Outdoor grilling doesn't get much better than this with the Sovereign 90XL BBQ. Broil King's quality and craftsmanship is evident everywhere on this barbecue. The Sovereign 90 XL bbq
has a truly massive cooking surface that can easily accommodate large gatherings while allowing you the flexibility of precise heat control. The 4 Dual-Tube burners along with the Flav-R-Zone heat partitions provide 4 independently controlled heat zones meaning the Sovereign 90XL
can easily cook a wide range of different food all at the same time with complete heat control.
The Broil King Sovereign 90 XL
has 4 Reversible Heavy duty cast iron cooking grids, Stainless steel Flay-R-Wave flavour bars, Linear Flow infinitely adjustable valves, Accu-Temp thermometer, Electronic Sure-Lite ignition system. Therma-Cast aluminium oven. The cabinet has been designed to accept internal gas bottle storage keeping your Sovereign 90XL looking clutter free with no unsightly gas bottle in sight.
Main burner output 16 kW
4 Stainless steel Dual-Tube burners with 10 year warranty
4 Stainless steel Flav-R-Zones
Stainless steel side burner 2.7 kW
Stainless steel rotisserie burner 5.25 kW
Deluxe mains operated rotisserie kit
Primary cooking area 3,800 sqcm
Heavy duty reversible cast iron cooking grates
Warming rack 2,400
* Height, Width, Depth
|Assembled Dimensions *H-W-D|| 128cm-165cm-62cm|
|Number of Burners|| 4 Dual-Tube|
|Type of Burners|| Stainless Steel|
|Total BTU's|| 78000 BTU|
|Cooking Surface|| Reversible Cast iron|
|Warming Rack|| Porcelain Coated|
|Side Burner|| Yes|
|Back Burner|| Yes|
|Ignition|| Sure-Lite Ignition System|
|Manufacturers Cover|| Add Cover|
|Griddle|| Add Griddle|
|Rotisserie|| Yes Included|
|Available in LPG|| Yes|
|Available in Natural Gas|| Sovereign XLS N/G|
|Built in Models in Range|| Unavailable|
|Cart models in Range|| None|
"Leg of Lamb with Red Currant Sauce"
Inge is known for her talents as a chef, and offers small cooking classes in her home.
1 lamb leg, boned
8 cloves garlic, slivered
1/4 cup fresh parsley, chopped
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
3 tbsp dijon mustard
salt and pepper to taste
4 tbsp red currant jelly
2 cups beef stock
liquid for pan (water or wine)
Have the butcher remove the hip joint and upper leg bone from the leg of lamb, then trim off all the fat and skin from the surface.
2 - 3 hours in advance, combine the garlic, half of the herbs, mustard, salt, and pepper. Brush this mixture into the inside of the leg, and insert slivers of garlic all over the leg. Tie the leg with kitchen string.
Rub the outside of the leg with olive oil, insert more slivers of garlic, if desired, and sprinkle with herbs, salt, and pepper.
Place a drip pan under the cooking grids, directly on top of the briquets. Fill halfway with water, juice, or red wine. You may also add a handful of fresh herbs.
Preheat barbecue on HIGH. Brush the cooking grids with oil, and place the lamb on the hot grids. Leave the temperature on high for 10 minutes to sear the meat, then reduce the heat to MEDIUM. Cook the lamb 20 minutes per pound for a nice pink colour, turning once or twice. Be sure to keep the drip pan half full, adding liquid as necessary.
When the lamb is cooked, remove it from the grill, place on a carving platter, and let stand, covered for 20 minutes.
Meanwhile, bring the beef stock to a boil in a saucepan. Reduce the stock to 1 cup. Whisk in the red currant jelly. On MEDIUM - LOW heat, whisk in 2 tablespoons of butter, one at a time. Do not overcook! Carve the meat and nap with the sauce.