Name: Can This Chef Recreate The Discontinued McDonald's McRib?
Uploaded: 2020-10-24T01:26:06.000Z
Duration: 7 min 40 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Basic passive voice

- The McRib was first introduced in 1981.

Adverbs of manner

It quickly amassed a cult-like following,

and it's been in and out of McDonald's ever since.

Every time it's released, people go crazy for it.

I had a McRib one time, years ago, and I loved it,

but I've been craving that sweet tangy flavor ever since.

but unfortunately, McDonald's only brings it out

What if you could ask the McRib anytime, anywhere?

and today, I'm gonna be recreating the McRib.

It's just ground pork in the shape of a rib

on a hoagie roll with a couple of pickles

The last time I had a McRib was many years ago,

and I haven't seen McDonald's carrying it since,

coupled with that kind of sweet, tangy, delicious sauce

Today, I'm gonna press some pork into the shape of rib

to try to replicate that rib-like look of a McRib sandwich,

to make that sweet, tangy, barbecuey, honey-like sauce.

coming by to determine if my version looks,

and most importantly, tastes like the classic McRib.

All right. So I'll start by taking my ground pork here.

I know that it starts off with some simple ground pork,

a little bit of salt, and then a touch of pepper.

And I think that's all the seasoning I need

just to really get that flavor inside and all over the meat.

but this bowl is so hot from the dishwasher

and I'm gonna press it into that McRib shape

So I just do something that looks relatively like a rib.

McDonald's actually does a really good job with that.

I'm basically just gonna press them down on this tray.

I'm gonna try to get in that general size and shape

so we're gonna make it a little bit longer.

I think I need a little bit more meat on that.

trying to shape this ground meat back into the original form

before you actually ground it, but I also kind of like it.

This is about the same size now as my bulkie roll.

and I know the meat's gonna shrink a little bit after,

so I can make it maybe even a little bit longer.

I'm just gonna go ahead and take my finger

and just make these big sort of rib-like shapes

and then come back and put my glaze on it.

I'm just gonna mix together a bunch of different ingredients

that I think will sort of perfectly replicate McRib sauce.

and this will be a good little trick here for some acid...

and I'll use a little bit of my dill pickle juice.

And then we'll go with a little bit of molasses.

For those who don't know, molasses is burnt sugar,

of that caramelized, or extra caramelized,

That is gonna be where most of that McRib sauce comes from.

I'll also want to kind of still balance it out

'cause there's already some pepper in that barbecue,

I'll go a little bit of garlic powder in there as well.

And then just sort of balance all of that sort of sour,

so I'm gonna add just a tiny bit of sugar,

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Can This Chef Recreate The Discontinued McDonald's McRib?

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