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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
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