What You'll Get
Barbecuing is a distinctly American art form, much like listening to jazz music and feigning an understanding of jazz music. Celebrate patriotic cuisine with today’s Groupon to Honey Bear's BBQ, valid at the locations on Van Buren Street and Central Avenue in Phoenix and Priest Drive in Tempe. Choose between the following options:
- For $10, you get $20 worth of barbecue and drinks.
- For $35, you get a Family Meal Deal (up to a $72.54 value), which feeds six to nine people. Click here for an overview of the menu.
Since 1986, Honey Bear's BBQ has been using secret recipes and sauces, handed down through generations, to create mouthwatering meats and 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. Diners can prime the palate with a peek at the menu before giving in to barbecue sandwiches such as the pork, beef, or chicken ($5.49). The pork ribs dinner ($11.49 half, $18.99 whole) and the chicken dinner ($8.99 half, $15.99 whole) include two sides such as coleslaw, potato salad, and cowbrow beans. Accompany the meal with a domestic ($2.75) or imported beer ($3.25), which can also be used to rinse sauce-coated fingers.
Feasting families can also opt for a Family Meal Deal to festoon dinner tables with two whole chickens, two whole ribs, or a combination of one of each. A choice of a quart-sized side and a second pintsize side dish balances each hearty helping, and six dinner rolls create ideal sauce sponges or pillows for an after-meal nap.
The Fine Print
Promotional value expires Nov 7, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in and carryout only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.