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00:00¡Gracias!
00:30¡Gracias!
00:30¡Gracias!
00:31This is phenomenal...
00:31Now that I've won...
00:33Big SOB
00:34These are freaking delicious
00:38My name is Braun Strowman
00:39I make a living wrestling for WWE
00:42Club!
00:42It's SOB,
00:45Tell, I like my carbs
00:48It's time to feed the monster
00:50It can be a tough job
00:51The lights are exploded
00:53It has it's perks
00:54Gonna need a bigger table
00:55Because when you're a monster like me
00:58I know my way around the kitchen.
00:59I didn't get 350 pounds by accident.
01:01There's no better way to see a new town
01:03than to eat your
01:05wow, weight. Holy cow,
01:07this is good. Threw it. Come on.
01:10From hidden neighborhood gems.
01:11What's something that I have to have?
01:13To legendary, world-renowned kitchens.
01:15I have goosebumps. This is beautiful.
01:17You can't fully appreciate a restaurant
01:19unless you try it all.
01:21I'm supposed to pick a favorite, and y'all ain't
01:23making that easy. That's why
01:25I order everything
01:26on the menu.
01:34Orlando, Florida.
01:36Home to the giant
01:37theme parks, year-round sunshine,
01:39and the WWE
01:41Performance Center. A training
01:43ground for the up-and-coming wrestlers.
01:45Which is where I came 12
01:47years ago. With nothing but a
01:49Kia Soul packed to the gills,
01:50150 bucks in my pocket, and one hell
01:53of a dream. Who the hell is that?
01:55Weighing in at 385 pounds,
01:58Ron Shulman!
02:01Today, I'm here to prove
02:03this city can deliver as much
02:05joy on a plate as it can
02:06in the parks. And we're gonna start
02:09at a place I've been coming to since
02:11the beginning. A place that kept
02:13me fed with quality food at an
02:14affordable price when I didn't have much
02:16of an income. And I still come here today.
02:19Why? Simple. It's delicious.
02:23Behind me is an absolute icon. I've been
02:26slinging out some of the best roast beef
02:28sandwiches known to man for over 50 years. And how fitting the Beef King is here at Beefy King.
02:35Beefy King is an Orlando icon. It's a nostalgic, multi-generational, family-owned restaurant with a simple menu that's packed with quality ingredients, and most importantly, with flavor. Which is why it's barely changed at all in almost 60 years. It's like a time capsule.
02:53I've been coming here since my early days with WWE. Over 12 years ago, it was a great place to bulk up with its hot and fresh roast beef sandwiches. And that's exactly what I'm here to eat today.
03:07Hello, hello. So good to see you.
03:09How are you?
03:10It smells so good in here.
03:11I know. You gotta, like, take it in. So happy to see you.
03:15I'm so excited to be here like this. I mean, how am I gonna do my food show in Orlando and not come to the Mecca?
03:20Seriously.
03:21All right, Shannon, I've eaten in here so many times. I know how amazing the food is. What's the chances I can get back there to get my hands involved and be a part of the Beefy King process? I mean, the Beef King is in the house.
03:32I think that would only be fitting, and I think I would love that.
03:35Okay, I'm coming around.
03:38You can tell that I'm a local right here. I made it on the wall of fame over here, part of the family, all their awards. Look at this. I mean, you see the Orlando send them best sandwiches in town for forever.
03:48I've always liked the food here, so I've really just grown up with it. I don't know if I've tried anything really besides the roast beef sandwich, so I would recommend trying this.
03:58It's very juicy. It's just fresh. It's like you can't get a beefy sandwich like this anywhere else.
04:03Shannon, what do we start with over here?
04:04So we have our roast. They vacuum seal them for us. There's only one place that can get our roast for us. They come from Colorado.
04:12Colorado.
04:13Clear River Farms. It comes nice and lean because it's a great cut, but we'll take off any of, like, the extra little pieces. We just kind of trim.
04:20But this would technically be this part of the cow, the top round.
04:24So, I mean, that's really all we do. We don't add anything to it. And then we have these pins. These have been with the restaurant since 1968, and they each get pinned, so that way it's going to get all through.
