According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig picking commemorating the infamous Bearded Rebellion. Celebrate saucy beards with today's Groupon: for $10, you get $20 worth of barbecue, sides, and drinks at Honey Bear's BBQ. Choose one of the following locations:
- 5012 East Van Buren Street in Phoenix
- 2824 North Central Avenue in Phoenix
- 7670 South Priest Drive in Tempe
Since 1986, Honey Bear's BBQ has been using secret recipes and sauces, handed down through generations, to create mouthwatering meats and scrumptious sides. Gary Clark and Mark Smith––childhood friends, tandem bike enthusiasts, and business partners––combine a welcoming family atmosphere with saucy sustenance that seduces salivary glands. Prime the palate with a peep at the menu before giving in to barbecue sandwiches such as the pork, beef, or chicken ($4.89 regular, $5.89 large). The pork-ribs dinner ($11.49 regular, $18.99 large) and the chicken dinner ($8.99/$15.99) include two sides such as cole slaw, potato salad, and cowbro beans. Accompany the meal with a domestic ($2.75) or imported beer ($3.25), which can also be used for rinsing sauce-coated fingers
The grill masters at Honey Bear's also sling meat by the pound, such as pork and chicken ($10.99 pound, $6.69 half pound). One pound of meat usually serves three to four people, making it ideal for a small backyard get-together with the old foursquare squad. Some sides are also available by the pint, quart, and half or full gallon ($3.29–$29.17), ensuring no main feast goes stag.
This deal is not valid for delivery or catering and cannot be combined with any other offers or specials.
- We had the beef and pork bbq sandwiches for lunch and everybody enjoyed. The sauces were really good and the next time, I would like to try the ribs or chicken. Not a great deal of smoke on the meat but tremendously tender and juicy. Good BBQ!!!!! – steelhead187, TripAdvisor
- Best BBQ in the Phoenix area, and for the record, my favorite place to eat in the city. I have lived here for most of my life and have yet to find anything better.– Brian J., Tempe location, Yelp
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.