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00:00Order up.
00:01Everything on the menu.
00:04I'm in Orlando, Florida.
00:06The beef king is in the house.
00:08To showcase a legendary spot that fed me
00:10when I was just a young monster.
00:12Oh, my goodness.
00:14This is as good as the first day I ever ate it.
00:15Plus, suck it.
00:17Suck it.
00:19I ordered everything on the menu.
00:21We're going to need a bigger table.
00:23At a place I've been dying to try.
00:25This is phenomenal.
00:26Now that I'm one big SOB.
00:29These are freaking delicious.
00:33My name is Braun Strowman.
00:34I make a living wrestling for WWE.
00:37Club, the show is so big.
00:42If you can't tell, I like my carbs.
00:43It's time to feed the monster.
00:45It can be a tough job.
00:46The ring just exploded.
00:48But it has its perks.
00:49They need a bigger table.
00:50Because when you're a monster like me, I know my way around the kitchen.
00:54I didn't get 350 pounds by accident.
00:56There's no better way to see a new town than to eat your wild weight.
01:02Holy cow, this is good.
01:03Threw it.
01:04Come on.
01:05From hidden neighborhood gems.
01:06What's something that I have to have?
01:08To legendary, world-renowned kitchens.
01:10I have goosebumps.
01:11This is beautiful.
01:12You can't fully appreciate a restaurant unless you try it all.
01:16I'm supposed to pick a favorite, and y'all ain't making that easy.
01:19That's why I order everything on the menu.
01:29Orlando, Florida.
01:31Home to the giant theme parks, year-round sunshine, and the WWE Performance Center.
01:37A training ground for the up-and-coming wrestlers.
01:40Which is where I came 12 years ago.
01:43With nothing but a Kia Soul packed to the gills, $150 in my pocket, and one hell of a dream.
01:48Who the hell is that?
01:50Weighing in at 385 pounds, Braun Strowman!
01:56Today, I'm here to prove this city can deliver as much joy on a plate as it can in the parks.
02:02And we're gonna start at a place I've been coming to since the beginning.
02:06A place that kept me fed with quality food at an affordable price when I didn't have much
02:11of an income.
02:12And I still come here today.
02:15Why?
02:16Simple.
02:17It's delicious.
02:19Behind me is an absolute icon.
02:21Been slinging out some of the best roast beef sandwiches known to man for over 50 years.
02:26And how fitting the Beef King is here at Beefy King.
02:31Beefy King is an Orlando icon.
02:33It's a nostalgic, multi-generational, family-owned restaurant.
02:37With a simple menu that's packed with quality ingredients, and most importantly, with flavor.
02:43Which is why it's barely changed at all in almost 60 years.
02:47It's like a time capsule.
02:49I've been coming here since my early days with WWE.
02:52Over 12 years ago, it was a great place to bulk up with its hot and fresh roast beef sandwiches.
02:59And that's exactly what I'm here to eat today.
03:02Hello.
03:03Hello.
03:04So good to see you.
03:05How are you?
03:06Smells so good in here.
03:07I know.
03:08You've got to, like, take it in.
03:09So happy to see you.
03:10I'm so excited to be here.
03:12I mean, how am I going to do my food show in Orlando and not come to the Mecca?
03:15Seriously.
03:16All right, Shannon, I've eaten in here so many times.
03:18I know how amazing the food is.
03:20What's the chances I can get back there to get my hands involved and be a part of the
03:24Beefy King process?
03:25I mean, the Beef King is in the house.
03:27I think that would only be fitting, and I think I would love that.
03:30Come on back.
03:31Okay, coming around.
03:32Come on back.
03:33You can tell that I'm a local right here.
03:35I made it on the wall of fame over here, part of the family, all their awards.
03:38Look at this.
03:39I mean, you see the Orlando send them best sandwiches in town for forever.
03:43I've always liked the food here, so I've really just grown up with it.
03:47I don't know if I've tried anything really besides the roast beef sandwich, so I would
03:52recommend trying this.
