Everything on the Menu with Braun Strowman - Season 1 Episode 01- Hickory Hero
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00:00Angelo's world-famous brisket.
00:07I hope you're ready.
00:11I'm in Fort Worth, Texas.
00:13Oh, my.
00:14Known as the Mecca of barbecue.
00:17Can't get any more smoke into these.
00:19But that's not it.
00:20Decisions, decisions, decisions.
00:22I'm here to try it all.
00:24Ooh.
00:25But first things first, you got to look the part.
00:30Hat on fleek.
00:32It's time to eat Fort Worth, baby.
00:35My name is Braun Strowman.
00:36I make a living wrestling for WWE.
00:39Club.
00:40It's so big.
00:44If you can't tell, I like my carbs.
00:46It's time to feed the monster.
00:47It can be a tough job.
00:49The ring just exploded.
00:50But it has its perks.
00:51They need a bigger table.
00:52Because when you're a monster like me,
00:55I know my way around the kitchen.
00:56I didn't get 350 pounds by accident.
00:58There's no better way to see a new town
01:00than to eat your wild way.
01:04Holy cow, this is good.
01:05Through it.
01:06Come on.
01:07From hidden neighborhood gems.
01:08What's something that I have to have?
01:10To legendary, world-renowned kitchens.
01:12I have goosebumps.
01:13This is beautiful.
01:14You can't fully appreciate a restaurant
01:16unless you try it all.
01:18I'm supposed to pick a favorite,
01:19and y'all ain't making that easy.
01:21That's why I order everything on the menu.
01:25When SmackDown heads to Fort Worth,
01:34we welcome you inside a sold-out jiggies arena
01:38in Fort Worth.
01:39I tend to get very excited.
01:41I'm sure you fire me.
01:44Because it's a city with an extremely unique food scene.
01:48On one hand, world-renowned Texas barbecue.
01:52On the other, a culinary vanguard
01:56pushing the envelope to the limit.
01:59This is a city that smokes its brisket low and slow,
02:02pours its whiskey meat,
02:04and isn't afraid to double down on flavor.
02:07And what better place to start
02:09than at one of the oldest
02:11and most iconic restaurants in the city?
02:14Angelo's Barbecue has been slinging out
02:18some of the juiciest hickory smoked meats
02:20for over 60 years here in Fort Worth, Texas.
02:23It's a no-bullshit, straight-to-the-face,
02:26no frills, no fuss, barbecue,
02:28old-school style, how it's meant to be,
02:30Texas-style, over hickory smoked,
02:32slow and low.
02:33There's only one thing left to do.
02:35It's shut up and get my big ass inside
02:37and get these hands on some Texas barbecue.
02:40Let's go.
02:40Walking into this place,
02:45you just know you're about to eat good.
02:47The smell of fresh hickory smoke is intoxicating,
02:51and the walls lined with taxidermy
02:53are a not-so-subtle hint
02:55that there won't be any salads on the menu today.
02:59Larger-than-nature-intended bears.
03:02This place has been world-famous
03:04for their meat and ice-cold beer for decades.
03:08I have to figure out
03:09what keeps people coming back for more.
03:14What'd y'all go with for lunch?
03:15I got the coleslaw, mac and cheese, and the brisket.
03:18It's hard to beat Texas barbecue.
03:22Everything is good.
03:23Chopped beef sandwich is where you need to go.
03:24Chopped beef sandwich.
03:26Brisket and the rib.
03:27The jalapeno sausage.
03:28And then the ribs.
03:29And the ribs.
03:29The beefs are awesome.
03:31I'm gonna be 600 pounds by the time I get out of here,
03:33but I'll be fat and happy,
03:34so I ain't got nothing to complain about.
03:35Barbecue joints in Fort Worth
03:37can seem to come and go with the wind,
03:40but Angelo's is not your average smokehouse.
03:43Their methods and recipes
03:45have been passed down for decades,
03:47and I'm going to learn
03:48some of their secrets
03:49from third-generation pit master
03:51Jason George.
03:52First of all, oh, my God.
03:55As soon as I got out of the car,
03:57I smelled the hickory smoke,
03:58and it took me back to my five-year-old self.
03:59Eastern whole hog barbecue.
04:01Beautiful, man.
04:02Glad to have you.
04:03You want to go check it out,
04:04see what happens?
