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BRITCOM III
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00:00Angelo's world-famous brisket.
00:08I hope you're ready.
00:12I'm in Fort Worth, Texas.
00:13Oh, my.
00:14Known as the Mecca of barbecue.
00:17Can't get any more smoke into these.
00:19But that's not it.
00:20Decision, decision, decision.
00:22I'm here to try it all.
00:24Ooh.
00:25But first things first, you gotta look the part.
00:30Hat on fleek.
00:32It's time to eat Fort Worth, baby.
00:35My name is Braun Strowman.
00:37I make a living wrestling for WWE.
00:39One, two, three, so big.
00:44If you can't tell, I like my carbs.
00:46It's time to feed the monster.
00:47It can be a tough job.
00:49The ring just exploded.
00:50But it has its perks.
00:51They need a bigger table.
00:53Because when you're a monster like me, I know my way around the kitchen.
00:56I didn't get 350 pounds by accident.
00:59There's no better way to see a new town than to eat your wild way.
01:04Holy cow, this is good.
01:05Threw it.
01:06Come on.
01:07From hidden neighborhood gems.
01:08What's something that I have to have?
01:10To legendary, world-renowned kitchens.
01:12I have goosebumps.
01:13This is beautiful.
01:14You can't fully appreciate a restaurant unless you try it all.
01:18I'm supposed to pick a favorite, and y'all ain't making that easy.
01:21That's why I order everything on the menu.
01:32When SmackDown heads to Fort Worth, we welcome you inside a sold-out Dickies Arena in Fort Worth.
01:39I tend to get very excited.
01:41I'm sure you fire me.
01:42I'm sure you fire me.
01:44Because it's a city with an extremely unique food scene.
01:48On one hand, world-renowned Texas barbecue.
01:52On the other, a culinary vanguard pushing the envelope to the limit.
01:58This is a city that smokes its brisket low and slow, pours its whiskey meat, and isn't afraid to double down on flavor.
02:07And what better place to start than at one of the oldest and most iconic restaurants in the city?
02:14Angelo's Barbecue has been slinging out some of the juiciest hickory smoked meats for over 60 years here in Fort Worth, Texas.
02:23It's a no-bullshit, straight-to-the-face, no frills, no fuss, barbecue, old-school style, how it's meant to be, Texas-style, over hickory smoke, slow and low.
02:33There's only one thing left to do. It's shut up and get my big ass inside and get these hands on some Texas barbecue. Let's go.
02:43Walking into this place, you just know you're about to eat good.
02:47The smell of fresh hickory smoke is intoxicating.
02:51And the walls lined with taxidermy are a not-so-subtle hint that there won't be any salads on the menu today.
02:58Larger than nature intended, bears.
03:01This place has been world-famous for their meat and ice-cold beer for decades.
03:07I have to figure out what keeps people coming back for more.
03:11What'd y'all go with for lunch?
03:15I got the coleslaw, mac and cheese, and the brisket.
03:18It's hard to beat Texas barbecue.
03:20Everything is good.
03:22Chopped beef sandwich is where you need to go.
03:24Chopped beef sandwich.
03:25Brisket and the rib.
03:26The jalapeno sausage.
03:27And then the ribs.
03:28And the beef.
03:29The beef are awesome.
03:30I'm gonna be 600 pounds by the time I get out of here, but I'll be fat and happy, so I ain't got nothing to complain about.
03:36Barbecue joints in Fort Worth can seem to come and go with the win, but Angelo's is not your average smokehouse.
03:43Their methods and recipes have been passed down for decades, and I'm going to learn some of their secrets from third-generation pit master, Jason George.
03:53First of all, oh my God.
03:55As soon as I got out of the car, I smelled the hickory smoke, and it took me back to my five-year-old self.
03:59Eastern whole hog barbecue.
04:01Beautiful, man.
04:02Glad to have you.
04:03You want to go check it out, see what happens?
04:04I would love to see the pit, see the beautiful brisket processed.
04:07Yeah, brother, let's do it.
04:08Hell yeah, let's go.
04:09Taxidermy is unbelievable in here.
04:11Are these all family-mounted?
04:12Yeah, everything's in my family.
04:14I started back with my grandfather.
04:16That's awesome.
04:17Low bridge.
04:18Keep low, man.
04:19Keep it low and slow.
04:20Low and slow like the barbecue, right?
04:22That's it, man.
04:23That's how we cook it.
04:24Low and slow.
04:25So we got two pits going here.
04:27I got ribs on this pit.
