Top BBQ tips from Scottish chefs - including ‘magical’ marinade
It’s that time of year again. At the mere sniff of a ‘scorcher’ we Scots, quite rightly, take full advantage by clearing the decking and firing up the BBQ. But what are the top tips from the pros?
Louisa Boulazreg, who opened Qasba in Glasgow’s southside last year serving North African and Middle Eastern dishes with a focus on Algerian cuisine.
Tip 1: “Your marinade is where the magic starts”
“I always say BBQ starts before the fire does. For me, it’s all about building flavour early with a good marinade: garlic, olive oil, cumin, paprika and a bit of chilli can completely change a piece of chicken or lamb. If you can leave it overnight, amazing, but even a couple of hours makes a huge difference. It’s such an easy win, especially if you’re new to BBQ and want that extra confidence. You’re giving yourself flavour and tenderness before you’ve even started cooking.”
Tip 2: “Spice should excite, not scare you”
“A lot of people worry about using spice, but it doesn’t need to be overpowering. In my cooking, I love bold North African flavours like harissa, cumin and coriander, but it’s all about balance. You can soften heat with yoghurt, lemon or even a little honey, so it feels rounded rather than intense. Don’t be afraid to experiment because BBQ is such a great place to try something new. Even small changes can make familiar food feel exciting.”
Tip 3: “Control the fire — don’t let it control you”
“People often panic when they BBQ because they think everything needs to cook fast over big flames. Actually, the best thing you can do is slow down and work with different heat zones. I like having one hotter side for colour and one cooler side for cooking things properly, especially sausages or chicken. It takes so much pressure off and gives you more control. BBQ should feel enjoyable, not stressful.”
Head chef, Theo Creton’s has recently launched a new outdoor dining experience at Links House. The new sizzling outdoor dining experience at Links House at Royal Dornoch is named Tìr, which is the Gaelic word for land and earth. The open-air dining eatery will be open on select days when the sun is shining. Here are his tips for a brilliant summer BBQ.
Tip 1: “Don’t be afraid to use butter”
“Keep a pot of brown butter or rendered animal fat infused with thyme, rosemary, and garlic beside the BBQ. Brushing the meat as it cooks, helps keep it juicy and adds another layer of flavour.
Tip 2: “Cook directly and indirectly”
“When building my fire, I stack the charcoals or wood to one side so I can cook both directly and indirectly. It helps you build that lovely char on the outside of the meat while keeping the centre nice and pink without getting that grey line around the outside.”
Tip 3: “Get meat to room temperature”
“Always take meat and fish out of the fridge around an hour before cooking to let it come up to room temperature. This helps it cook much more evenly. While cooking skin-on fish over the BBQ, I never wash it with water beforehand. The natural oils in the skin help stop it from sticking to the grill and allows it to crisp up beautifully over the charcoal.”
Ox and Finch head chef Craig Nelson started his career at the hugely popular Finnieston venue before embarking on a tour of some of London's most prestigious kitchens
Tip 1: “Become friends with your butcher — don’t just buy, ask questions”
“People often walk into a butcher’s, pick the same thing every time and leave, but you’re missing a huge opportunity. A good butcher can point you towards cuts that are brilliant for BBQ, often for less money, and give you advice on how to cook them. If you tell them whether you’re grilling fast, going low and slow, or cooking for a crowd, they can really guide you. It takes a lot of guesswork out, especially if you’re still building confidence. Sometimes the best BBQ trick is simply knowing who to ask before you even light the fire.”
Tip 2: “Your coals matter more than people realise”
“One of the biggest mistakes I see is cooking too early, before the coals are actually ready. You want them glowing and ashy, not flaming wildly, because that’s when you get steady, reliable heat. If the fire’s too fierce, you’ll burn the outside and struggle to cook properly. I’d always recommend setting up two zones too — one hotter side, one cooler side — because it gives you so much more flexibility. Honestly, understanding your fire is just as important as understanding your meat.”
Tip 3: “Resting meat isn’t optional”
“One of the simplest tricks that instantly improves BBQ is learning when to stop. People spend ages cooking a beautiful piece of meat, then slice into it straight away and lose all those juices. Let it rest for a few minutes — longer for bigger cuts — and you’ll get a much better result. It’s not cheffy or complicated, it’s just patience. That small pause can be the difference between decent BBQ and properly memorable BBQ.”
Sebb’s head chef Danny Carruthers has created an adventurous food menu at Michelin Bib Gourmand rated venue that draws on his love for cooking over fire through grill.
Tip 1: “Get yourself a meat thermometer — seriously”
“A lot of BBQ stress comes from guesswork, and honestly, a decent meat thermometer takes so much of that away. You don’t need to cut into everything or stand there panicking about whether chicken’s done. It gives you confidence, especially with bigger cuts like sirloin, pork shoulder or chicken legs, where timing can really vary. For me, it’s one of the easiest ways to cook more accurately without overthinking it. Sometimes the best BBQ upgrade isn’t fancy — it’s just having the right tool.”
Tip 2: “Clean grill, better flavour”
“People focus so much on the meat that they forget the grill itself plays a huge part. If your grates are covered in old burnt bits, that flavour’s going straight onto your fresh food. I always say give your BBQ a proper brush while it’s still warm, and lightly oil it before cooking. It helps with flavour, stops sticking and makes the whole experience smoother. A clean grill isn’t just about hygiene — it genuinely makes your BBQ taste better.”
Tip 3: “Don’t let the sides be an afterthought”
“Great BBQ isn’t only about what’s on the grill — the sides can completely lift the whole meal. A sharp slaw, grilled corn, a banging hot sauce or something pickled can balance rich meats brilliantly. When you’ve got smoky beef or pulled pork, you want contrast and freshness on the plate. It doesn’t need to be complicated, but a good side can stop everything feeling too heavy. Think of it like building a full plate, not just cooking one great piece of meat.”
Michael Leathley is the head chef at The Pierhouse in Port Appin and shared these BBQ tips.
Tip 1: “Use a wet brine”
“I wet-brine fish for 8 minutes, and this works really well to tighten up the flesh and gives a special deeper level of seasoning, which is so good for the BBQ.”
Tip 2 : “Pick the best fuel”
“I always cook on charcoal and wood.”
Tip 3 : “Baste with butter”
“Another thing I like to do is when I am finishing cooking, I baste everything with butter. I love to hear the crack of the butter as it hits and splatters on the coals, it adds extra layers of sweet buttery smoky flavours.”
Tip 4 : “Create fragrant smoke”
“At the end, I take a whole bunch of thyme or sage and stick it directly on the coals underneath the fish. Then wafts of fragrant smoke come up and just coat the fish, and it is absolutely beautiful.”
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