04:36So since 1968, that's been shoved through, what, probably 100,000 of these things?
04:43At least. And the best thing to do is try and get, like, yeah, a bangle.
04:46Nice. You did good. So these pins are going to conduct heat, and then that way, in a convection oven, you know, it cooks it a little bit more rapidly, but we can ensure that the center's not going to be raw.
04:57I was wondering how on earth you guys only cook these for 90 minutes, and they come out of that tender. That's what I was going to ask. I didn't know if you could tell the secret or not.
05:06Yeah. It's not a microwave.
05:08And like I said, we say...
05:09And no seasoning, no nothing.
05:11No seasoning. Add a little water to the bottom so the steam, it doesn't get all...
05:15Is that where you get, like, some of the au jus, then, from, too? Do you kind of reconstitute that?
05:18Yeah, so each roast creates its own au jus, and then that's it. Close her up.
05:24Set it and forget it, or whatever that old commercial was.
05:27And then we set it for 90 minutes. So now we're going to go to the warmer.
05:30With the magic of TV, 90 minutes later, here we are.
05:34You can open the warmer door.
05:35Oh, my goodness. Look at that.
05:46It's beautifully cut.
05:47We can smell that.
05:48It's got to be at least 135, so everyone's...
05:52135's medium rare.
05:53Yep. And then that's what goes on to the slicer and creates our deliciousness.
05:58Beautiful.
05:58Yep.
05:59Just beautiful.
06:01You run through this, right?
06:02Okay.
06:02Este es un automátil slicer.
06:03¿Cómo olde es esta máquina?
06:05Este sería al menos 50 años.
06:07Tenemos originales, y dos de ellos están en storage
06:10porque todos los partes son absolutamente antiguos.
06:14Ok, entonces, vas a tener un extra-large beef
06:16porque es una vez más grande.
06:17Sí.
06:18Así que vas a diga en en.
06:19Si te vas a diga en en,
06:20te vas a grabar a hamble.
06:21Mi hamble es un poco diferente.
06:23Vamos a pesar de esto.
06:24Vamos a pesar de esto.
06:24Así que vas a pesar de 5 1⁄2 lbs de meat.
06:27Y ahí te vas a slapar en el steamer,
06:29y ahí es el botón.
06:30Y push it with your leg.
06:32Lean into it with your hip.
06:33I don't know where it's going to hit you.
06:34My knee's on it.
06:35You give it a little, this is just salt.
06:38That's the only thing we do is salt.
06:40All right.
06:41And then this is the hard part.
06:42So you kind of like tuck it all in with the spatula
06:45as best you can,
06:47and then you're going to put it on there.
06:49And can you imagine working lunch for us?
06:51You're way too tall for the steamer.
06:53And then you see...
06:53I am way too slow.
06:55See the blind's backing up already.
06:56They'd be yelling,
06:57Ron, hurry up, we're hungry.
06:59Anyways, flip it on here.
07:00Oh, gosh.
07:02It's okay.
07:02I'm nervous.
07:03I'm actually excited.
07:04I'm trying not to eat it before I wrap it.
07:05You can dress up your mess up
07:07and make it look pretty
07:08because once everybody opens it,
07:09they don't care.
07:10And that's that.
07:11And that's that.
07:12Oh, my goodness.
07:13One thing left to do is what I do best.
07:17Eat.
07:24This is good.
07:25This is the first day I ever ate it.
07:26Over 12 years ago,
07:27when I first came down to Florida
07:29to start training with WWE.
07:31It's amazing because it never changes.
07:33It is timeless.
07:33Like I said,
07:34you guys have captured time in a bottle,
07:37put it into a sandwich,
07:38been slinging it out here in Orlando.
07:41The thing you can't miss with this sandwich
07:44is the second you bite into it,
07:46it's a tender instead of a roast bean.
07:48Nice salt to it,
07:48not overly seasoned,
07:49so you get to taste the meat.
07:51You get that little snap
07:52of that fresh locally made bun,
07:54the cheese melted on top,
07:55the steam brings it all together.
