Everything on the Menu Season 1 Episode 3

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Everything on the Menu Season 1 Episode 3  #EverythingontheMenu #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

00:00Order up everything on the menu I'm in Orlando Florida the beef king is in the house to showcase

00:13a legendary spot that fed me when I was just a young monster oh my goodness this is good

00:19it's the first day I ever ate it plus I ordered everything on the menu we're gonna need a bigger

00:27table at a place I've been dying to try this is phenomenal now that I've won big SOB these are

00:35freaking delicious my name is Braun Strowman I make a living wrestling for WWE

00:41if you can't tell I like my carbs it's time to feed the monster it can be a tough job

00:51but it has its perks gonna need a bigger table because when you're a monster like me

00:57I know my way around the kitchen I didn't get 350 pounds by accident there's no better way to see

01:02a new town than to eat your wow wait holy cow this is good through it come on from hidden neighborhood

01:10gems what's something that I have to have to legendary world-renowned kitchens I have goosebumps

01:16this isn't beautiful you can't fully appreciate a restaurant unless you try it all I'm supposed to

01:21pick a favorite and y'all ain't making that easy that's why I order everything on the menu

01:27Orlando Florida home to the giant theme parks year-round sunshine and the WWE Performance Center

01:42a training ground for the up-and-coming wrestlers which is where I came 12 years ago

01:47with nothing but a Kia Soul packed to the gills 150 bucks in my pocket and one hell of a dream

01:53who the hell is that weighing in at 385 pounds

01:57Braun Strowman

02:00today I'm here to prove this city can deliver as much joy on a plate as it can in the parks

02:07and we're gonna start at a place I've been coming to since the beginning

02:11a place that kept me fed with quality food at an affordable price when I didn't have much of an

02:17income and I still come here today why simple it's delicious behind me is an absolute icon

02:26been slinging out some of the best roast beef sandwiches known to man for over 50 years and

02:31how fitting the beef king is here at beefy king beefy king is an Orlando icon it's a nostalgic

02:39multi-generational family-owned restaurant with a simple menu that's packed with quality ingredients

02:45and most importantly with flavor which is why it's barely changed at all in almost 60 years

02:51it's like a time capsule I've been coming here since my early days with WWE over 12 years ago

02:59it was a great place to bulk up with its hot and fresh roast beef sandwiches and that's exactly

03:05what I'm here to eat today hello hello it's so good to see you it smells so good in here

03:11I know you've got to like take it in so happy to see you I'm so excited to be here like this I mean

03:17how am I gonna do my food show in Orlando and not come to the Mecca all right Shannon I've eaten in

03:22here so many times I know how amazing the food is what's the chances I can get back there to get my hands

03:27involved and be a part of the beefy king process I mean the beef king is in the house I think that would

03:32only be fitting and I think I would love that okay coming around you can tell that I'm a local right

03:39here I made it on the wall of fame over here part of the family all their awards look at this I mean

03:43you see the Orlando send them best sandwiches in town for forever I've always liked the food here so

03:50I've really just grown up with it I don't know if I've tried anything really besides the roast beef

03:56sandwich so I would recommend trying this very juicy it's just fresh it's like you can't get a beefy

04:01see it much like this anywhere else Shannon what do we start with over here so we have our roast they

04:06vacuum seal them for us there's only one place that can get our roast for us they come from

04:11Colorado Colorado clear river farms it comes nice and lean because it's a great cut but we'll take off

04:17any of like the extra little pieces we just kind of trim but this will technically would be this part

04:22of the cow the top round so I mean that's really all we do we don't add anything to it and then we have

04:28these pins these have been with the restaurant since 1968 and they each get pinned so that way

04:35it's gonna get all 1968 that's been shoved through yeah what probably you can try one hundred thousand

04:42of these things at least and the best thing to do is try and get like yeah up angle nice you did good

04:48so these pins are gonna conduct heat and then that way in a convection oven you know it cooks it a little

04:54bit more rapidly but we can ensure that the center is not gonna be raw I was wondering how on earth you

05:00guys only cook these for 90 minutes and they come out that tender that's what I was gonna ask I didn't

05:04know if you could tell the secret or not it's not a microwave and like I said we say no seasoning no

05:10nothing no seasoning add a little water to the bottom so the steam it doesn't get is that where you get

