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McFib Sandwich

McFib Sandwich
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  • Post #121 - April 30th, 2009, 2:10 pm
    Post #121 - April 30th, 2009, 2:10 pm Post #121 - April 30th, 2009, 2:10 pm
    Ah, but the piece de resistance is the ad for the White Castle pulled pork - its a parody of one of the dance numbers from Flashdance. Incredibly bizarre, though I have to admit memorable.
  • Post #122 - May 1st, 2009, 6:46 am
    Post #122 - May 1st, 2009, 6:46 am Post #122 - May 1st, 2009, 6:46 am
    I've only seen that WC ad without sound, but it looks great :)
    Leek

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  • Post #123 - May 1st, 2009, 6:12 pm
    Post #123 - May 1st, 2009, 6:12 pm Post #123 - May 1st, 2009, 6:12 pm
    McRib sandwiches always reminded me of spam in barbecue sauce.
    trpt2345
  • Post #124 - May 1st, 2009, 9:42 pm
    Post #124 - May 1st, 2009, 9:42 pm Post #124 - May 1st, 2009, 9:42 pm
    trpt2345 wrote:McRib sandwiches always reminded me of spam in barbecue sauce.


    That sounds oddly good right now.

    The real McFib is the lukewarm, insipid pulled pork sandwich (on requisite stale bun) at Wrigley Field for $6.50, not much better than the lukewarm, insipid Cubs offense this year.
  • Post #125 - January 16th, 2010, 11:02 am
    Post #125 - January 16th, 2010, 11:02 am Post #125 - January 16th, 2010, 11:02 am
    Image




    :D :D :D
    Hot Dogs, Hamburgers, Spaghetti and Meatballs! (Beauregard Burnside III)
  • Post #126 - January 16th, 2010, 3:30 pm
    Post #126 - January 16th, 2010, 3:30 pm Post #126 - January 16th, 2010, 3:30 pm
    Hi,

    My Mom has been reminding me of this almost daily for about a week so far.

    Thank you for yet another reminder! :D

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #127 - January 16th, 2010, 10:33 pm
    Post #127 - January 16th, 2010, 10:33 pm Post #127 - January 16th, 2010, 10:33 pm
    Everyone I know has always talked about how good McRibs are. In a McRibless time of year, I bought the On-Cor ribbets. Yum, scary, but yum. I then tried the McRib and I swear I think the On-Cor is better!
    The clown is down!
  • Post #128 - January 17th, 2010, 2:28 am
    Post #128 - January 17th, 2010, 2:28 am Post #128 - January 17th, 2010, 2:28 am
    JeanneBean wrote:Everyone I know has always talked about how good McRibs are. In a McRibless time of year, I bought the On-Cor ribbets. Yum, scary, but yum. I then tried the McRib and I swear I think the On-Cor is better!

    Yeah, the McRib never ends up comparing favorably with memories of McRibs past. I much prefer making my own McRib at home with a nice sandwich roll, some roughly chopped onion, and a Morningstar Farms riblet. I find the soy "meat substitute" to be juicier & more tender than the McRib patty, with a more convincing pork-like texture. Also, I feel that Morningstar Farms' BBQ sauce blows McDonald's McRib sauce away.
  • Post #129 - January 17th, 2010, 9:28 am
    Post #129 - January 17th, 2010, 9:28 am Post #129 - January 17th, 2010, 9:28 am
    JeanneBean wrote:I then tried the McRib and I swear I think the On-Cor is better!

    Distinction without a difference comes to mind.
    Hold my beer . . .

    Low & Slow
  • Post #130 - January 28th, 2010, 2:46 pm
    Post #130 - January 28th, 2010, 2:46 pm Post #130 - January 28th, 2010, 2:46 pm
    Ah, my beloved McRib, how I revere you. Your tender, mystery meat-like substance, shaped in a ribby form and enveloped by saucy goodness -- adorned with pickles and onions (with fries on the side). Once a year I indulge myself and was again unable to resist your siren call. Messy and delicious, I savored every bite.

    See you next year.

    Love,

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #131 - January 28th, 2010, 3:42 pm
    Post #131 - January 28th, 2010, 3:42 pm Post #131 - January 28th, 2010, 3:42 pm
    sdritz wrote:Ah, my beloved McRib, how I revere you. Your tender, mystery meat-like substance, shaped in a ribby form and enveloped by saucy goodness -- adorned with pickles and onions (with fries on the side). Once a year I indulge myself and was again unable to resist your siren call. Messy and delicious, I savored every bite.