03:53It's very juicy.
03:54It's just fresh.
03:55It's like you can't get a beefy sandwich like this anywhere else.
03:58Shannon, what do we start with over here?
04:00So we have our roast.
04:01They vacuum seal them for us.
04:03There's only one place that can get our roast for us.
04:06They come from Colorado.
04:07Colorado.
04:08Clear River Farms.
04:09It comes nice and lean because it's a great cut.
04:11But we'll take off any of, like, the extra little pieces.
04:14We just kind of trim.
04:15But this would technically would be this part of the cow, the top round.
04:19So, I mean, that's really all we do.
04:21We don't add anything to it.
04:22And then we have these pins.
04:24These have been with the restaurant since 1968.
04:27And they each get pinned, so that way it's gonna get all through.
04:31So it's this 1968 that's been shoved through, what, probably...
04:35You can try one.
04:36100,000 of these things?
04:37At least.
04:38And the best thing to do is try and get, like, yeah.
04:40Up angle.
04:41Nice.
04:42You did good.
04:43So these pins are gonna conduct heat.
04:45And then that way in a convection oven, you know, it cooks it a little bit more rapidly.
04:50But we can ensure that the center's not gonna be raw.
04:52I was wondering how on earth you guys only cook these for 90 minutes and they come out of that tender.
04:57That's what I was gonna ask.
04:58I didn't know if you could tell the secret or not.
05:00Yeah.
05:01It's not a microwave.
05:03And like I said, we saved...
05:04And no seasoning, no nothing.
05:06No seasoning.
05:07Add a little water to the bottom so the steam, it doesn't get all...
05:10Is that where you get, like, some of the au jus then from, too?
05:12Do you kind of reconstitute that?
05:13Yeah.
05:14Each roast creates its own au jus.
05:16And then that's it.
05:17Close her up.
05:18Set it and forget it or whatever that old commercial was.
05:22And then we set it for 90 minutes.
05:24So now we're gonna go to the warmer.
05:26With the magic of TV, 90 minutes later, here we are.
05:29You can open the warmer door.
05:31Bum, bum, bum, bum.
05:36Ba-da!
05:39Oh my goodness, look at that.
05:41It's beautifully cooked.
05:42We should smell that.
05:43It's gotta be at least 135, so it...
05:46Yep, 135's medium rare.
05:48Yep.
05:49And that's what goes onto the slicer and creates our delicious nook.
05:53Beautiful.
05:54Yep.
05:55Just beautiful.
05:56You run through this, right?
05:57Okay.
05:58You got this automated slicer.
05:59How old is this machine?
06:00So this would be at least 50 years old.
06:02We have originals, and two of them are in storage,
06:05because all the parts are absolutely antique.
06:08Okay, so you're gonna get extra large beef,
06:11because you usually like it nice and big.
06:12Yes.
06:13So you're gonna dig on in.
06:14If you're saying dig on in, you're grabbing a hamble.
06:16My hamble's a little different.
06:18You're glad we're weighing it out.
06:19We do have to weigh it.
06:20So it's gonna be about five and a half ounces of meat.
06:22And then you just slap it down on the steamer,
06:24and that's the button.
06:26You push it with your legs.
06:27Just lean into it with your hip?
06:28I don't know where it's gonna hit you.
06:30My knee's on it.
06:31You give it a little...
06:32This is just salt.
06:33That's the only thing we do is salt.
06:35All right.
06:36And then this is the hard part.
06:37So you kinda like tuck it all in with the spatula as best you can,
06:42and then you're gonna put it on there.
06:44And can you imagine working lunch trash?
06:46You're way too tall for the steamer.
06:48And then you see...
06:49And I'm way too slow.
06:50See the blinds backing up already,
06:51they'd be yelling,
06:52Braun, hurry up.
06:53We're hungry.
06:54Anyway, slip it on here.
06:55Oh, gosh.
06:56It's okay.
