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Just in time for the height of summer, we’re introducing a NEW takeout special! The Backyard BBQ combines Rattler’s favorites with some new items, sure to be your family’s new favorites. This limited time only package feeds 4 or more and is perfect for small family gatherings and BBQs all summer long.

This new package includes the following for only $49.99:

• Full Slab of our signature Baby Back Ribs.
• Half Mesquite BBQ Chicken.
• 2 Cajun-style Sausages with NEW Honey Mustard.
• NEW Large Grandma Tay’s Potato Salad. Our new and improved recipe for creamy potato salad is made with mustard and diced dill pickles.
• 2 NEW Elote. This Mexican street corn is covered with mayo and butter then seasoned with paprika and topped with Parmesan cheese.
• Small salad (Garden, Caesar or Vegetarian BBQ Chopped).
• 6 Freshly Baked Garlic Rolls

Hungry? Call 661.251.4195 to place your order for curbside takeout!

1. Heat a non-stick skillet with 1 tablespoon oil.
2. Take marinated chicken from the refrigerator, remove from its packaging, and cook in a large skillet for 7-10 minutes on all sides until slightly brown and cooked throughout and roughly chop chicken.
3. Peel and dice onion into ¼” pieces. Reserve in a small bowl.
4. Destem and chop cilantro finely. Mix with diced onion.
5. Cut lime into wedges to season completed tacos.
6. Warm tortillas on a clean skillet or in a toaster oven.
7. Toss chopped Romaine with Creamy Caesar dressing and garnish with tortilla strips. A little bit of dressing goes a long way!
8. Assemble tacos using flour or corn tortillas, cooked chicken, cheese, cilantro/onion mix, salsa and guacamole. Squeeze a little lime for additional flavor.

1. Preheat oven to 400°F.
2. While preheating, take Mac & Cheese from the refrigerator and place on the counter to bring to room temperature.
3. Place covered Mac & Cheese in the oven on the middle rack.
4. Cook for 40 minutes. Remove cover and cook for an additional 15 minutes until golden brown. The internal temperature should reach 165° F.
5. Chop green onions and place in small bowl.
6. Carefully chop serrano chiles and place in small bowl. We recommend using gloves when handling them. Leave the seeds in for a spicier topping or remove for a milder one. Remove gloves and/or thoroughly wash your hands before moving to the next step.
7. Heat a non-stick skillet and add tri tip for about 4-5 minutes or until hot.
8. Serve Mac & Cheese and garnish with your favorite toppings!

1. Peel and dice potatoes into ½” cubes and place in a 2 quart sauce pan with cold water. Bring to a boil and let simmer for about 6 minutes or until tender.
2. Drain potatoes thoroughly and brown in a nonstick pan with a little bit of olive oil and salt & pepper to taste. We like ours with some diced onion in the pan, too! Continue to cook until the potatoes have started to brown.
3. Place bacon flat on a sheet pan and cook in the oven at 350° F for 12-15 minutes or until crispy. Transfer to a paper towel to remove excess bacon fat and let cool.
4. Dice 2-parts tomato to 1-part onion with chopped cilantro and serrano chile to taste. Use gloves when prepping the chile and be careful! Add a pinch of salt and mix thoroughly.
5. Whisk 2 eggs per burrito with salt & pepper to taste. Scramble with a touch of oil or butter.
6. Heat flour tortilla in large pan, and once both sides are hot (but not crisp), add cheese so that it begins to melt.
7. Remove tortilla from pan and add all ingredients evenly. Roll and enjoy with our homemade salsa on the side!

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