- 5 hours ago
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Short filmTranscript
00:00Order up, everything on the menu.
00:08I'm in Orlando, Florida.
00:10The beef king is in the house.
00:12To showcase a legendary spot that fed me when I was just a young monster.
00:17Oh, my goodness.
00:18This is as good as the first day I ever ate it.
00:21Plus.
00:22Suck it.
00:23Suck it.
00:24I ordered everything on the menu.
00:26We're gonna need a bigger table.
00:28At a place I've been dying to try.
00:30This is phenomenal.
00:31Now that I've won big SOB, these are freaking delicious.
00:37My name is Braun Strowman.
00:39I make a living wrestling for WWE.
00:42One big SOB!
00:46If you can't tell, I like my carbs.
00:48It's time to feed the monster.
00:50It can be a tough job.
00:51The ring just exploded!
00:53But it has its perks.
00:54Gonna need a bigger table.
00:55Because when you're a monster like me, I 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 than to eat your wild weight.
01:06Holy cow, this is good.
01:08Threw it.
01:09Come 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.
01:16This is beautiful.
01:17You can't fully appreciate a restaurant unless you try it all.
01:20I'm supposed to pick a favorite, and y'all ain't making that easy.
01:24That's why I order everything on the menu.
01:29Orlando, Florida.
01:35Home to the giant theme parks, year-round sunshine, and the WWE Performance Center.
01:41A training ground for the up-and-coming wrestlers.
01:46Which is where I came 12 years ago.
01:48With nothing but a Kia Soul packed to the gills, 150 bucks in my pocket, and one hell of a dream.
01:54Who the hell is that?
01:56Weighing in at 385 pounds, Braun Strowman!
02:00Today, I'm here to prove this city can deliver as much joy on a plate as it can in the parks.
02:08And we're gonna start at a place I've been coming to since the beginning.
02:12A place that kept me fed with quality food at an affordable price when I didn't have much of an income.
02:18And I still come here today.
02:20Why?
02:21Simple.
02:22It's delicious.
02:24Behind me is an absolute icon.
02:26Been slinging out some of the best roast beef sandwiches known to man for over 50 years.
02:31And how fitting the Beef King is here at Beefy King.
02:36Beefy King is an Orlando icon.
02:38It's a nostalgic, multi-generational, family-owned restaurant.
02:42With a simple menu that's packed with quality ingredients, and most importantly, with flavor.
02:48Which is why it's barely changed at all in almost 60 years.
02:52It's like a time capsule.
02:54I've been coming here since my early days with WWE.
02:57Over 12 years ago, it was a great place to bulk up with its hot and fresh roast beef sandwiches.
03:04And that's exactly what I'm here to eat today.
03:07Hello, hello.
03:08So good to see you.
03:09How are you?
03:10Smells so good in here.
03:11I know.
03:12You gotta, like, take it in.
03:14So happy to see you.
03:16I'm so excited to be here like this.
03:17I 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.
03:24I know how amazing the food is.
03:25What's the chances I can get back there to get my hands involved and be a part of the Beefy King process?
03:30I 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, coming around.
03:36Come on back.
03:37You can tell that I'm a local right here.
03:40I made it on the Wall of Fame over here.
03:42Part of the family, all their awards.
03:43Look at this.
03:44I mean, you can see Orlando send them the best sandwiches in town forever.
03:48I've always liked the food here, so I've really just grown up with it.
03:52I 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.
03:59It's just fresh.
04:00It's like you can't get a beefy sandwich like this anywhere else.
04:02Shannon, what do we start with over here?
04:04So we have our roast. They vacuum seal them for us.
04:08There's only one place that can get our roast for us.
04:11They come from Colorado.
04:12Colorado.
04:13Clear River Farms.
04:14It comes nice and lean because it's a great cut.
04:16But we'll take off any of, like, the extra little pieces.
04:19We just kind of trim.
04:20But this would technically would be this part of the cow, the top round.
04:24So, I mean, that's really all we do.
04:26We don't add anything to it.
04:28And then we have these pins.
04:29These have been with the restaurant since 1968.
04:32And they each get pinned.
04:34So that way, it's going to get all through.
04:36So this is 1968.
04:37That's been shoved through.
04:38Yeah.
04:39What?
04:40Probably.
04:41You're going to try one.
04:42100,000 of these things?