06:57I'm nervous.
06:58I'm actually excited.
06:59I'm trying not to eat it before I grab it.
07:00But every mess, you can dress up your mess up.
07:02You make it look pretty,
07:03because once everybody opens it, they don't care.
07:05And that's that.
07:06And that's that.
07:07Oh, my goodness.
07:09One thing left to do is what I do best.
07:12Eat.
07:17Mmm.
07:19This is good.
07:20This is the first day I ever ate it.
07:21Over 12 years ago,
07:22when I first came down to Florida
07:24to start training with WWE.
07:26It's amazing, because it never changes.
07:28It is timeless.
07:29Like I said, you guys have captured time in a bottle,
07:32put it into a sandwich,
07:34been slinging it out here in Orlando.
07:36Ugh.
07:37The thing you can't miss with this sandwich
07:39is the second you bite into it,
07:40is the tender instead of the roast bean.
07:42Nice salt to it, not overly seasoned,
07:44so you get to taste the meat.
07:46You get that little snap of that fresh, locally-made bun.
07:49The cheese melted on top.
07:50The steam brings it all together.
07:51It's so nice and moist,
07:52and it's just an absolute explosion
07:54for your taste buds in your mouth.
07:56This quality, this flavor,
07:58delivered consistently every time
08:00is why I and everyone else in this area
08:02keeps coming back.
08:04It's more than a sandwich.
08:06It's Orlando history.
08:08All right, here's the kicker.
08:10Mm-hmm.
08:11How do we make one with all the meats on it,
08:13and it's called the monster?
08:15We could do it.
08:16All the meats.
08:17We do, like, a little bit of each.
08:18But that could be the bronze sandwich on the menu.
08:20Oh, I like the bronze sandwich.
08:22Bron-ific.
08:23All right, so we're gonna do something special.
08:27This has never been done before.
08:29Never been done before.
08:30Maybe be added to the beefy king menu.
08:33Mm-hmm.
08:34We have to, because bronze says so.
08:36Bronze says so.
08:37I'm in Orlando, Florida, at my home away from home, Beefy King.
08:46I've been coming to this place smashing their signature hot and steamy roast beef sandwiches
08:51since I started my career with WWE, and today it's no different.
08:56But while I'm typically not one to mess with perfection,
08:59I've asked them to whip me up something extra special.
09:02Okay, so we're gonna take a regular size of every single meat we have.
09:07We've never done this before, but we'll do anything for bronze.
09:10All right, you ready?
09:11It's a lot of meat.
09:13I don't think you can fit it on the roll, so I'm gonna do it for you.
09:16You're gonna have to fit it in your mouth, though, which might be harsh.
09:20Jesus.
09:23This is a family restaurant.
09:24You said it.
09:27That looks beautiful.
09:28I didn't know how we were gonna do it.
09:29That's what dreams are made of right there.
09:31Look at that big SOB.
09:34All right, so the first time ever the Monster King here at BB King
09:39has three ounces of ham, three ounces of pastrami,
09:44three ounces of corned beef, three ounces of turkey,
09:48and three ounces of the famous roast beef,
09:51all accumulating together to right at one pound of meat.
09:56Are you ready?
09:58Because I am.
10:00I mean, look at this thing.
10:02It's the size of my head.
10:04Oh, watch.
10:05I've been doing about four bites.
10:06Oh, my goodness.
10:15So what's the consensus?
10:17I'm surprised you've never done this before.
10:19I know.
10:20This is absolutely amazing.
10:21Holy cow.
10:22Legit, everything's so juicy.
10:24There's some steam, the cheese, everything on top of it.
10:26Instantly, when I bite into it, the pastrami right off the rip,
10:28boom, you get that heavy pastrami taste.
10:31You get a subtle corned beef on the back.
10:33Real delicate turkey, the nice fat of the ham,
10:36and then that roast beef all comes together with all the meats.
10:39Like, hey, BB King's for real got the meats.
10:42I need a hug.
