- McDonald's -
All about those black lines...
Posted by: Shaun ( Burger King, USA ) on May 07, 1999 at 10:32:20:
In Reply to: They do a fine job with the paint! posted by Hugh Morris on May 06, 1999 at 10:31:46:
: Back to the chicken: In the US, most restaurant grilled chicken comes from Tyson foods, who packs pre-grilled chicken for use by big chains and small independents alike. Just so you know, the chicken breasts are marinated, the lines are burned in place with a grill, then the chicken breasts are frozen and shipped to your local fast feeder. A few chicken breasts are removed from the freezer and thawed in the refrigerator, but they can be heated from frozen in a pinch. The chicken is merely reheated on the griddle, and the black cinge marks stay in place.
However, Burger King's grilled chicken, and burgers, do not come to us pre-burned. The burgers we use are reaw and frozen, but the BK Broiler is pre-cooked (but no black lines) Both are cooked on the Broiler at the restaurant, creating the black grill lines. That is why most, almost all, people prefer BK's burgers to McD's. Is there really anyone out there who would rather have a McD's burger over a BK burger? BK cooks over fire, just like you would in a backyard BBQ, giving it those black burn lines.
Now if only there were a restaurant that sold BK burgers and McD's fries...