04:29We cook it a little hotter.
04:30Got some pork butt about to come off.
04:32All pork on this side.
04:33All pork, all pork.
04:34Come on in.
04:35Come and zoom in on that.
04:36Holy pardon my French shit.
04:37Oh, my God.
04:38These ribs are ready right now.
04:39They're about to come off.
04:41They are literally falling off the bone tender right there.
04:45These have been in since 7 this morning.
04:47100% hickory smoke.
04:48All hickory, yes, sir.
04:49And then on the other side, we got some briskets.
04:51We'll go take a look at those.
04:52Oh, you're pulling on my heart strings now.
04:56Open that up.
04:58You'll get your good taste of Texas smoke right there.
05:04Oh, my.
05:06We put briskets on last night at 7 o'clock.
05:09We pulled those off about 10 this morning.
05:11That's what we're serving for lunch right now.
05:13It's like you said it earlier, man.
05:15It's low and slow all night.
05:16Yeah.
05:17This is the heartbeat of Fort Worth.
05:19See these historic smokers making their magic and getting to smell that unforgettable scent has my stomach rumbling.
05:27I'm ready to eat.
05:29So these are all the briskets we pulled out this morning.
05:33That's an absolute piece of artwork.
05:35Yeah.
05:36On the brisket, you've got the point.
05:37This is the back end.
05:38I call this the flap.
05:39There's a lot of different turns for it.
05:41You've got your grains.
05:42You've got a guess grain.
05:43Always cross grain, right?
05:44Cross grain.
05:45Yep.
05:46That way your briskets fall in the block tender.
05:47Oh, my God.
05:48Look at that smoke ring in there.
05:49Get in there, Ty.
05:50Look at that smoke ring.
05:51Yeah, this pink ring, that's your smoke ring.
05:52Mm-hmm.
05:53The brisket's gonna have a little fat in it once you cut into it.
05:56Sorry to have a little fat in there.
05:58Yeah.
05:59Trim that fat right off of there, and it just slides off just like butter.
06:03Look how tender that is.
06:04Yeah.
06:05Come on.
06:06Can they give her a slice?
06:07Yeah, jump in there.
06:08Just right where we want to pop.
06:09All right.
06:10Just keep on slicing.
06:11I'll see.
06:12Like a champ, man.
06:13I think you could cut this with a spoon.
06:17Okay.
06:18I've done all my chores.
06:19Now it's time to enjoy the fruits of my labor.
06:22Or should I say, the meat's my labor.
06:25Oh, my goodness.
06:26All right, bro.
06:27We fixed you up good.
06:28He said you had to take it easy because you had more stops to make.
06:31How do you take it easy when you come to here?
06:33You can't take it easy.
06:34You just gotta go all in, all the way.
06:36All right, talk to me.
06:37What do we got here?
06:38We got your ribs.
06:39That's that brisket.
06:40You actually cut this brisket.
06:41You got jalapeno sausage, regular sausage, mac and cheese, and that's an armadillo egg.
06:46That's a jalapeno pepper stuffed with brisket and cheddar cheese wrapped in bacon.
06:50Dig in, bro.
06:51Thank you, sir.
06:52Oh, my.
06:53I'm going right into the brisket right off the get.
06:55Let's try it without the barbecue sauce first.
06:57SmackDown is in Fort Worth, Texas, and you better believe I had to check out some barbecue.
07:15My first stop, the famous Angelo's barbecue.
07:20Look how tender that is.
07:21Yeah.
07:22I saw where they smoke it.
07:23Oh, my.
07:24Look at those bad boys in there.
07:26Learn how they carve it.
07:27Learn how they carve it.
07:28Now, I get to eat it.
07:29The only question is, does it live up to the hype?
07:33Wow.
07:34I mean, you talk about tender.
07:35Literally just absolutely melts in your mouth.
07:36Really get the hickory.
07:37Unbelievably tender, juicy.
07:38Textbook 101, Texas fricking brisket.
07:39I'm going in right into this sausage next.
07:41Mm, mm-mm, mm, mm-mm-mm, mm-mm-mm-mm.
07:42Alapeño sauce got a great little bite to it.
07:48Could.
07:49Move on to these ribs.
07:51I'm going in right into this sausage next.
07:55Mm, mm, mm, mm, mm, mm, mm, mm.
07:58The jalapeno sauce has got a great little bite to it.
08:03Huh.
08:06Move on to these ribs.
08:08And you can see it's been smoked all the way straight to the bone.
