McPORK-RIBS by McJACOBS


     


EDIBLE Mc RIBS

Bon appétit with meat restructuring


LET THE TRUTH BE KNOWN, LET YOUR STOMACH PREVAIL
The McRib made its debut in the US in 1981 as a limited-time item; then, as now, it returns to the menu for promotional periods. 

It was developed by McDonald's first Executive Chef Rene Arend, who had fathered Chicken McNuggets in 1979.

“The McNuggets were so well received that every franchise wanted them,” said Arend in a 2009 interview. “There wasn’t a system to supply enough chicken. We had to come up with something to give the other franchises as a new product. 

So the McRib came about because of the shortage of chickens.” Note: If you believe that crap, I still have the Water Rights under the Brooklyn Bridge for sale. Who writes this corpo crap?

It was Arend’s inspiration to shape the McRib patty “Like a slab of ribs,” despite the fact that a round patty would have been cheaper to manufacture and serve on standard hamburger buns. NOTEMore BS , it was his idea to make people thinks they were getting real ribs) 

Despite McRib's notoriety in modern fast food culture, the sandwich wasn't immediately successful. It test-marketed very well in the Midwest, and was added to the restaurant's permanent menu for the United States in 1981. Sales were mediocre, however, and it was removed in 1985 as McDonald's executives determined that pork is not eaten frequently enough in the US to stay on the menu. 

After several years, it returned for a promotion. The sandwich is more popular in Germany, where it remains a permanent item. Lots of pork is eaten in Germany.  Most of their entire diet is pork, goose, geese, goat and beer.


NOT A FAN ANYMORE
This McDonald’s McRib sandwich used to be a favorite of mine before I knew what was in it.  Now I classify it alongside their undercooked Frickin Chicken Sandwich and McNuggets, another processed ingredient laden concoction direct from McDonald labs which recently upgraded to "all white meat", it does not say breast meat, it says white meat, and processed.

The McRib is reportedly made of "restructured meat products" and a flour-bleaching agent used to make the soles of shoes. To me ROADKILL is a "restructured meat product"  and again it is being offered at all their stores. 

McDonalds' McRibs do have a certain popularity as they only offer it at certain times of the year. Usually Holiday times as the availability of certain products and by-products may be abundant.  It's Ham cooking time and plenty of ham parts available.  The basis of the sandwich is a questionable pork content patty, sloshed in barbecue sweet sauce, mixed with sautéed onions and a few pickle slices for the vinegar taste, and served on a plain Hoagie style bun. 

Great taste. See my recipe for McJacobs Ribs below, stay home, eat good, simple to make, and a hit with friends. .


BLOGSTERS    Recent comments on one of the blogs consisted of the following:

My husband and I had our one and only McRib in the early 1980s, and we still joke about how the meat looked like it had been stamped out by machine.  “It is definitely a compressed meat product,...”. Who cares? MickyD doesn't sell food anyway. Thankfully, we have a few places in EC to get real food. I've never had one, and probably never will as I prefer meat that hasn't been pre-masticated and then smashed back together.


THE REAL MANLY MC-JACOBS PORK BARBECUE SANDWICH  

(Made WITH REAL PORK)       Serves 4 or 20      A football favorite.

  • 1  “Visalia or any Sweet Onion from Publix - I usually add another, love vidalias
  • 6+ Mt. Olive Bread and butter Pickel Chips per sandwich from Publix
  • 4  Hoagie Rolls by Publix or Winn Dixie, A&P bakery
  • 1  Fresh two pound Pork Loin devoid of fat and any gristle. Same Club, Publix and Costco
  • 1  Cup Sonny’s Sweet barbecue Sauce at Sams and Publix
  • 2 Tablespoons Apple vinegar from Publix
  • 2 Tablespoons Kikkoman Soy sauce from Publix1 Teaspoon sugar to carmelize the onions (optional)
  • Also you need the usual Chicken Broth about a half can, Salt and Pepper to taste.


PREPARATION
A)  I sliced the onion into circles and then halved them. Placed them into a 1 quart saucepan, with a touch of sugar, margarine or butter, add an ounce or two touch of chicken stock to keep soft not fried, and when they clear, add the Sonny's, the apple vinegar, touch of the soy sauce and stir, additional  pepper if desired. The soy, stock and Sonny's have enough salt. Lower temp to idle. And pour into a long tray, a baking pan is fine if you are making many as I do for those great football days on the boob tube. 

B)  I trimmed any gristle or fatback off the loin meat and cut the loins into 8-10 inch long pieces placed it between two sheets of heavy saran wrap and beat it to death with my meat tenderizer using the end with the points.  I out right flattened them to less than 1/2 inch thick about 3/8 inch and large enough to cover the hoagie.   Very lightly salt and pepper both sides and then seared the filets in a large frying pan, and let them finish in the pan with a little chicken stock to keep them moist while you assemble. They cooked in about five minutes.

C)  I toasted the Hoagie rolls or the microwave for 25 seconds, I took the filets and ran them through the sauce and onions, dribbled a few extra onions on, and added the pickles.  Folks who have had this went nuts and actually seconds. My friends are good eaters. 

D) Serve with Cajun potato chips and Miller Lite, or Heinekens, Budweiser or Coors heavily chilled in a bucket of Ice.


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