November 12, 2025 • 5 mins
“Would you eat something called ‘frozen meat syrup’ if it tasted amazing?” That’s the question Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray wrestle with in this hilarious food news segment.The gang dives headfirst into the triumphant return of the McRib—debating whether it’s a legit rib sandwich or just “chicken nugget liquid meat poured into molds.”But that’s not all—McDonald’s is also dropping a Holiday Pie that looks so good it might lure Ben back to the Golden Arches for the first time in years. Plus, the crew dishes on Wendy’s closing hundreds of locations, the sudden rise of Portillo’s in Dallas, and the shocking revelation of a bigger Dick’s (Sporting Goods, that is).
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
It's time.
Speaker 2 (00:11):
Okay, So there's something that is back. It is a
pretty famous menu item that you've all heard of. I
don't know if you've all tasted it. I certainly have not.
Speaker 1 (00:21):
I never have.
Speaker 2 (00:22):
And Dallas is on a select list because it's returning regionally,
so maybe Fort Worth is involved as well. But the
article I read Miami, Cleveland, Saint Louis, Atlanta, Chicago, Seattle, LA.
For a limited time, Big Ben Rogers, the micrib is back.
Speaker 1 (00:38):
That is a good ass sandwich.
Speaker 3 (00:43):
Wait, it's an ass sandwich that's good or it's a
good okay, the big wide buddy bitch, and it's uh,
it's a delicious sandwich, and.
Speaker 1 (00:52):
You know it's uh. You don't think about it too much.
Speaker 3 (00:54):
You don't want to spend a bunch of time thinking
about it because I don't think that it's like real ribs.
It's probably chicken nugget liquid meat, the same stuff they
probably use on nuggets, which I don't think.
Speaker 1 (01:05):
I don't know.
Speaker 3 (01:05):
It's part probably largely based on real chicken, but it
feels like they're pouring it into molds, right like me,
I think chicken nuggets are poured into molds.
Speaker 1 (01:15):
And I don't want to think that. I tell you this,
but that's the nuggets.
Speaker 3 (01:18):
I think this is the same thing, and it's just grilled,
it's not fried, and then it's lathered up in barbecue sauce,
and dude.
Speaker 1 (01:27):
It is legit.
Speaker 3 (01:28):
I think it's I think it's frozen meat syrup. Yeah,
and it's poured into what ben soundbout. I think that's
how they make the nuggets, and I think that's how
all nuggets are made, unless they're like I don't think
chick filed.
Speaker 1 (01:39):
Is that it's the part of the chicken where the
nugget comes from. Yeah, it's hard to know.
Speaker 2 (01:44):
Like I don't like, I don't ever want to think
about where the food is even, right, you just never
want to know, like even like some of like dipping sauces,
like oh there's a lot of mayonnaise in that.
Speaker 3 (01:52):
Oh okay, eh, yeah right now, I don't want to
know that ribs might be my favorite food, Like, I
freaking love ribs. I think they're amazing, especially when they
like fall off the bone. And I'm not saying this
is on that level. It's not like a good barbecue restaurant.
But if you if you like I get sick of
fast food, Like I eat like a fast food burger
(02:12):
with no bun or whatever if I'm in a pinch,
and I'm so sick of that. So I kind of
like the idea of having another option.
Speaker 2 (02:19):
Mix it up at the annual McRib Yeah. Now they're
also adding something though, Wait, are.
Speaker 1 (02:24):
There bones in that sandwich? It's mcribbed for her pleasure.
Speaker 2 (02:28):
It doesn't look like there's bones in it. It's boneless
for sure, but there's pickles and onions on there as well.
Speaker 1 (02:33):
Imagine having to pull the bones out of the They
would have a lawsuit so quickly, I really would. I
don't know what it is. It feels like boiled. I
don't know.
Speaker 3 (02:44):
It's not it's not great, but it's pretty great. It's
kind of like, is it spotted dick?
Speaker 1 (02:50):
Yeah?
Speaker 2 (02:50):
Yeah, like sausage, right, and that spotted dick sausage. I
think it is on November fourteenth, I guess this is Friday.
McDonald's is also adding something called the Holiday Pie, which
is a two hundred and sixty calorie pie out broker,
filled with custard, glazed with sugar, and topped with rainbow sprinkles.
Speaker 1 (03:10):
Okay, that doesn't seem like a lot of calories.
Speaker 2 (03:12):
Look, it doesn't, right, it kind of looks amazing.
Speaker 1 (03:17):
God.
Speaker 2 (03:18):
I'm like, if I like to go to McDonald's for
the first time in years, I think, I am.
Speaker 3 (03:21):
Why don't you meet spittle at the McDonald's over there?