08:11I mean, you can't get any more smoke into these.
08:16Mm, textbook rib.
08:18And nothing better than I have to take to wash it down
08:21with an ice cold beer.
08:23Initial thoughts, the proof is in the pudding.
08:26You want to eat the heartbeat of Fort Worth, Texas?
08:28You come to Angelo's, and you get the brisket.
08:31Tell them the monster sent you.
08:32And for now, I'm going to shut up,
08:34and I'm going to pig out on the rest of this.
08:36That's why I want this crispy piece.
08:39Mm.
08:41I'll tell you what, I got this fancy new cowboy hat.
08:45It's definitely getting tipped to this meal right here.
08:47It's no wonder this place has been an institution for so long.
08:58They have mastered their craft.
09:01You don't need a bunch of sauces or a crispy dry rub.
09:04They have quality meat cooked perfectly that just works every time.
09:09And despite wanting seconds, this city isn't just about barbecue anymore.
09:14There's a lot more to see, and more importantly, eat.
09:21All right, we're still in the heart of Texas, Fort Worth.
09:23Y'all are going to want to check this out.
09:25Follow me in.
09:29We're at Wishbone and Flint, more specifically
09:32inside the hidden gem, the Amber Room,
09:35a secret speakeasy discreetly tucked behind the restaurant.
09:40Manager Lerite Lorenz is here to show me the ropes.
09:43Yes, yes. Ron Strowman, very nice to meet you.
09:45Very nice to meet you.
09:45Thank you so much for having me.
09:47First off, wow.
09:48We love the Amber Room here, our speakeasy at Wishbone and Flint.
09:51And our restaurant, we are all about flavor.
09:54It's chef-inspired by our own Jorge Olvera.
09:57It's all about his sauces and everything,
09:59and he puts his twist on it.
10:01Hearing you say that has got my taste buds tantalized,
10:04so I would love to get in here and get my eyes on this menu.
10:07I'd take this cocktail to go.
10:08Absolutely.
10:09Maybe I'll have another one.
10:10We'll see.
10:12All right, it's my size door.
10:14Oh, yes.
10:17Walking into the actual restaurant,
10:18it's easy to see why people are drawn here.
10:21Wishbone and Flint is all about seasonal,
10:23chef-driven dishes made with fresh, locally sourced ingredients.
10:29And with a menu this bold and packed with options,
10:32I want to talk to the people enjoying it to see what's good.
10:35Gentlemen, what's going on over here?
10:37Everybody told me this is the new up-and-coming hot spot
10:40for the foodies in Fort Worth.
10:41You have to start out with the PB&J wings.
10:44I'm getting the chicken lasagna.
10:45We're going to power that one down.
10:47I think the Short Ridge is the best thing on the menu.
10:49I've probably ordered it six times.
10:51Love this place.
10:52Everything on the menu is great.
10:58You need to try the fried pork sopes.
11:01They're amazing.
11:02Fried pork sopes?
11:03Yeah, they're delightful.
11:04Also, the pork in pork chop, it comes with this delicious sweet potato mash.
11:10Wow.
11:11How y'all doing this afternoon?
11:13I love your hat.
11:14Thank you. I just got it today.
11:15So you been here before?
11:17Yeah.
11:17What about you? You got spaghetti and meatballs?
11:19It's brilliant.
11:21It's brilliant.
11:22It's wacky.
11:22That's amazing.
11:23I know Chef Jorge's known for taking your normal comfort foods
11:27and taking them outside the box.
11:28It's outside the box.
11:29That's lasagna?
11:30Lasagna.
11:32Y'all aren't making my mind up any easier.
11:34Just do one of each.
11:35Yeah, just do one of each.
11:36You're a big guy.
11:36You need your protein.
11:37That sounds about like what I like to do.
11:39That's amazing.
11:40Should I just order everything on the menu?
11:41What do you guys think?
11:42I knew coming to Fort Worth, Texas for SmackDown would enable me to get these hands on some delicious barbecue.
11:56So these ribs, they are literally falling off the bone tender right there.
12:00And the smell of hickory is still embedded in my new hat.
12:03Oh, my.
12:05But I don't think I was prepared for a place like Wishbone and Flint,
12:10a restaurant that elevates comfort food with new and exciting flavors you probably haven't paired up before.
12:17After chatting to some of the folks here.
12:19You have to start out with the PB&J wings.
12:21Everything on the menu is great.
12:23I think it's time to sit down and get this party started.
12:28How are you doing?
12:29My name is Josie.
