The Honey Hog Restaurant

The Honey Hog Restaurant Whole Hog BBQ / Brisket / Ribs / Chicken

“Biggie” / My big guy gave out on me after 12 long years and a 1000 plus piglets later. The original Honey Hog. I couldn...
05/20/2026

“Biggie” / My big guy gave out on me after 12 long years and a 1000 plus piglets later. The original Honey Hog. I couldn’t think of a better way to honor him than to hang him in our new Barbecue joint opening soon. Big shout out to Jamie Harkey's Taxidermy & Wild Game Processing for making my buddies memory last.

I rarely ever do this because everyone has a preference for Barbecue and you simply can’t do it all. I know what I want ...
05/07/2026

I rarely ever do this because everyone has a preference for Barbecue and you simply can’t do it all. I know what I want to do, but I’m open to what y’all want me to do. So have at it. Tell me your sauce, tell me your side, tell me if your bbq is chopped or pulled. Are hush puppies round or tube shaped ? Do we lean towards the Texas Beef or the NC Pork ? Only one is actually bbq. 😉 Be respectful of each other. I genuinely just want to hear what yall love about this NC tradition. Thanks for the inspiration, I can’t wait to serve you. - Bones

Hello Morganton! Farmer & Pitmaster once again. Local Whole Hog coming soon!
02/24/2026

Hello Morganton! Farmer & Pitmaster once again. Local Whole Hog coming soon!

Today we said goodbye to “Biggie” the original Honey Hog. For the last 12 years Mr. Biggs lived his life out on Honey Ho...
02/11/2026

Today we said goodbye to “Biggie” the original Honey Hog. For the last 12 years Mr. Biggs lived his life out on Honey Hog Farm. He was my very first Hog and was along side me every step of the way as a first generation Farmer. As a young guy Biggie was a force to be reckoned with, but everyone who knew him knew a big teddy bear. At his prime he weighed 1000 lbs & produced over 1000 piglets!!! I hope you enjoy mud Heaven buddy. We are going to miss you. Thanks for putting up with me for all these years! That was “Some pig” .

The next time you see the big guy will be at the opening of the Honey Hog where he will forever be remembered. We hope to OPEN in late April. God willing. - Bones

Nannie & Paw Paw have arrived !
11/20/2025

Nannie & Paw Paw have arrived !

HH Update / Nobody likes it when the teacher sends homework, but when homework heads to Texas it’s perfectly acceptable....
11/17/2025

HH Update / Nobody likes it when the teacher sends homework, but when homework heads to Texas it’s perfectly acceptable. Marcus has worked as my Pitmaster for 3 years. As we approach an opening in the next few months, it was a must see for him to experience Texas BBQ. Quick stop by Moberg Smokers to see our offsets made especially for us. A cowboy hat & a quick boot shine. It’s official. He understands what he has to do. We can’t wait to serve yall.

Look at me grow! Thanks Cooke Photography. Always taking care of us.
08/15/2025

Look at me grow! Thanks Cooke Photography. Always taking care of us.

*UPDATE* I guess you could call this the “Bones”. The Honey Hog 🍯 🐖, part two. Eastern Whole Hog BBQ. Texas Brisket & Be...
07/25/2025

*UPDATE* I guess you could call this the “Bones”. The Honey Hog 🍯 🐖, part two. Eastern Whole Hog BBQ. Texas Brisket & Beef Ribs. Western NC Pork Ribs & Fried Chicken. Local Farmers. Let’s go.

05/16/2025

We’ve been playing at Bones Jones Burgers & Butchery. It’s only going to get better and better. I’ve tried my best to teach Marcus how to make good bbq. He’s finally coming into his own. Proud of him and look forward to the Pit Crew he will bring to The Hog.

The main questions we get asked are: “What kind of BBQ will you offer ?” “Are you cooking with wood or gas ?”“Will there...
05/14/2025

The main questions we get asked are:

“What kind of BBQ will you offer ?”
“Are you cooking with wood or gas ?”
“Will there be a bar ?”
“Will you offer your local Cheese Curds ?”

I won’t go into detail, but here are the facts.

1. Wood is the only way to cook BBQ.

2. NC Whole Hogs (from our own Farm & others) & Pork Ribs will be cooked on the old Hursey Brick Pit with wood fire coals shoveled under them. Low and slow. (There’s nothing better.)

3. Beef Ribs & Brisket are a Texas style thing. We will have two Moberg Offset Smokers running almost continuously. They are being custom made in Texas as we speak. Smoked wings & Half Chickens with Alabama White sauce will share space with their Texan Beef neighbors.

4. Our Smokehouse will feature a viewing window so folks can watch our Pitmasters at work.

5. We are Building a first class Bar with inside and outside service via nano windows that will open for outside bar seating.

6. Yes. Brown Creek Creamery Fried Cheese Curds is always a Bones Jones Brand staple. Both locations.

7. Yes, hush puppies! But not the typically balls or curls. Im digging a fritter style hush puppy.

8. Both red & white slaw.

I can’t answer all the questions, but one thing is for certain. There’s only one way to cook BBQ in NC. We will stick to our blue collar roots. Farm & Table.

Address

300 Carbon City Road
Morganton, NC
28655

Website

http://www.bonesjones.com/

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