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00:00.
00:05Order 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
00:15when I was just a young monster.
00:17Oh, my goodness.
00:18This is as good as the first day I ever ate it.
00:20Plus.
00:21Suck it.
00:22Suck it.
00:23I 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'm one big SOB,
00:34these are freaking delicious.
00:37My name is Braun Strowman.
00:39I make a living wrestling for WWE.
00:41One 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,
00:57I 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 wild way.
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
01:19unless you try it all.
01:20I'm supposed to pick a favorite,
01:22and y'all ain't making that easy.
01:24That's why I order everything on the menu.
01:27Orlando, Florida.
01:36Home to the giant theme parks.
01:38Year-round sunshine.
01:39And the WWE Performance Center.
01:42A training ground for the up-and-coming wrestlers.
01:45Which is where I came 12 years ago.
01:48With nothing but a Kia Soul packed to the gills,
01:50150 bucks in my pocket, and one hell of a dream.
01:53Who the hell is that?
01:55Weighing in at 385 pounds,
01:58Braun Strowman!
02:01Today, I'm here to prove this city can deliver
02:04as much joy on a plate as it can in the parks.
02:07And we're gonna start at a place
02:09I've been coming to since the beginning.
02:11A place that kept me fed with quality food
02:14at an affordable price when I didn't have much of an income.
02:17And I still come here today.
02:19Why?
02:21Simple.
02:22It's delicious.
02:23Behind me is an absolute icon.
02:26Been slinging out some of the best roast beef sandwiches
02:29known 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
02:45and, 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
03:01with 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've got to, 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 going to do my food show in Orlando
03:19and not come to the Mecca?
03:20Seriously.
03:21All right, Shannon, I've eaten in here so many times.
03:23I know how amazing the food is.
03:25What's the chances I can get back there
03:26to get my hands involved
03:27and 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,
03:33and I think I would love that.
03:35Okay, coming around.
03:36Come on back.
03:38You can tell that I'm a local right here.
03:40I made it on the wall of fame over here,
03:41part of the family, all their awards.
03:43Look at this.
03:44I mean, you can see Orlando send them
03:45best sandwiches in town for forever.
03:48I've always liked the food here,
03:50so I've really just grown up with it.
03:52I don't know if I've tried anything
03:54really besides the roast beef sandwich,
03:56so 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
04:01like this anywhere else.
04:03Shannon, what do we start with over here?
04:05So we have our roast.
04:06They 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,
04:23the top round.
04:24So, I mean, that's really all we do.
04:26We don't add anything to it,
04:27and 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 gonna get all through.
04:36So since 1968, that's been shoved through what?
04:39Yeah.
04:40Probably...
04:41You can try one.
04:42...100,000 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 gonna conduct heat,
04:51and then that way in a convection oven,
04:53you know, it cooks it a little bit more rapidly,
04:55but we can ensure that the center's not gonna be raw.
04:57I was wondering how on earth...
04:59Yeah.
05:00...you guys only cook these for 90 minutes,
05:02and they come out of that tender.
05:03That's what I was gonna ask.
05:04I didn't know if you could tell the secret or not.
05:05Yeah.
05:06It's not a microwave.
05:07And like I said, we save...
05:09And no seasoning, no nothing.
05:11No seasoning.
05:12Add a little water to the bottom,
05:13so the steam, it doesn't get all...
05:15Is that where you get, like, some of the au jus then from, too?
05:17Do you kind of reconstitute that?
05:18Yeah, so each roast creates its own au jus,
05:20and then that's it.
05:22Close her up.
05:23Set it and forget it,
05:25or whatever that old commercial was.
05:27And then we set it for 90 minutes.
05:29So now we're gonna go to the warmer.
05:30With the magic of TV, 90 minutes later, here we are.
05:33You can open the warmer door.
05:35Bum, bum, bum, bum!
05:40Ba-da!
05:44Oh, my goodness, look at that.
05:45It's beautifully cut.
05:46We should smell that.
05:47It's gotta be at least 135, so it...
05:51Yep, 135's medium rare.
05:52Yep.
05:53And then that's what goes onto the slicer
05:55and creates our deliciousness.
05:57Beautiful.
