XL BGE

Unknown

Since mid Novemebr has passed, I wondering if the new EGG will be introduced in November 05? Are there any specs on it yet? Size, accessories, stands, finishes, costs,...

thirdeye

bk,
I'll go out on a limb here but I bet there are no color options. :~)

WessB

bk,
It will be available once BGE gets all the bugs worked out of it. They want it to be right when released....it will have a 24" cooking grid and weigh around #200, there is a platesetter already made for it, there is a nest for it, it will be the same finish as all the other eggs, and is estimated to retail in the $900-$1000 range.....HTH[p]Wess

Julie R

thirdeye,
There is always a color option. It has been in the past that if you purchase 100 at 1 time you can get them in any color you want!
Julie

JPF

thirdeye,
I saw a picture here on the forum one time of a blue one. Man that was pretty! Jon

thirdeye

Julie R,[p]Wow! If we pooled out resources, we could own a Big Mauve Egg?

drbbq

WessB,[p]I got some XL R&D going on today. I have been marinating a picnic in Mojo for a couple days and it's now in the XL. I wanted to try getting the skin crispy but I didn't have the nads to try it direct, lots of fat in a picnic. So I'm using the plate setter and I started it hot, like 550 hot and now it's cruising at 350-400. I'll get some pics and let you all know how it turns out later.

WessB

drbbq,
that definately sounds different...are you planning on pulling it??..keep us updated...Happy Holidays..[p]
Wess[p]

drbbq

WessB,[p]I'm not really sure. I'd like to, but I'm going to let the outside get right and then I'm gonna eat it. If it's pullable, great, if it's not I'll slice it. [p]Happy Holidays to you and Sally too.

Chuck

drbbq,[p]Looking forward to the report. I love mojo and have made a paste for a rub and a finishing sauce. I'll have to look up the recipes when I get home. I haven't come acrosss the sour orange either but use 2 parts orange juice, 1 part lime juice and 1 part lemon juice with good results. The link has decent mojo recipes (under side dishes) as well as some other good cuban recipes. [p]Oh and by the way I am enjoying your blog. It has become a must check each day. I think that squirrel has been burying coconuts instead of acorns for the winter.[p]Chuck
[ul][li]Cuban Recipes[/ul]

fishlessman

drbbq,
i really like those, do you have a good finishing sauce for the pull. i have been looking for something real flavorful with the citrus.

myselftokeep

thirdeye,
Tool fan?

aka mr. Earl

drbbq,[p]Have you got your mojo working?

mad max beyond eggdome

aka Mr. Earl ,
is your mojo ever not working???

drbbq

aka Mr. Earl ,[p]Yes.

drbbq

fishlessman,[p]Nah, I'm not much of a sauce guy. I was thinking a basic hot sauce like Crystal will be good.[p]It came off the cooker after about 4-1/2 hours and the skin was crunchy and good. I ate a few small pieces. The skin is really not my thing but I just wanted to try making it that way. I bet my cuban friends would be digging it.
I'll get in to the meat in a little while but it looks and smells great.

aka mr. Earl

mad max beyond eggdome,[p]he-he