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McFib Sandwich

McFib Sandwich
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  • Post #211 - May 14th, 2013, 2:46 pm
    Post #211 - May 14th, 2013, 2:46 pm Post #211 - May 14th, 2013, 2:46 pm
    Did anyone see today's "leaked" announcement that Burger King is putting out a "mcRib" style sandwich starting may 21? As well a a "carolina style" pulled port sandwich. Considering that there are several type of Carolina pulled pork, I am curious of what "style" BK chose.
  • Post #212 - May 14th, 2013, 7:34 pm
    Post #212 - May 14th, 2013, 7:34 pm Post #212 - May 14th, 2013, 7:34 pm
    If anyone is capable of making an atrocity worse than the McRib, it's Burger King.
  • Post #213 - May 14th, 2013, 11:04 pm
    Post #213 - May 14th, 2013, 11:04 pm Post #213 - May 14th, 2013, 11:04 pm
    exvaxman wrote:Did anyone see today's "leaked" announcement that Burger King is putting out a "mcRib" style sandwich starting may 21? As well a a "carolina style" pulled port sandwich. Considering that there are several type of Carolina pulled pork, I am curious of what "style" BK chose.


    Last summer BK offered 5 specialty sandwiches on their menu. A Carolina Chicken or Whopper sandwich, a Texas BBQ Chicken or Whopper sandwich and a BBQ Memphis Pulled Pork Sandwich. The only one of the five I tried (and it was twice) was the BBQ Pulled Pork. It wasn't too bad but I wasn't expecting a Pulled Pork sandwich similar to what I'd get a mile and a half further north on Cass Ave. at Uncle Bub's at double the price. I'd describe it as similar to the BBQ pork (which if I remember correctly was more shredded than pulled) you'd find in one of those Lloyd's® Seasoned Shredded Pork in Original BBQ Sauce 16-ounce plastic tubs available at most supermarkets.

    IIRC, the 'carolina style' chicken or Whopper sandwiches had a sweet creamy cole slaw-like sauce as one of the condiments.

    http://www.brandeating.com/2012/06/news-burger-king-new-bbq-summer-menu.html

    http://www.bk.com/en/us/menu-nutrition/lunch-and-dinner-menu-202/flame-broiled-burgers-220/memphis-bbq-pulled-pork-sandwich-m2570/index.html

    http://www.lloydsbbq.com/products_shredporkbbq.asp

    http://www.bk.com/en/us/menu-nutrition/lunch-and-dinner-menu-202/chicken-and-fish-sandwiches-221/carolina-bbq-tendergrill-chicken-sandwich-m2571/index.html
  • Post #214 - May 21st, 2013, 7:53 am
    Post #214 - May 21st, 2013, 7:53 am Post #214 - May 21st, 2013, 7:53 am
    midas wrote:If anyone is capable of making an atrocity worse than the McRib, it's Burger King.


    LOL!!! Truer words have never been spoken.
  • Post #215 - May 21st, 2013, 8:58 am
    Post #215 - May 21st, 2013, 8:58 am Post #215 - May 21st, 2013, 8:58 am
    You can see a picture of the new rib sammy on the Burger King web site.
  • Post #216 - May 21st, 2013, 5:51 pm
    Post #216 - May 21st, 2013, 5:51 pm Post #216 - May 21st, 2013, 5:51 pm
    lsher wrote:You can see a picture of the new rib sammy on the Burger King web site.

    Link?
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #217 - May 21st, 2013, 7:13 pm
    Post #217 - May 21st, 2013, 7:13 pm Post #217 - May 21st, 2013, 7:13 pm
    Panther in the Den wrote:
    lsher wrote:You can see a picture of the new rib sammy on the Burger King web site.

    Link?


    bk.com
  • Post #218 - May 21st, 2013, 8:37 pm
    Post #218 - May 21st, 2013, 8:37 pm Post #218 - May 21st, 2013, 8:37 pm
    TCK wrote:
    Panther in the Den wrote:
    lsher wrote:You can see a picture of the new rib sammy on the Burger King web site.

    Link?


    bk.com

    Pictures and review Here
  • Post #219 - May 22nd, 2013, 7:48 am
    Post #219 - May 22nd, 2013, 7:48 am Post #219 - May 22nd, 2013, 7:48 am
    Ew.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #220 - May 22nd, 2013, 2:06 pm
    Post #220 - May 22nd, 2013, 2:06 pm Post #220 - May 22nd, 2013, 2:06 pm
    I will get one for my Mom who adores the McRib. I'll let you know her reaction. From reading this linked review, I think she will like it.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #221 - May 23rd, 2013, 7:12 pm
    Post #221 - May 23rd, 2013, 7:12 pm Post #221 - May 23rd, 2013, 7:12 pm
    If in a pinch when traveling on an interstate & no independents around (which sadly seems to be more & more), I'll have a McRib, not high on good scale but not horrible.