05:58Yep.
05:59Just beautiful.
06:01You run through this, right?
06:02Okay.
06:03You 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.
06:13Okay, so you're gonna get extra-large beef,
06:16because usually, like, it nice and big.
06:17Yes.
06:18So you're gonna dig on in.
06:19If you're saying dig on in, you're grabbing a hamble.
06:21My 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 gonna be about 5 1⁄2 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 legs.
06:32Just lean into it with your hip?
06:33Yeah.
06:34I don't know where it's gonna 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 as best you can,
06:47and then you're gonna put it on there.
06:49And can you imagine working a lunch twist?
06:51You're way too tall for the steamer.
06:53And then you see...
06:54And I'm way too slow.
06:55See, the line's backing up already,
06:56and they be yelling,
06:57Braun, hurry up.
06:58We're hungry.
06:59Anyway, slip 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
07:07and 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 box.
07:36Put it into a sandwich.
07:38Been slinging it out here in Orlando.
07:40The thing you can't miss with this sandwich
07:43is the second you bite into it,
07:45is the tenderness of the roast bean.
07:47Nice salt to it, not overly seasoned,
07:49so you get to taste the meat.
07:51Get that little snap of that fresh locally-made bun.
07:53The cheese melted on top.
07:54The 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 as one day
08:05every time as 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.
08:14Mm-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 brawn sandwich on the menu.
08:25Oh, I like the brawn sandwich.
08:27Brawn-ific.
08:28All right, so we're gonna do something special.
08:32This has never been done before.
08:34Never been done before.
08:35Maybe be added to the beefy king menu.
08:38Mm-hmm.
08:39We have to because brawn says so.
08:41Brawn 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 brawn.
09:15All right, you ready?
09:17Oh.
09:18It's a lot of meat.
09:19I 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.
09:28This is a family restaurant.
09:30You said it.
09:32That 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.B.
09:39All right, so the first time ever the monster king here at Beefy King
09:44has 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.
10:05I 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.
10:24This 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,
10:34boom, you get that heavy pastrami taste.
10:36You get a subtle corned beef on the back,
10:38real delicate turkey, the nice fat of the ham,
10:41and then that roast beef all comes together with all the meats.
10:44Like, hey, Beefy King's 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 that gange 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
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 struggling
11:12to make a name for myself.
11:14And it's always here for the local community,
11:16who then reward it by coming back again and 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, bringing in new influences,
11:40exciting new chefs, and 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 so many times
11:51for their cocktails and their Japanese-inspired cuisine.
11:54It's finally an opportunity for me to get in here,
11:57check this place out, and see what they have on the menu.
12:02Tori Tori is a Japanese pub-style restaurant
12:05where the drinks are just as important to the experience
12:08as the dishes.
12:09Led by Chef Sonny, whose culinary expertise granted him
12:13a James Beard semi-finalist for Best Chef South.
12:18Its menu features a variety of meticulously prepared small dishes
12:22cooked with traditional Japanese techniques.
12:25But I'm not here for a taste.
12:26I'm here to try everything on the menu.
12:30I 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 gonna say the crab rite.
12:38Packed with a lot of crab flavor.
12:40Really good.
12:41I'm gonna 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 shishito peppers.
12:48So I have both shishitos.
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?
12:54Under the sun.
12:55Under the sun.
12:56It's my favorite drink.
12:58Is it?
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 in it.
13:06I'm 350 pounds.
13:08I'm two people.
13:09They might give you three.
13:16Are those mushrooms?
13:18Those are the king oyster mushrooms.
13:20See these mushrooms?
13:21King oyster mushrooms.
13:23Was that pork belly?
13:25Yeah.
13:26And I love pork belly,
13:27so when I saw that, I had to get it.
13:28I mean, it's just big bacon.
13:29Oh, yeah.
13:30Oh, yeah.
13:31What about that middle skewer right there?
13:32Chicken skewer.
13:33Like, how's that?
13:34It's nice and crispy?
13:35Oh, yeah.
13:36It's nice.
13:37I'm getting hungry.
13:38I'm gonna go over here and feed myself.
13:39Oh, yeah.
13:40Enjoy.
13:41How are you, sir?