04:04I would love to see the pit,
04:06see the beautiful brisket process.
04:07Yeah, brother, let's do it.
04:08Hell yeah, let's go.
04:10Taxidermy is unbelievable in here.
04:11Are these all family-mounted?
04:13Yeah, everything's in my family.
04:14I started back with my grandfather.
04:16That's awesome.
04:17Low bridge.
04:18Keep low, man.
04:19Low and slow.
04:20Low and slow, like the barbecue, right?
04:22Yeah, that's how we cook it.
04:23Low and slow.
04:25So we got two pits going here.
04:27I got ribs on this pit.
04:29We cook it a little hotter.
04:31Got some pork butt about to come off.
04:32All pork on this side.
04:34All pork.
04:34Come on in.
04:35Come and zoom in on that.
04:36Holy, pardon my frick, shit.
04:38Oh, my God.
04:38These ribs are ready right now.
04:40They're about to come off.
04:41They are literally falling off
04:44the bone tender right there.
04:45These have been in since 7 this morning.
04:47100% hickory smoke.
04:49All hickory, yes, sir.
04:50And then on the other side,
04:51we got some briskets.
04:52We'll go take a look at those.
04:53Oh, you're pulling on my heartstrings now.
04:57Open that up.
04:58You'll get your good taste
04:59of Texas smoke right there.
05:05Oh, my.
05:07We put briskets on last night
05:09at 7 o'clock.
05:09We pulled those off
05:10about 10 this morning.
05:12That's what we're serving
05:13for lunch right now.
05:14It's like you said it earlier, man.
05:15It's low and slow all night.
05:16Yeah.
05:16This is the heartbeat of Fort Worth.
05:20Seeing these historic smokers
05:22making their magic
05:23and getting to smell
05:24that unforgettable scent
05:26has my stomach rumbling.
05:29I'm ready to eat.
05:32So these are all the briskets
05:33we pulled out this morning.
05:34That's an absolute piece of artwork.
05:36On the brisket,
05:37you've got the point.
05:38This is the back end.
05:39I call this the flap.
05:40There's a lot of different turns for it.
05:42You've got your grains.
05:43Cut against the grain.
05:44Cross grain, right?
05:45Cross grain.
05:46Yep.
05:46That way your briskets
05:47fall in the block tender.
05:47Oh, my God.
05:48Look at that smoke ring in there.
05:49Get in there, Ty.
05:49Look at that smoke ring.
05:50Yeah, this pink ring,
05:52that's your smoke ring.
05:53Mm-hmm.
05:53The brisket's going to have
05:54a little fat in it
05:55once you cut into it.
05:57Sorry to have a little fat in here.
05:59Trim that fat right off of there,
06:01and it just slides off
06:02just like butter.
06:03Look how tender that is.
06:04Yeah.
06:05Come on.
06:06Can they give her a slice?
06:07Yeah, jump in there.
06:08Just right where we left off.
06:09Just keep on slicing.
06:10Let's see.
06:12Like a champ, man.
06:13I think you could cut this
06:14with a spoon.
06:17Okay, I've done all my chores.
06:19Now it's time to enjoy
06:21the fruits of my labor.
06:22Or should I say
06:23the meats of my labor?
06:25Oh, my goodness.
06:27All right, bro.
06:27We fixed you up good.
06:28He said you had to take it easy
06:30because you had more stops to make.
06:32How do you take it easy
06:33when you come to here?
06:34You can't take it easy.
06:34You just got to go all in,
06:35all the way.
06:37All right, talk to me.
06:37What do we got here?
06:38We got your ribs.
06:39That's that brisket.
06:40You actually cut this brisket.
06:41You got jalapeno sausage,
06:43regular sausage,
06:44mac and cheese,
06:45and that's an armadillo egg.
06:46That's a jalapeno pepper
06:48stuffed with brisket
06:49and cheddar cheese
06:49wrapped in bacon.
06:50Dig in, bro.
06:51Thank you, sir.
06:52You bet.
06:52Oh, my.
06:53I'm going right into the brisket
06:55right off the get.
06:56Let's try it without
06:56the barbecue sauce first.
07:10Smackdown is in Fort Worth, Texas,
07:12and you better believe
07:13I had to check out
07:14some barbecue.
07:16My first stop,
07:17the famous
07:18Angelo's Barbecue.
