Best of Phoenix

Honey Bear's owners Mark Smith and Gary Clark started cooking their mouth-watering barbecue out of their apartment almost two decades ago, based on recipes from their grandmother. Later, they moved to their dimly lighted, no-frills digs on Van Buren. A few years back, success led them to open a new location on Central Avenue.

Today, their Tennessee-style barbecue continues to draw in diners, lured by the smells of smoking meat and simmering sauces.

Their slogan: "You don't need no teeth to eat our meat." That's true. Pulled pork, beef and chicken positively collapse before we can gnaw them down. Pork ribs and whole or half-chickens slip from the bone. Hot links -- well, these take a tooth or two to snap their firm casing and get to the spicy sausage within.

Our honey of a meal is a large combo sandwich of pork and chicken. It's not on the menu, but always happily accommodated. The massive mound of meat comes tucked in a soft bun and wrapped in tin foil. The foil's important -- it seals in the heat, keeping the bun warm. Spicy sauce is served on the side.

It's a barbecue we could bear to eat every single day.

Readers' Choice: Honey Bear's BBQ