I've seen a lot of complaints about Josh Weissman doing "cheap" videos by making fast food items better but I'm all for it and an Andy version is even better.
@@GizfreekI used to like his content, when it was about the cooking. Now it’s the same cringe jokes on repeat, and endless comparisons of fast food stuff we all know is equally bad. It’s more of a cult of personality, than a cooking channel now
most people, including myself, had a problem with his 'but better' videos because he took something that is cheap and readily available and spent 4 hours making it. of course its going to be better, but he made it seem like there is something wrong with you if eat fast food, which for some people, is all they can afford.
@@ericeierman7055that’s the big issue I had. If it was how to make it better at home in less than an hour then that’s awesome. However I’m pretty sure almost anyone given 4 hours to make a Big Mac would easily make something better than the real thing.
Oh no mate! Andy you got it all wrong, in the states we raise a special pig, its boneless and just has cartilage. The NBPPA specially breeds them for McDonalds, the National Boneless Pork Producers Association only has enough to provide McD's a couple times a year, they deli slice it since its 100% edible and microwave it to perfection and lovingly dip it in sauce for a grateful nation.
Thanks Andy, good timing. I love sandwiches and I happened to have some ribs in the fridge. I'm now armed with a fresh Turkish bread and the ribs are in the oven. Planning to top with some coleslaw. It smells good already. Probably could've been great if I wasn't too lazy (hungry) to fire up the smoker 🤦
South Africa also doesn't have the McRib however there are local versions sold at fast food restaurants like Steers. However tye South African version is made from a combination of pork mince and the offcuts from ribs. The patty is marinated in spare rib marinade and is then grilled over a gas grill. The bun has a some mustard slread on it but the main sauce is the caramelised marinade. It gets searved on a type of wider hot dog bun and sometimes also has bacon and cheese on top.
I had the Spur version of the McRib once in my youth, and the only time I was more disappointed in a Spur order was when I ordered a beef schnitzel via delivery. It was awful, and scared me off of even the Steers version.
As an oooollld McDonald employee, I can tell you that yours are probably a lot better. I never felt that they didn't cook it enough. It was all drippy and messy though. They will cook them and then store them in the sauce,ick.
I heard they at one point tried to reduce the amount of sauce on the McRib, at least here in Germany. Didn´t go well with the customers and they had to turn back to the saucier mess, uh, sandwich I mean. The saying is, if it is not a mess, it is not a McRib...
You forgot to mention that the cooked patties are supposed to simmer in the sauce for at last 30 minutes before they are served. At least when we made them in the 90s, that was the process.
I eat a McRib about once a year, regret it and shamefully wipe the sauce from my mustache and chin. Takes me about a year to forget the actual feeling of eating one.
I ate my first McRib in about 5 or 6 years last year. Immediately regretted it even though I expected it to suck. I remember liking it as a kid and liking it less and less as time went on but it was never so bad that I wanted my money back. I'm convinced they changed it because it is absolute GARBAGE now even for low expectation fast food standards.
Hey from an Aussie competitive bbq'er props for the recommendation of removing the membrane. Its really tricky but important for a good bite. Bending the ribs upwards in the middle and getting under with a butter knife and paper towel I always found a god way to remove the worst part of pork ribs.
Love it. I occasionally make my own version where I smoke some spare ribs and pork shoulder, then lightly processed them to make patties, then made the McRib with that. It's a lot like the McRib but with the added smokey rib flavour.
Andy my friend, you asked for a dish to cook a few videos ago, and my mom asks if you have ever made Sauerbraten? if not you should try it! Love your cooking videos, made some cheeseburger toasties the other night and ended up eating 2! keep up the great recipies. gives me something fun to do with mom on the weekends!
Anyone can say it properly (wuss-tuh-shuh), and the wikipedia page even has an audio clip. The sad thing is that idiots think it's funny to purposefully mispronounce it. I can't think of any other food-related place name that elicits such disrespect. Some of the people who insist on saying it wrong put effort into correctly pronouncing other places in Europe, or places in the rest of the world. They know that if they say Parmagiano or Roquefort wrong people would think they were ignorant, but for some bizarre reason they don't think the same for Worcestershire.
Brother, thank you for doing the Fahrenheit conversion rounded to the closest 5° increment. It was driving me bonkers when you'd show 357°F. Nobody has that setting on their oven. Love your recipes.
