- The McRib was first introduced in 1981.

- 麥飯石最早於1981年問世。

It quickly amassed a cult-like following,

它很快就積累了一批崇拜者般的粉絲。

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

從此以後，它就在麥當勞裡進進出出。

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

每次發佈，人們都會為之瘋狂。

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

幾年前，我吃過一次麥飯石，我很喜歡。

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

但從那時起，我就一直渴望著那種甜美的香甜味道。

but unfortunately, McDonald's only brings it out

但不幸的是，麥當勞只把它帶出來了

when they feel like it.

當他們覺得喜歡的時候。

What if you could ask the McRib anytime, anywhere?

如果你可以隨時隨地問麥飯石呢？

I'm Nick DiGiovanni,

我是Nick DiGiovanni。

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

而今天，我要去 重新創建的McRib。

(upbeat music)

(歡快的音樂)

The McRib is super simple.

麥飯石超級簡單。

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

肋骨形狀的豬肉粉而已。

on a hoagie roll with a couple of pickles

泡菜卷

and a couple of pieces of onion.

和幾塊洋蔥。

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

我上一次吃麥當勞已經是很多年前的事了。

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

我還沒有看到麥當勞帶著它，因為。

but I remember how delicious it was.

但我記得它是多麼的美味。

It had that amazing aspect of ribs,

它有排骨那神奇的一面。

coupled with that kind of sweet, tangy, delicious sauce

再加上那種香甜可口的醬汁。

that they make to go along with it.

他們做出的配合。

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

今天，我要把豬肉壓成肋骨的形狀。

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

試圖複製麥排骨三明治的肋骨狀外觀。

and then I'm gonna go on

然後我就會去

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

來製作那種甜甜的、香香的、烤肉的、蜂蜜般的醬汁。

Finally, I've got my friend Dylan,

終於，我有了我的朋友迪倫。

a former McDonald's employee,

前麥當勞員工。

coming by to determine if my version looks,

來確定我的版本是否看起來。

and most importantly, tastes like the classic McRib.

最重要的是，味道就像經典的麥瑞博。

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

好吧，我先把我的豬肉粉放在這裡。所以我先把我的豬肉粉放在這裡。

I just have to season my pork up

我只要把豬肉調好就可以了

to try to give that McRib flavor.

來嘗試給麥當勞的味道。

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

我知道，它首先是一些簡單的豬肉粉。

a little bit of garlic powder,

少許的大蒜粉。

followed by a teeny bit of onion powder,

隨後是十幾分的洋蔥粉。

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

一點點鹽，然後再加點胡椒粉。

And I think that's all the seasoning I need

我想這就是我所需要的全部調料了。

to kind of get that McRib taste,

以種得到麥瑞博的味道。

because most of that flavor

因為大部分的味道

is gonna come from from the sauce

是要從醬料中來

that I paint over the top of it.

我在上面畫的。

And I'll quickly mix this up

我很快就會把這個混在一起

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

只是為了真正讓肉裡面的味道和肉上的味道。

It actually smells really good,

其實它的味道真的很好聞。

but this bowl is so hot from the dishwasher

但這個碗從洗碗機裡拿出來很燙啊

that it's like cooking the meat already.

這就像煮肉已經。

That's fine.

這很好。

So now I'll take my sheet tray,

所以，現在我就把我的床單盤。

and I'm gonna press it into that McRib shape

我要把它壓成McRib的形狀。

that we're looking for.

我們正在尋找的。

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

所以我只是做一些看起來比較像肋骨的東西。

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

麥當勞在這方面其實做得很好。

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

我基本上就是要把它們壓在這個盤子上 I'm basically just gonna press them down on this tray.

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

我也會試著去找那個尺寸和形狀的人

of this bulkie roll,

這個散裝卷的。

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

所以我們要讓它長一點。

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

我想我需要多吃點肉。

To me, it's a very strange concept,

對我來說，這是一個非常奇怪的概念。

trying to shape this ground meat back into the original form

試圖將這些肉末變回原樣

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

在你真正接地氣之前，但我也有點喜歡它。

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

現在這個大小和我的散裝卷差不多。

It's just pretty much perfect,

這只是非常完美的。

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

我知道肉的會後收縮一點點。

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

所以我可以讓它也許甚至更長一點。

I'm just gonna go ahead and take my finger

我只是要去繼續 並採取我的手指，

and just make these big sort of rib-like shapes

然後把這些大的肋骨形狀的東西做成了

that McDonald's has.

麥當勞的有。

One.

一。

Two.

兩個人

I wish I had the machine that does this.

我希望我有這樣的機器。

That would be really helpful.