04:43At least.
04:44And the best thing to do is try and get, like, yeah, up angle.
04:47Nice.
04:48You did good.
04:49So these pins are going to conduct heat.
04:51And then that way, in a convection oven, you know, it cooks it a little bit more rapidly.
04:55But we can ensure that the center is not going to be raw.
04:58I was wondering how on earth you guys only cook these for 90 minutes and they come out of that tender.
05:03That's what I was going to ask.
05:04I didn't know if you could tell the secret or not.
05:06Yeah.
05:07It's not a microwave.
05:08And, like I said, we say...
05:10And no seasoning, no nothing.
05:11No seasoning.
05:12Add a little water to the bottom so the steam, it doesn't get all crusty.
05:15Is that where you get, like, some of the au jus then from, too?
05:17Do you kind of reconstitute that?
05:18Yeah.
05:19Each roast creates its own au jus.
05:21And then that's it.
05:22Close her up.
05:23Set it and forget it or whatever that old commercial was.
05:27And then we set it for 90 minutes.
05:29So now we're going to go to the warmer.
05:31With the magic of TV, 90 minutes later, here we are.
05:34You can open the warmer door.
05:36Oh, my goodness, look at that.
05:46It's beautifully cut.
05:47We should smell that.
05:48It's really.
05:49It's got to be at least 135, so it...
05:51Yeah, 135's medium rare.
05:53Yep.
05:54And then that's what goes onto the slicer and creates our deliciousness.
05:58Beautiful.
05:59Yep.
06:00Just beautiful.
06:01You run through this, right?
06:02You got this automated slicer.
06:04How old is this machine?
06:05So this would be at least 50 years old.
06:07We have originals, and two of them are in storage
06:10because all the parts are absolutely antique.
06:14Okay, so you're going to get extra large beef
06:16because you usually like it nice and big.
06:18Yes.
06:19So you're going to dig on in.
06:20If you're saying dig on in, you're grabbing a hamble.
06:22My hamble's a little different.
06:23You're glad we're weighing it out.
06:24We do have to weigh it.
06:25So it's going to be about five and a half ounces of meat.
06:27And then you just slap it down on the steamer,
06:29and that's the button.
06:31You push it with your leg.
06:32Lean into it with your hip.
06:33I don't know where it's going to hit you.
06:35My knee's on it.
06:36Look at that.
06:37You give it a little...
06:38This is just salt.
06:39That'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
06:46as best you can.
06:47And then you're going to put it on there.
06:49And can you imagine working lunch to us?
06:52You're way too tall for the steamer.
06:53And then you see...
06:54I am way too slow.
06:55See, the line's backing up already.
06:56They'd be yelling,
06:57Braun, hurry up.
06:58We're hungry.
06:59Anyways, flip it on here.
07:00Oh, gosh.
07:01It's okay.
07:02I'm nervous.
07:03I'm actually excited.
07:04I'm trying not to eat it before I grab it.
07:05But every mess, you can dress up your mess up and make it look pretty,
07:08because once everybody opens it, they 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.
07:22Mmm.
07:24This is good.
07:25This is the first day I ever ate it over 12 years ago
07:27when I first came down to Florida to start training with WWE.
07:30It's amazing, because it never changes.
07:32It is timeless.
07:33Like I said, you guys have captured time in a bottle,
07:37put it into a sandwich, been slinging it out here in Orlando.
07:40The thing you can't miss with this sandwich is the second you bite into it
07:45is the tenderness of a roast bean.
07:47Nice salt to it, not overly seasoned, so you get to taste the meat.
07:51Get that little snap of 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, and it's just an absolute explosion
07:59for your taste buds in your mouth.
08:01This quality, this flavor delivered consistently every time
08:05is why I and everyone else in this area keeps coming back.
08:09It's more than a sandwich.
08:11It's Orlando history.
08:13All right, here's the kicker.
08:15Mm-hmm.
08:16How 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.
08:23But that could be the bronze sandwich on the menu.
08:25Oh, I like the bronze sandwich.
08:27Bron-ific.
08:28All right, so we're gonna do something special.
08:33This has never been done before.
08:34Never been done before.
08:35Never been done before.
08:36Maybe be added to the beefy king menu.
08:38Mm-hmm.
08:39We have to, because bronze says so.
08:41Bronze says so.
