Rolling Stones and McRib Love it

The ROLLING STONES & The McRIB

"Watch The VIDEO"

The McRIB is BACK !!!

"KEEF LOVES IT" !!!

KEITH RICHARDS The ROLLING STONES & The McRIB

Keith Richards, Ron Wood, and Charlie Watts talk about the McRIB, how much they all love it, and how they were worried whether it would ever come back or not, as well as if their band The ROLLING STONES would ever tour again or not. They were quite worried as they love ordering tons of McRib Sndwiches for themselves and their crew wherever they are and when they're on the road doing concerts in various cities around the World, whether they're in New York, New Jersey, Philadelfia, Baltimore, Chicago, Boston, Sydney, Milan, Rio, or whereever, The Boys want their McRibs. Only problem, they never know wehn they can get them, so Keith Richards did some leg-work and came up with a solution. Keef found a recipe on how to make and re-create that awesome sandwich that the band just can't get enough of, the McDonalds McRIB Sandwich. Keff says, "the recipe is in The Badass Cookbook, and it's absolutley Badass. Problem solved.

Keith like to make McRibs at home for himself, his wife Patty and the kids, but he's not going to make them on the road for the band and their large crew, so the Rolling Stones have hired Chef Daniel Zwicke to tour with them and make McRibs, Chili, Buritos, Tacos, and other items the Rolling Stones like to eat when they're all on tour. Wow, Keith, what a brilliant idea. 

So there you have it folks, the Rolling Stones fix on that now age-old-problem of the usual unavailability of McDonalds beloved McRib Sandwich. Make them at home. The recipe in the Badass Cookbook, by Daniel Zwicke, and is available in paperback and Kindle on Amazon.com

BASTA !

KEEF COOKS

RECIPES from The BADASS COOKBOOK

COOK LIKE KEITH RICHARDS

McRIB Recipe

BURGERS TACOS BURRITOS

And MORE !!!

RECIPES in The BADASS COOKBOOK

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History of The McRIB

 

The HISTORY of The McRIB

MAKE a McRIB !!!

MAKE a McRIB at HOME !!!

RECIPE

MAKE a McRIB !!!

MAKE a McRIB !!!

At HOME !!!

TACOS BURGERS BURRITOS McRIBS

And MORE ...

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FINE DINING McRIB !!!

DANIEL EATS a McRIB

FINE DINING STYLE !

Another HISTORY of The McRib Video

HISTORY of The McRIB

The McRib is one of the most elusive and divisive items on McDonald’s menus. It doesn’t appear often, but when it does, fans go wild.

But few know that the saucy sandwich, which first graced menus in the 1980s, has a whole lot of history hidden beneath its many layers of pickles, onions, and barbecue sauce.

It all began in the late 1960s, at a military research center in a little town called Natick, Massachusetts.

There, scientists banded together to create a weapon of mass deliciousness: Restructured meat. That may not sound very good, but if you love chicken nuggets, or, well, the McRib, you’ve been eating it for years without a second thought. Restructured meat is pretty much what it sounds like—usually discarded but perfectly edible (we really can’t stress that enough) animal parts mashed together to create a meat log of sorts.

For the military, restructured meat quickly became standard fare in MRE packets (short for Meal, Ready-to-Eat). For us civilians, it soon spread to the fast-food industry.

Around 1970, Professor Roger Mandingo of the University of Nebraska tapped into the military’s meat-scrambling technology to create a pork chop-style patty from a mix of pork shoulder and other meat, using a binding agent made from animal protein. 

Not long after, McDonald’s CEO Ray Kroc turned to René Arend, a classically trained chef from Luxembourg, to create a new menu item. Arend used restructuring methods to create the Chicken McNugget, which debuted in the early '80s. People were immediately hooked, and who could blame them? Nuggets are delicious. In fact, they became so popular they triggered a nationwide shortage of chicken meat. 

This inspired Kroc to ask Arend to come up with a beef alternative.

In 1981, after visiting Charleston, South Carolina, and eating a whole lot of barbecue (probably), Arend became fixated on pulled pork sandwiches. The McDonald’s recipe and development team finds Professor Mandino’s pork patty and uses it as inspo to begin working on a BBQ pork sandwich of its own. But like any good chef, Arend wasn’t going to slap his name on just anything. He insisted the sandwich really give off BBQ vibes and had the R&D team work on making it look like a rack of ribs. 