    I tried the BK version today, beyond horrid.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #222 - May 23rd, 2013, 11:27 pm
    Post #222 - May 23rd, 2013, 11:27 pm Post #222 - May 23rd, 2013, 11:27 pm
    Image

    This oddly crown-shaped mass of charred pigflesh beats the McRib hooves down in my sty. Where the McRib is a textureless steamloaf with an overly vinegary sauce, the BK version has enough fat in it to really crisp up in the flamebroiler, offering some actual texture, and the sauce is thicker and darker, not completely cloying. Mine arrived on a standard Whopper bun unlike the linked review above. The weak link was actually the bread and butter pickles, way too (artificially) sweet, totally unnecessary.

    Like Gary on the infamous Fire-Grilled Ribs of '10, I rate this sandwich "not repugnant." BK at least realizes pork requires some exposure to fire to work.
  • Post #223 - July 30th, 2013, 7:08 pm
    Post #223 - July 30th, 2013, 7:08 pm Post #223 - July 30th, 2013, 7:08 pm
    Fast food atrocity taken to a whole new level...
    Image
    Concocted by Speedway Gas Stations
    I received a coupon in an email for a free one. (The picture above is not a coupon) Will report back when I can build up the courage to try it.
  • Post #224 - July 31st, 2013, 8:11 am
    Post #224 - July 31st, 2013, 8:11 am Post #224 - July 31st, 2013, 8:11 am
    C'mon, Artie, it's FREE! How bad could it be??? :shock:

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #225 - November 3rd, 2013, 8:03 pm
    Post #225 - November 3rd, 2013, 8:03 pm Post #225 - November 3rd, 2013, 8:03 pm
    McRib alert! Had my yearly dose. Piping hot and still as mysterious as ever.
  • Post #226 - November 3rd, 2013, 8:33 pm
    Post #226 - November 3rd, 2013, 8:33 pm Post #226 - November 3rd, 2013, 8:33 pm
    Driving up for some Peruvian Chicken we passed a Burger King on North Ave and on the sign out front they mentioned...

    Rib $1

    Checked it out online.

    Flame broiled, how bad can it be for a buck?
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #227 - November 4th, 2013, 9:26 am
    Post #227 - November 4th, 2013, 9:26 am Post #227 - November 4th, 2013, 9:26 am
    Hi,

    My Mom is the resident McRib fan. I bought her the Burger King version, she wasn't as impressed. If they are now out at the same time, I might subject her (ha ha ha) to a side by side comparison.

    She does like the McDonald's wings a lot: especially with the sweet chili sauce ... I prefer the hot mustard (which cannot be too hot, if I like it).

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #228 - November 4th, 2013, 7:02 pm
    Post #228 - November 4th, 2013, 7:02 pm Post #228 - November 4th, 2013, 7:02 pm
    Without reading this thread I'd never have known the BK version existed, so not a fan of the King. Strictly in the name of science I pulled through a drive in and purchased a BK "Rib", what the heck, it's a buck. My verdict...it's a McRib slayer. Not good...but better you know? I think were I ever to succumb to the urge a 2nd time, which is unlikely, I would order TWO, and toss one bun making a "double" to get a better meat to dry stale bread ratio. The sauce beats the Clown's, the "char" whether real or chemically produced is at least enough to fake your mouth into accepting what you shoved into it might somehow be BBQ. All in all...if I had a dollar and had to get a sandwich, yeah. maybe.
    D.G. Sullivan's, "we're a little bit Irish, and a whole lot of fun"!
  • Post #229 - November 4th, 2013, 11:48 pm
    Post #229 - November 4th, 2013, 11:48 pm Post #229 - November 4th, 2013, 11:48 pm
    This is, without a doubt, the funniest thread I've read on this forum.
  • Post #230 - November 5th, 2013, 10:35 am
    Post #230 - November 5th, 2013, 10:35 am Post #230 - November 5th, 2013, 10:35 am
    apack wrote:This is, without a doubt, the funniest thread I've read on this forum.

    This thread is nothing compared to Sausage Pizza - and only sausage pizza - for a month Enjoy :lol:
  • Post #231 - November 16th, 2013, 10:13 pm
    Post #231 - November 16th, 2013, 10:13 pm Post #231 - November 16th, 2013, 10:13 pm
    Here is a link to a rather erudite but rambling piece in the Atlantic on the role that McRib sandwiches play in the collective consumer psyche.