05:15some of the odd you then from tootie you kind of reconstitute that each roast creates its own

05:20au jus and and then that's it close her up set it and forget it or whatever that old commercial was

05:26and then we set it for 90 minutes so now we're gonna go to the warmer with the magic of TV 90 minutes

05:33later here we are you can open the warmer door oh my goodness look at that it's beautifully cut it's gotta

05:49be at least 135 so it everyone 135 medium rare yeah and then that's what goes on to the slicer and creates

05:56our deliciousness beautiful yep just beautiful you can run through this right if you have this

06:02automated slicer how old is this machine so this would be at least 50 years old we have originals and

06:09two of them are in storage because all the parts are absolutely antique okay so you're gonna get

06:15extra large beef because usually like it nice and big yes so you're gonna dig on in if you're saying

06:20dig on it you're grabbing a handle my handle's a little different we're weighing it out so it's gonna be

06:25about five and a half ounces of meat and there you just slap it down on the steamer and that's

06:30the button you push it with your leg lean into it with your hip I don't know where it's gonna hit you

06:34my knees on it you give it a little this is just salt that's the only thing we do is salt all right and

06:41then this is the hard part so you kind of like tuck it all in with the spatula as best you can

06:46and then you're gonna put it on there and can you imagine working lunch for us you're way too tall

06:52for the steamer and I'm way too slow see the blinds backing up already they'd be yelling

06:57braun hurry up we're hungry anyways flip it on here oh gosh I'm nervous I'm excited I'm trying not to

07:04eat it before I grab it dress up your mess up and make it look pretty because once everybody opens it

07:09they don't care and that's that and that's that oh my goodness one thing left to do it's what I do best

07:24this is good as the first day I ever ate it over 12 years ago when I first came down to Florida to

07:29start training with WWE it's amazing because it never changes it is timeless like I said you guys have

07:34captured time in a bottle put it into a sandwich been slinging it out here in Orlando

07:40thing you can't miss with this sandwich is the second you bite into it is the tenderness of a

07:47roast bean nice salt to it not overly seasoned so you get to taste the meat get that little snap of

07:52that fresh locally made bun the cheese melted on top the steam brings it all together it's so nice and

07:57moist and it's just an absolute explosion for your taste buds in your mouth this quality this flavor

08:03delivered consistently every time is why I and everyone else in this area keeps coming back

08:09it's more than a sandwich it's Orlando history all right here's the kicker how do we make one with

08:17all the meats on it and it's called the monster we could do it all the meat we do like a little bit

08:23of each so that could be the bronze sandwich on the menu I like the bronze sandwich brawn epic

08:28all right so we're gonna do something special this has never been done never been done for maybe be

08:36added to the BB King menu we have to because bronze says so bronze says so I'm in Orlando Florida at my

08:49home away from home beefy King I've been coming to this place smashing their signature hot and steamy

08:55roast beef sandwiches since I started my career with WWE and today it's no different but while

09:01I'm typically not one to mess with perfection I've asked them to whip me up something extra special okay

09:08so we're gonna take a regular size of every single meat we have we've never done this before but we'll

09:14do anything for brawn all right you ready a lot of meat I don't think you can fit it on the roll so

09:21I'm gonna do it for you you're gonna have to fit it in your mouth though which might be harsh

09:25this is a family restaurant you said it that looks I didn't know how we're gonna do it that's what

09:34dreams are made of right there look at that big SOB all right so the first time ever the monster king

09:43here at BB King has three ounces of ham three ounces of pastrami three ounces of corned beef three

09:52ounces of turkey and three ounces of the famous roast beef all accumulating together to right at one

10:00pound of meat are you ready because I am I mean look at this thing it's the size of my head oh watch I've been doing about four bites oh my goodness

10:18so what's the consensus I'm surprised you've never done this before this is absolutely amazing holy cow

10:27wow legit everything's so juicy goes in steam the cheese everything on top of it instantly when I bite

10:32into it the pastrami right off the rip boom you get that heavy pastrami taste you get a subtle corn

10:37beef on the back real delicate turkey the nice fat of the ham and then that roast beef all comes together

10:42with all the meats like hey beefy kings for real got the meats I need a hug I got a full belly yeah you look

