Nameof Chef: Tom Clements
Age: 60
Family Members: Nancy (wife of 39 years)
Community of Residence: Rancho Peñasquitos
Hobbies/Interests: I love to smoke meats on my Traeger® smoker. I smoke brisket, pulled pork, ribs, tri-tip, ahi tuna and chicken to name a few.
Favorite Local Activity:  SDSU basketball & football
About the Recipe: It is that time of year to start thinking about smoking/grilling; first you need to have a great BBQ sauce.
OLYMPUS DIGITAL CAMERAAbout the Chef:  Everyone who has had this has said, “This is the best BBQ sauce I have ever had.” It’s not spicy but nice and sweet. I bottle the sauce and give to my friends when I have an annual BBQ at my house for 100+ people. At the gathering, I make three gallons of the sauce, 14 racks of ribs, three whole briskets (two sliced and one chopped), 30 lbs. of pulled pork, 40 pieces of chicken, five lbs. of smoked ahi and seven lbs. of sausage. Everyone brings a side dish. It’s an annual feast all my family and friends look forward to in the community.

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44 oz. of ketchup
1/2-3/4 cup of molasses
3/4 cup honey
2 Tbsp. Worcestershire sauce
1/2 cup butter
1/4 cup canola oil
1/8 cup apple cider vinegar
12 oz. of beer
1 Tbsp. soy sauce
1 Tbsp. onion flakes
1 1/2 tsp. garlic-granular
A splash of hickory smoke
Pappy’s spice to taste
This is a dry spice with a hot kick to it.
(Smart & Final® on Mira Mesa Blvd. carries this spice)


Combine all ingredients into a large pot.
Simmer for 1 hour to thicken.