10:44I got a full belly.
10:45Yeah, you look bigger.
10:47I feel bigger.
10:48Look at how the gains right there.
10:50For me, Beefy King isn't about the beef.
10:53It's about family.
10:54It's my home away from home and my go-to spot every time I'm here in Orlando.
10:59It's been around for as long as it has thanks to its undeniable quality and value.
11:04It took care of me when I was just a young gun struggling to make a name for myself.
11:09And it's always here for the local community, who then reward it by coming back again and again and again.
11:16Which is exactly what I'll continue to do.
11:19But we're not done.
11:22Just as I've leveled up my career at WWE...
11:25Here is your winner and champion!
11:28Orlando continues to level up with its food scene.
11:31Breaking new ground, evolving, bringing in new influences, exciting new chefs, and incredible cuisine.
11:39Tori Tori is an absolute hot spot when it comes to the locals here in Orlando.
11:43I've heard this place talked up so many times.
11:46for their cocktails and their Japanese-inspired cuisine.
11:49It's finally an opportunity for me to get in here, check this place out, and see what they have on the menu.
11:55Tori Tori is a Japanese pub-style restaurant where the drinks are just as important to the experience as the dishes.
12:04Led by Chef Sonny, whose culinary expertise granted him a James Beard semi-finalist for Best Chef South.
12:12Its menu features a variety of meticulously prepared small dishes cooked with traditional Japanese techniques.
12:19But I'm not here for a taste.
12:21I'm here to try everything on the menu.
12:24I live here in Orlando.
12:25Okay.
12:26I've never been here.
12:27I've heard so many people talk about this place.
12:29What's something that I have to have?
12:31I'm gonna say the crab rice.
12:33Packed with a lot of crab flavor.
12:34Really good.
12:35I'm gonna go with the curry chicken meatballs.
12:37They have a really soft texture, and they're actually really, really well flavored.
12:41Actually, also the shishito peppers.
12:43Side of both shishitos, and you're making me hungry.
12:45Yeah.
12:46All right, but then the other thing, I see these fancy cocktails.
12:48What are we working with here?
12:49Under the sun.
12:50Under the sun.
12:51This is my favorite drink.
12:52Is it?
12:53So good.
12:54And this is a coconut shinobi.
12:55You're only allowed two per customer, so that's my go-to.
12:58Why are you only allowed two per customer?
12:59Well, it's got some heavy liquors in it.
13:01What if I'm 350 pounds?
13:03I'm two people.
13:04They might do three.
13:05Yeah.
13:11Are those mushrooms?
13:13Those are the king oyster mushrooms.
13:15See these mushrooms?
13:16King oyster mushrooms?
13:18Oh.
13:19Was that pork belly?
13:20Yeah.
13:21And I love pork belly, so when I saw that, I had to get it.
13:23I mean, it's just big bacon.
13:24Oh, yeah.
13:25Oh, yeah.
13:26What about that middle skewer right there?
13:27Chicken skewer.
13:28Like, how's that?
13:29It's nice and crispy?
13:30Oh, yeah.
13:31It's nice.
13:32I'm getting hungry.
13:33I'm gonna go over here and feed myself.
13:34Oh, yeah.
13:35Enjoy it.
13:36How are you, sir?
13:37Everything looks really good, so I'm having a hard time trying to make up my mind what I want to do.
13:40Depends on how hungry you are.
13:42I'm always hungry.
13:43Yeah.
13:44Look, I'm being straight up honest.
13:45I can't make up my mind what I want to eat.
13:47I'll do everything on the menu.
13:51Sounds good.
13:52I'll get this started for you, then.
13:53Tori Tori's long list of dishes and cocktails has got my taste buds fizzing.
13:58To try it all, I've ordered about 23 items.
14:02The locals covet the chicken thigh yakitori skewers.
14:06And I hear the curry chicken meatballs are a must try.
14:09But personally, I have my eye on the pork belly.
14:13I'm here to pick a favorite.