12:30Nice to meet you.
12:31I'm Braun.
12:32Holy cow, this menu is unbelievable.
12:34You got any suggestions?
12:35My personal preference would be our PB&J wings, of course.
12:38I saw those right off the rip.
12:40Smoked red fish meat rolls, very different.
12:43Look, I'm going to be honest with you.
12:44Okay.
12:45I want everything on the menu.
12:46One of each?
12:48One of each.
12:50To fully understand what Wishbone and Flint is all about, I've ordered everything on the menu.
12:55Today, that's about 20 items.
12:58The PB&J chicken wings are a local favorite.
13:02The short rib and venison tenderloin come highly recommended.
13:05But the pan-seared sea scallops caught my eye right away.
13:10The only way I'll be able to pick a favorite here is to try them all.
13:16I think I'm just going to bust it in the kitchen on Chef Jorge and see what's up.
13:21Chef Jorge Alvera is known as the Sauce Master.
13:25He's dedicated his life to the culinary arts, experimenting with different flavors,
13:30creating his own unique mixtures that will make your taste buds dance.
13:34I want to see where his inspiration comes from and get a taste of what I can expect today.
13:40So I can make sure I can fit it here.
13:41Yeah, yeah.
13:42Have a month throw.
13:43I know.
13:44Hello, how are y'all?
13:46Good, good.
13:47Thank you for having me in your home.
13:49What makes you think outside the box?
13:51Because I see everything is like your normal comfort foods, but you put such a spin on it to make it your own.
13:55Yes, yes.
13:56I always try to make something like, try to play around with different flavors.
14:01Try to make like different combinations.
14:03That way you get some different flavors.
14:05That's kind of how when I'm cooking at home, like I don't think I ever make the same thing twice.
14:08I just start throwing stuff in, tasting, oh, it needs a little more of this, a little more of that.
14:12Every time I make a sauce and I was like, ah, it's perfect like that.
14:15Nobody may complain, but I want something better.
14:18Well, you can't change the food culture in Fort Worth if you're not willing to push the envelope.
14:22So that's what you're doing.
14:22So thank you, my friend.
14:24You are literally like the sauce boss, like you're outside the thing.
14:27That's your specialty and stuff.
14:28So what other crazy sauces you do?
14:31We make some, uh, some kind of glaze for scallops.
14:34So I got some over here.
14:36All right.
14:36You can taste it.
14:37It's like, try it and let me know what you think.
14:40And I'll let you what is on it.
14:41All right.
14:46What do you think?
14:46Apple.
14:47Peaches.
14:48Peaches.
14:49These are white peaches.
14:51This one is, we call ancho glaze, ancho chili.
14:54But they got a secret on it.
15:00Ooh, it's got a nice little spice.
15:01Bourbon.
15:02So you are the sauce boss, because I'm usually really good at guessing what's in these things.
15:06And you have completely tricked my taste buds.
15:08Yeah.
15:08Chef, you're killing me.
15:10I'm dying.
15:10I got to get out there and get ready to eat something.
15:12Okay.
15:12This is unbelievable.
15:13You have fired the machine up and I am ready to eat.
15:16There's only one thing left for me to do.
15:26It's time to sit down and eat.
15:28Pork belly sopes.
15:31Pork belly sopes.
15:32Pork belly sopes.
15:33Oh, those are beautiful.
15:37Grilled baby octopus.
15:39That's the redfish egg rolls.
15:41Yep.
15:41That's beautiful.
15:42And then our onion pork chop.
15:43With the mashed sweet potatoes.
15:46Can't wait.
15:47We're going right in for these little baby octopuses.
15:53Oh, my God.
15:57Non-traditional shrimp and grits.
15:59Non-traditional shrimp and grits.
16:01Butchers cut some egg.
16:03And our venison.
16:04You said venison?
16:05That's the venison.
16:06Oh, bone marrow.
16:07The bone marrow.
16:09With a creamy roasted red pepper.
16:13Scallops, my favorite.
16:14Put that one close.
16:15Scallops are near and dear to my heart.
16:17Look at that.
16:18Bought off the girl.
16:19There's no way to get a fish on that.
16:21Watch.
16:27They say Texas does everything bigger.
16:30And from what I can see, that's absolutely true.
16:33From the sold out arena for SmackDown,
16:35to the mouth-watering barbecue at Angelo's,
16:38to the exciting and elevated Wishbone and Flint.
16:41Just like everything else in Texas, these dishes are big.
16:46And they're still rolling out.
