This morning I received an email that several of these recent posts in the Show & Tell channel had been accidentally deleted, including my Zippy Chicken Soup post together with any comments/replies, and would I kindly recreate it. Ummmmmm, yeah, I don't think that's happening. So if anybody commented or replied in that thread and I failed to respond, please forgive me. I think fzxdoc did, but I'm not sure.
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Founding Member
- Jul 2014
- 2851
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Tags: None
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That was an accident. My bad. The issue was that the 6 posts I deleted should have been posted WITHIN this topic "Show Us What You're Cooking - 2020"
https://pitmaster.amazingribs.com/fo...e-cooking-2020
They were loose outside the topic at the sub-channel level because I had failed to block that. I tried to move them into the 2020 channel and poof, they disappeared. My sincere apologies. I should stick to brisket. It's easier.
Please re-post it in the sub-channel.Last edited by Meathead; November 7, 2020, 10:29 AM.
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That's fine, but what happened to the REAL SUWYC 2020 thread? The one that someone renamed as SUWYC 2020 was NOT the correct thread. It was a "SUWYC so we can poke fun at it" thread created a few weeks ago by member Panhead John - The REAL SUWYC Fall 2020 thread, created by Huskee , which had dozens of pages of member's recent cooks is gone. Presumably deleted during the "upgrade."
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 8193
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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Founding Member
- Jul 2014
- 2851
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Not fixed!!! Where is there real Show Us What You're Cooking - Fall 2020 thread and the DOZENS OF PAGES of member's recent cooks it contained??? I keep bringing this up with zero response. What is now named Shows Is What You're Cooking - 2020 IS NOT the real SUWYC Thread!! It was a Poke Fun at Your Cooks thread.
Comment
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Dewesq55 My mission was to make navigation easier, so I gathered all the Show Us topics into one place alongside Recipes Only and renamed them using similar conventions: Show Us What You're Cooking followed by a date. I added Show Us to the red navbar under the masthead so it is one click away no matter where you are.
I DO NOT THINK ANYTHING HAS BEEN DELETED OTHER THAN THE 6 POSTS THAT WERE MADE IN THE WRONG LOCATION DURING CONSTRUCTION.
The thread you are referring to is there, it has just been renamed Show Us What You're Cooking - 2020. Before you start slinging accusations, poke around and see if something is missing. I doubt it.
Comment
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Meathead -respectfully, you are not listening, and you are not correct. Three thread I am referring to is NOT there. The thread that IS there, which was renamed Show Us What You're Cooking - 2020, was A SPOOF Thread started by Panhead John a few weeks ago. The REAL Show Us What You're Cooking - Fall 2020 was created by Huskee back in September and had DOZENS of pages worth of posted cooks. IT IS GONE! Also, I DID "poke around" before I started "slinging accusations." I and correct about this.
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Founding Member
- Jul 2014
- 2851
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Meathead - You see? It's not just me and I'm not crazy, not going off half-cocked. By my history here you cannot say I am some never happy malcontent. In fact, nothing could be further from the truth. I have tried to do this the right way. I spelled everything out in a detailed PRIVATE MESSAGE only to be told I'm wrong, when I clearly am not. Someone please account, for the hundreds of missing cook posts from the REAL SUWYC Thread. I have tried to show you the utmost respect. You have not returned the courtesy.Last edited by Dewesq55; November 7, 2020, 01:25 PM.
- Likes 1
Comment
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Founding Member
- Jul 2014
- 2851
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Comment
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The thread was the main current SUWYC Thread. The masked was something like Show Us What You're Cooking - Fall 2020. It no longer appears to exist and the hundreds of posts in it are gone too. Notifications regarding replies and comments to that thread now link to a thread called Show Us What You're Cooking!!! - IV 2016Last edited by Dewesq55; November 7, 2020, 02:08 PM.
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That thread is actually a closed thread since March of this year. It was replaced by Volume 16 - Spring 2020, which thread is also gone. I found a link to it and clicked it and it just hung. That was in turn replaced by Volume 17 -Summer 2020, which is also gone but links to it link back to SUWYC IV referred to above. The posts themselves are not there.Last edited by Dewesq55; November 7, 2020, 02:14 PM.
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OH MY GAWD!!
First I delete FaceBook, and now we have missing threads and posts on Amazing Ribs.
This could be the end of this world as we know it.
I'm thinking it might be time to bunker up except for an occasional trip to McDonalds IF they bring the McRib back!
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The last SUWYC thread was attached as a post to Dave Parrish’s 2016 thread at this post. https://pitmaster.amazingribs.com/fo...692#post914692 What we see is a post and then all member’s previous posts to the latest SUWYC converted to comments under that post. Shows 499 comments under that post but they are hard to navigate because you have to keep pressing a small button to see a small range of comments.
Can’t you remove this post from Dave’s thread and make it its own and convert the member’s posts back to their previous state?
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