Smokey Bones Bar & Fire Grill vice president of culinary, Mark Bibby.
Focusing on fire grilled
(Continued from page 1) What other items have you added? We’ve already got a really good base of barbecue, which Smokey Bones will always have, but our way forward is signature fire-grilled items. One is a 14-ounce rib eye marinated in soy sauce, pineapple, brown sugar and ginger. The marinade loosens up the meat a little, and it grills really well because of the sugar and pineapple on it. We top it with a pineapple teriyaki just to give it a nice glaze as it goes out. A ...
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