14:15And the only way I know how to do that is to order everything on the menu.
14:21But first...
14:22I'm looking for Chef Sonny.
14:24I'm looking for Chef Sonny.
14:25Yeah.
14:26Chef Sonny.
14:27Hey.
14:28How you doing?
14:29How are you?
14:30Nice to meet you, Sonny.
14:31Very nice to meet you, sir.
14:32This is my first time here, dude.
14:33I've heard this place talked up so much by the locals.
14:35I'm the local guy here when I'm in town.
14:37Oh, great.
14:38You wanna come check out some stuff in the kitchen?
14:39I would absolutely love to come check the kitchen out.
14:40Yeah, let's do it.
14:41Yes, sir.
14:42Yeah.
14:44Well, what are we looking at here?
14:46Well, you know, I have some skewers I gotta get grilling.
14:48I don't know if you wanna help me out.
14:49I would love to get my hands in there.
14:51Okay, great.
14:52So I'm gonna teach you a couple different techniques here.
14:54Grilled skewers, yakitori, is grilled chicken
14:58and usually cooked over charcoal is what we have here.
15:00Okay.
15:01So we import a hardwood charcoal
15:03and it burns up to a thousand degrees.
15:05It lets us sear the meat very well
15:07and it lasts a lot longer
15:09and gives us more even heat than traditional charcoal.
15:11This is very traditional Japanese.
15:13We try to have a lot of Japanese methods and techniques,
15:16although we are in a very modern environment.
15:18We wanna bring those roots back
15:20and kind of introduce that to the city of Orlando
15:22to kind of, you know, show people
15:24what I love to eat and drink when I go to Japan.
15:26So what we can do is start off with the thigh skewer.
15:29So you're gonna pick this up.
15:30So it's a boneless skin chicken thigh.
15:33Right, so we have a prep team
15:35that comes in at 7 a.m. every day
15:37and they butcher chickens down
15:38into all these different pieces
15:39because every piece of the chicken
15:41has a little bit of a different flavor,
15:43a different texture,
15:44and we kind of want you to experience the chicken
15:46in all the parts.
15:47I'm starting to salivate.
15:48So what we have here is, uh, sake.
15:51What sake does is it brings moisture
15:53and also brings out the flavor of the meat.
15:55So we're gonna spritz it on both sides.
15:57Would you, uh, would you like some sake?
15:59Yeah. Sake me softly.
16:01All right, I got you.
16:05Glad to get you back.
16:06Yeah.
16:10Then we're gonna grab the
16:12Pao Special Blend Salt,
16:13and we want to season the front
16:15a little bit more than the back
16:16because we want, when the customer eats,
16:18it to be a little bit more salty
16:19when they're eating it,
16:20and then by the time they get to the end,
16:22it's balanced.
16:23So you just go side to side,
16:25and then you're gonna flip it over
16:26and then do the same, okay?
16:28And then once you get that,
16:29we're gonna go ahead and place it on our bar.
16:32All right.
16:33Tori Tori actually means chicken chicken,
16:36so you can see why they take such pride
16:38in their preparation
16:39and why they serve so many different cuts
16:41of the bird.
16:43Chicken also happens to be a staple meal for me.
16:46I eat about six pounds of chicken a day.
16:48So don't get me wrong,
16:50chicken thighs are one of my favorites,
16:52but I'm curious to know what else is on the menu.
16:56We're getting pretty close here on my chicken.
16:58You got a favorite dish here, Tori Tori?
17:00Yeah.
17:01My favorite dish is gonna be definitely
17:02the beef with chimichurri.
17:04Beef with chimichurri.
17:05Freaking awesome.
17:06So, uh, how do you feel?
17:07I'm ready to eat.
17:08Let's do it.
17:09Yeah.
17:11Originally, I came to Orlando, Florida to join the WWE.
17:18Now, it's my home away from home.
17:20But today, I'm here for the food.
