Ribwich, McRib style

Whisk about two cups of water with a tablespoon of instant yeast and a tablespoon of sugar.

Whisk one pound two ounces of bread flour with half a cup of semolina to distribute it evenly, then add to the liquid.

Mix to a shaggy dough, add oil and salt and knead until it passes the windowpane test; the dough is very wet.

Oil the bowl and hands and proof at room temperature for an hour to an hour and a half until doubled.

Cut the pork shoulder into about one inch cubes and freeze briefly to firm it.

Process the pork in batches with ground rosemary, streaming in ice water while the machine runs to emulsify it into a smooth farce.

Pat the dough out into a rectangle, fold or roll it up into a log about 12 inches long, taper the edges and seam side down.

Let the shaped loaves rise.

Press the farce into ribbed silicone to form McRib-shaped patties and freeze them.

Dust with more semolina, slash down the middle and bake at 350.

Thinly slice the cucumbers for quick pickles.

Add the garlic clove, dried dill, mustard seed, kosher salt, sugar, bay leaf and tellicherry peppercorns to the cucumbers.

Bring half a cup of white vinegar and a third of a cup of water to a simmer, pour it over, stir to dissolve the salt and sugar, cover and let sit about 45 minutes.

For the barbecue sauce combine a cup and a half of tomato paste with a cup and a half of water.

Add the molasses, sugar and high fructose corn syrup.

Add the white vinegar, liquid smoke, garlic powder, onion powder and smoked paprika.

Whisk together and simmer on the stovetop about 30 minutes; it thickens on its own with no cornstarch needed.

Thinly slice the white onions.

Microwave the cut bun about 10 seconds until soft, pillowy and warm.

Pan fry the patty in a little oil just to get some colour on it.

Turn the heat down, douse it in barbecue sauce and cook it through in the sauce until caramelized.

Top with the pickles and thinly sliced onions.