07:56It's so nice and moist,
07:57and it's just an absolute explosion
07:59for your taste buds in your mouth.
08:01This quality, this flavor,
08:03delivered consistently every time
08:05is why I and everyone else in this area
08:08keeps coming back.
08:09It's more than a sandwich.
08:11It's Orlando history.
08:13All right, here's the kicker.
08:15Mm-hmm.
08:15How do we make one with all the meats on it
08:18and it's called the monster?
08:20We could do it.
08:21All the meats.
08:22We do like a little bit of each.
08:23That could be the bronze sandwich on the menu.
08:25Oh, I like the bronze sandwich.
08:26Braun epic.
08:30All right, so we're going to do something special.
08:33This has never been done before.
08:34Never been done before.
08:35Maybe be added to the BB King menu.
08:39We have to because Braun says so.
08:41Braun says so.
08:47I'm in Orlando, Florida,
08:49at my home away from home,
08:50Beefy King.
08:52I've been coming to this place
08:53smashing their signature
08:54hot and steamy roast beef sandwiches
08:56since I started my career with WWE.
08:59And today, it's no different.
09:01But while I'm typically
09:02not one to mess with perfection,
09:04I've asked them to whip me up
09:06something extra special.
09:08Okay, so we're going to take
09:09a regular size of every single meat we have.
09:12We've never done this before,
09:13but we'll do anything for Braun.
09:15All right, you ready?
09:16Oh.
09:17It's a lot of meat.
09:19I don't think you can fit it on the roll,
09:21so I'm going to do it for you.
09:22You're going to have to fit it in your mouth, though,
09:24which might be hard.
09:25Jesus.
09:28This is a family restaurant.
09:30You said it.
09:32That looks beautiful.
09:33I didn't know how we were going to do it.
09:34That's what dreams are made of right there.
09:36Look at that big S.O.P.
09:40All right, so the first time ever
09:42the Monster King here at Beefy King
09:44has three ounces of ham,
09:47three ounces of pastrami,
09:49three ounces of corned beef,
09:51three ounces of turkey,
09:53and three ounces of the famous roast beef,
09:56all accumulating together
09:58to right at one pound of meat.
10:02Are you ready?
10:03Because I am.
10:06I mean, look at this thing.
10:07It's the size of my head.
10:09Oh, watch.
10:10I'm going to do it about four bites.
10:12Oh, my goodness.
10:20So what's the consensus?
10:22I'm surprised you've never done this before.
10:24This is absolutely amazing.
10:26Holy cow.
10:27Legit, everything's so juicy.
10:29There's some steam,
10:30the cheese, everything on top of it.
10:31Instantly when I bite into it,
10:32the pastrami right off the rip, boom,
10:34you get that heavy pastrami taste.
10:36You get a subtle corned beef on the back,
10:38real delicate turkey,
10:39the nice fat of the ham,
10:41and then that roast beef
10:41all comes together with all the meats.
10:43It's like, hey, Beefy King's for real.
10:46Got the meats.
10:47I need a hug.
10:49I got a full belly.
10:50Yeah, you look bigger.
10:52I feel bigger.
10:53Look at that game right there.
10:54For me, Beefy King isn't about the beef.
10:58It's about family.
10:59It's my home away from home
11:01and my go-to spot every time I'm here in Orlando.
11:04It's been around for as long as it has
11:06thanks to its undeniable quality and value.
11:09It took care of me when I was just a young gun
11:11struggling to make a name for myself.
11:13And it's always here for the local community
11:16who then reward it by coming back again
11:19and again and again.
11:21Which is exactly what I'll continue to do.
11:24But we're not done.
11:27Just as I've leveled up my career at WWE,
11:30here is your winner and champion!
11:33Orlando continues to level up with its food scene,
11:36breaking new ground, evolving,
11:38bringing in new influences,
11:40exciting new chefs,
11:41and incredible cuisine.
11:44Tori Tori is an absolute hot spot
11:46when it comes to the locals here in Orlando.
11:48I've heard this place talked up
11:50so many times for their cocktails
11:52and their Japanese-inspired cuisine.
