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McRib

TheRobSJ said:
I am a 47 year old man who only want to eat boneless “wings” too. I fully agree that the flavor is better in proper wings. But I just don’t want the mess and work of eating a somewhat small amount of meat off a bone over and over. Which is also why I almost never eat ribs, and the McRib is for me.
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There you have it, the McRib is essentially just a big pork McNugget drizzled in sugar sauce and wrapped in a processed holding vessel, and fully intended for children. :twofinger
 
ctwo said:
...ketchup on a hotdog.
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ctwo said:
Suck on a soft, flaccid thing... :teeth
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:laughing
 
HappyHighwayman said:
I've rarely had "terrible" bar wings, unless they were undercooked, which in my life I can't recall ever happening. If I'm ordering bar wings its because I'm drunk and or hungry and they usually range from "ok" to "pretty good".
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I'm pretty snobish when it comes to wings: no batter, crispy, Franks based sauce. The axioms of wingdom.

That said, the "dish that they make with wings and spicy seasoning" at Round Table are really pretty good. They're not crispy at all but really well cooked, and the seasoning is decent.
 
Wings are one of my favourite meals but at most places I’ve tried the wings sucked. Recently someone at work recommended I try Costco cafeteria wings so I did, they sucked so I gave them another chance a couple weeks later, they sucked again. Dried up chewy shite.
 
I’ll probably have to sit out a week for this but, why eat a wing when you can eat a drumstick? Bone to meat ratio of a wing sucks ass.
 
lizard said:
I’ll probably have to sit out a week for this but, why eat a wing when you can eat a drumstick? Bone to meat ratio of a wing sucks ass.
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There is a way to eat a wing just like a drumstick but it takes skill :laughing
 
lizard said:
I’ll probably have to sit out a week for this but, why eat a wing when you can eat a drumstick? Bone to meat ratio of a wing sucks ass.
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If simply looking for more meat why not just buy turkey legs

Anyone got a lead on a good turkey leg night joint?
 
Not about safety, it's about texture. I cook my chicken breasts to 150-155 they don't need to be cooked to 165 it's about how long they're at lower temps. The chicken cooked to 195 is a lot better flavor and texture I find "just cooked" dark meat to be rubbery.

So I cook my roast chicken in pieces now and pull the breast first and let the dark continue to cook. If I have time I salt the pieces overnight in the fridge exposed to dry out the skin and dry brine the meat. It's gotten so good I'll serve roast chicken at a dinner party.

I do turkey the same way for thanksgiving now.
 
I’m totally on a different program.
For boneless skinless chicken breast I first marinate overnight in lemon juice and cook at 450 for 32 minutes. Works for me
 
Mick D’s Combo 2A increases longevity, hence, repeat customer.
 
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