I never had a mcrib and was stunned they don't actually make it with ribs! Your versions looked soooo delicious though. Makes me want to experiment in the kitchen today :)
I used to work at McDonald's in the UK in the 90s. The smell of these things coming off the grill was vile. Don't think I'll ever be tempted to buy one again. I'm sure yours will be really nice though 😂
You’re a wizard Andy…. I watched to the end and I don’t eat pork so will never make it but your style is addictive! Thinking about possibly trying with lamb ribblets ? Thank you
The oven one was god tier for me. The smoked one was dream tier which hopefully one day when I buy a proper smoker I can make. Thanks for the recipe Andy!
I have never eaten a McRib Sandwich at McDonalds. I live in Texas and eat there occasionally but have never had the desire to try one of them. Now, what you made with your 2nd and 3rd round got my mouth watering! Yum!
Love this episode... the McRib has a epic history as a sometimes available product and marketing gimmick. Love the Andy version and will make that soon!
its a lot better when you doctor it up with cheese and toast the buns. the crispy bread compliments the weird mushy rib patty. also you only eat 1 or 2 a year and wonder why it's so popular lol
EXCELLENT VIDEO I totally agree.... Smoked is alwayrs better. "Bravo Darling... Bravo BTW.... Your wife does a Beautiful Job ... Filming You. "Brava Darling.. Brava"
Funny. Here in Germany it's always on the menu. And although I'm not a fan of McD - I really like this one, and the 1 or 2 times a year I'm at McD, I usually pick the McRib. And I most confess: I do prefer pork burger/pork-beef-mix burger - more aroma, more juice than pure beef.
Worcestershire a pretty common thing to put in BBQ sauce. I like to add some depth to mine with a little dark molasses, a light touch of hot mustard and just a splash of bourbon or dark rum. Also, some grated apple spread on the ribs with the butter when wrapping them totally does not hurt. But I lack Andy's dedication: my ribs never make it to the sandwich stage; they tend to disappear before that in a shark-feeding-like frenzy.
Nebraskan here... The best, easiest improvement is to use a hamburger instead. Grill that, drench in BBQ sauce, build the burger with pickles and onions. I suspect there's a secret menu at McD's where you fill a wrap with drenched chicken nuggets... Or fries if you're vegetarian. Checker's used to sell large chicken nuggets which were coated/drenched in the sauce of your choice. Imagine in McRibs changed the sauce! That's what you should do next ... Make McRib sliders and test the variations. What's the best sauce? Condiments? Only use what's on the official menu.
One other thing... Iowa is right next door, so occasionally we have pork tenderloin "sandwiches". Basically, you take a pork chop and flatten it with a steam roller, bread it, fry it, and serve it in a bun which is way too small!
Honestly, I never remove the silver skin from ribs, and it doesn't matter, with the long slow cook the sliver skin melts just like the connective tissue in lamb shanks and other slow cooked sinewy meat. I can see perhaps removing the silver skin helps with seasoning both sides of the rib, but I've never had a deliciousness problem with my oven-cooked ribs. So long as they are cooked to a point where you can pull the bones out clean it's hard to do ribs wrong.
My high school used to have rib sandwiches and they were delicious (late 20th century). McRib is pretty good, but not as great as it’s made out to be. Too sweet! My favorite is the rib sandwich from the gas station Kwik Trip (Minnesota/Wisconsin/Upper Midwest US). Plus, they have a toppings area where you can add onions, jalapeños, pickles, and extra BBQ sauce. Probably super unhealthy, but a wonderful guilty snack.
I once ate the McRib sandwich at McDonald’s when they released it and it isn’t too bad. It tastes good when it’s a full meal or so and homemade is also better too
by the way, here in Germany, the McRib is a permanent item. You can buy it anytime you want. So I tried two versions of this back when Babish did his McRib at home video and I prefer the minced meat version. It's faster and I think also easier to eat. My ribs always turn out kinda stringy, I do not have that problem with minced meat.
The UK McRib was and IS absolutely GRIM. There is no single feature that is redeemable. Convincing me otherwise having given it 3 tries at 3 different Maccys is impossible. As you defined it @1:30 it is a monstrosity
Had a McRib once to see what the fuss was and it was an awful experience. All the hype around it really is just marketing. Would love to try your version of the McRib, Andy!
Hi Andy. I'm not a big fan of overly sweet sauces, do you think the smoked ribs will pair well with harissa or do you have some other suggestions for a more savoury/spicy sauce that would go well?
Very nice. Just one question: was that English yellow mustard or American yellow mustard? Have you done any videos on ovens? Particularly with reference to cleanability?
