Well, I finally placed an order with Chris... for Quickmill Vetrano - Page 2

[lparsons21]

Thanks. My circuits are all actually 20 amp. It's just that the outlets are all standard 15 amp. I'd need a new outlet. (yes - the breaker AND the wires in the wall are all rated for 20amps).

I just didn't want to get my machine tomorrow, only to be foiled when I tried to plug it in.

That's the way my house is also. As long as nothing is already on the circuits that pulls a lot of power, you should be OK.

[Ron_L]

Nice looking briskets, guys! I am also a BBQer. I cook with a GoodOne model 42 and a couple of Weber Smokey Mountain Cookers. I also cook with a couple of friends at KCBS competitions in the Chicago area.

You guys should stop by BBQ Brethren web site. The Brethren are a group of BBQ enthusiasts who love to talk about Q and have a very active forum. I'm Ron_L on the Brethren forum.

Just so I'm on topic, my Alex is still scheduled for delivery tomorrow!

Oh yeah... Psyd... How far is Wikieup, AZ from Tucson? I have a friend who runs Eat At Joe's BBQ in Wikieup. I've never eaten there but he gets very good reviews.

[miKe mcKoffee]

Seems to be a number of us into both true Q and coffee/espresso. Me I'm just a simple Pellet Head Traeger Trash kind of guy.


Sliced flat.

Pulled point.

Congrats on the all the new espresso machines BTW. Got my rotary Bricoletta from Chris about this time last year!

[jmatt]

Here comes Sant Claus, here come Santa Claus.....

Quoting from the Chriscoffee website......

INDIANAPOLIS,
IN, US 12/15/2006 1:54 A.M. OUT FOR DELIVERY

[lparsons21]

If you are like me, you'll be antsy until they show up.

I just noticed that the 3 Alexs we know of sold and del this week, all are in the Midwest. Indianapolis, IN; Batavia, IL; and Herrin, IL. What's up with that?

[jmatt]

If you are like me, you'll be antsy until they show up.

I just noticed that the 3 Alexs we know of sold and del this week, all are in the Midwest. Indianapolis, IN; Batavia, IL; and Herrin, IL. What's up with that?

Here's my theory: The west coast and east coast were previously enlightened to better espresso, and they all already have machines. In the midwest, we're just now waking up to the potential. Thus, we are now in the position to purchase the latest and greatest. Sometimes it pays to NOT be the early adopter.

(Disclaimer: This theory is likely completely B.S. Don't try to point out the errors in my analysis, as I admit they are there)

[kllrbbq]

Between all of the Alex's and Vetrano's being sold, I'd say that Chris is doing well in the midwest!

[kllrbbq]

It looks like Dan is going to need to create a new forum area for all of the BBQ Baristas!

It doesn't surprise me a bit to see all of these Q'ers popping up on an espresso forum. The same thing that fuels my passion for BBQ is what led me to an obsession with espresso - the honor (and duty!) associated with preserving something great. Our fast-food culture has taken things (like BBQ and espresso) that require quality ingredients, patience, time and artistry and forced fit them into a high volume production retail venue. Not to fault them, but these stores simply can't make enough money doing things the right way. After awhile, this poor, homogenized substitute for the "real thing" takes a life of its own and people then accept that as the norm. However, I'm sure all of you have stories of your "converts" once they have tasted the "real thing".

The other thing the two have in common is that they are based on fairly simple scientific principles, yet require artistry to bring it all together. Just like a fine bourbon (yet another personal obsession), you have a very small set of variables used to create the final product. However, an error or lack of quality in any of those variables yields dismal results. Practice, quality and attention to minute details separates good from great.

So go out there and spread the gospel of true Q'n and Brew'n!

[lparsons21]

Back when I had either my 4 children living with me or the 6 foster children at a time, I used to bar-b-que all the time. Now that I'm single and don't entertain, I miss that. After reading this thread, and seeing those wonderful pictures, I just had to go get some World Class BBQ, here's where I went, it is just a mile or two away:

http://www.17thstreetbarbecue.com/

[Ron_L]

Me I'm just a simple Pellet Head Traeger Trash kind of guy.

Don't let Mike fool you guys with his Traeger Trash talk! I've used a couple of his recipes and they are great!

[Ron_L]

Back when I had either my 4 children living with me or the 6 foster children at a time, I used to bar-b-que all the time. Now that I'm single and don't entertain, I miss that. After reading this thread, and seeing those wonderful pictures, I just had to go get some World Class BBQ, here's where I went, it is just a mile or two away:

http://www.17thstreetbarbecue.com/

Looks like a good place, Lloyd! Anyplace that has Bluegill on the menu has to be good! You don't find Bluegill at many restaurants in the Chicago area! We used to catch a bunch of them, fillet them (I know... there's not much to fillet), bread them and deep fry them in very hot oil for a very short time. The little fillets would almost be like Bluegill chips. Great with BBQ sauce!

[Fr. John]

Back when I had either my 4 children living with me or the 6 foster children at a time, I used to bar-b-que all the time. Now that I'm single and don't entertain, I miss that. After reading this thread, and seeing those wonderful pictures, I just had to go get some World Class BBQ, here's where I went, it is just a mile or two away:

http://www.17thstreetbarbecue.com/

Bluegill! I have never seen it in a restaurant. One of my favorites, they are best filleted but what a bunch of work!

As for the BBQ, anyone who's interested should check out this site. It will get you into competition class BBQ with little effort and very little money.

[lparsons21]

Bluegill! I have never seen it in a restaurant. One of my favorites, they are best filleted but what a bunch of work!

As for the BBQ, anyone who's interested should check out this site. It will get you into competition class BBQ with little effort and very little money.

You just gotta live in the right places to get bluegill in restaurants. Around here (deep southern Illinois) it is rather common.

[Psyd]

Arizona ought to be close enough to some que'! Drive over to Texas, they may not have real BBQ but they do have the best beef que.

Uhm, the nearest thing that qualifies is Black's, Gruen's, or Kreutze's all in the Austin area. Lockhardt to be specific. And it's as 'real' as it gets. Once you've had BBQ at Kreuze's red sauce will be a thing of the past. My Grandad shares a philisophy with Kreuze's, "If you've got great meat and cook it well, you don't have to hide it under a red sauce." Now, if we can only come up with a coupla great recipes to steam meat to perfection under the output of a 12 liter boiler, I've got it made...

And Wikiup is on the other side of Phoenix, about a two hour drive. I'll keep it in mind, but I wonder where the reviews are coming from. If the reviewers have nothing to compare it to... well...

[cannonfodder]

2006 Ohio state truck driver rodeo, I make coffee and play company cook.