Everything on the Menu with Braun Strowman - Season 1 Episode 03- The Beefy King
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00:00Order up!
00:01Everything on the menu!
00:03I'm in Orlando, Florida.
00:05The beef king is in the house.
00:07To showcase a legendary spot that fed me
00:10when I was just a young monster.
00:12Oh, my goodness.
00:13This is as good as the first day I ever ate it.
00:15Plus, suck it!
00:17Suck it!
00:18I ordered everything on the menu.
00:21We're gonna 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.
00:32My name is Braun Strowman.
00:34I make a living wrestling for WWE.
00:37One big SOB!
00:41If 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 has exploded!
00:48But it has its perks.
00:49They need a bigger table.
00:50Because when you're a monster like me,
00:52I 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.
00:58Than to eat.
00:59Mmm.
01:00Your.
01:01Wow.
01:02Way.
01:03Holy cow, this is good.
01:04Through it.
01:05Come on!
01:06From hidden neighborhood gems.
01:07What'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
01:14unless you try it all.
01:16I'm supposed to pick a favorite,
01:17and 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.
01:33Year-round sunshine.
01:35And 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,
01:45150 bucks in my pocket,
01:47and one hell of a dream.
01:49Who the hell is that?
01:50Weaning the 385 pounds,
01:53Braun Strowman!
01:55Today, I'm here to prove this city can deliver
01:59as much joy on a plate as it can in the parks.
02:02And we're gonna start at a place
02:04I've been coming to since the beginning.
02:06A place that kept me fed with quality food
02:09at an affordable price
02:10when I didn't have much of an income.
02:12And I still come here today.
02:14Why?
02:15Simple.
02:16It's delicious.
02:18Behind me is an absolute icon.
02:21Been slinging out some of the best roast beef sandwiches
02:24known 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
02:40and 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
02:56with its hot and fresh roast beef sandwiches.
02:59And that's exactly what I'm here to eat today.
03:02Hello, hello.
03:03So good to see you.
03:04How are you?
03:05Smells so good in here.
03:06I know, you gotta like take it in.
03:09So happy to see you.
03:10I'm so excited to be here.
03:12I mean, how am I gonna do my food show in Orlando
03:14and 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
03:22and be a part of the BB 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.
03:30Okay, I'm coming around.
03:31Come on back.
03:33You can tell that I'm a local right here.
03:35I made it on the wall of fame over here.
03:36Part 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,
03:51so I would recommend trying this.
03:53It's very juicy.
03:54It's just fresh.
03:55It's like you can't get a beef beef 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 going to get all through.
04:32So since 1968, that's been shoved through, what, probably...
04:35You can try one.
04:36100,000 of these things?
04:38At least.
04:39And the best thing to do is try and get, like, yeah, up angle.
04:42Nice.
04:43You did good.
04:44So these pins are going to conduct heat,
04:46and then that way in a convection oven, you know,
04:48it cooks it a little bit more rapidly,
04:50but we can ensure that the center's not going to be raw.
04:53I was wondering how on earth you guys only cook these for 90 minutes
04:57and they come out of that tender.
04:58That's what I was going to ask.
04:59I didn't know if you could tell the secret or not.
05:01Yeah.
05:02It's not a microwave.
05:03And like I said, we say...
05:05And no seasoning, no nothing.
05:06No seasoning.
05:07Add a little water to the bottom so the steam, it doesn't get all crusty.
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, and 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 going to 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, bum.
05:36Oh my goodness, look at that.
05:41It's beautifully cut.
05:42I wish you could smell that.
05:43It's got to be at least 135, so it, everyone...
05:47135 is medium rare.
05:48Yep.
05:49And then that's what goes onto the slicer and creates our deliciousness.
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 going to get extra large beef,
06:11because usually, like, it's nice and big.
06:12Yes.
06:13So you're going to 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 going to 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.
06:27Lean into it with your hip?
06:28I don't know where it's going to hit you.
06:30My knee's on it.
06:31You give it a little...
06:33This is just salt.
06:34That's the only thing we do is salt.
06:35All right.
06:36And then this is the hard part.
06:37So you kind of, like, tuck it all in with the spatula
06:41as best you can, and then you're going to put it on there.
06:44And can you imagine working lunch for us?
06:47Way too tall for the steamer.
06:48And then you see...
06:49And I'm way too slow.
06:50See the blinds backing up already,
06:51and they'll be yelling,
06:52Braun, hurry up.
06:53We're hungry.
06:54Anyway, slip it on here.
06:56Oh, gosh.
06:57It's okay.
06:58I'm nervous.
06:59I'm excited.
07:00I'm trying not to eat it before I wrap it.
07:01But every mess, you can dress up your mess up.
07:02And 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.
07:08One thing left to do is what I do best.
07:11Eat.
07:20This is good.
07:21This is the first day I ever ate it over 12 years ago
07:22when I first came down to Florida to start training with WWE.