    See you next year.

    Love,

    Suzy

    Suzy,

    My Mom sings your song. She had her McRib today with extra onions and pickles.

    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 #132 - January 30th, 2010, 8:48 pm
    Post #132 - January 30th, 2010, 8:48 pm Post #132 - January 30th, 2010, 8:48 pm
    A work-a-thon on Friday went well into the 10pm hour. I wanted food, tv and sleep to happen within about 30 minutes after I got home, so grease was the ticket. The Wendy's drive thru was packed solid, nobody answered at the BK drive thru, and I just don't even consider White Castle an option. Mcd's it was. In my "I don't care, just get something into a bag and I'll pay for it" haze, I ordered the McFib, the McChicken, and the McDouble.

    I ate all three.

    Pretty sure I won't ever have another McFib in this lifetime, tho I can see the draw of it. I mean, I like pizza puffs and microwave burritos as much as the next guy. As for now, I'm McDone with McFood for McQuite a McWhile.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #133 - January 30th, 2010, 10:09 pm
    Post #133 - January 30th, 2010, 10:09 pm Post #133 - January 30th, 2010, 10:09 pm
    Khaopaat wrote:
    JeanneBean wrote: I much prefer making my own McRib at home with a nice sandwich roll, some roughly chopped onion, and a Morningstar Farms riblet. I find the soy "meat substitute" to be juicier & more tender than the McRib patty, with a more convincing pork-like texture. Also, I feel that Morningstar Farms' BBQ sauce blows McDonald's McRib sauce away.


    There was a summer not long past that I must've gone through a box a week of those Morningstar riblets. A Rosen roll, some Jays, a kosher dill pickle, and, depending on how the Cubs were playing that day, either a cold beer or iced tea.
    I hate kettle cooked chips. It takes too much effort to crunch through them.
  • Post #134 - May 24th, 2010, 1:12 am
    Post #134 - May 24th, 2010, 1:12 am Post #134 - May 24th, 2010, 1:12 am
    How about an actual bone in your fast food riblet?

    Burger King To Offer Actual Ribs

    Press release

    All thanks to the miracle of their "new broiling platform."

    Image

    As we know from SVP for global product marketing John Schaufelberger, "Fall-off-the-bone ribs and summer go hand-in-hand." I can just smell summer wafting in from the drive-thru window.
  • Post #135 - May 24th, 2010, 7:56 am
    Post #135 - May 24th, 2010, 7:56 am Post #135 - May 24th, 2010, 7:56 am
    JeanneBean wrote:Everyone I know has always talked about how good McRibs are. In a McRibless time of year, I bought the On-Cor ribbets. Yum, scary, but yum. I then tried the McRib and I swear I think the On-Cor is better!


    Does anybody else love the fact that McRib is seasonal? I can just imagine a booth at the farmer's market, with a hard, rough-mannered farmhand sitting at the table, waxing poetic about their McRib harvests of years past. Across the way, the Spam farmer eyes him with a hard glare, and the artisan Velveeta purveyor chuckles at both in amusement at the vanity of it all.
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #136 - May 24th, 2010, 8:26 am
    Post #136 - May 24th, 2010, 8:26 am Post #136 - May 24th, 2010, 8:26 am
    Fully realizing nothing good will come of it I feel compelled to try the BK ribs.

    Masochist to sadist - "Hurt me
    Sadist to masochist - "No"
    Hold my beer . . .

    Low & Slow
  • Post #137 - May 24th, 2010, 9:04 am
    Post #137 - May 24th, 2010, 9:04 am Post #137 - May 24th, 2010, 9:04 am
    Gary,

    I just called the Highland Park Burger King, they have ribs!

    I'll meet you there for an appetizer? I'll buy.

    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 #138 - May 24th, 2010, 9:09 am
    Post #138 - May 24th, 2010, 9:09 am Post #138 - May 24th, 2010, 9:09 am
    Shouldn't this be on the Events board? :twisted:
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  • Post #139 - May 24th, 2010, 11:14 am
    Post #139 - May 24th, 2010, 11:14 am Post #139 - May 24th, 2010, 11:14 am
    Mike G wrote:Shouldn't this be on the Events board? :twisted:


    Only if there is a Groupon attached, so wait until next week when Burger King declares bankruptcy.
  • Post #140 - May 24th, 2010, 11:20 am
    Post #140 - May 24th, 2010, 11:20 am Post #140 - May 24th, 2010, 11:20 am
    G Wiv wrote:
    Fully realizing nothing good will come of it I feel compelled to try the BK ribs.