這將是非常有用的。

So I'm just gonna toss these in the oven

所以，我只是要去折騰這些在烤箱中的

at 425 for a couple of minutes,

在425度的溫度下呆上幾分鐘。

and then come back and put my glaze on it.

然後再來給它上我的釉。

For the sauce,

醬汁。

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

我只是要去混合在一起 一堆不同的成分。

that I think will sort of perfectly replicate McRib sauce.

我覺得會有點完美複製麥瑞博醬。

I'm actually gonna go ahead...

我其實是要繼續... ...

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

這將是一個很好的小把戲，在這裡一些酸... ...

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

我還會用一點我的蒔蘿醃菜汁。

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

然後我們再加一點糖蜜。

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

不知道的人，糖蜜就是燒糖。

so basically, I'm gonna get a little bit

所以基本上，我會得到一點點的

of that caramelized, or extra caramelized,

的那個焦糖，或特級焦糖。

sugar flavor in there.

糖的味道在那裡。

And then sort of similar to molasses,

然後有點類似糖蜜。

I'll get a little bit of barbecue sauce.

我去拿點烤肉醬。

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

這將是大部分麥瑞博醬料的來源。

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

我也想算是還能平衡一下。

with a little bit of salt in there

鹹魚翻身

and maybe just a touch of pepper,

也許只是一個觸摸的胡椒粉。

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

因為已經有一些胡椒在燒烤。

so not too much.

所以，不要太多。

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

我也會去一點蒜粉在裡面。

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

然後就是平衡所有的那種酸爽。

I want a little bit of sweet,

我想要一點甜頭。

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

所以我要加一點點的糖。

just a sort of splash of that.

只是一種斑斕的。

And when I put that on the McRib and bake it,

而當我把這個放在麥瑞博上烤的時候。

it'll hopefully caramelize

希望它能焦化

and give an even better flavor to this whole thing.

並給整個事情帶來更好的味道。

And then just to give a little bit more acid,

然後只是為了多給一點酸。

'cause it's that tangy, sweet sauce we're going for,

因為我們要的是那種香甜的醬汁。

I'm gonna go ahead and cut a lemon,

我先去切個檸檬。

and then I'll squeeze that right over my hand here

然後我就把它壓在我的手上

and get a little bit of that juice in there.

並得到一點點的果汁在那裡。

Keep in mind,

牢記。

I want the sauce to kind of be able to paint really easily

我想讓醬汁能夠很容易地畫出來。

over the top of the McRib

在麥當勞上

and not fall off when I bake it,

而且在我烤的時候不會掉下來。

so I want to go for a consistency that's not too watery.

所以，我想去的濃度，不是太水。

I'll go ahead and just mix that up

我先去把它混在一起吧

and see what I come up with here.

看看我在這裡想出了什麼。

And it looks really good, and it's smells even better.

而且它看起來真的很好，它的氣味甚至更好。

Give that just a little quick taste,

給這只是一個小小的快速品嚐。

'cause you should always taste and season when you can.

因為你應該總是品嚐和調味，當你可以。

That's really, really good.

這真的，真的很好。

So this is awesome.

所以，這是真棒。

It's crackling and popping.

噼裡啪啦的響個不停。

It smells incredible.

聞起來很不可思議。

And these actually look a little bit like ribs,

而這些其實看起來有點像排骨。

and if I even paint off the bubbles

如果我連氣泡都塗掉了

that are forming on here,

在這裡形成的。

this one looks exactly like the McRib.

這一個看起來完全像麥瑞博。

This one is a little on the chubbier side.

這個是有點偏胖的。

So now I'm gonna just paint this sauce

所以我現在只想把這個醬汁塗掉

right over the top of our McRibs.

在我們的McRibs上面。

Now is when I want to get even more flavor on those,

現在是我想讓這些東西更有味道的時候。

and I'll put it back in the oven to bake them,

我會把它放回爐子裡烤。

just to sort of caramelize it and really solidify,

只是為了讓它焦糖化，真正凝固。

kind of suck in that flavor into the McRib itself.

那種吸在麥瑞博本身的味道。

So now I'm gonna quickly toast my bread,

所以我現在要快速地烤我的麵包。

and that's just pretty easy.

而這只是很容易。

I'm just gonna cut these hoagie rolls

我只想把這些捲餅切開來

almost all the way through,

幾乎一路走來。

and then I'll be able to bend them open just enough

然後我就能把它們彎到足夠大的程度

that I can lay it flat

我可以把它平鋪

and just get a little bit of that golden-brown toasting

只是得到了一點金黃色的烘烤。

that McDonald's has for their McRibs.

麥當勞的麥排骨。

Let me go ahead and just put my bulkie roll

讓我繼續，只是把我的散裝卷。

right down on there.