07:25It's amazing, because it never changes.
07:27It is timeless.
07:28Like I said, you guys have captured time in a bottle,
07:32put it into a sandwich, been slinging it out here in Orlando.
07:35The thing you can't miss with this sandwich is the second you bite into it
07:40is the tender instead of the roast beef.
07:42Nice salt to it, not overly seasoned, so 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, and it's just an absolute explosion
07:54for your taste buds in your mouth.
07:56This quality, this flavor, delivered consistently every time
08:00is why I and everyone else in this area keeps coming back.
08:04It's more than a sandwich.
08:06It's Orlando history.
08:08All right, here's the kicker.
08:10How 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.
08:18That could be the brawn sandwich on the menu.
08:20Oh, I like the brawn sandwich.
08:22Brawn epic.
08:26All right, so we're going to do something special.
08:28This has never been done before.
08:29Never been done before.
08:30Maybe be added to the BB King menu.
08:33We have to, because brawn says so.
08:36Brawn says so.
08:40I'm in Orlando, Florida, at my home away from home, Beefy King.
08:47I've been coming to this place smashing their signature hot and steamy roast beef sandwiches
08:51since I started my career with WWE.
08:53And today, it's no different.
08:55But while I'm typically not one to mess with perfection, I've asked them to whip me up something extra special.
09:02Okay, so we're going to take a regular size of every single meat we have.
09:07We've never done this before, but we'll do anything for brawn.
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 going to do it for you.
09:16You're going to have to fit it in your mouth, though, which might be harsh.
09:20Jesus.
09:23This is a family restaurant.
09:25You said it.
09:27That looks beautiful.
09:28I didn't know how we were going to 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 B.B. King has three ounces of ham, three ounces of pastrami, three ounces of corned beef, three ounces of turkey, and three ounces of the famous roast beef, all accumulating together to right at one pound of meat.
09:57Are you ready?
09:59Because I am.
10:00I mean, look at this thing.
10:03That's the size of my neck.
10:04Oh, watch.
10:05I'm going to do it.
10:06About four bites.
10:07Oh, 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, boom, you get that heavy pastrami taste.
10:31You get a subtle corned beef on the back, real delicate turkey, the nice fat of the ham, and then that roast beef all comes together with all the meats.
10:39Like, hey, B.B. King's for real got the meats.
10:42I need a hug.
10:44I got a full belly.
10:45Yeah.
10:46You look bigger.
10:47I feel bigger.
10:48Look, I have gains right there.
10:50For me, Beefy King isn't about the beef.
10:53It's about family.
10:55It'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.
11:38Tori 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 for 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.
11:57Tori 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.
12:13Its menu features a variety of meticulously prepared small dishes cooked with traditional Japanese techniques.
12:20But I'm not here for a taste. I'm here to try everything on the menu.
12:25I live here in Orlando.
12:26Okay.
12:27I've never been here. I've heard so many people talk about this place.
12:30What's something that I have to have?
12:32I'm gonna say the crab right. Packed with a lot of crab flavor. It's really good.
12:36I'm gonna go with the curry chicken meatballs. They have a really soft texture, and they're actually really, really well flavored.
12:41Actually, also the shishito peppers.
12:43I love shishitos, and you're making me hungry.
12:45Yeah.
12:46All right, but then the other thing, I see these fancy cocktails. What are we working with here?
12:49Under the sun.
12:50Under the sun.
12:51It's my favorite drink.
12:53Is it?
12:54Yep.
12:55And this is a coconut shinobi. You'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? I'm two people.
13:04They might give you three.
13:06Yeah.
13:11Are those mushrooms?
13:13Those are the king oyster mushrooms.
13:15Did you see these mushrooms? King oyster mushrooms?
13:18Oh.
13:19Was that pork belly?
13:20Yeah, and 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.
13:35Thank y'all. Enjoy.
13:37How are you, sir?
13:38Everything looks really good, so I'm having a hard time trying to make up my mind what
13:40I want to do, so...
13:41Depends 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.
13:50Sounds good.
13:51I'll get this started for you, man.
13:53Tory Tory'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.
14:14I'm here to pick a favorite.
14:16And the only way I know how to do that is to order everything on the menu.
14:22But first...
14:23I'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 want to 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.
14:42Well, what are we looking at here?
14:46Well, you know, I have some skewers I got to get grilling.
14:48I don't know if you want to help me out.
14:49I would love to get my hands in there.
14:51Okay, great.
14:52So I'm going to teach you a couple different techniques here.
14:54Grilled skewers, yakitori, is grilled chicken and usually cooked over charcoal is what we have here.
15:00Okay.
15:01So we import a hardwood charcoal and it burns up to a thousand degrees.
15:05It lets us sear the meat very well and it lasts a lot longer and 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, although we are in a very modern environment.
15:18We want to bring those roots back and kind of introduce that to the city of Orlando to kind of, you know, show people what 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 going to pick this up.
