US-based full-service restaurant Smokey Bones Fire & Grill has expanded its menu with the launch of new items at all its 61 locations in the US.

The menu items include Burnt Ends, Bologna, Brisket or Pork Sliders and house-made BBQ chips.

The chain has also introduced Tenderloin Medallions as an entrée and a Skillet Chocolate Chip Cookie as part of its dessert menu.

Created by Smokey Bones pitmaster chef Howard Kleinberg, Burnt Ends are flavourful pieces of meat cut from the ’point’ half of smoked brisket, made using an in-house blend of rubs.

Smoked Bologna Sliders are house-smoked thick-cut bologna slathered with Carolina barbeque and served on a slider bun with coleslaw and a pickle. It is available as House Smoked Brisket Sliders or House Smoked Pulled Pork Sliders.

Tenderloin Medallions is available with red wine sauce and a choice of two regular homestyle sides.

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Housemade BBQ Chips features three-quarter pound serving of chips seasoned with Smokey Bones’ signature barbeque seasoning with a trio of chunky blue cheese, barbeque and chipotle ranch dipping sauces.

Smokey Bones Fire & Grill CEO James O’Reilly said: “This year will be an exciting one for Smokey Bones as we overhaul our menu to return to our core of Best American BBQ and Fire-Grilled Steaks.

“At Smokey Bones we are Meat Masters; the overhaul of our menu is central to the refocusing of our brand for accelerated growth.”

The company states that the menu items are anticipated to drive its “Best American Barbeque” core re-focus.

The menu items are part of the phase one menu overhaul, while others will be added during phase two later in 2020.

Some other menu items offered by Smokey Bones Fire & Grill are barbeque ribs, hand-pulled pork, beef brisket, barbeque chicken and sliced turkey slow-smoked sausage, as well as fire-grilled burgers, steaks and salmon.

Also available are barbeque baked beans, creamy coleslaw and fire-roasted corn in addition to beer, wine, hand-crafted cocktails and desserts.