MINNEAPOLIS - BoneYard, the latest restaurant concept from Kaskaid Hospitality, is bringing Minnesotans a touch of Southern hospitality with an authentic Southern BBQ, local beer and live music.
On Saturday, June 14 and Sunday, June 15, BoneYard Kitchen & Bar will debut BoneYard Hoedown, a two-day community gathering that includes 20 hours of food, music and fun.
The festival-like fun in the heart of Uptown will take over BoneYard's adjacent parking. Guests can enjoy the Summit Beer Garden, Gallo Wine Garden, full-bar service, and authentic Southern BBQ, including whole hogs, ribs, brats and a mess of southern delicacies.
The Bone Yard Hoedown is 21 plus. Tickets are available for purchase at http://www.boneyarduptown.com/hoedown.
Executive chef Jason Bush dry rub recipe:
Dry Rub Recipe
- 2 cups Kosher Salt
- 1 cup Chili Powder
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Garlic
- 1/2 cup Cumin (Ground)
- 1/2 cup Fried Oregano
- 1/2 cup Black Pepper (Restaurant Grind)
- 1/2 cup Paprika
- Mix dry ingredients together in a bowl