Pork Sliders, Burnt Ends also added to barbecue-focused menu
Smokey Bones Fire and Grill rolled out new menu items at all of its locations. New dishes include the Burnt Ends; Bologna, Brisket or Pork Sliders; house-made BBQ chips; Tenderloin Medallions; as well as the Skillet Chocolate Chip Cookie dessert. Chief Food & Beverage Innovation Chef Peter Farrand, Corporate Chef Howard Kleinberg and their teams developed these creations for 61-unit Smokey Bones as part of a Phase I menu overhaul.
Farrand worked at Shula’s Steakhouse for a decade while Kleinberg has celebrity chef status and owns his own barbecue restaurants.
Smokey Bones provided a description of the new dishes it introduced:
New appetizers
- Smokey Bones Burnt Ends – Burnt ends are flavorful pieces of meat cut from the “point” half of a smoked brisket. The in-house blend of rubs created by Kleinberg brings out the flavor of the Burnt Ends
- Smoked Bologna Sliders – Thick cut bologna, house-smoked and slathered with Carolina barbecue, comes on a slider bun, served with coleslaw and a pickle. Guests can also opt for House Smoked Brisket Sliders and House Smoked Pulled Pork Sliders
- Housemade BBQ Chips – Smokey Bones seasons the house-made chips with its signature barbecue seasoning. These come with three dipping sauces: chunky blue cheese, barbecue and chipotle ranch
New entree
Smokey Bones Tenderloin Medallions – Twin 4-ounce Tenderloin Medallions are grilled to order and served with red wine sauce. The entree comes with a choice of two regular homestyle sides
“At Smokey Bones we are Meat Masters; the overhaul of our menu is central to the refocusing of our brand for accelerated growth,” said James O’Reilly, Smokey Bones chief executive. Traditionally, the menu at Aventura, Fla.-based Smokey Bones includes fire-grilled burgers, steaks and salmon. The casual-dining chain also offers its barbecue favorites, including barbecue ribs, hand-pulled pork, beef brisket, slow-smoked sausage, barbecue chicken, and sliced turkey.
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