Making It In Michigan Conference demoing our Sweet & Savory and Michigan Mustard sauce to potential retail buyers! Yes, that’s a BBQ Sauce Fountain.
Just caught our TV ad in the nightly news. Dope.
Introducing our new celebrity spokesman, Mr. Pork Malone.
When smoking brisket, you may notice that your meats internal temperature stops going up. This is a frustrating reality of bbq. We'll go over the reasons for this and what to do about it. Several theories attempt to explain why brisket stalls. The most popular hypothesis is the stall is caused by hard fat breaking down. However, we believe it is caused by the cooling effects of evaporation while the brisket “sweats.” So what should you do about it? It depends. Do you value your time or the overall quality? It’s popular to wrap as soon as you notice the stall. Wrapping brisket during the stall will make things go quicker. So if you're in a rush, this is probably the right route for you. We take a different approach. We like to wait out the stall to give the brisket a chance to develop a prominent bark, then wrap once the temp starts going up again. If you have nothing to do but drink beer and check your smoker, we highly recommend waiting it out. As it usually goes with BBQ, there are no right or wrong answers, simply what works best for you.
Time to debate! Who’s the most iconic horror film villain. Let us know if we missed the right answer.
Raise your hand if Fall is your favorite season in #PureMichigan! ✋
You may have heard a burger chain is now selling a rib sandwich. We thought we should toss our hat in the ring. Starting tomorrow we’ll be selling a rib sandwich. This will run until further notice. Order yours now, you can find it using tomorrow’s date under Tuesday Specials #SizeMatters
We’ve been saying this for years... #longLiveBBQ
Today Saddleback had the opportunity to cater a lunch for Governor Whitmer and her staff! Regardless of your political leanings, we can all agree barbeque is awesome. As Abraham Lincoln once said (allegedly), Whenever I'm expecting a spirited debate I bring Saddleback BBQ. A big thank you to her and her staff for thinking of us 👍