Honey Bear's BBQ makes their signature dishes

Mark Smith, owner and chef of Honey Bear's BBQ & HB Catering made some of their signature dishes on Sonoran Living Live.

In February, you can catch them at the Glendale Chocolate Affaire and the Arabian Horse Show.
In April, they'll be cooking at the Glendale Jazz & Blues Festival and the Country Thunder event.

Honey Bears BBQ will be at the Great American BBQ & Beer Festival in Chandler on Saturday, March 24. Visit www.chandlerbbq.com  for more information.  

Baby Back Ribs & Grilled Chicken

Ingredients:
1 Rack of Baby Back Ribs or
1 Whole Chicken (3 lbs)
Sea salt, garlic salt, black pepper

Basting Sauce Ingredients:
8oz vinegar
8oz water
4oz olive oil
8oz beer
Salt, black pepper, cayenne pepper

Preparation:
Mix seasonings and then rub onto meat allow it to marinate for several hours or over night refrigerated.

Fire up your grill, when temperature reaches approximately 250-300 degrees, place meat on fire and slow cook for approximately 1 1/2 to 2 hours.

While meat is slow cooking, mix the ingredients for the basting sauce and apply to meat every 15 minutes flipping meat until done.

Shrimp Etouffee

Ingredients:
Shrimp 1 & 1/2 lbs
Scallops 1/2 lb
1 bell pepper
1 onion
Green onions 6 stocks
Chicken broth 2 8oz cans
3 tbsp Crush garlic
3 tbsp Cayenne Pepper
2 tsp Cajun seasoning
2 tsp black pepper
1/4 lb of Butter
4 tbsp Paprika
2 cups Flour
2 3/4 cups of water

Preparation:
Sauté all seasonings until butter is melted. Add shrimp, scallops and water to sauteed mix . Mix flour and 1 pint of water for thicking then pour into mixture and cook on high until mixture thickens.

Serve over white rice.

Honey Bears BBQ has three valley locations:
5012 E. Van Buren Street, Phoenix
2824 N. Central Ave, Phoenix
7670 S. Priest Dr, Tempe

Website:   www.honeybearsbbq.com
Facebook: www.facebook.com/HBbbq

Phone:  (602) 702-3060
Hours:  Sun - Thurs 10 a.m.-8 p.m. & Fri - Sat 10 a.m. -9 p.m.

 

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