13:42Everything looks really good,
13:43so I'm having a hard time trying 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.
13:49Look, I'm gonna be straight up honest.
13:50I can't make up my mind what I want to eat.
13:52I'll do everything on the menu.
13:54Sounds good.
13:55I'll get this started for you, man.
13:58Tory Tory's long list of dishes and cocktails
14:01has got my taste buds fizzing.
14:03To 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
14:22is to order everything on the menu.
14:27But first...
14:28I'm looking for Chef Sonny.
14:29You're 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.
14:41Oh, great.
14:42You want to 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.
14:49Well, what are we looking at here?
14:51Well, you know, I have some skewers I got to get grilling.
14:53I don't know if you want to 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,
15:08and it burns up to 1,000 degrees.
15:10It lets us sear the meat very well,
15:12and it lasts a lot longer
15:13and 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 want to bring those roots back
15:25and kind of introduce that to the city of Orlando
15:27to kind of, you know, show people
15:29what I love to eat and 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, so we have a prep team
15:40that 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
15:46has a little bit of a different flavor,
15:48a different texture,
15:49and we kind of want you to experience the chicken
15:51in all the parts.
15:52I'm starting to salivate.
15:53So what we have here is 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 like some sake?
16:04Yeah, sake me softly.
16:06All right, I got you.
16:10Ready to get you back?
16:11Yeah.
16:15Then we're gonna grab the house special blend salt,
16:18and we want to season the front a little bit more
16:21than the back because we want when the customer eats
16:23it to be a little bit more salty when they're eating it,
16:25and then by the time they get to the end,
16:27it's balanced.
16:28So you just go side to side,
16:30and then you're gonna flip it over,
16:31and then do the same, okay?
16:33And then once you get that,
16:34we're gonna go ahead and place it on our bar.
16:37All right.
16:38Tori Tori actually means chicken chicken,
16:41so you can see why they take such pride
16:43in their preparation
16:44and why they serve so many different cuts of the bird.
16:47Chicken also happens to be a staple meal for me.
16:50I eat about six pounds of chicken a day.
16:53So 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
17:07the 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.
17:40Wow.
17:43We're gonna need a bigger table.
17:45I don't know.
17:46I'm excited to try it all,
17:48and maybe, just maybe, pick a favorite dish.
17:53All right, Chef.
17:54Where 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 gonna take it.
18:05Enjoy 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,
18:22the 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.
18:32Oh, my gosh.
18:37Wagyu beef on the inside, 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,
18:49garlicky, 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.
19:01Mmm.
19:05Now, if my parents would have made Brussels sprouts
19:06like this when 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, the 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, the smokiness from the charcoal.
19:46Puts a whole new spin on the shrooms.
19:49All right.
19:50This steak skewer with the chimichurri on the top.
19:54Oh, unbelievably texture-wise.
19:56Great quality meat.
19:57Not over-seasoned, so you can taste the meat.
19:59The nice, subtle chimichurri sauce on it.
20:01That's up there on the top of what I've liked so far.
20:06As I sit here and ponder
20:08at the glorious smorgasbord bestowed upon me,
20:12I'm literally torn on what is gonna be my favorite dish.
20:15Everything has been absolutely amazing.
20:18If I really had to narrow it down,
20:19like, I'm gonna probably go with my top...
20:21I'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.
20:38I love Orlando.
20:39From the nostalgic comfort of a juicy, beefy King XL...
20:43This is good. It's the first day I ever ate it.
20:45...to 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,
20:58you've got a balanced food scene that's as exciting as any roller coaster.
21:03And for me, my humble beginnings at the Performance Center
21:06to become a WWE superstar,
21:08Orlando will always have a special place in my heart.
21:12So trust me, I'll be back...
21:15...for seconds...
21:17Oh, my God.
21:18...and thirds.
21:19Actually, maybe I should just move here.
21:23I wasn't going there.
21:25I see.
21:26I've been people as far as...
21:28I've already had.
21:29I still to, I feel like we're in a room here,
21:30so I can't wait down here.
21:32Ok, I'm really maioria.
21:33Alright, if-
21:34your Devi, I know what...
21:35It's a great play,
21:36the Y Kanal.
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