It took a year to get right, but in 1982 the McRib officially debuted in the US.

This isn’t where the story ends, though. While the McRib is beloved today, diners didn’t totally get Arend's vision and the sandwich was initially considered a bust, even nicknamed the McFlop. By 1983, the McRib began slowly disappearing from menus. It reappeared suddenly in some places, only to disappear again, with no one really knowing how or why.

This seemingly random pattern continued for a while, much like it does today. There are lots of theories about why McDonald’s does this. The first being that it’s basically an attempt to trick consumers into believing there’s this major demand for the McRib by making it available for a limited time only, thus inspiring people to rush out and get it while they can. Another theory postulates that McDonald’s releases the McRib when pork prices are low to ensure that it's profitable, even if only a select portion of customers are buying it, and then pulls it from menus when prices for piggy products rise again. We may never know the truth, but one thing is for sure: What customers didn’t get in the 1980s has garnered a cult following in the years since.

In the mid-1990s, the McRib was on McDonald's menus once more as part of a The Flintstones promo. It stayed on menus for the rest of the '90s and even into the early 2000s, with fans of the McRib enjoying the sandwich's sudden stability. Then, in 2005, McDonald’s announced out of the blue that the McRib was going on a farewell tour. 

The sandwich retired more than once between 2006 and 2008 and went on to see not one, but four farewell tours. Instead of getting fed up with the sandwich coming and going, fans seem to latch on tighter: A McRib locator was even created to help people keep track of it. The McRib finally returned in 2012, while many were preparing for the Mayan apocalypse. As usual, the sticky, smoky sandwich graced menus only for a short time.

It resurfaced in 2020 as part of McDonald’s regular menu offerings only to quietly fade away once more. When will you again be able to taste that sweet barbecue pork, piled high with pickles and onions? Your guess is as good as ours, but now you know how it came to be. 

Elvis BBQ Sauce Recipe Barbecue

 

ELVIS BBQ SAUCE

BBQ SAUCE Recipes

And MORE ...

BBQ SAUCE RECIPES

CHILI SOUPS MEATLOAF

TACOS BURRITOS

BURGERS STEAKS

And MUCH MORE !!!

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ELIVS BBQ SAUCE

RECIPE 

Ingredients : 

1/2 cup Vinegar

Juice from half a Lemon

1 Tablespoon Dry Mustard

1 Tablespoon Chili Powder

1 - 28 ounce can Tomato Puree

2 cups Tomato KETCHUP

2 tablespoons Brown Sugar

3 tablespoons Honey

1 tablespoon Soy Sauce

tablespoon Pickleing Spice (optional)

1 tablespoon groudn Black Pepper

1 tablespoon Salt

1 tablespoon Tabasco or your favorite Hot Sauce

Mix everything together in a pot and cook on low heat for 30 minutes.

Slather on Chicken or Ribs and cook for an Elvis Barbecue Feast.

Bone Suckin BBQ Sauce McRib Recipe

 

BONE SUCKIN' BB SAUCE

Put it On CHICKEN, RIBS, BURGERS

WHATEVER !!!

WORLD FAMOUS

BONE SUCKIN' SAUCE !!!

GET SOME TODAY !!!

BONE SUCKIN BBQ SAUCE

"You Can't Get Better' !!!

BONE  SUCKIN RIBS

RECIPE with BONE SUCKIN SAUCE

"YOU'RE GONNA LOVE IT" !!! 

BONE SUCKIN BARBECUED CHICKEN

GET The SAUCE !!!

BONE SAUCKIN BBQ SAUCE

12 PACK !!!!

BONE SUCKIN SAUCE !!!

MAKE YOUR OWN !!!

WANT to MAKE YOUR OWN ?

BONE SUCKIN BBQ SAUCE ?

SECRET RECIPE INSIDE

RIBS BBQ CHICKEN

And MORE !

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Best Mac n Cheese Recipe Ever

 

NONNA'S ITALIAN MAC & CHEESE

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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McRib is Back Tee Shirt

 

The McRib is Back !!!

