Father's Day- went and looked at XXL and came home to make NY Strip Steaks

I did New York strips from Costco for I think $7.99/lb, maybe it was $8.99/lb yesterday.  Almost went with PRIME beef they had for $15.99/lb but these strips looked so good I decided to get more meat for less money.  Results were insanely great.  it is always incredible to enjoy the results off the BGE versus overpaying at a restaurant or cooking on another grill.

Also, went to local BBQ distributor yesterday to get a few essentials (dome thermo, gasket, BGE covers) and saw the XXL on display.  That thing is big and heavy and unless i'm running a commercial operation, I wouldn't need it.  The things that really struck me about the XXL were the thickness of the grill grates and the size of the plate setter. You'd have to have a place to put the PS when not using it but I think that the XXL would look awesome in my back yard, but I really don't have a use for it-unless I get into the catering business.  If CGS made a rig setup for it so you could have at least two levels, I can easily see making 12 shoulders at once- and that's with minimal shielding at the hot spots.  With additional effort, I can see how you could make 18-22 shoulders with a multigrid setup.  I am really tempted but laying out $4500 to make that much shoulder would be something i'd need maybe three times per year.  I'd almost rather have another XL and L so that I could run multiple units at once and make different things.

But, the XXL is impressive and having one would be more a function of want rather than need- and I gotta keep momma happy so I won't be getting one at this time.  Maybe BGE has a hard time moving them and they decide to lower prices.  I did re-look at a small and I CAN'T wait until the minimax gets delivered.  that will be super exciting because that grid size will work for most of the mobile applications I need as well as enhance the efficiency factor of my charcoal usage.  See the picts of the steaks on and the whole heap o'roasted garlic.  After the garlic cooks for about an hour, I pull it off and let it sit.  Then I open up the lower vent and take the daisy wheel off the top.  The temp of the L went from 400 to 700 in about five minutes.  I usually make the steaks indirect (using platesetter or spider and stone setup from CGS) but decided to go direct on the cast iron grate.  Not the best steaks I've ever made but pretty close.  before putting the meat on, I turned back the inlet and put the daisy wheel back on to get around 600F.

Did I mention that I LOVE the BGE?