15:30So it's a boneless skin chicken thigh.
15:33Right.
15:34So we have a prep team that comes in at 7 a.m. every day and they butcher chickens down into all these different pieces because every piece of the chicken has a little bit of a different flavor, a different texture.
15:44And we kind of want you to experience the chicken in all the parts.
15:47I'm starting to salivate.
15:49So what we have here is sake.
15:51What sake does is it brings moisture and also brings out the flavor of the meat.
15:55So we're going to spritz it on both sides.
15:58Would you like some sake?
15:59Yeah.
16:00Sake me softly.
16:01All right, got you.
16:04Glad I could get you back.
16:06Yeah.
16:08Then we're going to grab the house special blend salt and we want to season the front a little bit more than the back because we want when the customer eats it to be a little bit more salty when they're eating it and then by the time they get to the end, it's a balance.
16:23So you just go side to side, and then you're going to flip it over and then do the same.
16:27And then do the same, okay?
16:28And then once you get that, we're going to go ahead and place it on our bar.
16:32All right.
16:34Tori Tori actually means chicken chicken.
16:36So you can see why they take such pride in their preparation
16:39and why they serve so many different cuts of the bird.
16:43Chicken also happens to be a staple meal for me.
16:46I eat about six pounds of chicken a day.
16:49So don't get me wrong, chicken 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.
17:00My favorite dish is going to be definitely the beef with chimichurri.
17:04Beef with chimichurri.
17:05Freaking awesome.
17:05So how do you feel?
17:06I'm ready to eat.
17:07Let's do it.
17:08Yeah.
17:14Originally, 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, whose passion for cooking comes from a long line
17:29of Japanese traditions, dedicating his life to food.
17:33I've ordered everything on the menu.
17:35Oh, wow.
17:37We're going to need a bigger table.
17:40I don't know.
17:42I'm excited to try it all.
17:44And maybe, just maybe, pick a favorite dish.
17:48All right, Chef, where do I start?
17:50My second favorite dish is going to be the lamb.
17:52So I would take a lollipop and then wipe up a lot of that yogurt sauce, the dill yogurt
17:57sauce.
17:57You want a bite?
17:59I'm good.
17:59I'm not normally a lamb guy, but this is phenomenal.
18:10It's got a sweet bite to it right when you get into it.
18:13You get that smoke from the charcoal they're cooking on, the yogurt sauce with the cucumber
18:17and 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.
18:26Wagyu gyoza.
18:31Oh, my God.
18:33The wagyu beef on the inside, so tender.
18:35You got that gyoza on the outside.
18:36It's pan fried, so you got a little bit of that crisp, the chew on the pull of the dough.
18:41And then it's topped with that.
18:42It's like an aioli, mayonnaise-based, garlicky, sesame oil, lemon.
18:49What an awesome spin on this.
18:50Let's get into these pan-seared Brussels sprouts with that Japanese barbecue bonita flakes
18:56on top.
18:59Mmm.
19:00Now, if my parents would have made Brussels sprouts like this when I was a kid, I would
19:03have never gave any flack about eating them.
19:06These are freaking delicious.
19:09Pork belly time.
19:12This pork is so tender.
19:15The sauce that's on it, the sear from the charcoal, man, 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, you would think you were eating a piece of
19:33chicken or something like that.
19:34It really eats like a meat.
19:36It's so well with the garlic butter that they put on it to finish it with, the smokiness
19:40from the charcoal.
19:41It puts a whole new spin on shrooms.
19:44All right.
19:45This steak skewer with the chimichurri on the top.
19:49Oh.
19:50Unbelievably texture-wise, great quality meat.
19:53Not over-seasoned, so you can taste the meat.
19:55The nice, subtle chimichurri sauce on it.
19:57That'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, I'm literally torn on what
20:09is going to be my favorite dish.
20:11Everything has been absolutely amazing.
20:13If I really had to narrow it down, like, I'm going to probably go with my top...
20:16I'll give you my top three.
20:18The mushrooms, the steak, and the gyoza were my favorite out of everything that came up here.
20:26The real question is, what's going to be yours?
20:28You got to come on down here and try it out for yourself.
20:30I love Orlando.
20:34From the nostalgic comfort of a juicy, beefy King XL...
20:38This is good.
20:38This is the first day I ever ate it.
20:40...to the cold, crisp flavors of Tori Tori, where any mortal would have trouble picking
20:45just one favorite.
20:46Everything just keeps getting better and better and better.
20:49From the mushrooms, to the steak, to the gyoza, you've got a balanced food scene that's
20:56as exciting as any roller coaster.
20:58And for me, my humble beginnings at the Performance Center to become a WWE Superstar,
21:04Orlando will always have a special place in my heart.
21:08So trust me, I'll be back...
21:11...for seconds...
21:13Oh my God!
21:13...and thirds.
21:14Actually, maybe I should just move here.
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