11:54It's finally an opportunity for me to get in here,
11:57check this place out,
11:58and see what they have on the menu.
12:02Tori Tori is a Japanese pub-style restaurant
12:05where the drinks are just as important
12:07to the experience as the dishes.
12:09Led by Chef Sonny,
12:11whose culinary expertise granted him
12:13a James Beard semi-finalist for Best Chef South.
12:17Its menu features a variety
12:19of meticulously prepared small dishes
12:22cooked with traditional Japanese techniques.
12:24But I'm not here for a taste.
12:26I'm here to try everything on the menu.
12:29I live here in Orlando.
12:31Okay.
12:32I've never been here.
12:33I've heard so many people talk about this place.
12:34What's something that I have to have?
12:36I'm going to say the crab rite.
12:38Packed with a lot of crab flavor.
12:40It's really good.
12:41I'm going to go with the curry chicken meatballs.
12:43They have a really soft texture,
12:44and they're actually really, really well-flavored.
12:46Actually, also the chisito peppers.
12:48Side-bone chisitos,
12:49and you're making me hungry.
12:50Yeah.
12:51All right, but then the other thing,
12:52I see these fancy cocktails.
12:53What are we working with here?
12:55Under the sun.
12:55Under the sun.
12:56It doesn't, but it's my favorite drink.
12:58It's so good.
12:59And this is a coconut shinobi.
13:00You're only allowed two per customer,
13:02so that's my go-to.
13:03Why are you only allowed two per customer?
13:04Well, it's got some heavy liquors.
13:06I'm 350 pounds.
13:08I'm two people.
13:09They might be two-three.
13:16Are those mushrooms?
13:18Those are the king oyster mushrooms.
13:20You see these mushrooms?
13:21King oyster mushrooms.
13:23Oh.
13:24What's that?
13:24Pork belly?
13:25Yeah, and I love pork.
13:26Pork belly, so when I saw that,
13:27I had to get it.
13:28I mean, it's just big bacon.
13:29Oh, yeah.
13:31What about that middle skewer right there?
13:32Chicken skewer.
13:33Like, how's that?
13:33It's nice and crispy?
13:34Oh, yeah.
13:35It's nice.
13:36I'm getting hungry.
13:37I'm going to go over here and feed myself.
13:38Oh, yeah.
13:39Thank y'all. Enjoy.
13:40Thank you.
13:40How are you, sir?
13:42Everything looks really good,
13:43so I'm having a hard time
13:44trying to make up my mind
13:45what I want to do, so...
13:46Depends on how hungry you are.
13:47I'm always hungry.
13:48Yeah.
13:48Look, I'm being straight up honest.
13:50I can't make up my mind
13:50what I want to eat.
13:52I'll do everything on the menu.
13:56Tori Tori's long list of dishes
14:00and cocktails has got my taste buds fizzing.
14:03To try it all,
14:05I've ordered about 23 items.
14:07The locals covet
14:08the chicken thigh yakitori skewers,
14:11and I hear the curry chicken meatballs
14:13are a must-try,
14:14but personally,
14:15I have my eye on the pork belly.
14:19I'm here to pick a favorite,
14:20and the only way I know how to do that
14:22is to order everything on the menu.
14:27But first,
14:28I'm looking for Chef Sonny.
14:29Looking for Chef Sonny.
14:30Yeah.
14:31Chef Sonny.
14:32Hey.
14:33How you doing?
14:34How are you?
14:35Nice to meet you, Sonny.
14:35Very nice to meet you, sir.
14:36This is my first time here, dude.
14:37I've heard this place talked up
14:39so much by the locals.
14:40I'm the local guy here
14:41when I'm in town.
14:42Oh, great.
14:42You want to come check out
14:43some stuff in the kitchen?
14:44I would absolutely love
14:44to come check the kitchen out.
14:45Yeah, let's do it.
14:46Yes, sir.
14:46Yeah.
14:49Well, what are we looking at here?
14:51Well, you know,
14:51I have some skewers
14:52I got to get grilling.
14:53I don't know if you want to help me out.
14:54I would love to get my hands in there.
14:56Okay, great.