08:42I'm in Orlando, Florida, at my home away from home, Beefy King.
08:52I've been coming to this place smashing their signature hot and steamy roast beef sandwiches
08:57since I started my career with WWE.
08:59And today, it's no different.
09:01But while I'm typically not one to mess with perfection,
09:04I've asked them to whip me up something extra special.
09:08Okay, so we're gonna take a regular size of every single meat we have.
09:12We've never done this before, but we'll do anything for bronze.
09:15All right, you ready?
09:16Oh.
09:17It's a lot of meat.
09:18I don't think you can fit it on the roll, so I'm gonna do it for you.
09:22You're gonna have to fit it in your mouth, though, which might be harsh.
09:25Jesus.
09:26This is a family restaurant.
09:29You said it.
09:31That looks beautiful.
09:33I didn't know how we were gonna 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 the Monster King here at Beefy King
09:45has three ounces of ham, three ounces of pastrami,
09:49three ounces of corned beef, three ounces of turkey,
09:53and three ounces of the famous roast beef,
09:56all accumulating together to right at one pound of meat.
10:01Are you ready?
10:03Because I am.
10:04I mean, look at this thing.
10:07It's the size of my head.
10:09Oh, watch.
10:10I've been doing about four bites.
10:12Oh, my goodness.
10:20So what's the consensus?
10:22I'm surprised you've never done this before.
10:24I know.
10:25This is absolutely amazing.
10:26Holy cow.
10:27Legit, everything's so juicy.
10:29Listen, the steam, the cheese, everything on top of it.
10:31Instantly when I bite into it, the pastrami right off the rip, boom,
10:34you get that heavy pastrami taste.
10:36You get a subtle corned beef on the back, real delicate turkey,
10:39the nice fat of the ham, and then that roast beef all comes together
10:43with all the meats.
10:44Like, hey, Beefy Kings for real got 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 how the gains right there.
10:55For me, Beefy King isn't about the beef.
10:58It's about family.
10:59It's my home away from home and my go-to spot every time I'm here in Orlando.
11:04It's been around for as long as it has thanks to its undeniable quality and value.
11:09It took care of me when I was just a young gun struggling to make a name for myself.
11:14And it's always here for the local community, who then reward it by coming back again
11:19and again and again, which 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, breaking new ground,
11:38evolving, bringing in new influences, exciting new chefs, and incredible cuisine.
11:43Tori Tori is an absolute hot spot when it comes to the locals here in Orlando.
11:48I've heard this place talked up so many times for their cocktails and their Japanese-inspired cuisine.
11:54It's finally an opportunity for me to get in here, check this place out, and see what they have on the menu.
12:00Tori Tori is a Japanese pub-style restaurant where the drinks are just as important to the experience as the dishes.
12:09Led by Chef Sonny, whose culinary expertise granted him a James Beard semi-finalist for Best Chef South.
12:18Its menu features a variety of meticulously prepared small dishes cooked with traditional Japanese techniques.
12:25But I'm not here for a taste. I'm here to try everything on the menu.
12:30I live here in Orlando. I've never been here. I've heard so many people talk about this place.
12:35What's something that I have to have?
12:37I'm gonna say the crab rite. Packed with a lot of crab flavor. Really good.
12:41I'm gonna go with the curry chicken meatballs. They have a really soft texture, and they're actually really, really well flavored.
12:46Actually, also the chichito peppers.
12:48So I have both chichitos, and you're making me hungry.
12:51All right, but then the other thing, I see these fancy cocktails. What are we working with here?
12:55Under the sun. Under the sun.
12:57This is my favorite drink. It's so good.
12:59And this is a coconut shinobi. You're only allowed two per customer, so that's my go-to.
13:03Why are you only allowed two per customer?
13:04Well, it's got some heavy liquors in it.
13:06I'm 350 pounds. I'm two people.
13:09They might give you three.
13:12Are those mushrooms?
13:18Those are the king oyster mushrooms.
13:20See these mushrooms? King oyster mushrooms?
13:23Oh.
13:24Was that pork belly?
13:25Yeah, and I love pork belly, so when I saw that, I had to get it.
13:28I mean, it's just big bacon.
13:29Oh, yeah. Oh, yeah.
13:31What about that middle skewer right there?
13:33Chicken skewer.
13:34How's that? It's nice and crispy?
