Barbecue sauce can make a good meal even better, as can good company and a waiter who rubs your throat as you chew. Chow down with this Groupon.
Choose Between Two Options
- $10 for $20 worth of barbecue, sides, and drinks
- $30 for three Groupons, each valid for $20 worth of barbecue, sides, and drinks (a $60 value)
The menu features smoked, barbecued meats by the pound ($12.99 for pulled pork and chicken, $14.99 for beef brisket), and a la carte sandwiches loaded with barbecue pulled pork, chicken, or beef brisket ($5.99). Barbecue platters such as grilled chicken ($8.99) come with two sides, including cole slaw, mac and cheese, and collard greens.
Honey Bear's BBQ
Mark Smith and Gary Clark wouldn’t be where they are today without a 50-year-old barbecue recipe. When the two childhood friends started a catering service in college to cover their living expenses, they soon became renowned for their barbecue, made with a Tennessee-style recipe passed down through several generations. Bolstered by demand, they bought a truck and a portable barbecue pit—but soon traded these for a brick-and-mortar location, a rustic storefront on East Van Buren Street. More than 25 years later, the pair are still serving smoked meats at Honey Bear’s BBQ, boosting their output with a second location on North Central Avenue and a separate catering center.
Their recipe has only improved with age, earning them accolades such as the Phoenix’s Best BBQ Sauce 2010 Award from the Phoenix New Times. Inside the Honey Bear BBQ kitchens, chefs brush this signature Tennessee sauce onto pulled pork, shredded chicken, and beef brisket, which they serve by the pound, pile onto sandwiches, or stuff into face-level catapults. They complement the mesquite flavors with traditional Southern sides such as potato salad, cowbro beans, collard greens, and tater tots. For faraway fans, they also bottle and ship their signature sauce around the country.