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Meet Clinton Jackson

Today we’d like to introduce you to Clinton Jackson.

Hi Clinton, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Growing up in a Mexican household, my family was always cooking, so of course, when I got old enough, I was roped into helping out and by the time I was a teenager, I was already making full meals. See, my Grandpa Jackson was from Alabama so with him, we got all the good southern food, collards, fish frys, beans etc, and my Grandma Rosalina is from Jalisco so she would always be cooking traditional Mexican food and I spent my summers with them so I got heavily influenced by their cooking, which is why you’ll see a mash up of soul food, bbq and Mexican food which to me are all great comfort foods.

Now my Dad, I’d say gave me the most influence because not only did he make everything my grandparents made, he went above and beyond, making French, Filipino, Chinese, Italian and pretty much any other kind of cuisine there is. Not to mention he was a master on the BBQ. Having said all that, I would always cook and bring food to my coworkers at my factory jobs and they’d always tell me I should sell it and one day I did a plate sale out of the house and did pretty well so I thought, maybe I could turn this into something and that was the birthday of Barbaric Bbq. My big brother Jared, helped make the branding and together we’ve been able to create a pretty solid following and reputation so far.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It’s still a rocky road, it’s just been different challenges along the way, at first it was “how do I make enough food for 50 people?!” Then it was “How do I make my food consistent?! “not to mention all the time it took trying to make sausage, traditional style Bbq is something that takes a long time to master, I don’t use any gas or electric smokers, I use old school offset pits that burn split logs and it’s not ever going to be perfectly consistent so you have to learn how to manage the fire in a way to “smoke” the food properly. Now I’m at the point where I’m still working full time at a factory and I’m serving bbq throughout the week so I’m at the stage right before I make the leap and it’s scary and exciting and crazy all at the same time haha. I’m just grateful for everyone who’s supported me along the way and encouraged me.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a full time employee at taylor guitars and I’ve been there almost six years now, I specialize in the binding part of the guitar which is the decorative trim that goes around the body section of the guitar. I’d say people know me for my sense of humor there and my ability to boost morale and make my coworkers laugh and happy to be there, other than that I’m know by a lot of people as either the “bbq guy” or the “sausage man” haha. I’m cool with either one of those.

What matters most to you? Why?
My family matters the most to me and they’re my biggest driving force, I want to be able to provide for my family and show my daughter than you can achieve anything as long as you put the work in. Business-wise what matters most to me is being able to bring amazing food that makes people feel happy, or remind them or their family’s cooking back home, everything I make is made with the intention to make them feel comfort and happiness without breaking the bank. The biggest joy I get is seeing the expression on people’s faces when they take their first bite of food.

Contact Info:

  • Email:
  • Instagram: @barbaricbbq
  • Facebook: @barbaricbbq
  • Twitter: @barbaricbbq

Image Credits
Danny Apodaca Clinton Jackson

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