    The McRib: Enjoy Your Symptom
    How McDonald’s strange, seasonal sandwich explains the rest of its menu


    "If you put a Cheeto on a big white plate in a formal restaurant and serve it with chopsticks and say something like “It is a cornmeal quenelle, extruded at a high speed, and so the extrusion heats the cornmeal ‘polenta’ and flash-cooks it, trapping air and giving it a crispy texture with a striking lightness. It is then dusted with an ‘umami powder’ glutamate and evaporated-dairy-solids blend.” People would go just nuts for that."
  • Post #232 - November 22nd, 2013, 12:01 am
    Post #232 - November 22nd, 2013, 12:01 am Post #232 - November 22nd, 2013, 12:01 am
    Hi- For those people who are McRib fans, I just ran across this link. It is one of the most searched items on yahoo right now.

    http://www.mcriblocator.com/index.php
  • Post #233 - November 22nd, 2013, 11:44 am
    Post #233 - November 22nd, 2013, 11:44 am Post #233 - November 22nd, 2013, 11:44 am
    Artie wrote:
    apack wrote:This is, without a doubt, the funniest thread I've read on this forum.

    This thread is nothing compared to Sausage Pizza - and only sausage pizza - for a month Enjoy :lol:



    I just read the entire sausage thread. What a great bet. The donation of the $2000 to the food bank almost left me in tears. That was wonderful. I'm now ordering sausage pizza for lunch, seriously. yum.
  • Post #234 - November 23rd, 2013, 8:33 pm
    Post #234 - November 23rd, 2013, 8:33 pm Post #234 - November 23rd, 2013, 8:33 pm
    Had the BK "Big King" the other day and it was horrid. The 'flame grill' flavor in the BK burger patties taste of actual charcoal, so when its combined this with the sweet 'King sauce', you have a disgusting combination.

    As a Big Mac clone it falls terrifically short. The Big Mac, which is not a great sandwich yet is not nearly as offensive to the tastebuds as the Big King. Where the burger patties of McDonalds taste of a beef-ish substance, the patties of Burger King are acrid, tasting similar to the air in a sauna when water is splashed on the rocks. -4/10, avoid like Plague
  • Post #235 - January 5th, 2014, 7:10 pm
    Post #235 - January 5th, 2014, 7:10 pm Post #235 - January 5th, 2014, 7:10 pm
    I don't know if anybody has already posted a link to this video. Not only is it kind of amusing, but it is also chock-full of McRib factoids and history. For instance: there are more than 70 ingredients that go into the McRib including a "bleaching agent".

    http://www.youtube.com/watch?v=CXaxexfWlkA

    "If you don’t like something, pretend not to notice it and go on eating things you like. Just don’t argue, don’t show off, don’t oppose. Keep silence and devour." - V.V. Pokhlebkin (1923-2000)
  • Post #236 - October 17th, 2014, 10:42 am
    Post #236 - October 17th, 2014, 10:42 am Post #236 - October 17th, 2014, 10:42 am
    Planned scarcity . . .

    The McDonald's McRib sandwich, which has developed a cult following due to its limited availability, will be even harder to find this year, after the fast food chain said the coveted item will only be available at participating restaurants, not nationwide . . .

    McDonald's Skips National Rollout of the McRib

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #237 - October 22nd, 2014, 9:38 pm
    Post #237 - October 22nd, 2014, 9:38 pm Post #237 - October 22nd, 2014, 9:38 pm
    It's at McDonald's now!
  • Post #238 - September 19th, 2015, 2:11 am
    Post #238 - September 19th, 2015, 2:11 am Post #238 - September 19th, 2015, 2:11 am
    Ribwich is back! :twisted:
  • Post #239 - September 20th, 2015, 5:52 pm
    Post #239 - September 20th, 2015, 5:52 pm Post #239 - September 20th, 2015, 5:52 pm
    The only time I go to McDonald's!
  • Post #240 - September 23rd, 2016, 3:49 pm
    Post #240 - September 23rd, 2016, 3:49 pm Post #240 - September 23rd, 2016, 3:49 pm
    Step Aside, McRib Sandwich: The Food Lab's Ribby McRibface Just Stole Your Glory
    ...
    Introduced by McDonald's in 1981, and available only intermittently, the McRib has inspired plenty of rumors about its origins. Some say it was offered as an alternative to Chicken McNuggets during a chicken shortage. Others claim that its sale is intimately linked to the market value of pork, and that it only goes on the menu when the pork market is down. Whatever the true story, the McRib has achieved a cultlike following for the fast food giant, even spawning online locators to let you know when the sandwich will be available in your area. It's made by pressing chopped pork, seasoned with salt and sugar, into a rib-shaped mold; cooking it; coating it with a sweet and sticky barbecue sauce; and shoving it into a sandwich with pickles and onions.
    ...
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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