Grassland Beef - U.S. Wellness Meats
Featured Chef / May 2022

Bill Evans

Home Chef & Grill Master, BBQ with Bill
Queen Creek, Arizona

Bill Evans shares his experience in the backyard with the grill and smoker, along with tips and tricks for preparing flavorful food.


Tell us about yourself:

I’m a home chef in my free time and started BBQwithBill on Instagram about a year ago to share cooking tips and recipes. I live in Arizona which has great grilling weather year-round. I live with my wife, stepson and mother-in-law who drive a lot of my recipe experiments. Our dog Benny serves as my little sous chef (and is probably the real reason we have so many followers).

How did you get involved in cooking?

I’ve always really enjoyed cooking. I used to watch and help my grandmother in the kitchen growing up. It was getting a pellet grill that kickstarted BBQwithBill. I realized that I could do so many things on a smoker and I started experimenting and learning as I go.

Describe your cooking style:

I personally stick to a keto diet, but my family is full of Italian carb-lovers so I have developed a lot of meals that are versatile – for example, a grilled chicken bowl that can be done with white rice of cauliflower rice. I try to make things that everyone can enjoy together.

How did you learn about grass-fed meats?

We found you on Instagram. For those who don’t know, Instagram has an awesome community of home chefs and bbq-ers!

What is your favorite recipe featuring grass-fed meat?

I love to make a big slab of pork belly, usually seasoned with Lane’s Spellbound then smoked, because it is very versatile, and I can add it to lots of other foods. For example, I smoked some pork belly last week and one meal I added it to Brussels sprouts as a side, then the next meal I featured as the main protein when I made egg roll in a bowl.

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

1. Ribeye
2. Salt Pepper Garlic seasoning
3. Jalapenos
4. Olive Oil
5. A glass of bourbon for inspiration
The tool would have to be my smoker.

Best cooking secret/tip/piece of advice you’ve learned:

Temp not time! This is my cooking mantra that I’m always telling everyone. Stop using a timer and start using a meat thermometer.

What’s your favorite quote/song for culinary inspiration (if any)?

I have a pretty eclectic music taste, but music is a must when I’m working on a new recipe.

Anything else you want to share?

I just want to encourage everyone to try something new with their bbq or smoker. Also don’t be afraid to just start. I truly got better at cooking by being willing to do something different and see how it turned out. If you’ve been thinking about an idea, go do it and keep tweaking it until you get it right. You’ll learn so much that way.

Your social media links (Facebook, Twitter, Instagram, Pinterest, Youtube):

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