    Masochist to sadist - "Hurt me
    Sadist to masochist - "No"



    I have been dismissing my urge to try these things fror about a week now. I came pretty close last friday, but chickened out again. The thing is this:
    They offer a small portion of 3 bones, maybe, for $1.99 with the purchase of a value meal. I honestly don't know of anything I'd actually order for a value meal from BK. Their fries are an abomination, and their "onion rings" have gone terribly awry (much like their fries) as well. I wonder if they offer anything else as part of a "value meal" like apple slices, carrot sticks - anything besides those other awful sides.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #141 - May 24th, 2010, 2:15 pm
    Post #141 - May 24th, 2010, 2:15 pm Post #141 - May 24th, 2010, 2:15 pm
    seebee wrote:
    G Wiv wrote:
    Fully realizing nothing good will come of it I feel compelled to try the BK ribs.

    Masochist to sadist - "Hurt me
    Sadist to masochist - "No"

    I have been dismissing my urge to try these things fror about a week now. I came pretty close last friday, but chickened out again. The thing is this:
    They offer a small portion of 3 bones, maybe, for $1.99 with the purchase of a value meal. I honestly don't know of anything I'd actually order for a value meal from BK. Their fries are an abomination, and their "onion rings" have gone terribly awry (much like their fries) as well. I wonder if they offer anything else as part of a "value meal" like apple slices, carrot sticks - anything besides those other awful sides.

    Saw the ribs on the menu board on Sunday, but I was there for a discounted Whiplash Whopper, so I barely entertained the notion of trying 'em out myself. If a Value Meal purchase is required (for a discount or at all?)*, that does complicate things, but I am morbidly fascinated by the new offering. Maybe next time.

    As for seebee's other comments, I don't mind the taste of BK's fries when they've been freshly cooked (they don't age well), and I actually prefer the onion rings to the fries (and they go pretty well with the Zesty sauce). I noticed apple slices being explicitly listed as the non-fried option for kids' meals when I finally reached the end of my unusually long order line (thank goodness for indoor air conditioning) but have never bothered to request the apples for myself in an "adults" meal. I was actually grateful for the customers in front of me because they insured a fresh batch of fries for me to burn my mouth on. Gotta love turnover. :P

    G Wiv wrote:...
    Masochist to sadist - "Hurt me
    Sadist to masochist - "No"

    Save some time by subscribing to sadomasochism?

    *Update: Ah, my question was answered in the press release...
    Guests at participating restaurants can try the ribs by adding on a three-piece serving to a BK® Value Meal for a suggested retail price of an additional $1.99. BK™ Fire-Grilled Ribs are also available for value-conscious customers in three- and six-piece serving sizes designed for snacking or as an add-on item. They are available for a suggested retail price of $2.99 and $5.69 respectively. Alternatively, for those in the mood for a more indulgent serving, an eight-piece order is also available for a suggested retail price of $7.19.
  • Post #142 - May 24th, 2010, 4:10 pm
    Post #142 - May 24th, 2010, 4:10 pm Post #142 - May 24th, 2010, 4:10 pm
    I had those BK ribs last week. What can I say about them? Well, they were better than I expected, but nothing I feel the need to try again. The ribs themselves were tiny (about the size of a thumb) with a high bone-to-meat ratio (there just was not a lot of edible product on these things). They were not of the fall-off-the-bone type, so points for that--plenty of chew and that odd faux-grill taste Burger King products all seem to have. Also, I guess points for them being automatically served with sauce on the side. Not much pork taste to them -- I mostly tasted salt and BK grill flavor. There just wasn't enough meat to contribute to the overall taste. Still, to be honest, they surpassed my very low expectations, but nothing worth actively seeking out.
  • Post #143 - May 24th, 2010, 5:25 pm
    Post #143 - May 24th, 2010, 5:25 pm Post #143 - May 24th, 2010, 5:25 pm
    I'll bet sitting in the park with a 40oz malt liquor, and a bag of that product, hot not lukewarm, would add tons of flavor goodness to that, as a meal.
  • Post #144 - May 24th, 2010, 9:46 pm
    Post #144 - May 24th, 2010, 9:46 pm Post #144 - May 24th, 2010, 9:46 pm
    Independent George wrote:
    JeanneBean wrote:Everyone I know has always talked about how good McRibs are. In a McRibless time of year, I bought the On-Cor ribbets. Yum, scary, but yum. I then tried the McRib and I swear I think the On-Cor is better!


