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Just saw the commercial. I thought they killed this off last year ? I know they say that all the time, but here it is, it all its mystery meat goodness.

I must admit, I never goto Micky D's, (fast food nation killed that for me) but know people follow them religiously. Last time I had one it had changed. The bun wasnt with the cornmeal anymore and the patty was smaller and wider not long and skinny.

Who is addicted to this pork packin delight ?
Original Post
quote:
Originally posted by Tim Fish:
There was a funny Simpsons episode a few years back that parodied McRibs. Krusty Burger eventually had to stop producing their version because "the small animal we used to make it was now extinct!"

Mmmmm, extinct!


I confess to this awfully guilty (or guiltily awful) pleasure. Long live the Rib-wich!

Favorite quotes from that episode:

Narrator: "We start with authentic letter-graded meat, and process the hell out of it...'til it's good enough for Krusty!"
Krusty: "Try my new Krusty Rib-Wich...mmmm! I don't mind the taste!"

Homer: "Maybe I should hook up with you guys? After all, how long do any of us have to live?"
Ribhead: "If you like the Rib-wich, not very..."

Krusty: "Look...about the rib-wich...There aren't gonna be any more. The animals we made them from are now extinct..."
Homer: "The pig?"
Otto: "The cow?"
Krusty: "You're way off! Think smaller...think more legs..."
Crowd: "Ewwwwwww...!"
Krusty: "People, we went through something magical together. And it's not important who got rich off whom, or who was exposed to tainted warts. And because you believed in my dream, I want you to fight over the last Rib-wich ever made..."
quote:
Originally posted by Dom'n'Vin'sDad:
While in SoCal the last couple days, I saw a commercial for the McRib! I was so fired up. So yesterday I went to MickeyD's to load up. Alas, no McRibs in NoCal. Frown


DnVD, you posted this on another thread:

quote:
Originally posted by Dom'n'Vin'sDad:
Olive oil to get the rub to adhere. Kosher salt, cracked pepper, and dry mustard mixed for the rub. 500 degree oven, put the roast in, and immediately turn down to 275.

Enjoy champagne while waiting, and then a nice CaliCab with the prime rib. Smile


My brain can't process that the Champagne/Cabernet/prime rib guy is disappointed he can't get a McRib. My head hurts.
quote:
Originally posted by Board-O:
quote:
Originally posted by Dom'n'Vin'sDad:
While in SoCal the last couple days, I saw a commercial for the McRib! I was so fired up. So yesterday I went to MickeyD's to load up. Alas, no McRibs in NoCal. Frown


DnVD, you posted this on another thread:

quote:
Originally posted by Dom'n'Vin'sDad:
Olive oil to get the rub to adhere. Kosher salt, cracked pepper, and dry mustard mixed for the rub. 500 degree oven, put the roast in, and immediately turn down to 275.

Enjoy champagne while waiting, and then a nice CaliCab with the prime rib. Smile


My brain can't process that the Champagne/Cabernet/prime rib guy is disappointed he can't get a McRib. My head hurts.


DnVD is obviously very complex and has many layers

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