The pork had a nice mild smokey flavor to it but it was just a tad on the dry side. The egg was a bit too much on the undercooked side, there were bits of runny whiteness, kind of unappetizing. The bacon aioli just got lost and wasn't very bacony and the cole slaw could have used some more mayo or seasoning of any kind. Actually, for me, this whole sandwich needs re-working. I know adding an egg to something is trendy these days but here it didn't add anything to the sandwich. Eating this just turned into one big mushy mess as the bun just wasn't strong enough to hold up from the runny egg and aioli. If the pork had been a little juicier all this sandwich would need is the pork, the slaw with more mayo and maybe a small smear of bbq sauce on the bun. The aioli and egg should just be ditched--they were overkill. Though I have to say, I really liked the kale salad. It was bright and crisp with a light citrusy vinaigrette and was kind of a nice off set to the sloppy heaviness of the sandwich. Alas, my search for decent pulled pork in this town continues. 

Next up was the Texas philly--beef brisket with bbq and pepperjack sauce, caramelized onions and peppers on a toasted hoagie roll. (And again with the kale salad since I like it so much) This one I liked a lot. The beef was juicy and tender with a nice smokey char flavor. The sauce wasn't too sweet and had a good kick from the pepperjack that blended well with the peppers and onions. As a riff on a philly cheesesteak it was well executed and very delicious. 

I'll give The Boneyard a mostly thumbs up. The pulled pork and it's sandwich needs work but the beef brisket and the kale salad are surprisingly flavorful. Hey Boneyard, if you see this--for the healthy and carb conscious you should offer the kale salad with brisket topping as a menu item--it's a dish I'd definitely order.