Everything on the Menu Season 1 Episode 1

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Everything on the Menu Season 1 Episode 1  #Everything #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00Angelo's world-famous brisket.

00:08I hope you're ready.

00:11I'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.

00:36I make a living wrestling for WWE.

00:39I'm 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,

00:55I know my way around the kitchen.

00:56I didn't get 350 pounds by accident.

00:58There's no better way to see a new town

01:01than to eat your wild way.

01:04Holy cow, this is good.

01:05Through 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

01:16unless you try it all.

01:18I'm supposed to pick a favorite,

01:19and y'all ain't making that easy.

01:21That's why I order everything on the menu.

01:25When SmackDown heads to Fort Worth,

01:34we welcome you inside a sold-out Dickies arena

01:38in Fort Worth.

01:39I tend to get very excited.

01:42I'll show you fire me.

01:45Because it's a city with an extremely unique food scene.

01:48On one hand, world-renowned Texas barbecue.

01:53On the other, a culinary vanguard

01:56pushing the envelope to the limit.

01:59This is a city that smokes its brisket low and slow,

02:02pours its whiskey meat,

02:04and isn't afraid to double down on flavor.

02:07And what better place to start

02:09than at one of the oldest

02:11and most iconic restaurants in the city?

02:15Angelo's Barbecue has been slinging out

02:18some of the juiciest hickory smoked meats

02:20for over 60 years here in Fort Worth, Texas.

02:23It's a no bullshit, straight to the face,

02:26no frills, no fuss, barbecue, old-school style,

02:29how it's meant to be, Texas-style,

02:31over hickory smoked, slow and low.

02:33There's only one thing left to do.

02:35And shut up and get my big ass inside

02:37and get these hands on some Texas barbecue.

02:40Let's go.

02:43Walking into this place,

02:45you just know you're about to eat good.

02:47The smell of fresh hickory smoke is intoxicating,

02:51and the walls lined with taxidermy

02:53are a not-so-subtle hint

02:55that there won't be any salads on the menu today.

02:59Larger than nature intended, bears.

03:02This place has been world-famous

03:04for their meat and ice-cold beer for decades.

03:08I have to figure out

03:09what 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.

03:22Everything is good.

03:23Chopped beef sandwich is where you need to go.

03:24Chopped beef sandwich.

03:26Brisket and the rib.

03:27The jalapeno sausage.

03:28And then the ribs.

03:29And the beans.

03:30The beans are awesome.

03:31I'm gonna be 600 pounds by the time I get out of here,

03:33but I'll be fat and happy,

03:34so I ain't got nothing to complain about.

03:35Barbecue joints in Fort Worth

03:37can seem to come and go with the wind,

03:40but Angelo's is not your average smokehouse.

03:43Their methods and recipes

03:45have been passed down for decades,

03:47and I'm going to learn some of their secrets

03:49from third-generation pit master,

03:52Jason George.

03:53First of all, oh, my God.

03:55As soon as I got out of the car,

03:57I smelled the hickory smoke,

03:58and it took me back to my five-year-old self.

03:59Eastern whole hog barbecue.

04:01Beautiful, man.

04:02Glad to have you.

04:02You want to go check it out,

04:04see where it happens?

04:04I would love to see the pit,

04:06see the beautiful brisket process.

04:07Yeah, brother, let's do it.

04:08Hell yeah, let's go.

04:10Taxidermy is unbelievable in here.

04:11Are these all family mount?

04:13Yeah, 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.

04:22That's how we cook it.

04:23Low 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.

04:34All pork.

04:34Come on in.

04:35Come and zoom in on that.

04:36Holy, pardon my French shit.

04:38Oh, my God.

04:38These ribs are ready right now.

04:40They'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.

04:49All hickory, yes, sir.

04:50And then on the other side, we got some briskets.

04:52We'll go take a look at those.

04:53Oh, you're pulling on my heartstrings now.

04:55Open that up.

04:58You'll get your good taste of Texas smoke right there.

05:05Oh, my.

05:07We put briskets on last night at 7 o'clock.