13:35Oh, yeah. It's nice.
13:36I'm getting hungry. I'm gonna go over here and feed myself.
13:38Oh, yeah.
13:39Thank y'all. Enjoy it.
13:41How are you, sir?
13:42Everything looks really good, so I'm having a hard time trying to make up my mind what I want to do, so...
13:46Depends on how hungry you are.
13:47I'm always hungry.
13:48Yeah.
13:49Look, I'm gonna be straight up honest. I can't make up my mind what I want to eat.
13:52I'll do everything on the menu.
13:56Sounds good. I'll get this started for you, man.
13:58Tori Tori's long list of dishes and cocktails has got my taste buds fizzing.
14:04To try it all, I've ordered about 23 items.
14:07The locals covet the chicken thigh yakitori skewers.
14:11And I hear the curry chicken meatballs are a must try.
14:14But personally, I have my eye on the pork belly.
14:18I'm here to pick a favorite.
14:20And the only way I know how to do that is to order everything on the menu.
14:26But first...
14:28I'm looking for Chef Sonny.
14:29I'm looking for Chef Sonny.
14:30Yeah.
14:31Chef Sonny.
14:32Hey.
14:33How you doing?
14:34How are you?
14:35Nice to meet you, Sonny.
14:36Very nice to meet you, sir.
14:37This is my first time here, dude.
14:38I've heard this place talked up so much by the locals.
14:40I'm the local guy here when I'm in town.
14:42Oh, great.
14:43You wanna come check out some stuff in the kitchen?
14:44I would absolutely love to come check the kitchen out.
14:45Yeah, let's do it.
14:46Yes, sir.
14:47Yeah.
14:48Well, what are we looking at here?
14:51Well, you know, I have some skewers I gotta get grilling.
14:53I don't know if you wanna help me out.
14:55I would love to get my hands in there.
14:56Okay, great.
14:57So I'm gonna teach you to do a couple different techniques here.
14:59Grilled skewers, yakitori, is grilled chicken
15:03and usually cooked over charcoal is what we have here.
15:05Okay.
15:06So we import a hardwood charcoal, and it burns up to 1,000 degrees.
15:10It lets us sear the meat very well, and it lasts a lot longer
15:14and gives us more even heat than traditional charcoal.
15:16This is very traditional Japanese.
15:18We try to have a lot of Japanese methods and techniques,
15:21although we are in a very modern environment.
15:23We wanna bring those roots back
15:25and kind of introduce that to the city of Orlando
15:27to kind of, you know, show people what I love to eat
15:30and drink when I go to Japan.
15:31So what we can do is start off with the thigh skewer.
15:34So you're gonna pick this up.
15:35So it's a boneless skin chicken thigh.
15:38Right.
15:39So we have a prep team that comes in at 7 a.m. every day,
15:42and they butcher chickens down into all these different pieces
15:45because every piece of the chicken has a little bit of a different flavor,
15:48a different texture,
15:49and we kind of want you to experience the chicken in all the parts.
15:52I'm starting to salivate.
15:54So what we have here is, uh, sake.
15:56What sake does is it brings moisture
15:59and also brings out the flavor of the meat.
16:00So we're gonna spritz it on both sides.
16:03Would you, uh, would you like some sake?
16:04Yeah. Sake me softly.
16:06All right, I got you.
16:08Ready to get your back?
16:11Yeah.
16:16Then we're gonna grab the house special blend salt,
16:19and we want to season the front a little bit more than the back
16:22because we want, when the customer eats,
16:24it to be a little bit more salty when they're eating it,
16:26and then by the time they get to the end, it's balanced.
16:29So you just go side to side,
16:30and then you're gonna flip it over, and then do the same, okay?
16:33Okay.
16:34And then once you get that,
16:35we're gonna go ahead and place it on our bar.
16:37All right.
16:39Tori-tori actually means chicken-chicken,
16:42so you can see why they take such pride in their preparation
16:45and why they serve so many different cuts of the bird.
16:48Chicken also happens to be a staple meal for me.
16:51I eat about six pounds of chicken a day.
16:54So don't get me wrong.
16:55Chicken thighs are one of my favorites,
16:58but I'm curious to know what else is on the menu.
17:01We're getting pretty close here on my chicken.
17:03You got a favorite dish here, Tori-tori?
17:05Yeah.