T SHIRTS

"YOU KNOW YOU LOVE IT" ???

FAVORITE AMERICAN DISHES

And SECRET RECIPES

BURGERS TACOS BURRITOS

SPAM - RAMEN

And More ..

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The McRib

"YOU KNOW YOU LOVE It" !!!

TEE SHIRT

"McRib" !!!

T SHIRT

What is Up with Popeyes

 

Popeyes Fried Chicken

"Just So-So"

I used to Love Popeyes Fried Chicken. I think it was much better, back in the day, more than 20 years ago when I first started eating it. Now? "It's jus So-So," not that good. It's actually pracically tasteless, you hardly taste antyhing. The fried chicken at Popeye's is seriously underseasoned, with almost no seasoning at all, not enough salt and not enough pepper, and it seems as though there are not herbs or spices to season the chicken at all, unlike the great taste of KFC Kentuck Fried Chicken and their Secret Recipe of 11 Herbs and Spices (Paprika, Onion Salt, Celery Salt, Dry Sage, ground Allspice, ground Oregano, Chili Powder, Black Pepper, dty Basil and Marjoram).  

I must say that the most prominent flavor I tasted with the Popeyes Fried Chicken was "Not the Chicken" but the frying oil, and that's not a good flavor to have at the forefront of anything you eat, espcially Fried Chicken. What a disappointment when I went to the newly opened Popeye's on

6th Avenue in Greenwich Viallage. I was hoping for the best. Number one, as I looked at the menu, it occured to me that in less than 8 years the priced of Popeye's Fried Chicken has doubled to triple in price, compared to what it was not many years ago. Less than 8 years ago, I used to be able to get a special of 2 pieces of Fried Chicken, a Biscuit, and Canjun Fries for just $3.49 ... Now? "Forget about it." I used to be able to get 8 peices of Fried Chicken for $10.99, a pretty good deal. Now those same 8 peices of Fried Chicken at a Popeye's in New York City cost more than twice that much at $28. 49 I saw at the Popeye's on Sixth Avenue today. "A rip-off for a fast-food joint." And it's not even tasty. In  fact it's almost devoid of taste at all, other than tasting the frying oil, which totally dominates all other flavors of the chiken at Poepye's. "So disappointing. I want it to be good. Not!"

Lucky for Popeye's they came out with that tasty Fried Chicken Sandwich a couple years ago. It's really pretty good, but I'm worred if the quality might have gone down since the last time I had one over a year ago at the, then Popeye's on 14th Street (now closed down). The Chicken Sandwich was a bargain at $3.99 each, but sure enough when I was at the Popeye's on SixtH Ave earlier today, I noticed that it has gone up to $4.99, whcih I was actually expecting that it would go up in price. No problem if when I go in next week to try the Popeye's Fried Chicken Sandwich at this new Popeye's on 6th Avenue in Greenwich Village, NYC. If it taste good, I won't mind it going up a dollar. But if it's not good? That won't be good for Popeye's or me going there that much. "We'll see."

And as for the Biscuits, which I always loved, these, like the chicken were not up to snuff. Not that good. A but dry I'd say. And not as tasty as before. Anyway, I wish Popeye's the best, and I hope they improve. Again, "we'll see."

This is What I Got

"NOT VERY GOOD"

"The CHICKEN was Practically TASTELESS"

Not Seasoned Well, and all I could Taste was The Oil more Than The Chicken

"WOW !!! VERY DISAPPOINTING" !!!

One thing that I have to give Popeye's. The Chicken doesn't Look that Good Here (above Picture)

Usually, companies will make The FOOD Look Better Than it Really Is

The 5 Pieces of Chicken I had Did Not Taste Good at All, and Popeye's didn't attempt to make it Look Better than it is. I msut give them that.

"I do hope they get Better. I Need some Good Fried Chicken. And I want POPEYE'S to make it"

PLEASE !!!

POPEYE'S FRIED CHICKEN SANDWICH

$12.99 for THIS ????

"ARE YOU KIDDING ME" ???

5 PIECES of FRIED CHICKEN, 2 Biscuits, & 2 SIDES ???

NOT SUCH a GOOD DEAL