17:23I'm at Tori Tori, led by Chef Sonny,
17:26whose passion for cooking comes from a long line of Japanese traditions,
17:30dedicating his life to food.
17:32I've ordered everything on the menu.
17:35Wow.
17:38We're gonna need a bigger table.
17:40I don't know.
17:41I'm excited to try it all.
17:43And maybe, just maybe, pick a favorite dish.
17:47All right, Chef, where do I start?
17:50My second favorite dish is gonna be the lamb.
17:52So I would take a lollipop and then wipe up a lot of that yogurt sauce,
17:56the dill yogurt sauce.
17:57Do you want a bite?
17:58I'm good.
17:59I'm good.
18:00I'm good.
18:01Enjoy it.
18:06Actually, I'm not normally a lamb guy, but this is phenomenal.
18:09It's got a sweet bite to it right when you get into it.
18:12You get that smoke from the charcoal they're cooking on,
18:15the yogurt sauce with the cucumber and the dill, the lemon.
18:18It all just accompanies it really, really nice.
18:20And then it's like a fun little thing to eat.
18:22I don't even know where to go next.
18:23Everything looks so amazing to the eyes.
18:25Wagyu gyoza.
18:31Oh, my God.
18:32The wagyu beef on the inside is so tender.
18:35You got that gyoza on the outside.
18:36It's pan-fried, so you got a little bit of that crisp,
18:38the chew on the pull of the dough.
18:41And then it's topped with that.
18:42It's like an aioli, mayonnaise-based, garlicky,
18:46sesame oil, lemon.
18:49What an awesome spin on this.
18:51Let's get into these pan-seared Brussels sprouts
18:53with that Japanese barbecue bonita flakes on top.
19:00Now, if my parents would have made Brussels sprouts like this
19:02when I was a kid,
19:03I would have never gave any flack about eating them.
19:06These are freaking delicious.
19:09Pork belly time.
19:13This pork is so tender.
19:15The sauce that's on it, the sear from the charcoal.
19:18Man, this is some good pork belly.
19:21Mmm.
19:23The skewered king oysters right here.
19:27Mmm.
19:28The flesh of that mushroom is just...
19:30If you didn't know you were eating mushrooms,
19:31you would think you were eating a piece of chicken
19:33or something like that.
19:34It really eats like a meat.
19:35It's so well with the garlic butter that they put on it
19:38to finish it with.
19:39The smokiness from the charcoal.
19:41Puts a whole new spin on shrooms.
19:43All right.
19:44This steak skewer with the chimichurri on the top.
19:48Oh, unbelievably texture-wise.
19:51Great quality meat.
19:52Not over-seasoned, so you can taste the meat.
19:54The nice, subtle chimichurri sauce on it.
19:56That's up there on my top of what I've liked so far.
20:01As I sit here and ponder at the glorious smorgasbord bestowed upon me,
20:07I'm literally torn on what is gonna be my favorite dish.
20:10Everything has been absolutely amazing.
20:13If I really had to narrow it down, like, I'm gonna probably go my top...
20:16I'll give you my top three.
20:18The mushrooms, the steak, and the gyoza
20:23were my favorite out of everything that came up here.
20:26The real question is, what's gonna be yours?
20:28You gotta come on down here and try it out for yourself.
20:33I love Orlando.
20:34From the nostalgic comfort of a juicy, beefy King XL...
20:38This is good. It's the first day I ever ate it.
20:40To the cold, crisp flavors of Tori Tori,
20:43where any mortal would have trouble picking just one favorite.
20:46Everything just keeps getting better and better and better.
20:49From the mushrooms, to the steak, to the gyoza,
20:54you've got a balanced food scene that's as exciting as any rollercoaster.
20:58And for me, my humble beginnings at the Performance Center
21:01to become a WWE superstar...
21:03Orlando will always have a special place in my heart.
21:07So trust me, I'll be back...
21:10For seconds...
21:12Oh, my God.
21:13...and thirds.
21:14Actually, maybe I should just move here.
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