Best pork rib sandwiches...pork ribs cooked in the smoker, glazed with an apple and habanero BBQ sauce, topped with a well made potato salad all smashed together hard in the toasted bun.
After putting sauce on the ribs how long back into the oven at 190 degrees? Based on the smoker, 15 minutes but wanted to be sure. I’m thinking of doing the 3hr bit the day before our Super Bowl party. Thanks, Andy!
I had a McRib once and I was not a fan. Didn't come anywhere near the McFarmer which I also only had once but that was because it was apparently a German exclusive. Interestingly in Belgium and The Netherlands we have a deep fry snack that is shaped like the McRib. Essentially it's a spicy frikadelle and I'm actually fairly clueless why they shaped it like this as the meat is (mostly) chicken.
Before you go smoker shopping, just know that adding a few drops of liquid smoke works for the smoke flavour, and a bottle of liquid smoke is not so expensive.
Awesome, I have a smoker, never thought about smoking the sauce before... genius! Great video. I'm the sameas you though, how can they call something a McRib when it is a McPorkMince?
I've seen a lot of complaints about Josh Weissman doing "cheap" videos by making fast food items better but I'm all for it and an Andy version is even better.
Joshuas "But Better" video were great, sad he almost exclusively makes comparison and rating videos now without any real cooking.
All dude does now is promote the food he no longer eats because he made so much money on it.
@@GizfreekI used to like his content, when it was about the cooking. Now it’s the same cringe jokes on repeat, and endless comparisons of fast food stuff we all know is equally bad. It’s more of a cult of personality, than a cooking channel now
most people, including myself, had a problem with his 'but better' videos because he took something that is cheap and readily available and spent 4 hours making it. of course its going to be better, but he made it seem like there is something wrong with you if eat fast food, which for some people, is all they can afford.
@@ericeierman7055that’s the big issue I had. If it was how to make it better at home in less than an hour then that’s awesome. However I’m pretty sure almost anyone given 4 hours to make a Big Mac would easily make something better than the real thing.
Why are you releasing videos of McRibs at 1.15am in the morning??? I can't go to Coles, buy ribs, and start cooking. It's unfair! 🤣
It's 9:22 am what are you talking about 😂
@@icecoldcomedian smartest american
@@icecoldcomedianAndy is Australian and I’m guessing this other person is also Australian.
@icecoldcomedian I'm in Australia..... time difference! 🤣
@@ProjectHilton I really thought the laughing face emoji would give away that I'm joking but I forgot this is the internet 😆
Oh no mate! Andy you got it all wrong, in the states we raise a special pig, its boneless and just has cartilage. The NBPPA specially breeds them for McDonalds, the National Boneless Pork Producers Association only has enough to provide McD's a couple times a year, they deli slice it since its 100% edible and microwave it to perfection and lovingly dip it in sauce for a grateful nation.
Omg 😂💀💀💀
haha nice
😂
🤣This reminds me of The Man Show when they said they genetically engineered chickens to be 100% skin
Do these special pigs have wings too?
Thanks Andy, good timing. I love sandwiches and I happened to have some ribs in the fridge. I'm now armed with a fresh Turkish bread and the ribs are in the oven. Planning to top with some coleslaw.
It smells good already. Probably could've been great if I wasn't too lazy (hungry) to fire up the smoker 🤦
South Africa also doesn't have the McRib however there are local versions sold at fast food restaurants like Steers. However tye South African version is made from a combination of pork mince and the offcuts from ribs. The patty is marinated in spare rib marinade and is then grilled over a gas grill. The bun has a some mustard slread on it but the main sauce is the caramelised marinade. It gets searved on a type of wider hot dog bun and sometimes also has bacon and cheese on top.
I had the Spur version of the McRib once in my youth, and the only time I was more disappointed in a Spur order was when I ordered a beef schnitzel via delivery.
It was awful, and scared me off of even the Steers version.
Very Nice McMake-over!
As an oooollld McDonald employee, I can tell you that yours are probably a lot better. I never felt that they didn't cook it enough. It was all drippy and messy though. They will cook them and then store them in the sauce,ick.
I heard they at one point tried to reduce the amount of sauce on the McRib, at least here in Germany. Didn´t go well with the customers and they had to turn back to the saucier mess, uh, sandwich I mean.
The saying is, if it is not a mess, it is not a McRib...
You forgot to mention that the cooked patties are supposed to simmer in the sauce for at last 30 minutes before they are served. At least when we made them in the 90s, that was the process.
Finally, the video of my dreams from you, Andy! Going to make these!
Love from Perth bro!
