- Aug 9, 2012
- 17,777
- 6,406
Don't let Mcdonald's bring this back just for the fall/winter like the McRibs!(I only know of Louisiana and Texas still selling it)
Why is Popeyes so slow
- Thread in 'General' Thread starter Started by you go boy,
- Start date
- Oct 13, 2001
- 161,108
- 143,072
Exactly, bottom of the totem pole
October 19, 2017
Next post
August 12, 2019
Should have made a new thread huh
joe billionaire
?@PRIME @dangerousg
- Jan 29, 2019
- 2,171
- 3,094
Don't let Mcdonald's bring this back just for the fall/winter like the McRibs!(I only know of Louisiana and Texas still selling it)
The one by the house had these until recently. I preferred the back cheddar mcchicken
- Jul 20, 2009
- 64,968
- 196,213
In Vegas, at least the ones I have been too in the past couple years, this is the only one they sell now. It is a regular menu item.Don't let Mcdonald's bring this back just for the fall/winter like the McRibs!(I only know of Louisiana and Texas still selling it)
- Oct 13, 2001
- 161,108
- 143,072
Don't let Mcdonald's bring this back just for the fall/winter like the McRibs!(I only know of Louisiana and Texas still selling it)
It is a dollar for a reason....
- Jul 26, 2006
- 7,272
- 2,598
Fast food companies usually roll out new items to certain states/areas first. Once they are satisfied then they do a nationwide rollout.
I just can't believe @Bend_The_Knee eats 3 (THREE) McChickens every day
He says it's "brain food" but I'm not sure about that one
He says it's "brain food" but I'm not sure about that one
- Oct 13, 2001
- 161,108
- 143,072
ALNotSure
Supporter
- Oct 15, 2017
- 5,441
- 12,249
McChicken with Big Mac sauce isCheese too
No just no
AL Andretti
formerly mrbluprint
- Sep 9, 2008
- 6,609
- 5,057
So this what these chicken sandwiches do to people...
- Dec 9, 2002
- 34,665
- 28,028
I pulled up around 8 and the line was around the corner. You would think they invented something new with all this buzz.
- Oct 8, 2002
- 42,519
- 44,509
Don't let Mcdonald's bring this back just for the fall/winter like the McRibs!(I only know of Louisiana and Texas still selling it)
Stop at McRib bruh.
***** a mockery of the weak *** “bbq sauce” they put on it. Then you come with a hot n spicy? You come to the Gods with a dollar menu item?? Really??
- Oct 13, 2001
- 161,108
- 143,072
- Mar 13, 2014
- 6,830
- 5,112
Y’all better put some damn honey on those chicken sammiches. I ain’t gon say it no mo!!!
- Oct 13, 2001
- 161,108
- 143,072
Honey goes on biscuits
- Feb 2, 2014
- 39,188
- 55,435
Seeing a sandwich priced at one dollar does not make me not want to eat it
And the McRib is absolutely disgusting
Respek yourself fam
. The McRib is a product of "restructured meat technology."
“restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs. “
And the McRib is absolutely disgusting
Respek yourself fam
. The McRib is a product of "restructured meat technology."
“restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs. “
- May 12, 2008
- 36,573
- 48,787
- Feb 2, 2014
- 39,188
- 55,435
i'll try this on the regular sammich
i love sweet and savory
- Apr 30, 2010
- 69,737
- 106,445
Yo these fast food type joints love me. Wish other chicks were as expressive and honest, save you some damn work.
- Aug 9, 2012
- 17,777
- 6,406
I mean Chick Fil A could sell that sandwich at a $1 as well if they wanted to...Seeing a sandwich priced at one dollar does not make me not want to eat it
And the McRib is absolutely disgusting
Respek yourself fam
. The McRib is a product of "restructured meat technology."
“restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs. “
- Apr 30, 2010
- 69,737
- 106,445
Yo I had a minor panic attack as I was trying to leave because it was so packed but I was locked in. One car pulled aside to let me out then some jackass proceeds to pull right in to block it and I proceed to lay on the horn and yell ***** get the **** out the way. Felt kinda bad because it was an old lady, but **** I don't like feeling trapped at all.
In line to give it a second chance.
Ain't moved in 10 mins.
Cant go anywhere because its cars behind me and curbs on both sides.
ITS A TRAP!
- May 11, 2017
- 17,417
- 26,954
- Sep 22, 2007
- 12,929
- 1,587
October 19, 2017
Next post
August 12, 2019
Should have made a new thread huh
@PRIME @dangerousg
2 years isn’t bad im talking 2015 and back
This is a runner for thread of year tbh
- May 11, 2017
- 17,417
- 26,954
Y’all ****** on to something.
I be wanting real food after I’m leaving the club or w/e on the weekends not Cookout and Waffle House
I used to work there tho and working that shift would be hell.
The fryers On a 8 (tenders) or 15 (actual chicken) minute countdown every time u cook a batch so it’s hilarious to see these vids of people lined around the corner or getting mad bc it’s literally nothing that can be done
Especially when one ***** want tenders, one ***** wants spicy, one ***** wants mild and now you gotta do these sandwiches. All got different cooking times and I don’t think u supposed to mix spicy and mild batches. and you can’t leave that **** out for more than a certain time so u can’t just cook hella chicken cause then they b mad it ain’t fresh. Someone gon die.
- Apr 30, 2010
- 69,737
- 106,445