And I need you to I need you to go try.
Speaker 1 (03:26):
That bring up a job interview from twelve years ago.
I need you to go try that dessert for us.
Speaker 2 (03:32):
Hundreds of this US store are closing, and the and
the coalm of fast food.
Speaker 1 (03:41):
Arby's. Oh no, not Arby's, Long John Silver, not Long
John Silver.
Speaker 2 (03:46):
I will tell you that the origin of this place
is Dublin, Ohio.
Speaker 1 (03:51):
It's not going to help you. No, no, it's just
a clue, a w Wiener Schnitzel. No, this is more
household name. Oh Wendy's. It is Wendy's. Told you wait,
they're going out of business.
Speaker 2 (04:05):
Well no, no, no, no, but they're closing hundreds of
US restaurants in the next few months.
Speaker 3 (04:10):
It's going really downhill since they had that craft Burger
phase that they went through. Did y'all did y'all realize
I know Bendos is because I brought it up to
him yesterday. There's a Portillo's going in across the street
and they've built it in about three days.
Speaker 1 (04:23):
That's what that is.
Speaker 2 (04:24):
That's what that is. Wait, they moved Dick's Sporting Goods
across the street.
Speaker 1 (04:31):
Wait they did?
Speaker 2 (04:32):
Yeah, whoa, I missed that Portillos is going where Dicks is.
Speaker 1 (04:36):
No, so they've been moving Dick over there. Yeah they moved.
Speaker 3 (04:41):
It's a bigger Dix. Oh, it's much bigger. It's like
the end of the chair count. So no, there's if
you're driving down this the you're getting ready to get
go north on the tollway and hop on there at
Spring Valley. Portillo's just popped up, and I mean overnight.
It was like they just put it there, fully constructed
with a crane. Yeah, it's insane.
Speaker 1 (05:01):
No, they trust me. I drive by it every single day.
Speaker 3 (05:04):
But you couldn't tell what they were actually building, like
they were repainting it and stuff.
Speaker 1 (05:08):
I don't know. I can't tell what it was. It
sounds like it is according to you guys. Let's go
there right now. I have a Hotby sandwich. I'm gonna
eat some hot beef on the way home. You know
what I'm saying.
Speaker 3 (05:17):
It's pretty good though. It's pretty good, definitely better than
the McRib, but the mcgrib is awesome.
Speaker 1 (05:23):
Don't get it twisted. Uh cussing the Cowboys.
Speaker 3 (05:25):
Coming up at five o'clock Joseph Hoyt's five questions all
Cowboys fans should be asking themselves right now.
Speaker 1 (05:30):
But coming up next in three minutes, it's the Today Game.
It's time.
Speaker 2 (00:11):
Okay, So there's something that is back. It is a
pretty famous menu item that you've all heard of. I
don't know if you've all tasted it. I certainly have not.
Speaker 1 (00:21):
I never have.
Speaker 2 (00:22):
And Dallas is on a select list because it's returning regionally,
so maybe Fort Worth is involved as well. But the
article I read Miami, Cleveland, Saint Louis, Atlanta, Chicago, Seattle, LA.
For a limited time, Big Ben Rogers, the micrib is back.
Speaker 1 (00:38):
That is a good ass sandwich.
Speaker 3 (00:43):
Wait, it's an ass sandwich that's good or it's a
good okay, the big wide buddy bitch, and it's uh,
it's a delicious sandwich, and.
Speaker 1 (00:52):
You know it's uh. You don't think about it too much.
Speaker 3 (00:54):
You don't want to spend a bunch of time thinking
about it because I don't think that it's like real ribs.
It's probably chicken nugget liquid meat, the same stuff they
probably use on nuggets, which I don't think.
Speaker 1 (01:05):
I don't know.
Speaker 3 (01:05):
It's part probably largely based on real chicken, but it
feels like they're pouring it into molds, right like me,
I think chicken nuggets are poured into molds.
Speaker 1 (01:15):
And I don't want to think that. I tell you this,
but that's the nuggets.
Speaker 3 (01:18):
I think this is the same thing, and it's just grilled,
it's not fried, and then it's lathered up in barbecue sauce,
and dude.
Speaker 1 (01:27):
It is legit.
Speaker 3 (01:28):
I think it's I think it's frozen meat syrup. Yeah,
and it's poured into what ben soundbout. I think that's
how they make the nuggets, and I think that's how
all nuggets are made, unless they're like I don't think
chick filed.
Speaker 1 (01:39):
Is that it's the part of the chicken where the
nugget comes from. Yeah, it's hard to know.