Cheers mate! Glad you liked it!
I eat a McRib about once a year, regret it and shamefully wipe the sauce from my mustache and chin. Takes me about a year to forget the actual feeling of eating one.
😂 time to break that cycle and make a better version at home
I ate my first McRib in about 5 or 6 years last year. Immediately regretted it even though I expected it to suck. I remember liking it as a kid and liking it less and less as time went on but it was never so bad that I wanted my money back. I'm convinced they changed it because it is absolute GARBAGE now even for low expectation fast food standards.
@@FishingThePNW I tried one about 5 years ago, first and only one, sounded like everything I would like but as you said, it was utter garbage.
They have a chemical aftertaste
@bserieshatch1 That's being polite.
Had to share my eldest sister loves McRibs, visiting now, so this is hitting the menu, I believe version 3, hubby does the smoking
Hey from an Aussie competitive bbq'er props for the recommendation of removing the membrane. Its really tricky but important for a good bite. Bending the ribs upwards in the middle and getting under with a butter knife and paper towel I always found a god way to remove the worst part of pork ribs.
Love it. I occasionally make my own version where I smoke some spare ribs and pork shoulder, then lightly processed them to make patties, then made the McRib with that. It's a lot like the McRib but with the added smokey rib flavour.
I once heard someone describe a mcrib as earlobe meat and I can never unhear it.
These videos are so soothing!
McRibs are not good IMO, but I’d make the Andys version -with actual ribs any time. Thanks, Chef! Minnesota Fan
Andy my friend, you asked for a dish to cook a few videos ago, and my mom asks if you have ever made Sauerbraten? if not you should try it! Love your cooking videos, made some cheeseburger toasties the other night and ended up eating 2! keep up the great recipies. gives me something fun to do with mom on the weekends!
I love the McRib! They had them in New York up until a couple of weeks ago. I could hardly wait to try your recipes.
Love this idea of home made mcAndy
I'm tempted to run out and get a smoker just so I can make number three. That's insane.
3:56 any other cooking youtubers watching, this was a perfect pronunciation of Worcestershire sauce.
Chef Andy did live in the UK for a long time, so he likely heard it enough to get it right.
Anyone can say it properly (wuss-tuh-shuh), and the wikipedia page even has an audio clip. The sad thing is that idiots think it's funny to purposefully mispronounce it. I can't think of any other food-related place name that elicits such disrespect. Some of the people who insist on saying it wrong put effort into correctly pronouncing other places in Europe, or places in the rest of the world. They know that if they say Parmagiano or Roquefort wrong people would think they were ignorant, but for some bizarre reason they don't think the same for Worcestershire.
Really pisses me off when they butcher it, intentionally or unintentionally
@@tino6440 awwwwww.
Poor goobie. Can’t handle goofing around.
😢
@ “She’s so crazy I love her 🤪🤣”
Andy is the only cook on RUclips now that makes me want to get up and make what he’s making in the kitchen 😂
Brother, thank you for doing the Fahrenheit conversion rounded to the closest 5° increment. It was driving me bonkers when you'd show 357°F. Nobody has that setting on their oven. Love your recipes.
But you can’t round the number yourself? 🤔
I never had a mcrib and was stunned they don't actually make it with ribs! Your versions looked soooo delicious though. Makes me want to experiment in the kitchen today :)
Now I wanna have some ribs...
Great video, thanks chef!
For me, it's the nostalgic feeling of childhood. I adore them! If they're "in season" 😂 I get one everyday 🤤
Can't beat a nostalgic dish
I used to work at McDonald's in the UK in the 90s. The smell of these things coming off the grill was vile. Don't think I'll ever be tempted to buy one again.
I'm sure yours will be really nice though 😂
You’re a wizard Andy…. I watched to the end and I don’t eat pork so will never make it but your style is addictive! Thinking about possibly trying with lamb ribblets ? Thank you
The oven one was god tier for me. The smoked one was dream tier which hopefully one day when I buy a proper smoker I can make.
Thanks for the recipe Andy!
Get yourself some liquid smoke.
You can smoke in a kettle style bbq. I've made a lot of smoked meats in my Hard Rubbish H code Weber
Used two napkins just to watch this video. Andy rocks!!!
This is such a banging idea!! 😮🔥🔥🔥
I have never eaten a McRib Sandwich at McDonalds. I live in Texas and eat there occasionally but have never had the desire to try one of them. Now, what you made with your 2nd and 3rd round got my mouth watering! Yum!
