Award winning Texas inspired barbecue out of Scotland.
Here at Fred’s we pride ourselves in cutting no corners in our efforts to deliver authentic barbecue. All our meats are prepared and smoked low and slow on our self-built offset smoker using local air dried hard woods to create truly unique flavours. The process is long and unforgiving - cooks often last anything from 10-18 hours - but we think you’ll agree the end product is worth it!
But don’t take our word for it! Come get your Fred’s fix at a market or festival near you.
Welcome to Fred’s Backyard.
Our Services
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Weddings and Catering
If you’ve got a wedding, a corporate event, a birthday party or any other special occasion coming up (did someone say rodeo?) and fancy feeding your guests some good ol’ barbecue… drop us a line! We love nothing more than packing up the van and taking Fred’s Backyard Barbecue on the road. Our packages are completely bespoke and we can work to almost any budget. So don’t be shy, drop us a message on instagram or via the contact form below to learn more.
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Markets & Festivals
Headline DJ - check. Drinks sponsors - check. Sight build - check. 18 hour oak smoked brisket? Leave that to us.
We can’t promise we’ll bring the Texas weather to your festival… but we can bring the food! Whether it’s a two day dance festival or a two month food market, drop us a message to discuss how Fred’s can add that extra zing to your culinary line up. -
Trade
Calling all chefs. If you want to add some authentic smoked meat to your specials menu but don’t have the time, energy or equipment to do so - get in touch. We do trade discounts on whole cuts of brisket, pork shoulder, ribs etc and will ensure there’s a mark up to be made*! We smoke out of our backyard in Edinburgh at the moment and can deliver locally. We’re happy to source meat from our butchers or you can drop off, whatever works.
*available as and when there’s room on the smoker, so give us a reasonable heads up!
How it all started…
Like many small business owners during lockdown, I found myself flapping around trying to keep busy. Eventually, after realising that the world had in fact stopped turning, I gave up and started messing about with my rusty old barbecue.
It was around this time that my nan passed away and, seizing the opportunity to spend more time with my grandad, Fred, I started to take on the characteristics of an 87 year old retired man. Which, by the way, I thoroughly recommend. I learned a lot about lambing seasons, and how to sharpen lawn mower blades. We built a fence, fixed up some sheds, drank a lot of tea and ate a lot of biscuits (not very Texas I know, but bare with me). As far as companionship goes, it didn’t get much better.
As my barbecue infatuation increased, so did the quality of my cooks. I eventually outgrew my Weber kettle and, having no money because of covid and all that, I learned to weld and built my own offset smoker. It was at this point my love for barbecue took on a whole new level and I started cooking at every possible opportunity. Unfortunately Fred never lived to see my smoker working, but he would have loved it. I could have done with his help building it to be honest.
I won’t soon forget the long afternoons spent in Fred’s backyard, and i’m making it my mission to ensure that everyone gets to experience it in some roundabout way. Wherever you find us, my hope is you can find a bit of happiness in sitting back, doing not very much… and enjoying some good ol’ barbecue.
Hope to see you soon,
Hamish