Speaker 2 (01:44):
Like I don't like, I don't ever want to think
about where the food is even, right, you just never
want to know, like even like some of like dipping sauces,
like oh there's a lot of mayonnaise in that.
Speaker 3 (01:52):
Oh okay, eh, yeah right now, I don't want to
know that ribs might be my favorite food, Like, I
freaking love ribs. I think they're amazing, especially when they
like fall off the bone. And I'm not saying this
is on that level. It's not like a good barbecue restaurant.
But if you if you like I get sick of
fast food, Like I eat like a fast food burger
(02:12):
with no bun or whatever if I'm in a pinch,
and I'm so sick of that. So I kind of
like the idea of having another option.
Speaker 2 (02:19):
Mix it up at the annual McRib Yeah. Now they're
also adding something though, Wait, are.
Speaker 1 (02:24):
There bones in that sandwich? It's mcribbed for her pleasure.
Speaker 2 (02:28):
It doesn't look like there's bones in it. It's boneless
for sure, but there's pickles and onions on there as well.
Speaker 1 (02:33):
Imagine having to pull the bones out of the They
would have a lawsuit so quickly, I really would. I
don't know what it is. It feels like boiled. I
don't know.
Speaker 3 (02:44):
It's not it's not great, but it's pretty great. It's
kind of like, is it spotted dick?
Speaker 1 (02:50):
Yeah?
Speaker 2 (02:50):
Yeah, like sausage, right, and that spotted dick sausage. I
think it is on November fourteenth, I guess this is Friday.
McDonald's is also adding something called the Holiday Pie, which
is a two hundred and sixty calorie pie out broker,
filled with custard, glazed with sugar, and topped with rainbow sprinkles.
Speaker 1 (03:10):
Okay, that doesn't seem like a lot of calories.
Speaker 2 (03:12):
Look, it doesn't, right, it kind of looks amazing.
Speaker 1 (03:17):
God.
Speaker 2 (03:18):
I'm like, if I like to go to McDonald's for
the first time in years, I think, I am.
Speaker 3 (03:21):
Why don't you meet spittle at the McDonald's over there?
And I need you to I need you to go try.
Speaker 1 (03:26):
That bring up a job interview from twelve years ago.
I need you to go try that dessert for us.
Speaker 2 (03:32):
Hundreds of this US store are closing, and the and
the coalm of fast food.
Speaker 1 (03:41):
Arby's. Oh no, not Arby's, Long John Silver, not Long
John Silver.
Speaker 2 (03:46):
I will tell you that the origin of this place
is Dublin, Ohio.
Speaker 1 (03:51):
It's not going to help you. No, no, it's just
a clue, a w Wiener Schnitzel. No, this is more
household name. Oh Wendy's. It is Wendy's. Told you wait,
they're going out of business.
Speaker 2 (04:05):
Well no, no, no, no, but they're closing hundreds of
US restaurants in the next few months.
Speaker 3 (04:10):
It's going really downhill since they had that craft Burger
phase that they went through. Did y'all did y'all realize
I know Bendos is because I brought it up to
him yesterday. There's a Portillo's going in across the street
and they've built it in about three days.
Speaker 1 (04:23):
That's what that is.
Speaker 2 (04:24):
That's what that is. Wait, they moved Dick's Sporting Goods
across the street.
Speaker 1 (04:31):
Wait they did?
Speaker 2 (04:32):
Yeah, whoa, I missed that Portillos is going where Dicks is.
Speaker 1 (04:36):
No, so they've been moving Dick over there. Yeah they moved.
Speaker 3 (04:41):
It's a bigger Dix. Oh, it's much bigger. It's like
the end of the chair count. So no, there's if
you're driving down this the you're getting ready to get
go north on the tollway and hop on there at
Spring Valley. Portillo's just popped up, and I mean overnight.
It was like they just put it there, fully constructed
with a crane. Yeah, it's insane.
Speaker 1 (05:01):
No, they trust me. I drive by it every single day.
Speaker 3 (05:04):
But you couldn't tell what they were actually building, like
they were repainting it and stuff.
Speaker 1 (05:08):
I don't know. I can't tell what it was. It
sounds like it is according to you guys. Let's go
there right now. I have a Hotby sandwich. I'm gonna
eat some hot beef on the way home. You know
what I'm saying.
Speaker 3 (05:17):
It's pretty good though. It's pretty good, definitely better than
the McRib, but the mcgrib is awesome.
Speaker 1 (05:23):
Don't get it twisted. Uh cussing the Cowboys.
Speaker 3 (05:25):
Coming up at five o'clock Joseph Hoyt's five questions all
Cowboys fans should be asking themselves right now.
Speaker 1 (05:30):
But coming up next in three minutes, it's the Today Game.
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