Bones BBQ & Burger Bar now offeres live music!

Bones BBQ & Burger Bar has live music every Wednesday and Thursday evening from 7-9pm!  Come in and enjoy our new house infused spirits and an appetizer while enjoying our entertainment.

We are located in Battle Ground Village!

1207 SE Rasmussen Blvd, Suite 130
Battle Ground, WA

Live Music starting this Wednesday at Bones BBQ & Burger Bar

This Wednesday starts our live music!  Come on in and try some of our new house infused spirits and enjoy live music every Wednesday and Thursday, 7-9pm Starting October 23rd!  While you are at it enjoy our some new items on our Happy Hour menu!

http://www.bonessteak.com
Located in Battle Ground Village

We've changed things up with a new menu on our bar side!

Bring your hearty appetite to Bone’s BBQ & Burger Bar!  Order up a nice juicy specialty burger like Bison, Elk or Ahi Tuna, pair it with fried pickles, a beer and you’re set to have a
great time.  From our Classic $3 burger to our BBQ Ribs and mouthwatering pulled pork you’re sure to find something scrumptious on our new menu.

Enjoy the same great bone’s
steakhouse menu on our
restaurant side!

Click Here! To view our new menu!

We

We have a new Menu
on our Bar side

Bring your hearty appetite to Bone’s BBQ & Burger Bar!  Order up a nice juicy specialty burger like Bison, Elk or Ahi Tuna, pair it with fried pickles, a beer and you’re set to have a
great time.  From our Classic
$3 burger to our BBQ Ribs and
mouthwatering pulled pork you’re sure to find something scrumptious
on our new menu.

Enjoy the same great bone’s
steakhouse menu on our
restaurant side!

10 Simple Kitchen Tips You Wish Someone Told You Earlier

1.Use tongs to cooking pretty much everything
Spatulas are awesome for anything that needs to be flipped or scraped, like eggs and pancakes. For everything else, tongs are the way to go. They’re much more nimble and less awkward to use, and you’ll find far fewer things jumping from your pan onto the floor. If you have teflon cookware, be sure to use tongs with nylon tips. And always go for the 12-inchers.

2. Store everything in tupperware
As much as I’d like to be the kind of person who trims their herbs, puts them in an vase then wraps them in a damp paper towel so they last a week, I’m way too lazy for that. The good news though is that tupperware keeps almost everything fresh for much longer than your crisper, including berries, salad greens and produce that has already been cut. Because it is reusable, it is also more ecofriendly.

3. If you own a knife, don’t use a garlic press
Peeling and pressing garlic is a huge waste of time. To use a clove of garlic, set it on a cutting board and smash it with the flat side of a big knife (any chef’s knife will do). The papery skin will come right off, and you can mince it real quick right there in about 10 seconds. Done.

4. Keep a separate cutting board for things you don’t want flavored with garlic and onion
Assuming you follow any recipe ever, you’ll probably be using your cutting board for cutting onions or garlic. If so, I recommend getting a separate board you keep aside for cutting fruit, cheeses and other things that you’d prefer didn’t absorb the odors of previous meals.

5. Herbs that are supposed to be green should be purchased fresh, not dry
With the possible exception of dried oregano (great in Mexican, Greek and Italian foods), herbs are always better fresh. They’re also cheap and available almost anywhere. In particular, always buy fresh parsley, basil, cilantro, thyme, tarragon or chives if you can help it (a few should be in your fridge at all times). The dried versions are OK if not too old, but they’re very delicate and the jar will probably go bad before you use it twice.

6. Don’t bother with pre-filled spice racks
If you want spices to serve their purpose (making food taste better), you shouldn’t own a pre-filled spice rack. Spices go off quickly, and when their color starts to dull they’ve lost a lot of their flavor. There are several dried spices that are invaluable in the kitchen (cinnamon, cloves, curry powder, cumin, coriander, chili pepper, etc.), but you should purchase them as you need them, and in small quantities unless you use them frequently.

7. Overcooking is probably your biggest kitchen mistake
Overcooked vegetables are mushy and flavorless, overcooked meat is tough and chalky, overcooked grains are soggy and fall apart. In other words, overcooked food is bad food. Learn the art of taking food off the heat just before it is done, and let it finish cooking with its internal temperature. You can always cook it more, but you can never cook it less.

