It just tastes like random meat slathered in BBQ sauce. Delicious, delicious BBQ sauce. But then again, I could just put the sauce on a Big Mac and have the same taste — no reason to run around the country chasing this elusive prey. I loved the Double Down — mainly for its innovation.
And its look is not appealing, plain and simple. If I want to see obnoxiously unhealthy food that has the power to wow me, I merely have to turn to Epic Meal Time. Now to the best part of this meal: the fries. Find him on Twitter at nickcarbone. Send to Kindle.
Subscriber Account active since. The legendary boneless pork sandwich, famously molded to resemble a rack of ribs, has garnered almost as much attention for its pseudo-meat shape as its impermanence on restaurant menus. The McRib generated a ton of media hype at the end of October when it made a national reappearance at McDonald's restaurants , kicking off a brief three-week tour.
More recently, however, the famed barbecue sandwich has come into the spotlight for less savory reasons. Smithfield Foods the pork supplier of McDonald's McRib, is facing scrutiny from the Humane Society for the inhumane treatment of its hogs. Fortunately, the barbecue-sauce-smothered sandwich is scheduled to fall off the radar again on November Just enough time to stuff down a few more rib-shaped patties before remorse sets in.
In a interview with Maxim, Rene Arend, McDonald's first executive chef and inventor of the Chicken McNugget, explains that the McNugget was so popular when it was first introduced in that demand quickly outstripped chicken supply. The legendary pork sandwich was developed out of necessity. Franchises that didn't have the Chicken McNugget needed a new hot-selling product — and that's when Arend scrambled back to the test kitchen.
Rene Arend modeled the McRib after the barbecue-sauce-slathered pork sandwiches he ate during a visit to Charleston, South Carolina. The decorated French-trained chef, who once whipped up fancy culinary creations for the Drake Hotel , is also credited with coming up the unique shape of the sandwich.
Although the McRib doesn't contain a single bone, Arend suggested the meat be patterned after a slab of ribs instead of the classic round patty. Rene Arend came up with the idea and design of the McRib, but it's a professor from the University of Nebraska named Richard Mandigo who developed the "restructured meat product" that the McRib is actually made of. According to an article from Chicago magazine, which cites a article by Mandigo, "restructured meat product" contains a mixture of tripe, heart, and scalded stomach , which is then mixed with salt and water to extract proteins from the muscle.
The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs. The McRib is made in large processing plants—lots of stainless steel, a number of production lines, and these long cryogenic freezers. The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back.
Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes. As it appears out of the box, the McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.
But, as recently reported by Time magazine, a closer inspection of McDonald's own ingredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.
As part of McDonald's ongoing effort to dispel myths about its food, the company invited a high school teacher who'd tweeted disparagingly about the sandwich to join Grant Imahara, former star of the TV show "MythBusters," to see what goes into the boneless barbecue pork sandwich.
First, the pair check out the raw McRib meat—chunks of boneless pork picnic, which Imahara points out doesn't contain bones or gristle. Read More McD's millennial problem: Is new campaign working?
After a visual inspection, the meat goes through the grinder before being formed into the shape of a rack of ribs. The patty, which contains pork, water, salt, dextrose and preservatives, is then misted with water to keep it from dehydrating during the freezing process.
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