05:09We pulled those off about 10 this morning.

05:12That's what we're serving for lunch right now.

05:14It'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.

05:20Seeing these historic smokers making their magic

05:23and getting to smell that unforgettable scent

05:26has my stomach rumbling.

05:29I'm ready to eat.

05:32So these are all the briskets we pulled out this morning.

05:34It's an absolute piece of artwork.

05:36On the brisket, you've got the point.

05:38This is the back end.

05:39I call this the flap.

05:40There's a lot of different turns for it.

05:42You've got your grains.

05:43You've got to guess the grain.

05:44Cross grain, right?

05:45Cross grain.

05:46Yep.

05:46That way your briskets fall in the bar tender.

05:47Look at that smoke ring in there.

05:49Get in there, Ty.

05:49Look at that smoke ring.

05:50Yeah, this pink ring, that's your smoke ring.

05:53Mm-hmm.

05:53The brisket's going to have a little fat in it

05:55once you cut into it.

05:57Sorry to have a little fat in here.

05:58Yeah.

05:59Trim that fat right off of there,

06:01and 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 left off.

06:09Just keep on slicing.

06:10That's it.

06:12Like a champ, man.

06:13I think you could cut this with a spoon.

06:15Yeah.

06:16Okay.

06:16I've done all my chores.

06:20Now it's time to enjoy the fruits of my labor.

06:22Or should I say, the meats of my labor.

06:26Oh, my goodness.

06:27All right, bro.

06:27We fixed you up good.

06:28He said you had to take it easy

06:30because you had more stops to make.

06:32How do you take it easy when you come to here?

06:34You can't take it easy.

06:35You just got to go all in, all the way.

06:37All 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,

06:45and that's an armadillo egg.

06:46That's a jalapeno pepper stuffed with brisket and cheddar cheese

06:50wrapped in bacon.

06:51Dig in, bro.

06:51Thank you, sir.

06:52You bet.

06:52Oh, my.

06:54I'm going right into the brisket right off the get.

06:56Let's try it without the barbecue sauce first.

06:58SmackDown is in Fort Worth, Texas,

07:12and you better believe I had to check out some barbecue.

07:16My first stop, the famous Angelo's Barbecue.

07:20Look how tender that is.

07:21Yeah.

07:22I saw where they smoke it.

07:24Oh, my.

07:24Look at those bad boys in there.

07:26Learn how they carve it.

07:28Now I get to eat it.

07:30The only question is, does it live up to the hype?

07:39Wow.

07:40I mean, you talk about tender.

07:42Literally just absolutely melts in your mouth.

07:45Really get the hickory.

07:46Unbelievably tender, juicy.

07:48Textbook 101, Texas frickin' brisket.

07:51I'm going in right into this sausage next.

07:55Mmm.

07:56Mmm.

07:57Mmm.

07:58The jalapeno sauce has got a great little bite to it.

08:03Huh.

08:06Move on to these ribs.

08:08You 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.

08:16Mmm.

08:17Textbook rib.

08:18And nothing better than I have to take to wash it down

08:20than the ice cold beer.

08:22Initial thoughts, the proof is in the pudding.

08:25You want to eat the heartbeat of Fort Worth, Texas,

08:28you come to Angelo's and you get the brisket.

08:30Tell them the monster sent you.

08:32And for now, I'm gonna shut up and I'm gonna pig out on the rest of this.

08:35That's why I want this crispy piece.

08:41I tell you what, I got this fancy new cowboy hat.

08:44It's definitely getting tipped to this meal right here.

08:47What? Don't laugh.

08:54It's no wonder this place has been an institution for so long.

08:58They have mastered their craft.

09:00You 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.

09:16And more importantly, eat.

09:21All right, we're still in the heart of Texas, Fort Worth.

09:23Y'all are gonna want to check this out.

09:25Follow me in.

09:29We're at Wishbone and Flint.

09:31More specifically inside the hidden gem, the Amber Room.

09:35A secret speakeasy discreetly tucked behind the restaurant.

09:39Manager Lerite Lowrance is here to show me the ropes.

