What does chef Sandy from The Roast Club think of the Grill Bill kamado?
Chef Sandy from The Roast Club, voted Best Restaurant 2022 of North Brabant, has now been working on the Grill Bill Pro kamados for a year. She particularly names the better oxygen supply, the removable coal basket and the tough black design as improvements over her previous Green Egg.
- The Roast Club cooks daily on the Grill Bill Pro Large kamado
- Better oxygen supply around the coals than with the Green Egg
- Removable iron coal basket makes cleaning easier
- Favourite dishes: rib eye and pork chop
- Sandy recommends the Grill Bill to other chefs
Interview Chef Sandy: Local Collaboration with The Roast Club
Collaborating with local businesses is something we love to do. The Roast Club is exactly 1 year older than Grill Bill, and also very successful at what they do. Namely, making delicious things on the kamado. Besides buying our Quebracho Charcoal from us, they also cook on our Pro Large Kamados.
That's why we thought it would be fun to interview Grillmaster Chef Sandy to get a feel for her experience with our kamados. If you work with our kamados daily, you're of course extremely experienced!
The Roast Club was voted Best Restaurant 2022 of North Brabant during National Restaurant Week. So it's obviously great that they also cook on a kamado with a Best BBQ Award to its name!
Q: You've now been working on the Grill Bill Pro kamados for a year, what were the first things you noticed compared to the Green Eggs you had?
A: For starters, the look is totally different, classic black instead of green like the Green Egg. On top of that, the oxygen supply is much better controlled. As you might be used to only having a hole at the bottom and one at the top for oxygen, with the Grill Bill oxygen comes in all the way around the coals. There's also a separate iron basket in the grill that you can take in and out. You put the coals in this, and it also makes it easier to throw away the used coals.
Q: How do customers react to the Grill Bill kamados standing right in the middle of The Roast Club?
A: The first reaction was “hey, where are the green eggs?!”. But also a lot of reactions saying they fit better with the interior of The Roast Club.
Q: If you could change one thing about the kamado, what would it be?
A: One tip, especially because we use the kamados every day, is finding a way to make the gasket between the lid last even longer.
Which already lasts quite a bit longer than the one on the BGE anyway.
Q: Which 2 dishes do you enjoy making on the kamado the most?
A: Rib eye, a nice big piece of meat, and the pork chop is the most fun for me to prepare, delicious!
Q: Would you recommend the Grill Bill kamado to other chefs, and why?
A: Yes! It's an improvement in grilling quality and something different from the Green Egg.
Q: And lastly, is there anything else you'd like to share about The Roast and Grill Bill?
A: Every so many years we look for a new challenge to grill with. Besides using the grill itself, we also use the charcoal from your range. A lot of people show interest and think it's really nice that we work together with a local business.
We work in an open kitchen and love working with eye-catchers, like the Grill Bill ;)!
Conclusion
Working on a Grill Bill is mainly more practical than on the Green Egg, easier to fill with charcoal, better airflow, and a tougher design that fits perfectly with a tough BBQ restaurant.
- Easier cleaning
- Better airflow and temperature control
- Tougher design
Each of our kamados runs a solid 3000 hours a year at a temperature of 250 degrees.
That's 20 times longer than average home use. So you could say our kamados have already lasted 20 years, without any faults :-)
Want a Grill Bill too?
Then check out all our kamado bbqs, let yourself be surprised by the unique design, and superb price-quality ratio.