16:48I'm ready to dive in.
16:49And first on my list are the impossibly good-sounding PB&J Wings.
16:55You know, I'm supposed to make a favor to this.
16:57Chef Jorge is not going to make that an easy task.
17:01All right, let's get over here, PB&J Wings.
17:05Oh, my God.
17:11What an outside-the-box take on an American tradition, chicken wings.
17:16That peanut butter and jelly sauce that's on top of it, holy cow.
17:20Right there is a prime example of this culinary genius coming to fruition right in front of us.
17:26This is a smoked redfish egg roll.
17:29Looks like it has sweet Thai chili sauce on top of it.
17:32You can see some cream cheese in there.
17:33Thank you so much.
17:34Extra napkin, just in case.
17:41Think Grab Ragoon, but a hundred times better.
17:45Amazing appetizer.
17:46Oh, Southern classic shrimp and grits.
17:53I can only imagine what kind of amazing reduction sauce that he's done.
17:56Let's see what this sauce is all about.
17:58We joked around in the back about Chef Jorge being the soft boss.
18:06I'm not kidding.
18:07Holy cow.
18:11Simple Southern soul food with Chef Jorge's twist on it.
18:15That's bringing it outside the box.
18:16All right, we're gonna go into the butcher's cut of the day.
18:24Oh, my God.
18:24You don't even need teeth to eat this.
18:26What I'm really excited about, these pan-seared scallops with this white peeps chutney on it.
18:31I'm drooling all over myself.
18:40Perfect pan-searedness of the scallop.
18:42Everything pairs so well together.
18:44The sweet, the salty, the crunch, the soft.
18:46This has moved in the first place.
18:48All right, we're gonna go back to one of the shareable appetizers,
18:50and that's the pork belly sopas.
18:52Let's talkie-talkie, more eatie-eatie.
18:57That's a lot going on in that dish.
18:59It's got a spicy sauce on it that's not overpowering,
19:02but it's just enough to tickle the back of your taste,
19:04but I make my nose a little tingly.
19:06All right, moving into the Italian-style chicken.
19:08It has the chicken reduction demi-glaze on it.
19:14Mm-hmm.
19:15So it's the chorizo marinated.
19:17You get all those Mexican spices right off the get-go.
19:19The chicken demi-glaze ties it all together.
19:21Bone marrow, let's see what we got here.
19:25Whoa.
19:27That's like a sun-dried tomato garlic whipped cream.
19:31Nice roasted bone marrow over some toasted bread.
19:34Mm-hmm.
19:39Such a rich, buttery flavor with that bone marrow,
19:42and it's just loaded, packed full of unbelievable beef flavor.
19:46I honestly don't know how I'm gonna pick a favorite.
19:48It's overwhelming how amazing everything is.
19:50Mm-hmm.
19:54Just when I thought things couldn't get any better,
19:56I put another bite in my mouth, and here we are.
19:58Mm-hmm.
19:59Mm-hmm.
20:01Unbelievable dish, unbelievable dish.
20:02Decisions, decisions, decisions.
20:05So we have the venison sirloin.
20:07Sometimes it has a gamey taste, so you need to cook it right.
20:10I'm gonna go out on a limb and say,
20:11Chef Jorge cooked it right.
20:12Let's see.
20:19What a beautiful cut of meat
20:21with that ancho chili sauce on top of it.
20:24All right.
20:25Man, I know I need to make a decision what I think the best is.
20:30I'm gonna narrow it down.
20:30I'm gonna tell you right now.
20:32I was very, very surprised and impressed with the venison.
20:35I'm a snob when it comes to it.
20:36You need to be able to cook it right.
20:38And right here is my pick for the number one dish.
20:41Chef Jorge, you are an absolute mastermind.
20:44You are the sauce boss.
20:45So why don't y'all go get a cocktail,
20:47and I'm gonna wolf the rest of this beautiful food down.
20:50Thank y'all.
20:50Fort Worth, you're a damn masterpiece.
20:55You gave me barbecue so good, it made me question my life choices.
20:59Plus a place that served world-class venison right alongside PB&J wings.
21:05This city's got the soul of a cowboy and the palate of a chef.
21:09I'm up to your chest.
21:10I'm not a tall guy.
21:11You're really tall, bro.
21:12Now, if y'all excuse me, I've got a meat coma to nap off.
21:17It's unbelievable.
21:19That's why I wish I had a bigger stomach.
21:20Thank you so much.
21:22Thank you, boss.
21:22Awesome.
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