17:06My favorite dish is gonna be definitely the beef with chimichurri.
17:09Beef with chimichurri.
17:10Freaking awesome.
17:11So how do you feel?
17:12I'm ready to eat.
17:13Let's do it.
17:14Yeah.
17:19Originally, I came to Orlando, Florida to join the WWE.
17:23Now, it's my home away from home.
17:25But today, I'm here for the food.
17:28I'm at Tori-tori, led by Chef Sonny,
17:31whose passion for cooking comes from a long line
17:33of Japanese traditions, dedicating his life to food.
17:37I've ordered everything on the menu.
17:40Oh, wow.
17:43We're gonna need a bigger table.
17:45Hello.
17:46I'm excited to try it all,
17:48and maybe, just maybe, pick a favorite dish.
17:52All right, Chef, where do I start?
17:55My second favorite dish is gonna be the lamb.
17:57So I would take a lollipop
17:59and then wipe up a lot of that yogurt sauce,
18:01the dill yogurt sauce.
18:02You want a bite?
18:03I'm good. I'm good. Enjoy it.
18:10Mmm.
18:11Actually, I'm not normally a lamb guy,
18:13but this is phenomenal.
18:15It's got a sweet bite to it right when you get into it.
18:17You get that smoke from the charcoal they're cooking on,
18:20the yogurt sauce with the cucumber, the dill, the lemon.
18:23It all just accompanies it really, really nice,
18:25and then it's like a fun little thing to eat.
18:27I don't even know where to go next.
18:28Everything looks so amazing to the eyes.
18:30Wagyu gyoza.
18:36Oh, my God.
18:37The wagyu beef on the inside is so tender.
18:40You got that gyoza on the outside.
18:41It's pan-fried,
18:42so you got a little bit of that crisp,
18:43the chew on the pull of the dough,
18:45and then it's topped with that.
18:47It's like an aioli, mayonnaise-based,
18:50garlicky sesame oil, lemon.
18:54What an awesome spin on this.
18:56Let's get into these pan-seared Brussels sprouts
18:58with that Japanese barbecue bonita flakes on top.
19:04Mmm.
19:05Now, if my parents would have made Brussels sprouts like this
19:07when I was a kid,
19:08I would have never gave any flack about eating them.
19:11These are freaking delicious.
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, this is some good pork belly.
19:26Mmm.
19:28The skewered king oysters right here.
19:31Mmm.
19:33The flesh of that mushroom is just...
19:35If you didn't know you were eating mushrooms,
19:37you would think you were eating a piece of chicken
19:38or something like that.
19:39It really eats like a meat.
19:40It's so well with the garlic butter that they put on it
19:43to finish it with.
19:44The smokiness from the charcoal.
19:46Puts a whole new spin on shrooms.
19:49All right.
19:50This steak skewer with the chimichurri on the top.
19:53Oh.
19:54Unbelievably texture-wise.
19:56Great quality meat.
19:57Not over-seasoned so you can taste the meat.
20:00The nice subtle chimichurri sauce on it.
20:02That's up there on the top of what I've liked so far.
20:06As I sit here and ponder at the glorious smorgasbord bestowed upon me,
20:12I'm literally torn on what is gonna be my favorite dish.
20:16Everything has been absolutely amazing.
20:18If I really had to narrow it down,
20:20like I'm gonna probably go with my top...
20:22I'll give you my top three.
20:23The mushrooms, the steak, and the gyoza
20:28were my favorite out of everything that came up here.
20:31The real question is, what's gonna be yours?
20:33You gotta come on down here and try it out for yourself.
20:35I love Orlando.
20:39From the nostalgic comfort of a juicy, beefy King XL...
20:43This is good.
20:44It's the first day I ever ate it.
20:45To the cold, crisp flavors of Tori Tori,
20:48where any mortal would have trouble picking just one favorite.
20:51Everything just keeps getting better and better and better.
20:54From the mushrooms, to the steak, to the gyoza,
20:59you've got a balanced food scene that's as exciting as any roller coaster.
21:04And for me, my humble beginnings at the Performance Center
21:07to become a WWE superstar...
21:09Orlando will always have a special place in my heart.
21:13So trust me, I'll be back...
21:16For seconds...
21:18Oh, my God.
21:19...and thirds.
21:20Actually, maybe I should just move here.
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