09:43Ron Stroman, very nice to meet you.

09:45Very nice to meet you.

09:46You're welcome.

09:47Thank you so much for having me.

09:48First off, wow.

09:49We love the Amber Room here.

09:50Our speakeasy at Wishbone and Flint.

09:52And 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.

10:10Bring it on.

10:11We'll see.

10:12All right.

10:13It's my size door.

10:14Oh, yes.

10:17Walking into the actual restaurant, it's easy to see why people are drawn here.

10:21Wishbone and Flint is all about seasonal, chef-driven dishes made with fresh, locally sourced ingredients.

10:28And with a menu this bold and packed with options, I 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 for 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 Shore 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 sofas.

11:01They're amazing.

11:02Fried pork sofas?

11:03Yeah, they're delightful.

11:04Also, the pork chop, it comes with this delicious sweet potato mash.

11:10Wow.

11:11How y'all doing this afternoon?

11:13Wow.

11:14I love your hat.

11:16I just got it today.

11:17So you've been here before?

11:18Yep.

11:19What about you?

11:20You got spaghetti and meatballs?

11:21It's brilliant.

11:22It's brilliant.

11:23That's amazing.

11:24I know Chef Jorge's known for taking your normal comfort foods and taking them outside the box.

11:29It's outside the box.

11:30And that's lasagna?

11:31Lasagna.

11:32Y'all aren't making my mind up any easier.

11:34Just do one of each.

11:35Yeah, just do whatever.

11:36You're a big guy.

11:37You need your protein.

11:38That 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.

12:04Oh, my.

12:05But I don't think I was prepared for a place like Wishbone and Flint.

12:09A 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 Weeks.

12:21Everything on the menu is great.

12:23I think it's time to sit down and get this party started.

12:26How 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 rib.

12:40Smoked red fish meat rolls, very different.

12:42Look, I'm gonna be honest with you.

12:44Okay.

12:45I want everything on the menu.

12:47One of each?

12:48One of each.

12:49To 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.

13:01The short rib and venison tenderloin come highly recommended.

13:05But the pan-seared sea scallops caught my eye right away.

13:09The only way I'll be able to pick a favorite here is to try them all.

13:15I think I'm just gonna bust it in the kitchen on Chef Jorge and see what's up.

13:19Chef Jorge Alvera is known as the Sauce Master.

13:24He's dedicated his life to the culinary arts, experimenting with different flavors, creating 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.

13:40Let's try to make sure I can fit it here.

13:41Yeah, yeah.

13:42Have a month throw.

13:43I know.

13:45Hello, 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.

13:56Yes, yes.

13:57I 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, nobody 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, so that's what you're doing, so thank you, my friend.

14:24You are literally, like, the sauce boss.

14:26Like, you're outside the thing, that's your specialty and stuff, so what other crazy sauces you do?

14:31We make some kind of glaze for scallops.

14:34So I got some over here.

14:36All right.

14:37You can taste it.

14:38It's like, try it and let me know what you think, and I'll let you know what is on it.

14:41All right.

14:46What do you think?

14:47Apple?

14:48Peaches.

14:49Peaches!

14:50These are white peaches.

14:51This one we call ancho glaze, ancho chili, but they got a secret on it.

15:00Ooh, it's got a nice little spice.

15:01Bourbon.

15:02So you are the sauce boss, since I'm usually really good at guessing what's in these things, and you have completely tricked my taste buds.

15:08Yeah.

15:09Shep, you're killing me.

15:10I'm dying.

15:11I've got to get out there and get ready to eat something.

15:12Okay.

15:13This is unbelievable.

15:14You have fired the machine up, and I am ready to eat.

15:23There's only one thing left for me to do.

15:26It's time to sit down and eat.

15:27Pork belly sopes.

15:28Pork belly sopes.

15:29Pork belly sopes.

15:30Oh, those are beautiful.

15:31Grilled baby octopus.

15:32That's the redfish egg rolls?

15:33Yes.

15:34Those are beautiful.

15:35That's beautiful.

15:36With the mashed sweet potatoes.