07:20Look how tender
07:21that is.
07:21Yeah.
07:22I saw where they smoke it.
07:24Oh, my.
07:24Look at those bad boys
07:26in there.
07:26Learn how they carve it.
07:28Now,
07:29I get to eat it.
07:30The only question is,
07:32does it live up
07:33to the hype?
07:34Wow.
07:36I mean, you talk about tender.
07:43Literally, just absolutely
07:44melts in your mouth.
07:45Really get the hickory.
07:46Unbelievably tender,
07:47juicy.
07:48Textbook 101,
07:50Texas frickin' brisket.
07:51I'm going in right
07:52into this sausage next.
07:53Mm, mm, mm, mm, mm, mm, mm, mm, mm.
07:58Jalapeno sauce
07:59has got a great
07:59little bite to it.
08:03Huh.
08:06Move on to these ribs.
08:08And you can see
08:08it's been smoked
08:09all the way
08:10straight to the bone.
08:11I mean,
08:11you can't get
08:11any more smoke
08:12into these.
08:16Mm,
08:17textbook rib.
08:18And nothing better
08:19than I have to take
08:19to wash it down
08:20than ice cold beer.
08:22Mm, mm, mm, mm, mm, mm, mm, mm, mm, mm.
08:23Initial thoughts,
08:24the proof is in the pudding.
08:26You wanted to eat
08:26the heartbeat
08:27of Fort Worth, Texas,
08:28you come to Angelo's
08:29and you get the brisket.
08:31Tell them the monster
08:31sent you.
08:32And for now,
08:33I'm going to shut up
08:34and I'm going to pig out
08:35on the rest of this.
08:36That's why I want
08:36this crispy piece.
08:39Mm.
08:41I'll tell you what,
08:42I got this fancy
08:43new cowboy hat.
08:45It's definitely getting
08:45tipped to this meal
08:46right here.
08:50What?
08:51Don't laugh.
08:54It's no wonder
08:55this place has been
08:56an institution
08:57for so long.
08:58They have mastered
08:59their craft.
09:01You don't need
09:01a bunch of sauces
09:02or a crispy dry rub.
09:04They have quality meat
09:05cooked perfectly
09:06that just works
09:08every time.
09:09And despite wanting seconds,
09:11this city isn't just
09:12about barbecue anymore.
09:14There's a lot more to see.
09:16And more importantly,
09:18eat.
09:18All right,
09:21we're still in the
09:22heart of Texas,
09:23Fort Worth.
09:23Y'all are going to want
09:24to check this out.
09:25Follow me in.
09:29We're at Wishbone
09:30and Flint.
09:31More specifically,
09:32inside the hidden gem,
09:34the Amber Room.
09:35A secret speakeasy
09:37discreetly tucked
09:38behind the restaurant.
09:40Manager Lerite Lorenz
09:42is here to show me
09:43the ropes.
09:43Ron Strowman,
09:44very nice to meet you.
09:45Very nice to meet you.
09:45Thank you so much
09:46for having me.
09:47First off, wow.
09:48We love the Amber Room
09:49here, our speakeasy
09:50at Wishbone and Flint.
09:51And our restaurant,
09:52we are all about flavor.
09:54It's chef-inspired
09:55by our own Jorge Olveda.
09:57It's all about his sauces
09:58and everything,
09:59and he puts his twist on it.
10:01Hearing you say that
10:02has got my taste buds
10:04tantalized,
10:04so I would love
10:05to get in here
10:06and get my eyes
10:06on this menu.
10:07I'll take this cocktail to go.
10:08Absolutely.
10:09Maybe I'll have another one.
10:10We'll see.
10:12All right.
10:13It's my size door.
10:14Oh, yes.
10:17Walking into the actual restaurant,
10:18it's easy to see
10:19why people are drawn here.
10:21Wishbone and Flint
10:22is all about seasonal,
10:24chef-driven dishes
10:25made with fresh,
10:26locally sourced ingredients.
10:29And with a menu
10:29this bold
10:30and packed with options,
10:32I want to talk
10:32to the people enjoying it
10:33to see what's good.
10:35Gentlemen,
10:36what's going on over here?
10:37Everybody told me
10:38this is the new
10:38up-and-coming hot spot
10:39for the foodies
10:40in Fort Worth.
10:41You have to start out
10:42with the PB&J,
10:43wings.