就在那裡。

So my hoagie roll is nice and toasted

所以，我的捲餅是不錯的，烤的。

right in the middle there, and that's exactly what I want.

就在中間，這正是我想要的。

So, my ribs look perfect.

所以，我的排骨看起來很完美。

Again, there's still one that, to me,

同樣，在我看來，還是有一個。

looks exactly right on the mark,

看起來完全正確的標記。

which I'm super excited about.

我超級興奮。

Now I'm just about ready to assemble my sandwich.

現在我已經準備好組裝我的三明治了。

All I have to do is a little bit of knife work here.

我只要在這裡動點刀子就可以了。

Since I want these sort of thin cuts

因為我想要這種薄片

that they have on the real McRib,

他們在真正的麥瑞博上有。

I'm just gonna go right down the line

我只是要去右下角的線。

and cut just these nice little strips of onion.

並切下這些漂亮的小洋蔥條。

That'll come out to be like this.

那就會變成這樣了。

I got these perfect little furls of onion

我得到了這些完美的小洋蔥毛髮。

that I'm gonna work with here.

我要在這裡工作。

And last but not least, I have my dill pickle.

最後但並非最不重要的是，我有我的蒔蘿泡菜。

Really thin slices right down the side of this,

真的是薄薄的片子，就在這個邊上。

like super flimsy, thin cuts.

就像超級鬆軟的，薄薄的切口。

I like thin cuts of pickles on different things

我喜歡在不同的東西上切成薄片的鹹菜。

because I just don't like that much

因為我只是不喜歡那麼多

of a really acidic pickly bite,

的真的酸酸地咬。

and we already have enough acid in our sauce.

而且我們的醬汁裡已經有足夠的酸了。

So to put this all together,

所以，要把這一切。

I'll put my sandwich down on the table here,

我把我的三明治放在這裡的桌子上。

and I want to take my McRib that actually looks nice,

我想帶著我的麥當勞，其實看起來很不錯。

and I'll lay that right down

我就把它放下

on the bottom of the hoagie roll.

在胡餅卷的底部。

It fits super well.

超合適的。

I think I want a little bit more sauce,

我想我還想再加點醬。

because I think they just really load it up with sauce.

因為我覺得他們只是真的用醬料來裝載它。

So I'll put a light, tiny sort of glaze.

所以我就塗上一層淡淡的、小小的那種釉。

This is our third coating of seasoning.

這是我們的第三層調料。

And then last but not least,

最後，但並非最不重要。

just a couple onions and pickles.

只是幾個洋蔥和泡菜。

So I don't want to overload us with onion.

所以我不想讓我們的洋蔥負擔過重。

Followed by just another light coating of our pickles.

緊接著只是再輕輕塗上一層我們的泡菜。

And I think that's it.

我想就是這樣了。

I think we've nailed the McRib.

我想我們已經搞定了麥瑞博。

I think they do a slightly better job,

我覺得他們做的稍微好一點。

making those little rib bits jut out on the edges

讓這些小肋骨在邊緣突出來。

to have where the bones would be,

要有骨頭會在哪裡。

but I'm actually really happy with what I've done here.

但其實我真的很滿意我在這裡做的事情。

I've also done a really pretty job layering out my pickles.

我的醃菜也做得非常漂亮，層次分明。

To me, this looks extremely appetizing.

對我來說，這看起來非常有食慾。

It smells even better.

聞起來更香了。

Yeah, this is the McRib I remember.

是的，這是我記得的麥瑞博。

(upbeat music)

(歡快的音樂)

- Wow, that's incredible.

- 哇，太不可思議了。

The bun is perfectly toasted, the sauce incredible,

饅頭烤得很好，醬料也很好。

the pickles are perfect, but Nick,

泡菜是完美的，但尼克。

I think you should have put a little more sauce

我覺得你應該多放點醬料的。

'cause it would have been a tad better.

因為這樣會更好一點。

I'm gonna take this with me.

我要帶著這個去。

- I'm definitely pumped that the McDonald's expert, Dylan,

- 我肯定是被麥當勞的專家迪倫打動了。

loved my sandwich.

愛我的三明治。

Granted, I think there's a couple little things I could do

我想我可以做幾件小事。

next time to make this even more like the McDonald's McRib.

下一次要讓這個更像麥當勞的麥排骨。

Mainly, I think that has to do with the quantity of sauce.

主要是，我覺得這和醬料的量有關。

I'd also love to shape it a little bit better

我也很想把它塑得更好一些

and kinda have those ribs jutting out a tiny bit more,

並有點有那些肋骨突出一點點。

and if I do that, I think I've nailed the McRib.

如果我這樣做，我想我已經搞定了麥瑞博。

(upbeat music)

(歡快的音樂)