10:51bigger for me beefy king isn't about the beef it's about family it's my home away from home and my go-to

11:01spot every time I'm here in Orlando it's been around for as long as it has thanks to its undeniable quality

11:08and value it took care of me when I was just a young gun struggling to make a name for myself and it's

11:14always here for the local community who then rewarded by coming back again and again and again

11:20which is exactly what I'll continue to do but we're not done just as I've leveled up my career at WWE

11:29Orlando continues to level up with its food scene breaking new ground evolving bringing in new

11:39influences exciting new chefs an incredible cuisine Tori Tori is an absolute hot spot when

11:46it comes to the locals here in Orlando I've heard this place talked up so many times for their cocktails

11:52and their Japanese inspired cuisine it's finally an opportunity for me to get in here check this

11:57place out and see what they have on the menu Tori Tori is a Japanese pub style restaurant where the

12:05drinks are just as important to the experience as the dishes led by chef Sonny whose culinary

12:12expertise granted him a James Beard semi-finalist for best chef South its menu features a variety of

12:19meticulously prepared small dishes cooked with traditional Japanese techniques but I'm not here

12:25for a taste I'm here to try everything on the menu I live here in Orlando okay I've never been here I've

12:33heard so many people talk about this place what's something that I have to have I'm gonna say the

12:37crab right packed with a lot of crab flavor really good I'm gonna go with the curry chicken meatballs

12:43several really soft texture and they actually really really well flavored actually also the

12:47shishito peppers and you're making me hungry all right but then the other thing I see these fancy

12:53cocktails what are we working with here under the sun under the sun doesn't but it's my favorite

12:58drink is it and this is a coconut shinobi it's not you're only allowed two per customer so that's my

13:02go-to why are you allowed two per customer that's got some heavy liquor what if I'm 350 pounds I'm two

13:08people are those mushrooms those are the king oyster mushrooms you see these mushrooms king oyster

13:22mushrooms oh what's that pork belly yeah and I love pork belly so when I saw that I had to get it I mean

13:28it's just it's big bacon oh yeah what about that middle skewer right there chicken skin like how's that

13:33it's nice crispy oh yeah it's nice I'm getting hungry I'm gonna go here and feed myself oh yeah

13:38thank y'all enjoy how are you sir everything looks really good so I'm having a hard time trying to

13:44make up my mind what I want to do so depends on how hungry you are I'm always hungry look I'm

13:49being straight up honest I can't make up my mind what I want to eat I'll do everything on the menu

13:53sounds good I'll get this started for you then Tori Tori's long list of dishes and cocktails has

14:01got my taste buds fizzing to try it all I've ordered about 23 items the locals covet the chicken thigh

14:09yakitori skewers and I hear the curry chicken meatballs are a must try but personally I have my

14:16eye on the pork belly I'm here to pick a favorite and the only way I know how to do that is to order

14:23everything on the menu but first I'm looking for chef Sonny yeah chef Sonny hey how you doing

14:33nice to meet you sorry it's my first time here dude I've heard this place talked up so much by the

14:39locals I'm the local guy here when I'm in town oh great you want to come check out I would love to

14:44come check the kitchen out yeah let's do it yes sir yeah well what are we looking at here well you

14:51know I have uh some skewers I got to get grilling I don't know if you want to help me out I would

14:55love to get my hands in there okay great uh so I'm gonna teach you to do a couple different

14:58techniques here grilled skewers yakitori is grilled chicken and usually cooked over charcoal is what we

15:05have here okay so we import a hardwood charcoal and it burns up to a thousand degrees lets us sear the

15:11meat very well and it lasts a lot longer and gives us more even heat than traditional charcoal this

15:16is very traditional Japanese we try to have a lot of Japanese methods and techniques although we

15:21are in a very modern environment we want to bring those roots back and kind of introduce that to the

15:26city of Orlando to kind of you know show people what I love to eat and drink when I go to Japan so

15:31what we can do start off with the thigh skewer so you're gonna pick this up so it's a boneless skin

15:37chicken thigh right so we have a prep team that comes in at 7 a.m. every day and they butcher chickens

15:43down into all these different pieces because every piece of the chicken has a little bit of a different

15:47flavor a different texture and we kind of want you to experience the chicken in all the parts