10:44I'm getting the chicken lasagna.
10:45We're going to power
10:46that one down.
10:47I think the short ribs
10:48is the best thing
10:49on the menu.
10:49I probably ordered it
10:50six times.
10:51Love this place.
10:52Everything on the menu
10:53is great.
10:58You need to try
10:59the fried pork sofas.
11:01They're amazing.
11:02Fried pork sofas?
11:03Yeah, they're to die for.
11:04Also, the bone-in pork chop,
11:06it comes with this delicious
11:08sweet potato mash.
11:10Wow.
11:11How y'all doing
11:12this afternoon?
11:13Wow.
11:13I love your hat.
11:14I just got it today.
11:15So you've been here before?
11:17Yeah.
11:17What about you?
11:18You got spaghetti
11:18and meatballs?
11:19It's brilliant.
11:21It's brilliant.
11:22It's wagging.
11:23That's amazing.
11:23I know Chef Jorge's known
11:25for taking your normal
11:26comfort foods
11:26and taking them
11:27outside the box.
11:28It's outside the box.
11:29And that's lasagna?
11:30Lasagna.
11:30Y'all aren't making
11:32my mind up any easier.
11:34Just do one of each.
11:35Yeah, just do whatever
11:35you're a big guy
11:36if you need your protein.
11:37That sounds about
11:38like what I like to do.
11:39That's amazing.
11:40Should I just order
11:40everything on the menu?
11:41What do you guys think?
11:48I knew coming to
11:50Fort Worth, Texas
11:50for SmackDown
11:51would enable me
11:53to get these hands
11:54on some delicious barbecue.
11:56So these ribs,
11:56they are literally
11:57falling off the bone tender
11:59right there.
11:59And the smell of hickory
12:01is still embedded
12:02in my new hat.
12:03Oh my.
12:05But I don't think
12:06I was prepared
12:07for a place like
12:08Wishbone and Flint.
12:09A restaurant
12:10that elevates comfort food
12:12with new and exciting flavors
12:14you probably haven't
12:15paired up before.
12:17After chatting
12:18to some of the folks here.
12:19You have to start out
12:20with the PB&J weeks.
12:21Everything on the menu
12:22is great.
12:23I think it's time
12:23to sit down
12:24and get this party started.
12:28How are you doing?
12:29My name is Josie.
12:30Nice to meet you.
12:31I'm Braun.
12:32Holy cow,
12:33this menu is unbelievable.
12:34You got any suggestions?
12:35My personal preference
12:37would be of our
12:37PB&J wings, of course.
12:38I saw those
12:39right off the rip.
12:40Smoked redfish meat rolls
12:41very different.
12:43Look,
12:43I'm going to be honest
12:44with you.
12:45Okay.
12:45I want everything
12:46on the menu.
12:47One of each?
12:48One of each.
12:49Okay.
12:49To fully understand
12:51what Wishbone and Flint
12:52is all about,
12:53I've ordered everything
12:54on the menu.
12:55Today,
12:56that's about 20 items.
12:58The PB&J chicken wings
13:00are a local favorite.
13:02The short rib
13:02and venison tenderloin
13:04come highly recommended.
13:06But the pan-seared
13:07sea scallops
13:08caught my eye
13:09right away.
13:10The only way
13:11I'll be able
13:11to pick a favorite here
13:12is to try
13:14them all.
13:16I think I'm just
13:16going to bust it
13:17in the kitchen
13:17on Chef Jorge
13:18and see what's up.
13:19Chef Jorge Alvera
13:22is known
13:23as the sauce master.
13:25He's dedicated
13:26his life
13:26to the culinary arts,
13:28experimenting
13:28with different flavors,
13:30creating his own
13:31unique mixtures
13:31that will make
13:32your taste buds dance.
13:34I want to see
13:35where his inspiration
13:36comes from
13:37and get a taste
13:38of what I can expect
13:39today.
13:40Show you,
13:40make sure I can
13:41fit in here.
13:41Yeah, yeah.
13:42Have a month throw.
13:43I know.
13:45Hello,
13:46how are y'all?
13:47Good, good.
13:47Thank you for having
13:48me in your home.
13:49What makes you
13:49think outside the box?
13:51Because I see
13:51everything is like
13:52your normal comfort foods,
13:54but you put such a spin
13:55on it to make it your own.