Love this episode... the McRib has a epic history as a sometimes available product and marketing gimmick. Love the Andy version and will make that soon!
Thanks for cooking Andy. Now I guess in need to try this myself
its a lot better when you doctor it up with cheese and toast the buns. the crispy bread compliments the weird mushy rib patty. also you only eat 1 or 2 a year and wonder why it's so popular lol
Sometimes i dry toast my grilled cheese sandwiches and i really like it especially for tomato soup dipping! ❤
EXCELLENT VIDEO
I totally agree.... Smoked is alwayrs better.
"Bravo Darling... Bravo
BTW.... Your wife does a Beautiful Job ... Filming You.
"Brava Darling.. Brava"
Theres something about the process of making McRibs that was revolutionary. Like preserving and cooking for deep space voyages.
Now that you destroyed the McDonald's McRib, you should now destroy the famous Nathan Coney Island hotdog
well done, man! im trying recipe #2 tomorrow evemng
Funny. Here in Germany it's always on the menu. And although I'm not a fan of McD - I really like this one, and the 1 or 2 times a year I'm at McD, I usually pick the McRib. And I most confess: I do prefer pork burger/pork-beef-mix burger - more aroma, more juice than pure beef.
Andy! Yes Chef! Both your versions looked amazing! Peace and ❤
Your reproduction of the McRib looks good. I have never tried the McRib at McDonald’s before and will still probably not try them now. Great video.
Only worth it if you REALLY are interested in what the talk is about. I did and yeah.. never again lol.
Hell yeah! Been waiting for this one. Loved the filet of fish video too.
You should make a Danish diner classic - ribbensteg sandwich "porkrib roast sandwich", but you would have to figure out to make the red cabbage ;)
Your horror at the teams love of the sauce 😂❤❤❤
I won't make it (probably) but dayummmn that bbq sauce with Worcestershire looks tasty. Bottle it and sell it to the supermarkets Andy!!!
Worcestershire a pretty common thing to put in BBQ sauce. I like to add some depth to mine with a little dark molasses, a light touch of hot mustard and just a splash of bourbon or dark rum. Also, some grated apple spread on the ribs with the butter when wrapping them totally does not hurt. But I lack Andy's dedication: my ribs never make it to the sandwich stage; they tend to disappear before that in a shark-feeding-like frenzy.
bloody champ Andy , love your work and great to see you in a couple of commercials haha well done mate👍
thanks mate!
Thanks! There is no McRib in Switzerland, now I have an idea to make a nice meal.
I love Andy anything! McDonald's, Burger King. They don't stand a chance.
Nebraskan here...
The best, easiest improvement is to use a hamburger instead. Grill that, drench in BBQ sauce, build the burger with pickles and onions.
I suspect there's a secret menu at McD's where you fill a wrap with drenched chicken nuggets... Or fries if you're vegetarian.
Checker's used to sell large chicken nuggets which were coated/drenched in the sauce of your choice. Imagine in McRibs changed the sauce!
That's what you should do next ... Make McRib sliders and test the variations. What's the best sauce? Condiments? Only use what's on the official menu.
One other thing... Iowa is right next door, so occasionally we have pork tenderloin "sandwiches".
Basically, you take a pork chop and flatten it with a steam roller, bread it, fry it, and serve it in a bun which is way too small!
Love your show
Where are your oven trays from they look so good 😮
Honestly, I never remove the silver skin from ribs, and it doesn't matter, with the long slow cook the sliver skin melts just like the connective tissue in lamb shanks and other slow cooked sinewy meat. I can see perhaps removing the silver skin helps with seasoning both sides of the rib, but I've never had a deliciousness problem with my oven-cooked ribs. So long as they are cooked to a point where you can pull the bones out clean it's hard to do ribs wrong.
My high school used to have rib sandwiches and they were delicious (late 20th century). McRib is pretty good, but not as great as it’s made out to be. Too sweet!
My favorite is the rib sandwich from the gas station Kwik Trip (Minnesota/Wisconsin/Upper Midwest US). Plus, they have a toppings area where you can add onions, jalapeños, pickles, and extra BBQ sauce. Probably super unhealthy, but a wonderful guilty snack.
I once ate the McRib sandwich at McDonald’s when they released it and it isn’t too bad. It tastes good when it’s a full meal or so and homemade is also better too
Thanks for the video. Would very much like to make this. The recipe link doesn't work.
5:08 Turkish bun? Didn't you say ciabatta earlier?
