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We made some tweaks to the label on our Sweet & Savory sauce. It now features more prominently the great state of Michigan and the fact that it is Gluten Free! What do you think?
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We are always testing new products & making improvements to our current products. Today we are testing out a new fry and seasoning technique. As most of us know, fries can get very soggy when you get them for delivery or take out. Today’s we are specifically trying to improve how well our fries hold up for delivery without getting soggy. These are a noticeable improvement! Some background: you may have noticed in the past that we double bagged fries. They would come inside a paper sack and that sack would be inside a styrofoam clamshell. This did two things, it reduced the sogginess (the paper bag) and kept them hotter (better insulation in the clam shell). It took us a lot of testing to come up with that solution. But it increased our packaging costs on each order of fries. We think that you are going to LOVE our new fries. They won’t be rolled out for a little while. But I wanted to share a little behind the scenes for how we make these changes. We are ALWAYS trying to give you the best possible project. Whether you are eating at home, in your car, or dine-in.
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Our newest special, a bbq pot pie! We’ve wanted to do this for a long time, and finally, have a recipe we’re thrilled about. We’re offering individual pot pies or family packages that come with family-sized Caesar salad and mac & cheese. The pie is made with smoked beef, carrots, onions, celery, beef stock, thyme, and mushrooms. Each pie should be enough to feed a family of 4. You can pre-order now, these will be available for pickup next Wednesday and Thursday! To order, look under Wednesday Specials or Thursday Specials!
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Yesterday was Nick Drumm’s 5 year anniversary working at Saddleback BBQ. He’s an incredible guy. One of the hardest workers I have ever met. A sincere, trustworthy, and dependable young man. We are so proud of him and we look forward to many more years to come! Thank you, Nick!
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There are now 2 Pork & Go Curbside Pickup spots in Reo Town and 3 in Okemos! We made an investment to purchase more parking spaces and signs so that you can pick up your food quickly and safely. If you didn’t know, we offer Curbside Pork & Go pickup! You can order on our website and have the meal brought right to your window. We can have most orders ready in less than 10 minutes! We also offer Delivery right from our website! We try to make it as easy as possible for you to eat our food safely.
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Michigan’s minimum wage was set to increase this year to $9.87, but due to high unemployment in 2020, it appears that will not happen. Matt and I (Travis) have decided to voluntarily increase the minimum wage for all Saddleback Employees to $9.87. We think it is the right thing to do. Please remember: The “minimum wage” is NOT all that SB employees are paid. We also share all tips evenly with all hourly employees. For instance, the last pay period the lowest any employee made at Saddleback was $19.78 an hour when including their hourly wage and their share of tips. A few other notes: - All Saddleback employees that worked on Christmas and Thanksgiving received time and a half holiday pay. - None of the employees at Saddleback make the “tipped minimum wage”. We are proud to be able to pay all of our staff a comfortable wage. We wish we could do even more and we will work hard to increase that wage as much as possible. Thank you to our staff and our wonderful customers that make this all possible! Please keep supporting your locally-owned restaurants. We are all in this together. - We share this information because we believe our customers have a right to know and because we value transparency and communication as one of our company values. https://www.saddlebackbbq.com/values-principles-saddleback-… If you have any questions, please let us know. And THANK YOU! A special Thank you to our Loyal Subscribers! #LansingStrong
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Beautiful day for BBQ! Both stores are open. You can order Pork & Go or Delivery right from our website. Happy New Year!
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Happy New Years Eve! Beef Wellingtons going out!
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Baking instructions for the New Years Eve Beef Wellington! Equipment - 2-3 eggs - Kitchen Brush - Bread Knife Procedure (About 50 Minutes) Preheat Your Oven to 400 degrees Crack and whisk 2-3 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. 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. Take the Wellington out, let it rest for 10-15 minutes. 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 New Years!