13:56Yes, yes.
13:56I always try
13:57to make something like
13:58try to play around
13:59with different flavors,
14:01try to make
14:01like different combinations.
14:03That way you get
14:04some different flavors.
14:05That's kind of how
14:06when I'm cooking at home,
14:07like I don't think
14:07I ever make
14:08the same thing twice
14:08because I just start
14:09throwing stuff in,
14:10tasting,
14:10oh, it needs a little more
14:11of this,
14:11a little more of that.
14:12Every time I make a sauce
14:13and I was like,
14:14ah, it's perfect like that.
14:15Nobody may complain,
14:17but I want something better.
14:18Well, you can't change
14:19the food culture
14:19in Fort Worth
14:20if you're not willing
14:21to push the envelope,
14:22so that's what you're doing,
14:23so thank you, my friend.
14:24You are literally
14:24like the sauce boss.
14:26Like you're outside
14:27the thing,
14:27that's your specialty
14:28and stuff,
14:28so what other
14:29crazy sauces you do?
14:31We make some kind of glaze
14:33for scallops,
14:34so I got some over here.
14:36All right.
14:36You can taste it.
14:37It's like,
14:38try it and let me know
14:40what you think
14:40and I'll tell you
14:41what is on it.
14:41All right.
14:46What do you think?
14:47Apple?
14:48Peaches.
14:49Peaches.
14:50It's white peaches.
14:51This one we call
14:52ancho glaze,
14:53ancho chili,
14:54but they got a secret
14:56on it.
14:56Ooh, it's got
15:00a nice little spice.
15:01Butter button.
15:02So you are the sauce boss,
15:03since I'm usually
15:04really good at guessing
15:05what's in these things,
15:06and you have completely
15:07tricked my taste buds.
15:08Yeah.
15:08Shep, you're killing me.
15:10I'm dying.
15:10I've got to get out there
15:11and get ready to eat something.
15:12This is unbelievable.
15:13You have fired the machine up
15:15and I am ready to eat.
15:23There's only one thing
15:25left for me to do.
15:26It's time to sit down
15:28and eat.
15:31Pork belly sopes.
15:32Pork belly sopes.
15:34Oh, those are beautiful.
15:37Grilled baby octopus.
15:39That's the redfish egg rolls?
15:41Yep.
15:41Those are beautiful.
15:42And our bowl is called chop.
15:43With the mashed sweet potatoes.
15:46Can't wait.
15:47We're going right in
15:48for these little baby octopuses.
15:51Mmm.
15:52Mmm-hmm.
15:53Oh, my God.
15:56Non-traditional shrimp and grits.
15:59Non-traditional shrimp and grits.
16:01Butcher's cut saline.
16:03And our venison.
16:05You said venison?
16:05That's the venison.
16:06Oh, bone marrow.
16:08Bone marrow.
16:09With a creamy roasted red pepper.
16:13Scallops, my favorite.
16:14Put that one close.
16:15Scallops are near and dear to my heart.
16:17Look at that.
16:18Shot off the grill.
16:19There's no way to get a fish on that.
16:21Watch.
16:21Watch.
16:25They say Texas does everything bigger.
16:30And from what I can see,
16:31that's absolutely true.
16:33From the sold-out arena for SmackDown,
16:35to the mouth-watering barbecue at Angelos,
16:38to the exciting and elevated Wishbone and Flint,
16:41just like everything else in Texas,
16:44these dishes are big.
16:45And they're still rolling out.
16:48I'm ready to dive in.
16:49And first on my list are the impossibly good-sounding PB&J Wings.
16:54PB&J Wings.
16:55Oh, you know, I'm supposed to make a favor to this.
16:58Chef Jorge is not going to make that an easy task.
17:00All right, let's get over here.
17:02PB&J Wings.
17:04Oh, my God.
17:12What an outside-the-box take
17:13on an American tradition, chicken wings.
17:16That peanut butter and jelly sauce that's on top of it,
17:19holy cow.
17:20Right there is a prime example
17:22of this culinary genius coming to fruition
17:25right in front of us.
17:26This is a smoked redfish egg roll.
17:29Looks like it has sweet Thai chili sauce on top of it.
17:32You can see some cream cheese in there.
17:33Thank you so much.
17:34Extra napkin just in case.
17:38Think crab ragoon, but 100 times better.