That copper pot can sure use some love from 'Bar Keeper's Friend' polish... 😉😄
That looks so much better then the original
Andy!!! Would love if you could do some of your favourite gluten free dishes? Maybe even a top 10... for the ceoliacs out there!!! 🔥🙏🏼
the1% and the other 10% who think they have CD.
by the way, here in Germany, the McRib is a permanent item. You can buy it anytime you want. So I tried two versions of this back when Babish did his McRib at home video and I prefer the minced meat version. It's faster and I think also easier to eat. My ribs always turn out kinda stringy, I do not have that problem with minced meat.
We’ve had the McRib come to Australia a couple of times
For added authenticity one must assemble the sandwich in a jacked up way for uneven bites!
The UK McRib was and IS absolutely GRIM. There is no single feature that is redeemable. Convincing me otherwise having given it 3 tries at 3 different Maccys is impossible. As you defined it @1:30 it is a monstrosity
smokin' mcAndy looks fantastic!!
Had a McRib once to see what the fuss was and it was an awful experience. All the hype around it really is just marketing. Would love to try your version of the McRib, Andy!
What adjustments would you need to make if you went for beef ribs instead of pork?
Only thing Maccas is good for is their thick shakes & their soft serve ice cream. Use to go through the drive through & order a 🍦 for our dog 🤣
GO CHEF ANDY !!!!! Get that bbq on !!!
I'd love to see you try to recreate the Bondi Burger or Oporto's other burgers/Chilli sauce!
Is the apple cider vinegar on the foil not a concern? Thought acid plus aluminum is bad due to it oxidizing and putting the foil in your food
Number 2 for ease of prep, number 3 for flavour-flavour.
Great job at making it look like ribs
Hi Andy. I'm not a big fan of overly sweet sauces, do you think the smoked ribs will pair well with harissa or do you have some other suggestions for a more savoury/spicy sauce that would go well?
Your first version is 10x better than what is pumped out in the states.
Happy Australia Day Andy
Very nice. Just one question: was that English yellow mustard or American yellow mustard?
Have you done any videos on ovens? Particularly with reference to cleanability?
Best pork rib sandwiches...pork ribs cooked in the smoker, glazed with an apple and habanero BBQ sauce, topped with a well made potato salad all smashed together hard in the toasted bun.
That looks good Chef Andy
In the USA, pork ribs and beef ribs in BBQ sauce are cooked and enjoyed.
Be THANKFUL you Aussies don't have the McRib sandwich!!! You're the lucky ones! LOL
We do occasionally get McRib here in Australia. That's how I know it is bloody awful.
Why the vinegar in the foil packet for the fridge oven ribs?
Moral of the story: Smoke everything.
After putting sauce on the ribs how long back into the oven at 190 degrees? Based on the smoker, 15 minutes but wanted to be sure. I’m thinking of doing the 3hr bit the day before our Super Bowl party. Thanks, Andy!
I've had a mcrib in Australia!! Years and years ago!
What’s “turkish bread”? I am Turkish so I’m curious but never been to Australia.
It looks like ciabatta with like a bagel seasoning on top
It’s a high hydration white bread, similar dough to focaccia but without the oil. Usually sold with sesame seeds and black cumin/nigella seeds on top.
@@hamishkent4000 neat I’ll try and see if I can find it stateside locally
Can anyone help on what pickles are used?
Use spoon stick for ridges
Andy seems to have a basic crew and this channel is his journey to educate them 😂
I am all for this series if you include a video doing Hawaiian BK chicken
I had a McRib once and I was not a fan. Didn't come anywhere near the McFarmer which I also only had once but that was because it was apparently a German exclusive. Interestingly in Belgium and The Netherlands we have a deep fry snack that is shaped like the McRib. Essentially it's a spicy frikadelle and I'm actually fairly clueless why they shaped it like this as the meat is (mostly) chicken.
Dazz is an absolute smokeshow…damn you, Mitch
What is maccas?
Before you go smoker shopping, just know that adding a few drops of liquid smoke works for the smoke flavour, and a bottle of liquid smoke is not so expensive.
Awesome, I have a smoker, never thought about smoking the sauce before... genius! Great video.
I'm the sameas you though, how can they call something a McRib when it is a McPorkMince?
Honestly, that first sandwich looked pretty good.
You ever talk about why you got a new stove top? I know the induction one caused interference with the mics. Were there other reasons?
Love you Andyyyyy, but we’ve definitely had the McRib here in Aus, I’ve personally bought it here a few times, unfortunately hahah 😑
In Germany its a stable Sandwich on the MC Menu and my favorite for MC