The Story Of Grill Bill Ambassador Lesley Luijer

How and when did you first come across Grill Bill? What was your very first thought when you saw the kamado in real life?

I saw a comment from Bobby (the owner) go by on a Facebook page about BBQ. Looked up the Grill Bill kamado straight away and I was sold immediately. The matt black timeless design combined with the good story behind it appealed to me enormously right away! 

What is the strangest or most unexpected dish you have ever made on your Grill Bill kamado?

I find that a hard one, because I don't consider anything strange to make on a kamado. I use it as an oven, grill or smoker, so anything that sounds good to us gets cooked on it. What is really cool to mention is that you can, for example, make a three-course dinner in one go, because with the Smart Qooking System (including cast iron) you can do everything at the same time.

Pro III kamado — Our latest addition! View

Which Grill Bill feature do you use most often and why?

The Smart Qooking multilevel system combined with the charcoal basket, see above. But I don't see the charcoal basket as an accessory, more as basic equipment.

Do you have a “signature dish” that you almost always make for friends or family? How did that recipe come about and which seasonings do you use?

The salmon bonbons. Smoked salmon cubes of 25x25 mm, smoked on an oak plank, rubbed with a 50/50 salt-and-sugar combination and Sunnysalmon. From our own BigBoy Rub line. Finished with hoisin sauce, sesame, spring onion and wasabi mayo. Seriously tasty and a pure umami party killer.

What has been your biggest kamado failure ever, and what did you learn from it?

It may sound silly or boastful, but I have never had one on the Grill Bill. I always read up properly, so I know exactly what I am doing. Of course we have eaten later than expected once, when a piece of meat suddenly needed longer to reach the right core temperature.

If you had to pick one Dutch or Belgian dish to “upgrade” with the kamado forever, which dish would that be and how would you go about it?

That would be white asparagus with hot-smoked salmon, baked potato and a boiled egg that gets a little smoke after peeling.

• Peel and blanch the asparagus, then grill until just tender.
• Fillet the salmon and hot-smoke to 50°.
• Soft-boil the eggs and cold-smoke them for another hour after peeling.
• Bake the potato and fill it with herb cheese.
• I make the sauce from a roux with flour, butter, mushroom stock and grilled, finely chopped mushrooms.
• Salt and pepper to taste
  Thanks to the grilling and smoking, this combination gives so much more real, full BBQ flavour.

Which Grill Bill accessory absolutely cannot be missing from your setup and why?

Simple: the Smart Qooking multilevel system combined with the heat deflector!

Do you have a tip for beginners who have just got their first Grill Bill kamado? Something you wish you had known earlier?

Yes, take the cast iron products such as the grates off and treat them with Crisco or linseed oil about three times before you use them again. If the top controller ever weathers, do the same. One row of holes on the setting is then exactly 20°C

Suppose you could organise a big BBQ party for all your friends tomorrow: what is on the menu and what role does your Grill Bill play in it?

Hot-smoked salmon served as bonbons, a wrap with pulled chicken and smash burgers. If it is a back garden party, I take my 2 XL billies along. If it is on a driveway, our BigBoy smoker comes along for even more show.

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A post shared by Lesley Luijer (@bigboybbqandsmoke)

View this post on Instagram

A post shared by Lesley Luijer (@bigboybbqandsmoke)

What does your ideal BBQ day look like, from early in the morning until late at night?

That depends. If we do low & slow, I am already trimming and rubbing the cut in the morning and I am “busy” with it all day. But lately we more often use the Grill Bill for relatively short cooks. Hot-smoke first and then finish on the grill. Often dishes in cast iron too. Wonderful!