- REAL SIMPLE REAL BBQ -
OPEN LATE APRIL-MID NOVEMBER FRI-SAT 11am-6pm SUN 11am-5pm
WE MAY CLOSE EARLY IF SOLD OUT SOONER FIRST COME, FIRST SERVE
IN ORDER TO PROVIDE YOU WITH THE FRESHEST BBQ, WE MAY RUN OUT OF CERTAIN MENU ITEMS EARLY. PLEASE CALL OR COME EARLY TO RESERVE ANY MENU ITEM. IT TAKES A VERY LONG TIME TO SLOW SMOKE OUR CHOICE MEATS, THEREFORE WHEN THEY ARE GONE, THERE WILL NOT BE ANYMORE UNTIL THE FOLLOWING DAY.
our mobile kitchen
Welcome to "THE BONEYARD" at BAD BONES BBQ ! Our company is a roadside barbecue concession and catering business set up Thursday-Sunday next to the Newhard Farms Corn Shed, locally known for the BEST sweet corn in the area. We are located there seasonally from late April through mid November, with our catering business in full force all year long. At BAD BONES BBQ, we are very family oriented and are very fortunate to have an AWESOME family that helps us throughout the year. Back in 2012, we designed THE BONEYARD, our kitchen on wheels and started doing what we love--cooking great tasting slow-smoked barbecue for the masses. This mobile kitchen is self-contained with its own electric and water supplies, not to mention the other equipment including our 48"x60" ten shelf rotisserie wood fired smoker capable of handling up to 500lbs of meat at a time. Our main goal has been to provide our customers with the freshest, most delicious barbecue at affordable prices in a fun and friendly atmosphere. We invite you to stop by and find out for yourself why our customers keep coming back for our great tasting, tender and juicy barbecue. Hope you're hungry !!
WE ONLY USE 100% HICKORY WOOD
to give our choice meats their excellent flavor
OUR CHOICE MEATS
there is no substitute for quality
At BAD BONES BBQ, we only use top quality meats, that render just the right amount of fats to keep our barbecue tender and juicy as they are slow smoked for up to 18hrs. Our brisket is USDA Choice Angus, which has a perfect marbling and tenderness with a great beef flavor. The chicken leg 1/4's and jumbo wings we use are both meaty and juicy. We cook the Boston Butt part of the whole pork shoulder for it's perfect fat content and tenderness. "The best ribs I've ever had" is a quote we've gotten used to hearing over the years. Our baby back ribs are so meaty and flavorful after being dry rubbed and slow smoked for up to 5hrs. Speaking of dry rub, our house made rub, better known as "BONEDUST" consists of a special brown sugar and 16 spices. This dry rub is put on all meats that go on the "BIG SPINNER" and pulls out a different flavor profile for each one. You should be getting hungrier !!
"Pleasure in the job puts perfection in the barbecue.”
- Aristotle -
Low & Slow
you can't rush good barbecue
Unlike others, I've always believed that there is nothing fancy about barbecue. There is ONLY one way to make good barbecue. Cook it at a low temperature for long periods of time using an all wood-fired pit. This process is as old as time and when done correctly, is the best way. As our motto states.........REAL SIMPLE--REAL BBQ. We here at BAD BONES BBQ like to run our wood pits around 240-250 degrees consistently in order to cook our food to perfection. Hickory is the hardwood we choose for our barbecue. It's not only a great heat source, but the flavor it gives to our choice meats is second to none. It's about time to stop by and try it for yourself !!
/ TEL: 610.730.5838