Here it is.
I hope some national change comes out with an Iowa-style big pork tenderloin sandwich. One of the few things I miss about the place.
Posted on 05/19/2013 2:59:55 AM PDT by 2ndDivisionVet
Last year Burger King’s Summertime Menu included a Bacon Sundae but they seem intent on topping that this year with the introduction of the Burger King Rib Sandwich. An obvious copy of the popular McDonald’s McRib Sandwich, the Burger King version will be available starting May 21st through the end of the summer along with the return of a line of Memphis Pulled Pork Sandwiches and Sweet Potato Fries. The Burger King Rib Sandwich was tested in Shreveport, Louisiana and did very well there. Let’s not forget Burger King also had those Fire Grilled bone in Ribs a few years ago that were pretty good considering where you were getting them from. I’m not a fan of the McRib so I’m definitely interested to see how this stacks up against it.
Here it is.
I hope some national change comes out with an Iowa-style big pork tenderloin sandwich. One of the few things I miss about the place.
Pulled pork sandwich.... mmmmm.
The McRib was something I loved as a kid. Tried one a couple of years ago during on of McDonald’s McRib revivals - either my adult stomach is a lot more sensitive or their sandwich is a lot worse. Maybe the Burger King version will be better.
Injection molded food shaped pink slime meat substitute. MMmmmmmm Mmmmmm.
1500 calories 36g fat, 1200mg sodium.
Add fries and a shake and super size it. Could be a 3000 calorie meal.
Now look at the sandwich below it. Any guesses there? If you’ve never had one I feel sorry for you. Heck, I feel sorry for myself because I don’t know where to get one in my neck of the woods.
I have to agree, the best pork tenderloin was in Iowa and I’m a ‘tenderloin connoisseur’
With some soybean paste and meat by-products thrown in for texture. They’d have to pay me to eat it.
I had a neighbor that worked for a firm that was contracted to setup a system for a food behemoth to use lasers to put "grill marks" on some meat product on a production line.
...try a Peruvian style roast pork (chicharrón)sandwich with Salsa Criolla (sliced red onions) and topped with a slice of sweet potato. A Southern-style pulled pork sandwich will become a third-place choice...behind a real deal Cubano!
Ahhh “Butifarra”; what the heck, it’s always lunchtime somewhere...
I get the impression after having eaten a McRib last summer....that they’ve changed the sauce in it, and it’s a bit more fatty than anything else.
I’m a big fan of the McRib and would probably have it at least once a week...at least back in the old days. I’m giving the Burger King guys a chance....maybe it’s better, and will be a permanent item on the menu.
This is HUG! SERIES!
This nation is in deep defecation and we’re supposed to get excited about a commercially created mystery meat sandwich?
maybe they are printing the rib part of the sandwich on one of those 3D printers
Pork tenderloin sandwiches...one of my main reasons to go to the Bluffton Street Fair! Haven’t been there I years, but still remember and yearn for it. The MacRibs taste awful...are they using meat?
Culver’s has it in the midwest. I hope they expand.
I hear they'll eat just about anything.
The BK Rib should be pretty good. Their burgers are consistently better than McD’s. Go to BK for the sandwich, and McD for the fries.
The sheeple are so gullible.
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