15:37Can't wait.

15:38We're going right in for these little baby octopuses.

15:39Mmm.

15:40Mmm-hmm.

15:41Oh, my God.

15:42Nontraditional shrimp and grits.

15:43Nontraditional shrimp and grits.

15:44Nontraditional shrimp and grits.

15:45Nontraditional shrimp and grits.

15:46Butcher's cut seaweed.

15:47You said venison?

15:48That's the venison.

15:53A bone marrow.

15:54With a creamy roasted red pepper.

15:57Scala's my favorite.

15:58Put that one close, scallop.

15:59No.

16:00No.

16:01No.

16:02No.

16:03No, no.

16:04No.

16:05No.

16:06No.

16:07No.

16:08No.

16:09No.

16:10No.

16:11No.

16:12No.

16:13No.

16:14My favorite.

16:14Put that one close.

16:15Scouts are near and dear to my heart.

16:17Look at that.

16:18Hot off the grill.

16:19There's no way to get a fish on that.

16:21Watch.

16:26They say Texas does everything bigger.

16:29And from what I can see, that's absolutely true.

16:33From the sold-out arena for SmackDown,

16:35to the mouth-watering barbecue at Angelos,

16:38to the exciting and elevated Wishbone and Flint,

16:41just like everything else in Texas,

16:44these 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.

16:54You know, I'm supposed to make a favor to this.

16:58Chef Jorge is not going to make that an easy task.

17:00All right, let's get over here, PB&J wings.

17:10Oh, my God.

17:12What an outside-the-box take.

17:14On 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

17:24coming 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.

17:36Think crab ragoon, but a hundred times better.

17:45Amazing appetizer.

17:49Oh, Southern classic shrimp and grits.

17:52I can only imagine what kind of amazing reduction sauce that he's done.

17:56Let's see what this sauce is all about.

18:02We joked around in the back about Chef Jorge being the sauce boss.

18:06I'm not kidding.

18:07Holy cow.

18:11Simple Southern soul food with Chef Jorge's twist on it.

18:15Let's bring it outside the box.

18:16Mmm.

18:19All right, we're going to go into the butcher's cut of the day.

18:21Oh, my God.

18:25You don't even need teeth to eat this.

18:27What I'm really excited about, these pan-seared scallops

18:29with this white peach chutney on it.

18:31I'm drooling all over myself.

18:38Oh.

18:40The perfect pan-searedness of the scallop.

18:43Everything pairs so well together.

18:44The sweet, the salty, the crunch, the soft.

18:46This has moved into first place.

18:48All right, we're going to go back to one of the shareable appetizers,

18:50and that's the pork belly sopas.

18:52Let's talky-talky more, eaty-eaty.

18:56Mmm.

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.

19:13Mm-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.

19:22Bone marrow, let's see what we got here.

19:25Ooh.

19:27That's like a sun-dried tomato garlic whipped cream.

19:31Nice roasted bone marrow over some toasted bread.

19:37Mm.

19:39Such a rich, buttery flavor with that bone marrow,

19:42and it's just loaded and packed full of unbelievable beef flavor.

19:46I honestly don't know how I'm going to pick a favorite.

19:48It's overwhelming how amazing everything is.

19:51Mm-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.

20:02Unbelievable dish.

20:03Decisions, decisions, decisions.

20:04So we have the venison sirloin.

20:07Sometimes it has a gamey taste, so you need to cook it right.

20:10I'm going to go out on a limb and say,

20:11Chef Jorge cooked it right.

20:13Let's see.

20:19What a beautiful cut of meat with that ancho chili sauce on top of it.

20:24All right.

20:25Man.

20:26I know I need to make a decision what I think the best is.

20:30I'm going to narrow it down.

20:31I'm going to 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 going to wolf the rest of this beautiful food down.

20:49Thank y'all.

20:52Fort Worth.

20:53You're a damn masterpiece.

20:55You gave me barbecue so good,

20:57it made me question my life choices.

20:59Plus a place that served world-class venison

21:02right 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 will excuse me,

21:15I've got a meat coma tonight.

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