Archive for November, 2013

Recipe: where oh where is the McRib????

|November 21, 2013|read comments (0)
Author: Mama's Kitchen

Well it's been a day!


And to make matters worse – McDonald's has announced that they are discontinuing the McRib!


 

Isn't it bad enough that the McRib is only available for a short period of time and not on the menu as a permanent item?


I was watching FOX News when I got the shocker.  Hell – this makes Michelle Obama happy – Miss (cough) Perfect who thinks she can control what everyone is supposed to eat.  Who the hell is that bitch!  I bet you anything that old witch is a junk food closet eater and doesn't want anyone to know!  How else did her ass get so big?

 

Anyway – so what's a McRib anyway?


McDonald's McRib sandwich, pressed formed boneless pork patty submerged in barbecue sauce, with onion and pickles on a sandwhich bun is a specialty item that has made more appearances on their menu than I can recall.


Just what exactly is a pressed formed pork patty?

 

Rather than make your own pressed pork product you can use JTM® Brand pressed formed pork patties, which McDonald's used. Wal-Mart had them in the frozen meat section, not sure if they still carry them. If you're looking for a vegeterian version, check out Gardenburgers® Meatless Riblets.

 

The McRib


1 JTM® Brand "Grillin' Ribs" pork patty
1 6 inch long sandwich bun
2 tablespoons Bullseye® Barbecue sauce
1 tablespoon chopped white onion
3 sour dill pickle slices

Preheat griddle to 400°. Cook the pork patty according to the package
directions.

Toast both halves of the bun. On the toasted top bun, apply the barbecue
sauce and the dill pickle slices, placed evenly across the bun.

Put the cooked rib patty on top of the picle slices and follow with the
onions. Place the bottom bun on the onions.

Wrap sandwich in a 12”x16” sheet of waxed paper, let sit 5 minutes, then
microwave on high about 15 seconds, still wrapped. This will help create
that "McDonald's Flavor".

 

Okay cooks – let's do this – why not "know" exactly what you are eating and/or feeding your family like I do –

 

I started with thin sliced pork – no fat – a nice good cut of meat is best for what I make.  Place in a hot skillet (you know the routine – heat the skillet, add your olive oil, heat your oil, add your meat) and I season mine with Kosher salt, fresh cracked black pepper, garlic, onion powder and parsley.  Fried nice and a little on the slow side for that juicy tenderness we all love.  If you want to do them in the oven – same routine – olive oil, seasonings, a bit of water, cover, 350* until fork tender.

 

BBQ sauce – well – if  Bullseye is too spicy for you (or any other brand), cut it with some ketchup and if you want a bit of sweetness – give a drizzle of honey.  You can make your own as well – who said you couldn't?

 

A good hoagie-style roll, which we prefer to have very lightly toasted, fresh sliced onions and several dill pickle chips and you've got one heluva good McRib from your own kitchen.

 

No microwave needed (I wouldn't use one for anything anyway!)

 

Make them for a party, even use the crockpot to cook them in – so tender and juicy.  and you will also know what the hell you're eating!

 

C'mon – don't worry about the shape of the patty itself or the shape of the roll – it doesn't matter – it's a damn good sammie whether you make it in the oven, on the stove top or in the crockpot.

 

And – get this – make a ton of these patties – once cooked, cool completely in the fridge.  Next day, wrap them individually – easy to warm up at any time with BBQ sauce.  Well worth the effort!

 

Long live the McRib!

 

Food police – BITE ME!