- Oh, look at that colour!
Mwah!
(cheerful music)
Hey everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you
are well as always.
Don't worry, it looks a little bit different,
but this is cool.
I quite like it .
I haven't gotta film today.
I was talking to my friend Timmy,
who is very kindly behind the camera.
We were talking about ribs.
Alright, remember I made them seven years ago?
Let's roll back the years.
I'm kind of in heaven right now.
So we're just on our way to the drive through to see
if we can get a McRib.
Do you still do a McRib?
- [Employee] No.
- Alright okay.
And do you know if they are ever coming back?
- [Employee] Not that I know of.
- Okay - [Employee] Sorry about that.
- That's alright.
I'm gutted!
But it gets me incented for this video today.
So the deal was if I could not get hold of McRib,
I was gonna have to film a video.
So hence the whole region for this video right now.
So this is my five, maybe six or seven,
ingredient McRib in a flash.
Five ingredients you need.
One, an onion.
You have raw onions in a McRib.
Some bread rolls.
These are some brioche ones, that I got hold of.
The only rolls I can find are these brioche ones.
Which means they are more expensive.
They're kind of flash, but they'll do.
Some good quality barbecue sauce.
This sauce has never let me down.
Sweet baby Ray's.
Pickle gherkins AKA pickles.
They're things that you only ever tasted
if you grew up eating McDonald's like me.
And last but not least some good
quality pork mince.
This is where we're gonna make our pork patties.
Little dish cloth.
Chopping board.
Non-slip baby!
It's actually slipping.
(Barry laughs)
What?
Let's give it another fold.
Don't do it.
Don't do it!
Mince goes down.
Oh yeah!
So we're gonna season this first of all,
with ingredient six and seven AKA..
Pug seasoning.
The best seasoning.
Alright so use your roll for reference,
because all rolls comes in different shapes and size.
I'm gonna put it there.
It's time to make our patties.
Alright so we're working that pug seasoning in there.
If it doesn't fall apart.
Grab yourself some baking parchment and a tray,
because we are gonna form our patties on it.
Now comes the mouldy bit.
Grab your brain,
it does look like a brain right?
Brains!
And use your roll
just to one side of this reference to make
your patty.
Now McRibs used to actually be shaped like ribs.
I'm not goin for that,
but we're just going to go for that long kind of look.
So what I think I'll do,
I'll probably make a couple of different sized ones,
because that way
we know one will fit, won't we?
And then this video will be a success.
We're going a little bit thinner on that one.
Just gonna play around with it.
(creative music)
If you want it go get it super fine
you could like gently roll it with a rolling pin,
but we're going rustic
and that is going in the fridge for a good hour.
If we can keep it in the fridge longer than that,
it helps to firm up even more.
Even the freezer would do it, alright.
See you in a bit.
When it comes to the bread roll,
we're gonna toast it so we just need to halve it.
Grab yourself a pan,
light it up
and toast away til golden brown.
(Barry laughs)
Oh yeah baby.
Check that out!
Toasty!
Gherkins.
Like little witches fingers, aren't they?
That's way too many than I need.
I'm raining in pickles.
Just about to get the patties out,
but let's get our pan ready.
We're gonna lubricate it with some oil.
Here we go.
Down we go.
Get it warm.
Pan's nice and hot.
I actually don't know which one to go for.
Tim what do you think I should do?
- [Tim] Big one.
- Big one?
- [Tim] Go large.
(sizzling)
We're gonna just let that cook away
three or four minutes either side.
Cook it through.
No one likes a medium rare McRib.
Oh look at that colour!
Boom!
Last step is the barbecue sauce
and don't forget Sweet Baby Ray's,
not sponsored, barbecue sauce.
A pan,
wooden spoon
and we're just gonna heat it through.
Boom!
Smells like..
Smells like America.
I know it's quite generic.
Ohh!
Spoony spoon.
Mix it up.
It's not gonna take long,
cause of the sugar content in there.
We're just gonna warm it through
and that is gonna cling.
It's gonna hug.
It's gonna cherish
those porky meat patties.
Aw that smells so good.
Ladies and gents, I present to you
the NASA inspected copyright patent pending
McReb?
(Barry laughs)
Dumping station.
AKA mixing bowl.
We take our warmed barbecue sauce, oh my gosh!
So that's all in there
and we're gonna dunk our patties in there.
And that barbecue sauce, mwah.
As I say it's gonna cling.
So I've got my roll ready.
It's kind of like the X-factor judges' houses.
This one is too thin and too small.
This one is a little bit too fat,
But this one is my favourite one.
So we're gonna lift it up.
Oohh!
In it goes.
Turn it over.
Take your time.
Looks amazing, right?
The cooler the pork is as well,
the more it will actually cling and
grip to the patty as well.
So you kind of want a little bit of that.
If it's too hot it will run straight off,
but it's biting to it cause
it was stood out there for a couple of minutes
whilst we warmed the sauce up.
Here we go.
Lid off.
Aw!
Sit in there.
Urgh.
Got a bit of a titanic moment.
Yes.
(cool music)
Actually we are making the titanic.
Look we got the funnel now.
We're going for it.
They're literally Jack and Rose on the front
doing the thing.
And I never understood this with the McRib,
but we got some raw onions right on top
and then our lid.
Boom!
I'm well happy with this.
Here we go.
Let's give it a try.
Well I made one for Tim as well,
don't feel bad, honest.
All I can say is Sweet Baby Ray.
That is sensational!
I'm like..
Get McEmotional.
I don't know what to say.
I want you to try it.
It gets you out of trouble.
Unless obviously if there's a McDonald's near you,
you just go get one, can't you?
But five ingredients, six or seven with the salt and pepper.
Done!
Hope you like this style format.
This is a bit of a play.
If you really like it,
we'll maybe keep it going and we'll see what happens.
But for now,
go and make a McRib.
If you try it, send me a picture.
(mumbles)