15:52I'm starting to salivate so what we have here is uh sake what sake does is it brings moisture and

15:59also brings out the flavor of the meat so we're gonna spritz it on both sides would you uh would you

16:03like some sake yeah sake me softly all right I got you glad to get you back yeah then we're gonna

16:16grab the house special blend salt and we want to season the front a little bit more than the back

16:21because we want when the customer eats it to be a little bit more salty when they're eating it and

16:26then by the time they get to the end it's a balance so you just go side to side and then you're gonna flip

16:31it over and then do the same okay and then once you get that we're gonna go ahead and place it on

16:36our bar all right tori tori actually means chicken chicken so you can see why they take such pride in

16:44their preparation and why they serve so many different cuts of the bird chicken also happens

16:49to be a staple meal for me I eat about six pounds of chicken a day so don't get me wrong chicken thighs

16:56are one of my favorites but I'm curious to know what else is on the menu we're getting pretty

17:02close here on my chicken you got a favorite dish here tori tori yeah my favorite dish is gonna be

17:06definitely the beef with chimichurri beef with chimichurri freaking awesome so uh how do you feel

17:11I'm ready to eat let's do it yeah

17:14originally I came to Orlando Florida to join the WWE now it's my home away from home but today

17:26I'm here for the food I met tori tori led by chef Sonny whose passion for cooking comes from a long line

17:34of Japanese traditions dedicating his life to food I've ordered everything on the menu

17:40wow we're gonna need a bigger table I'm excited to try it all and maybe just maybe pick a favorite dish

17:52all right chef where do I start my second favorite dish is gonna be the lamb so I would take a lollipop

17:59and then wipe up a lot of that yogurt sauce the dill yogurt sauce you want a bite I'm good

18:04I'm good I'm good I enjoy it

18:05actually I'm not normally a lamb guy but this is phenomenal it's got a sweet bite to it right

18:16when you get into it you get that smoke with the charcoal they're cooking on the yogurt sauce with

18:21the cucumber and the dill the lemon it all just companies it really really nice and then it's like

18:26a fun little thing to eat I don't even know where to go next everything looks so amazing to the eyes

18:30wagyu gyoza oh my god the wagyu beef on the inside so tender you got that gyoza on the outside it's pan

18:42fried so you got a little bit of that crisp the chew on the pull of the dough and then it's topped with

18:47that it's like an aioli mayonnaise base garlicky sesame oil lemon what an awesome spin on this

18:55let's get into these pan seared brussels sprouts with that Japanese barbecue bonita flakes on top

19:01now my parents would have made brussels sprouts like this when I was a kid I would have never gave

19:09any flack about eating them these are freaking delicious pork belly time

19:15this pork is so tender the sauce that's on it the sear from the charcoal man this is some good pork belly

19:25the skewered king oysters right here

19:31the flesh of that mushroom is just if you didn't know you're eating mushrooms you would think you're

19:37eating a piece of chicken or something like that it really eats like a meat it's so well with the

19:42garlic the butter that they put on it to finish it with the smokiness from the charcoal puts a

19:47whole new spin on shrooms all right this steak skewer with the chimichurri on the top oh unbelievably

19:55texture wise great quality meat not over seasoned so you can taste the meat the nice subtle chimichurri

20:01sauce on it that's up there on my top of what i've liked so far as i sit here and ponder

20:09at the glorious smorgasbord bestowed upon me i'm literally torn on what is going to be my favorite

20:15dish everything has been absolutely amazing if i really had to narrow it down like i'm going to

20:20probably go my top i'll give you my top three the mushrooms the steak and the gyoza were my favorite

20:29out of everything that came up here the real question is what's going to be yours you got to

20:33come on down here and try it out for yourself

20:38i love orlando from the nostalgic comfort of a juicy beefy king xl this is good it's the first day i

20:44ever ate it to the cold crisp flavors of tori tori where any mortal would have trouble picking just one

20:50favorite everything just keeps getting better and better and better from the mushrooms to the steak

20:57to the gyoza you've got a balanced food scene that's as exciting as any roller coaster and for me

21:04my humble beginnings at the performance center to become a wwe superstar orlando will always have a

21:11special place in my heart so trust me i'll be back for seconds oh my god and thirds actually maybe

21:21i should just move here

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