    They may actually be the same product... both are made by the same company, from which my dad recently retired. I'll have to ask him about that...
  • Post #145 - May 24th, 2010, 10:38 pm
    Post #145 - May 24th, 2010, 10:38 pm Post #145 - May 24th, 2010, 10:38 pm
    blipsman wrote:They may actually be the same product... both are made by the same company, from which my dad recently retired. I'll have to ask him about that...
    I was in the kitchen of a not to be named restaurant that sells processed boneless rib sandwiches, much like the McRib. When I spied a stack in the cold drawer I pulled one out and made a off color negative remark. The restaurant owner's response, "make all the fun you want, it costs me 60-cents I sell it for $4.95 with a few pennies worth of fries and it flies out the door."
    Hold my beer . . .

    Low & Slow
  • Post #146 - May 25th, 2010, 12:11 am
    Post #146 - May 25th, 2010, 12:11 am Post #146 - May 25th, 2010, 12:11 am
    kenji wrote:I'll bet sitting in the park with a 40oz malt liquor, and a bag of that product, hot not lukewarm, would add tons of flavor goodness to that, as a meal.


    Well, to be fair, that is true of everything. Also: you left out the brown paper bag. 40s taste better out of brown paper bags.

    One day, when I own a vinyard, my vintages will be bottled in 40s.
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #147 - May 25th, 2010, 1:43 pm
    Post #147 - May 25th, 2010, 1:43 pm Post #147 - May 25th, 2010, 1:43 pm
    I enjoyed a ridiculous order of $3.29 Burger King ribs last night. Knowing other posts will be coming with pictures (perhaps in a different thread), I will simply offer some bullets:

    - better than I expected
    - much more overcooked (black) than those pictured in the press release
    - served in an insulated bag instead of the box depicted
    - barbecue sauce is the exact same as their usual product
    - amazingly uniform for rib segments, but did not seem reconstituted
    - tasted rather like burnt Weber kettle pork ribs seasoned only with salt (not really that bad of a thing)
    - detectable pork flavor
    - three ribs for $2.99 ($3.29 with tax) insults even Chris Rock
    - ribs take about 4 minutes to cook since they have to go through a whole broiler cycle, not a good drive-thru item
    - three ribs for $1.99 as an add-on side might be reasonable were it not for the long cook time
    - can't picture getting these again unless they're on sale or I'm really not in a hurry
    - dog enjoyed the bones mightily
  • Post #148 - May 25th, 2010, 5:42 pm
    Post #148 - May 25th, 2010, 5:42 pm Post #148 - May 25th, 2010, 5:42 pm
    LTH,

    Cathy2 offered to treat for Burger King Fire-Grilled Ribs, uncertain if motivation was generosity or ironic humor. :)

    8-Piece Fire-Grilled Rib Value Meal, $14.38 with two additional sodas

    Image

    The Reveal

    Image

    Fire-Grilled Rib

    Image

    The Bite

    Image

    BK Fire-Grilled Rib Tasting Notes:
    - No smoke flavor, ribs are finished in the fryer before service.
    - Not repugnant, lowest common denominator flavor.
    - Slight chew to the meat, greasy finish and mouthfeel.
    - BBQ sauce abhorrent, repugnant, a train wreck in a peel back package. Thick syrupy high fructose liquid smoke laden mess, sticky sweet liquid smoke infused diarrhea.
    - Buffalo sauce, ranch with vinegary hot sauce, an odd not of nature color.

    Highlight of our meal, by a wide margin, were the home-made Eggplant Roll-ups with Korean Carrot Salad Cathy brought for us to try. Nice hit of garlic, sweet-sour crunch from carrot salad, very tasty.

    Image

    You always feel like a King at Burger King!

    Image

    Enjoy,
    Gary
    Hold my beer . . .

    Low & Slow
  • Post #149 - May 25th, 2010, 6:03 pm
    Post #149 - May 25th, 2010, 6:03 pm Post #149 - May 25th, 2010, 6:03 pm
    Gary eats Burger King ribs. Is this the part when LTHForum collapses in on itself? :wink:
    -Josh

    I've started blogging about the Stuff I Eat
  • Post #150 - May 25th, 2010, 6:07 pm
    Post #150 - May 25th, 2010, 6:07 pm Post #150 - May 25th, 2010, 6:07 pm
    jesteinf wrote:Gary eats Burger King ribs. Is this the part when LTHForum collapses in on itself? :wink:

    Hi,

    I like that he took up my invitation to try them. He may never do it again, though now he has a sense of what they are from experience.

    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

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