17:45Amazing appetizer.
17:49Oh, Southern classic shrimp and grits.
17:53I can only imagine what kind of amazing reduction
17:55in sauce that he's done.
17:56Let's see what this sauce is all about.
17:58Mm-hmm.
18:00We joked around in the back
18:04about Chef Jorge being the sauce boss.
18:06I'm not kidding.
18:07Holy cow.
18:09Mm-hmm.
18:11Simple Southern soul food
18:13with Chef Jorge's twist on it
18:15that's bringing it outside the box.
18:16Mm-hmm.
18:19All right, we're going to go into
18:20the butcher's cut of the day.
18:23Oh, my God.
18:25You don't even need teeth to eat this.
18:26What I'm really excited about,
18:28these pan-seared scallops
18:29with this white peach chutney on it,
18:31I'm drooling all over myself.
18:38Oh.
18:40The perfect pan-searedness of the scallop.
18:43Everything pairs so well together,
18:44the sweet, the salty, the crunch, the soft.
18:46This has moved into first place.
18:48All right, we're going to go back
18:49to one of the shareable appetizers,
18:50and that's the pork belly sopas.
18:52Let's talkie-talkie more, eatie-eatie.
18:54Mm-hmm.
18:57That's a lot going on in that dish.
18:59It's got a spicy sauce on it
19:01that's not overpowering,
19:02but it's just enough to tickle
19:03the back of your taste,
19:04but I make my nose a little tingly.
19:06All right, moving into
19:07the Italian-style chicken.
19:08It has the chicken reduction
19:09demi-glaze on it.
19:13Mm-hmm.
19:15So it's the chorizo marinated.
19:17You get all those Mexican spices
19:18right off the get-go.
19:19The chicken demi-glaze
19:20ties it all together.
19:22Bone marrow, let's see what we got here.
19:23Mm-hmm.
19:24Mm-hmm.
19:25Mm-hmm.
19:25Ooh.
19:27That's like a sun-dried tomato
19:29garlic whipped cream.
19:31Nice roasted bone marrow
19:32over some toasted bread.
19:37Mm.
19:39Such a rich, buttery flavor
19:41with that bone marrow,
19:42and it's just loaded,
19:43packed full of unbelievable beef flavor.
19:46I honestly don't know
19:47how I'm going to pick a favorite.
19:48It's overwhelming
19:49how amazing everything is.
19:51Mm-hmm.
19:52Mm-hmm.
19:54Just when I thought
19:55things couldn't get any better,
19:56I put another bite in my mouth,
19:57and here we are.
19:58Mm-hmm.
19:59Mm-hmm.
20:00Mm-hmm.
20:00Mm-hmm.
20:01Unbelievable dish.
20:02Unbelievable dish.
20:03Decisions, decisions, decisions.
20:05So we have the venison sirloin.
20:07Sometimes it has a gamey taste,
20:08so you need to cook it right.
20:10I'm going to go out on a limb
20:11and say Chef Jorge cooked it right.
20:13Let's see.
20:19What a beautiful cut of meat
20:20with that ancho chili sauce
20:22on top of it.
20:24All right.
20:25Man.
20:27I know I need to make a decision
20:28what I think the best is.
20:30I'm going to narrow it down.
20:31I'm going to tell you right now.
20:32I was very, very surprised
20:34and impressed with the venison.
20:35I'm a snob when it comes to it.
20:36You need to be able to cook it right,
20:38and right here is my pick
20:39for the number one dish.
20:41Chef Jorge, you are an absolute mastermind.
20:44You are the sauce boss.
20:45So why don't y'all go get a cocktail,
20:47and I'm going to wolf
20:48the rest of this beautiful food down.
20:49Thank y'all.
20:52Fort Worth, you're a damn masterpiece.
20:55You gave me barbecue so good
20:57it made me question my life choices.
20:59Plus a place that served world-class venison
21:02right alongside PB&J wings.
21:05This city's got the soul of a cowboy
21:07and the palate of a chef.
21:09I'm up to your chest.
21:10I'm not a tall guy.
21:11You're really tall, bro.
21:12Now, if y'all will excuse me,
21:15I've got a meat coma to nap off.
21:17Like, unbelievable.
21:19That's why I wish I had a bigger stomach.
21:21Thank you so much.
21:22Awesome.
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