8. If it tastes OK but not great, it probably needs salt—and maybe some vinegar or olive oil
The media loves to bash salt, but I’m not convinced that sodium (rather than processed food) is the real problem. Also, the small amount you use when cooking at home won’t compare to what you’d get at a restaurant or in a packaged meal. Though over-salted food certainly tastes bad, under-salted food is bland and boring and a little dash can often save a dish.
If you think you’ve added enough salt but something is still off, try a small splash of vinegar or lemon (any acid) to brighten the flavor. If the food is dry or sticky, try adding a touch of olive oil. These three things can fix almost any lackluster meal.

9. Don’t buy regular big onions, use shallots or leeks
For most everyday cooking, milder onions will enhance your dish and give it more nuance. Big, strong onions certainly have their place in cooking (soups, roasts, etc.), but most kitchen experiments will be improved by more subtle onion flavor.

10. Fruit (other than berries) shouldn’t be stored in the fridge
Refrigerators dull the taste of most produce, so if you bought something that doesn’t need to go in there leave it out. Most fruits including apples, oranges, pears and bananas don’t belong in the refrigerator unless you’re not planning on eating them soon. I don’t refrigerate tomatoes, avocados or peppers either. Very hot climates are an exception, however.



Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
 

Benefits of adding Kale to your diet!

Kale is a nutritional powerhouse and is beneficial to your health in many ways. One cup of kale has zero fat and only 36 calories and is high in vitamins and antioxidants. You can eat this green raw or cooked. Enjoy in salads, soups, stews, stir-fries, and smoothies.

Detoxification and Weight loss
The fiber (5 grams in one cup) and sulfur in kale aid with digestion and liver health. The Vitamin C it contains hydrates your body and increases your metabolism, leading to weight loss and healthy blood sugar levels. The fiber in kale also lowers cholesterol.
Strengthen your Immune System

Kale’s impressive concentration of nutrients strengthens the immune system and fights viruses and bacteria. Kale has more iron than beef, making it a great source of this valuable mineral for vegans and vegetarians. It helps more oxygen get to your blood and greatly helps those who are anemic.

Healthier Hair, Skin & Nails
The healthy balance of omega-3 and omega-6 fatty acids keep your body strong, healthy and beautiful from the inside out. Kale’s concentration of major nutrients gives your skin’s health and appearance a boost.

See Clearly and Stand Strong
Kale’s Vitamin A content helps keep the eyes from optical disorders that come with age. It also helps store vitamins in the retina. The calcium and vitamin K and D keep your bones strong.

Anti-inflammatory
The omega-3 fatty acids in kale help fight and alleviate arthritis, autoimmune disorders and asthma. The vitamin C content helps relieve stiff joints.

Fighting Disease
Kale, like other dark green veggies, may be helpful in preventing various cancers such as colon, prostate and ovarian. Its abundant vitamin K content is important for bone health, forestalling the effects of osteoporosis. And the folic acid and B6 provide cardiovascular support and prevent heart disease.



http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
 

Man-approved Spicy Oven Fries

Football season is in full-swing, but don't let unhealthy tailgate food spoil your diet. Try these oven-baked, spicy French fries from Men's Health magazine instead of your standard oil-fried spuds.

Ingredients

 

• 4 russet potatoes, cut lengthwise into 12 wedges
• 2 egg whites, lightly beaten
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper

 

Time estimates

 

Prep time: 10 min  

Cook time: 35 min  

Total time: 45 min  

 

Directions

 

1. Preheat the oven to 450°F.
2. Coat a baking sheet with cooking spray.
3. Dip the cut potatoes in egg to coat and place in a bowl.
4. Mix the remaining ingredients and sprinkle over the potatoes, toss well to coat.
5. Place the wedges on the baking sheet. Bake for 20 minutes. 
6. Turn the potatoes over and bake for 15 minutes or until crisp.
   
   Bone's Steakhouse
   http://www.bonessteak.com
   
   Visit out Facebook at
   http://www.facebook.com/bonessteak