Everything on the Menu with Braun Strowman - Season 1 Episode 03- The Beefy King
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
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.
05:24Wow.
05:25So now we're going to go to the Warmer.
05:26With the magic of TV 90 minutes later.
05:29Here we are.
05:30You can open the Warmer door.
05:32Bum, bum, bum, 방.
05:39Oh my goodness, look at that.
05:41It's beautifully cut.
05:42You can smell that.
05:43It's got to be at least $135 so it...
05:46$135 is medium rare.
05:47Yep.
05:48rare yeah and then that's what goes on to the slicer and creates our deliciousness beautiful
05:53yep just beautiful to run through this right you got this automated slicer how old is this machine
06:00so this would be at least 50 years old we have originals and two of them are in storage because
06:05all the parts are absolutely antique okay so you're gonna get extra large beef because usually
06:11like it nice and big yes so you're gonna dig on in if you're saying dig on it you're grabbing a
06:16handle my handle's a little different you're glad we're weighing it out so it's gonna be about five
06:20and a half ounces of meat and there you just slap it down on the steamer and that's the button you
06:26push it with your leg i don't know where it's gonna hit you my knees on it you give it a little this is
06:33just salt that's the only thing we do is salt all right and then this is the hard part so you kind
06:37of like tuck it all in with the spatula as best you can and then you're gonna put it on there
06:43and can you imagine working lunch trash you're way too tall for the steamer and then you see
06:48and i'm way too slow see the blinds backing up already they'll be yelling braun hurry up we're
06:53hungry anyway slip it on here oh gosh i'm nervous i'm excited i'm trying not to eat it before i wrap it
07:00dress up your mess up and make it look pretty because once everybody opens it they don't care
07:05and that's that and that's that oh my goodness one thing left to do is what i do best
07:11eat
07:19this is good as the first day i ever ate it over 12 years ago when i first came down to
07:23florida to start training with wwe it's amazing because it never changes it is timeless like i said
07:29you guys have captured time in a bottle put 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 it's a tender instead of
07:42a roast bean nice salt to it not overly seasoned so you get to taste the meat you get that little snap
07:47of that fresh locally made bun the cheese melted on top the steam brings it all together it's so nice
07:52and moist and it's just an absolute explosion for your taste buds in your mouth this quality this flavor
07:58delivered consistently every time is why i and everyone else in this area keeps coming back
08:04it's more than a sandwich it's orlando history all right here's the kicker how do we make one with
08:12all the meats on it and it's called the monster we could do it all the meat we do like a little bit
08:18of each so that could be the bronze sandwich on the menu oh i like the bronze sandwich brawn epic
08:26all right so we're going to do something special this has never been done before never been done before
08:30maybe be added to the bb king menu we have to because brawn says so brawn says so
08:42i'm in orlando florida at my home away from home beefy king i've been coming to this place smashing
08:49their signature hot and steamy roast beef sandwiches since i started my career with wwe
08:54and today it's no different but while i'm typically not one to mess with perfection i've asked them to
09:00whip me up something extra special okay 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 brawn all right you ready
09:12a lot of meat i don't think you can fit it on the roll so i'm going to do it for you
09:17you're going to have to fit it in your mouth though which might be harsh
09:23this is a family restaurant you said it
09:27that looks beautiful i didn't know how we were going to do it that's what dreams are made of right
09:30there look at that big sob all right so the first time ever the monster king here at bb king
09:40has three ounces of ham three ounces of pastrami three ounces of corned beef three ounces of turkey
09:48and three ounces of the famous roast beef all accumulating together to right at one pound of meat
09:56are you ready because i am i mean look at this thing it's the size of my bed oh watch i've been doing
10:05about four bites oh my goodness
10:08so what's the consensus i'm surprised you've never done this before this is absolutely amazing
10:21holy cow legit everything's so juicy there'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 corn beef on the back real delicate turkey the nice fat of the ham and then
10:36that roast beef all comes together with all the meats like hey beefy kings for real got the beach
10:42i need a hug i got a full belly yeah you look bigger i feel bigger look at the games right there
10:50for me beefy king isn't about the beef it's about family it's my home away from home and my go-to spot
10:57every time i'm here in orlando it's been around for as long as it has thanks to its undeniable quality
11:03and value it took care of me when i was just a young gun struggling to make a name for myself
11:08and it's always here for the local community who then reward it by coming back again and again and
11:15again which is exactly what i'll continue to do but we're not done just as i've leveled up my career
11:24at wwe here is your winner and champion orlando continues to level up with its food scene breaking
11:32new ground evolving bringing in new influences exciting new chefs and incredible cuisine torri
11:39torri is an absolute hot spot when it comes to the locals here in orlando i've heard this place
11:44talked up so many times for their cocktails and their japanese inspired cuisine it's finally an
11:50opportunity 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
12:03as the dishes led by chef sonny whose culinary expertise granted him a james beard semi-finalist for
12:10best chef south its menu features a variety of meticulously prepared small dishes cooked with