14:57So I'm going to teach you
14:58to do a couple different techniques here.
14:59Grilled skewers, yakitori,
15:01is grilled chicken
15:02and usually cooked over charcoal
15:04is what we have here.
15:05Okay.
15:06So we import a hardwood charcoal
15:08and it burns up to 1,000 degrees.
15:10Let's us sear the meat very well
15:12and it lasts a lot longer
15:14and gives us more even heat
15:15than traditional charcoal.
15:16This is very traditional Japanese.
15:18We try to have a lot of Japanese methods
15:20and techniques,
15:21although we are in a very modern environment,
15:23we want to bring those roots back
15:25and kind of introduce that
15:26to the city of Orlando
15:27to kind of, you know,
15:29show people what I love to eat
15:30and drink when I go to Japan.
15:31So what we can do
15:32is start off with the thigh skewer.
15:34So you're going to pick this up.
15:36So it's a bone-skinned chicken thigh.
15:38Right.
15:39So we have a prep team
15:40that comes in at 7 a.m. every day
15:42and they butcher chickens down
15:43into all these different pieces
15:45because every piece of the chicken
15:46has a little bit of a different flavor,
15:48a different texture,
15:49and we kind of want you
15:50to experience the chicken
15:51in all the parts.
15:52I'm starting to salivate.
15:54So what we have here is sake.
15:56What sake does is
15:58it brings moisture
15:59and also brings out
15:59the flavor of the meat.
16:00So we're going to spritz it
16:01on both sides.
16:03Would you like some sake?
16:04Yeah.
16:05Sake me softly.
16:06All right, I got you.
16:10Ready to get you back?
16:11Yeah.
16:11Then we're going to grab
16:16the Pau Special Blend Salt
16:18and we want to season the front
16:20a little bit more than the back
16:22because we want when the customer eats
16:23it to be a little bit more salty
16:25when they're eating it
16:26and then by the time
16:26they get to the end
16:27it's balanced.
16:29So you just go side to side
16:30and then you're going to flip it over
16:31and then do the same.
16:33Okay?
16:34And then once you get that
16:35we're going to go ahead
16:35and place it on our bar.
16:37All right.
16:39Tori Tori actually means
16:40chicken chicken
16:41so you can see
16:42why they take such pride
16:44in their preparation
16:44and why they serve
16:45so many different cuts
16:47of the bird.
16:48Chicken also happens
16:49to be a staple meal for me.
16:51I eat about six pounds
16:52of chicken a day.
16:54So don't get me wrong
16:55chicken thighs
16:56are one of my favorites
16:57but I'm curious to know
16:59what else is on the menu.
17:01We're getting pretty close
17:02here on my chicken.
17:03You got a favorite dish
17:04here at Tori Tori?
17:05Yeah.
17:05My favorite dish
17:06is going to be definitely
17:07the beef with chimichurri.
17:09Beef with chimichurri.
17:10Freaking awesome.
17:10So how do you feel?
17:11I'm ready to eat.
17:12Let's do it.
17:13Yeah.
17:19Originally I came to
17:21Orlando, Florida
17:21to join the WWE.
17:23Now it's my home
17:24away from home.
17:25But today
17:26I'm here for the food.
17:28I'm at Tori Tori
17:30led by Chef Sonny
17:31whose passion for cooking
17:33comes from a long line
17:34of Japanese traditions
17:35dedicating his life
17:37to food.
17:37I've ordered everything
17:39on the menu.
17:40Ha ha ha.
17:41Wow.
17:43We're going to need
17:44a bigger table.
17:45I don't know.
17:46Ha ha ha ha.
17:47I'm excited to try it all
17:48and maybe,
17:49just maybe,
17:51pick a favorite dish.
17:53All right, Chef,
17:54where do I start?
17:55My second favorite dish
17:56is going to be the lamb.
17:57So I would take
17:58a lollipop
17:59and then wipe up
18:00a lot of that yogurt sauce,
18:01the dill yogurt sauce.
18:02Do you want a bite?
18:04I'm good.
18:04I'm good.
18:04I enjoy it.
18:10Mmm.
