{"id":189219,"date":"2023-12-11T06:11:29","date_gmt":"2023-12-11T05:11:29","guid":{"rendered":"https:\/\/nomadfire.shop\/interview-with-chef-sandy-from-the-roast-club\/"},"modified":"2024-05-22T08:15:37","modified_gmt":"2024-05-22T06:15:37","slug":"interview-with-chef-sandy-from-the-roast-club","status":"publish","type":"post","link":"https:\/\/nomadfire.shop\/en\/interview-with-chef-sandy-from-the-roast-club\/","title":{"rendered":"Interview With Chef Sandy of The Roast Club"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Local collaboration with The Roast Club<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Collaborating with local businesses is something we love to do. The Roast Club<\/a> is exactly 1 year older than Grill Bill, and also very successful at what they do. Namely, making delicious things on the kamado. In addition to purchasing Quebracho Charcoal from us, they also cook on our Pro Large Kamados<\/a>. <\/p>\n

So we thought it would be fun to interview Grillmaster Chef Sandy to take a moment to gauge her experience with our kamados. If you work with our kamados every day then of course you are extremely experienced!<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Sandy\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Q You’ve been working on the Grill Bill Pro kamados for a year now, what were the first things you noticed compared to the Green Eggs you had?<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

A Anyway that the look is totally different, namely classic black instead of green like the Green Egg. In addition, the oxygen supply is much better controlled. As you may be used to having a hole only downstairs and upstairs for oxygen, the Grill Bill has oxygen coming all the way around the coals. There is also a separate iron basket in the grill that you can take in and out. This is also where you put the coals and where you can also dispose of the used coals more easily.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Q How do customers react to the Grill Bill kamados standing in the middle of The Roast Club?<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

A The first reaction was of “hey, where are the green eggs?!”. But also many comments of that they fit better with the interior of The Roast Club.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"The\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Q If you could change 1 thing about the kamado, what would it be?<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

A Only tip, especially since we use the kamados every day, find a way that the gasket between the lid will last even longer. <\/p>\n

Which will last a lot longer than the BGE anyway.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Q Which 2 dishes do you like best to make on the kamado?<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

A Rib eye, a nice big piece of meat, and the pork chop I like the most to prepare, delicious!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"The\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Q Would you recommend the Grill Bill kamado to other chefs and why?<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

A Yes! It is an improvement in quality grilling and somewhat different from the Green Egg.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Q And finally, what else do you like to say about The Roast and Grill Bill?<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

A Every few years we look for a new challenge to grill with. Besides using the grill itself, we also use the coals<\/a> that are in your range. Many people show interest and really like the fact that we are partnering with a local company.
We work in an open kitchen so we like to work with eye-catchers, like the Grill Bill ;) !<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Conclusion<\/h2>\n

Working on a Grill Bill is mostly more practical than the Green Egg, easier charcoal filling, better airflow, and a tougher design that fits perfectly with a tough BBQ restaurant.<\/p>\n