Michelin-starred Texan ‘pitmaster’ Ali Clem will be bringing her family’s pioneering smoked meats to this summer’s Meatopia festival in Glasgow.
Clem is one of three international chefs announced for this second iteration of the fire-cooking festival to be held in the city, joining Johan Fritszell and Johan Arkberg from Sweden’s famous Holy Smoke BBQ on the line up, alongside a whole host of domestic barbecue talent.
Taking place at SWG3 from June 12 to 14, Meatopia On-Fire 2026 will also hand a set of tongs to Michelin star-winning chefs Nick Nairn and Sam Yorke; Gavin Fitzpatrick, head chef at West Side Tavern; John Molloy of steak and seafood restaurant Gōst; and Lloyd Morse, co-founder and head chef of Michelin-listed Edinburgh restaurant The Palmerston.
The festival will welcome back some of last year’s fan favourites, including Danny Carruthers of Sebb’s; Roberta Hall-McCarron of Ardfern; Craig Nelson of Ox and Finch; Ashley Bennett and Tom Lane of Ka Pao; Nick Watkins of El Perro Negro; Dean Parker of Celentano’s; Robin Aitken of Margo; Finn Steele Perkins of Corner Shop; Thomas Greer of BABA; John-Ross Patrick of The Winged Ox at Saint Luke’s; and Iain Gourlay of Dungeon at Dalhousie.
Also returning are Dave Summertime and Gerrard Warrender of Dumbarton’s Mexican street food sensation The Big Taquero, whose dishes proved to be among the most popular of last year’s festival.
Newly announced Clem comes from a renowned smoked meat dynasty in Austin, Texas, where she is in charge of Michelin-starred la Barbecue, carrying on the family tradition of her late wife, LeAnn Mueller.
The Muellers’ story started with a legendary barbecue joint in Taylor, Texas, founded in 1949 by Louie Mueller, who began smoking meat in a shed behind his grocery store before expanding to a full restaurant with huge pits and the classic Central Texas style of cooking over post‑oak wood.
Almost 80 years later, Ali and her in-laws are carrying on the Mueller legacy – and very much looking forward to putting flame to fat in Glasgow.
Ali said: “I am bringing the spirit of la Barbecue to Glasgow. People can expect brisket that tastes like it came off our pits on East Cesar Chavez, even though we’re halfway across the world.
“I cook hot and fast because that’s how I learned to read fire, by paying attention, not by babysitting a pit for hours on end. When it’s done right, you get this deep, honest bark, a fat cap that renders just enough, and slices that hold together until you tell them otherwise.
“Scottish food seems to come from a culture where people truly respect their ingredients, and good barbecue starts the same way,” said Ali.
“You work with what the land gives you, you honour the animal, and you let technique carry the flavour without trying to overcomplicate it.
“I’m excited to cook alongside other chefs and pitmasters who care about fire and meat the way I do. Events like this are really about forging new friendships and meeting new people.
“I’m also honestly excited to see how the pits behave in Scottish weather. Texas heat is one thing, but Scottish weather? That’s a whole new dance with the fire and I’m ready for it.”
Swedish low and slow barbecue legends Johan Fritszell and Johan Arkberg, from rural Bräcke, are the brains behind Holy Smoke BBQ – a roaring barbecue joint that has helped popularise American barbecue culture in Scandinavia.
Last year, more than 6000 foodies came to SWG3 for an event unlike anything Glasgow had seen before. Once again this year, as well as chefs cooking quality meat over sustainably sourced wood and charcoal, there will be drinks, DJs and live music throughout the weekend. Tickets are on sale now.