18:11Actually,
18:12I'm not normally
18:12a lamb guy,
18:13but this is phenomenal.
18:15This has got a sweet bite
18:16to it right
18:17when you get into it.
18:18You get that smoke
18:19from the charcoal
18:19they're cooking on.
18:20The yogurt sauce
18:21with the cucumber
18:22and the dill,
18:22the lemon,
18:23it all just accompanies
18:24it really, really nice.
18:25And then it's like
18:26a fun little thing to eat.
18:27I don't even know
18:27where to go next.
18:28Everything looks
18:29so amazing to the eyes.
18:31Wagyu gyoza.
18:36Oh, my God.
18:37It's a wagyu beef
18:38on the inside.
18:39So tender.
18:40You got that gyoza
18:41on the outside.
18:41It's pan-fried,
18:42so you got a little bit
18:43of that crisp
18:43with the chew
18:44on the pull
18:44of the dough.
18:46And then it's topped
18:46with that.
18:47It's like an aioli,
18:48mayonnaise-based,
18:50garlicky,
18:51sesame oil,
18:52lemon.
18:54What an awesome
18:55spin on this.
18:56Let's get into
18:56these pan-seared
18:57brussel sprouts
18:58with that Japanese
18:59barbecue bonita flakes
19:01on top.
19:04Mmm.
19:05Now, if my parents
19:05would have made
19:06brussel sprouts
19:06like this
19:07when I was a kid,
19:08I would have never
19:09gave any flack
19:09about eating them.
19:11These are freaking
19:12delicious.
19:14Pork belly time.
19:18This pork is so tender.
19:20The sauce that's on it,
19:21the sear from the charcoal,
19:23man,
19:23this is some good
19:24pork belly.
19:25The skewered king oysters
19:30right here.
19:33Mmm.
19:33The flesh of that
19:34mushroom is just,
19:35if you didn't know
19:36you were eating mushrooms,
19:37you would think you were
19:37eating a piece of chicken
19:38or something like that.
19:39It really eats like a meat.
19:41It's so well with the
19:42garlic butter that they put
19:43on it to finish it with,
19:45the smokiness from the
19:46charcoal.
19:47Puts a whole new
19:47spin on shrooms.
19:48All right.
19:50This steak skewer
19:51with the chimichurri
19:53on the top.
19:54Oh,
19:54unbelievably texture-wise,
19:56great quality meat.
19:58Not over-seasoned,
19:59so you can taste the meat.
20:00The nice, subtle
20:00chimichurri sauce on it,
20:02that's up there on my top
20:03of what I've liked so far.
20:04As I sit here and ponder
20:08at the glorious smorgasbord
20:11bestowed upon me,
20:12I'm literally torn on
20:14what is gonna be
20:15my favorite dish.
20:16Everything has been
20:16absolutely amazing.
20:18If I really had to
20:19narrow it down,
20:20like, I'm gonna probably
20:21go my top,
20:21I'll give you my top three.
20:23The mushrooms,
20:25the steak,
20:26and the gyoza
20:28were my favorite
20:29out of everything
20:30that came up here.
20:31The real question is,
20:32what's gonna be yours?
20:33You gotta come on down here
20:34and try it out for yourself.
20:37I love Orlando.
20:39From the nostalgic comfort
20:40of a juicy,
20:41beefy King XL.
20:43This is good.
20:44This is the first
20:44I ever ate it.
20:45To the cold,
20:46crisp flavors
20:46of Tori Tori,
20:48where any mortal
20:48would have trouble
20:49picking just one favorite.
20:51Everything just keeps
20:52getting better
20:53and better
20:53and better.
20:54From the mushrooms,
20:56to the steak,
20:57to the gyoza,
20:59you've got a balanced
21:00food scene
21:01that's as exciting
21:02as any rollercoaster.
21:03And for me,
21:04my humble beginnings
21:05at the Performance Center
21:06to become a WWE superstar,
21:09Orlando will always
21:11have a special place
21:12in my heart.
21:13So trust me,
21:14I'll be back
21:15for seconds,
21:18and thirds.
21:19Actually,
21:21maybe I should just
21:21move here.
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