 6 days, we’ll work with you to make it happen. 

    Flexible Meals - Our staff will work with you to plan the best meal for your situation. Whether that means individually boxed lunches, or having staff on-site to serve all the food. We will assist you with whatever requirements you have. 


    Delivery & Setup - We offer delivery, which means we will bring the food to your office and set up everything you need to have a simple, delicious meal. 


    Quick Response Time - Once you submit a lead form we will typically have a proposal over to you in 24 hours. We have full-time employees working just on helping plan catered events. 



    Submit a Lead Form Now (2 Minutes or less)
  • Weddings

    Saddleback specializes in catering services for weddings. About 70% of the large events we provide food for are weddings. In the past year we've catered over 75 weddings. 


    Staffing - Our staff is incredibly experienced. Our average employee tenure is over 5x longer than the national average for the industry. For weddings, our staff will be on-site to set up all food-related items, serve the dinner, answer questions, clean up, and package any leftovers


    Tastings - To ensure you try all of our options, we offer wedding tastings. You can bring in as many people as you would like. Sit down with our catering coordinator, try the food, and plan the dinner.


    Flexible Staff - Our catering coordinators will work with you from day 1 to the day before your wedding to ensure your menu and itinerary are perfect. 


    Quick Response Time - Once you submit a lead form we will typically have a proposal over to you in 24 hours. We have full-time employees working just on helping plan your event.

     

    Submit a Lead Form Now (2 minutes or less)

     

    Important Information for Anyone Planning a Wedding! 

    Questions to Ask When Looking at Wedding Venues

    Questions You Should Ask When Choosing a Wedding Caterer

  • Saddleback's Work in the Community and Donation Requests

    At Saddleback BBQ, we think that it is important to give back to the community that has done so much to support us. As a small business, we get asked for a lot of donations and sponsorships to very deserving causes. Unfortunately, we can't afford to support them all even though we wish we could. If you are interested in having us donate or sponsor your event, please complete this form. We will have our Team at Saddleback review the requests and we will select the programs that we think best align with the mission of Saddleback BBQ.

    Donation Request Form: https://goo.gl/forms/Wb32XVyjq0VqzwNE3

     

  • What Grade of Beef Should a Restaurant Buy?

    When you’re buying food for your restaurant, you need to be thinking about whether that product is a commodity or speciality.  When cooking with specialities, higher grade products are going to have a major impact on the taste of your final dish.  Beef is a prime example of a speciality product, and restaurant owners should strongly consider buying premium beef to enhance the flavor of their red-meat meals.  If you are looking to present high-quality brisket to the customer, spending some extra money on higher-grade beef will go a long way to enhance customer satisfaction. 

    For more on this topic, check out our blog about Why you Should Buy Commodity Pork

  • What Kind of Pork Should a Restaurant Buy?

    When you’re buying food for your restaurant, you need to be thinking about whether that product is a commodity or specialty.  When cooking with commodities, the difference between a cheaper and more expensive quality will be minimal in the taste of the final product.  There is no need to spend money on the highest quality commodities when doing so makes no change to the final product.  Pork is an example of a commodity where moving from mid-to-high grade pork will have little impact on the taste of your final dish.  Restaurant owners should be hunting for the lowest price, mid-grade pork they can find and do not fall into the trap of buying the highest quality pork with expectations it’s going to elevate your dishes. 

    For more on this, check out our blog about Why the Cheese Melt You Buy Doesn’t Matter

  • What Cheese Melt Should you Buy for a Restaurant?

    When you’re buying food for your restaurant, you need to be thinking about whether that product is a commodity or speciality.  When cooking with commodities, the difference between a cheaper and more expensive quality will be minimal in the taste of the final product.  There is no need to spend money on the highest quality commodities when doing so makes no change to the final product.  

    A cheese melt is an example of a commodity, and one melt to the next will have very little impact on your final dish.  Vendors will get cheese melts and package it differently for different prices, but as a restaurant owner, you should be hunting the lowest price, don’t fall for claims that higher quality will yield better results in your food.

    For more on this, check out our blog about Why you Should Buy Commodity Pork

  • How to Open a BBQ Restaurant in Michigan

    The first thing you need to do is negotiate a contract with a landlord, assuming you don’t already own the building. After your space is secure, the next step will be to order the necessary equipment, remembering to plan at least 2-3 months for delivery. As you wait on your equipment, reach out to a qualified architect to provide you with a drawing. These drawings will lay out the particulars for your space, including where to place your equipment, which permits you will need, and how to properly move any electrical or plumbing lines.

    At this point, you’re ready to move into the final phases. Start by sending over your drawings to the Health, Building and Mechanical Departments and await their approval. As you await approval, reach out to contractors and establish a proper time for them to come and make any necessary changes to your space and install your equipment. Remember that the contractors should only do this after approvals are obtained. After all of this, reach out to the Health Department so they can conduct their initial walkthrough. With their sign off, it is time to order food and open up your restaurant. Once opened, reach out one more time to the Health Department for a second walkthrough. If there are no issues, you are in the clear, and it is time to start selling your delicious food to the masses!

  • How to Reheat Beef Short Ribs

    Cooking the perfect short of rib is hard enough. Now try to cook them, then reheat them and still have them be good. It’s difficult, but we believe we have a workable solution. Saddleback takes a contrarian point of view with ribs, we don’t believe they should “fall off the bone”. This helps when it comes to reheating because the ribs will have more room to be cooked before becoming overdone.

    Our Process:

    1. Wrap the ribs in aluminum foil.
    2. Place them in oven at 350 degrees for 15 minutes.
    3. Take rib(s) out of oven, check for 165F.
    4. If not done, put back in and check every 5 minutes.

    We’ve tried multiple blind taste test with this process and have been unable to distinguish between the fresh ribs and the reheated. We hope you enjoy as much as we do!

    Click Here for More Interesting Information on BBQ

    To order our BBQ Sauce, check out this link: https://www.amazon.com/dp/B082P7WZ99?ref=myi_title_dp

  • How to Reheat Spare Ribs

    Cooking the perfect rack of ribs is hard enough. Now try to cook them, then reheat them and still have them be good. It’s difficult, but we believe we have a workable solution. Saddleback takes a contrarian point of view with ribs, we don’t believe they should “fall off the bone”. This helps when it comes to reheating because the ribs will have more room to be cooked before becoming overdone.

    Our Process:

    1. Wrap the rack of ribs in aluminum foil.
    2. Place them in oven at 350 degrees for 15 minutes.
    3. Take ribs out of oven, check for 165F.
    4. If not done, put back in and check every 5 minutes.

    We’ve tried multiple blind taste test with this process and have been unable to distinguish between the fresh ribs and the reheated. We hope you enjoy as much as we do!

    Click Here for More Interesting Information on BBQ

    To order our BBQ Sauce, check out this link: https://www.amazon.com/dp/B082P7WZ99?ref=myi_title_dp