12:17traditional japanese techniques but i'm not here for a taste i'm here to try everything on the menu
12:25i live here in orlando okay i've never been here i've heard so many people talk about this place
12:29what's something that i have to have i'm gonna say the crab right packed with a lot of crab flavor
12:35it's really good i'm gonna go with the curry chicken meatballs they have a really soft texture and
12:39they actually really really well flavored actually also the shishito pepper and you're making me
12:45hungry all right but then the other thing i see these fancy cocktails what are we working with
12:49here under the sun under the sun it's my favorite drink it's so good and this is a coconut shinobi
12:55it's so you're only allowed two per customer so that's my go-to why are you allowed two per
12:59customer it's got some heavy liquors what if i'm 350 pounds i'm two people
13:09are those mushrooms those are the king oyster mushrooms did you see these mushrooms king oyster
13:17mushrooms was that pork belly yeah and i love pork belly so when i saw that i had to get it i mean
13:23it's just it's big bacon oh yeah what about that middle skewer right there chicken skin like how's
13:28that it's nice and crispy oh yeah it's nice i'm getting hungry i'm gonna go over here and feed myself
13:33oh yeah thank y'all enjoy it thank you how are you sir everything looks really good so i'm having a hard
13:38time trying to make up my mind what i want to do so depends on how hungry you are i'm always hungry
13:43look let me straight up honest i can't make up my mind what i want to eat i'll do everything on the menu
13:51sounds good i'll get this started for you then tori tori's long list of dishes and cocktails has got
13:56my taste buds fizzing to try it all i've ordered about 23 items the locals covet the chicken thigh yakitori
14:05skewers and i hear the curry chicken meatballs are a must try but personally i have my eye on the pork
14:12belly i'm here to pick a favorite and the only way i know how to do that is to order everything on the
14:20menu but first i'm looking for chef sunny yeah chef sunny hey how you doing nice to meet you
14:30sunny nice to meet you sir it's my first time here dude i've heard this place talked up so much
14:34by the locals i'm the local guy here when i'm in town oh great you want to come check out i would
14:38absolutely love to come check the kitchen out yeah let's do it yes sir yeah well what are we looking at
14:45here well you know i have uh some skewers i got to get grilling i don't know if you want to help me out
14:49i would love to get my hands in there okay great uh so i'm gonna teach you to do a couple different
14:53techniques here grilled skewers yakitori is grilled chicken and usually cooked over charcoal is what
14:59we have here okay so we import a hardwood charcoal and it burns up to a thousand degrees lets us sear
15:06the meat very well and it lasts a lot longer and gives us more even heat than traditional charcoal
15:11this is very traditional japanese we try to have a lot of japanese methods and techniques although we are
15:17in a very modern environment uh we want to bring those roots back and kind of introduce that to the city
15:21of orlando to kind of um you know show people what i love to eat and drink when i go to japan so what
15:27we can do start off with the uh thigh skewer so you're gonna pick this up so it's a boneless skin
15:32chicken thigh right so we have a prep team that comes in at 7 a.m every day and they butcher chickens
15:38down into all these different pieces because every piece of the chicken has a little bit of a different
15:42flavor a different texture and we kind of want you to experience the chicken in all the parts i'm
15:47starting to salivate so what we have here is uh sake what sake does is it brings moisture and also
15:54brings out the flavor of the meat so we're gonna spritz it on both sides would you uh would you like
15:59some sake yeah sake me softly all right i got you glad to get you back yeah
16:06then we're gonna grab the pow special blend salt and we want to season the front a little bit more
16:16than the back because we want when the customer eats it to be a little bit more salty when they're
16:20eating it and then by the time they get to the end it's it's a balance so you just go side to side
16:25and then you're gonna flip it over and then do the same okay and then once you get that we're gonna
16:30go ahead and place it on our bar all right tori tori actually means chicken chicken so you can see
16:37why they take such pride in their preparation and why they serve so many different cuts of the bird
16:43chicken also happens to be a staple meal for me i eat about six pounds of chicken a day
16:49so don't get me wrong chicken thighs are one of my favorites but i'm curious to know what else is on the
16:55menu we're getting pretty close here on my chicken you got a favorite dish here tori tori yeah my
17:00favorite dish is going to be definitely the beef with chimichurri beef with chimichurri freaking awesome
17:05so uh how do you feel i'm ready to eat let's do it yeah
17:14originally i came to orlando florida to join the wwe now it's my home away from home but today
17:21i'm here for the food i'm at tori tori led by chef sonny whose passion for cooking comes from a long
17:28line of japanese traditions dedicating his life to food i've ordered everything on the menu
17:38we're gonna need a bigger table i'm excited to try it all and maybe just maybe pick a favorite dish
17:47i said where do i start my second favorite dish is going to be the lamb so i would take a lollipop
17:54and then wipe up a lot of that yogurt sauce the dill yogurt sauce you want a bite i'm good okay enjoy
18:07i'm not normally a lamb guy but this is phenomenal it's got a sweet bite to it right when you get into
18:12it you get that smoke from the charcoal they're cooking on the yogurt sauce with the cucumber and
18:17the dill the lemon it all just companies it really really nice and then it's like a fun little thing
18:21to eat i don't even know where to go next everything looks so amazing to the eyes wagyu gyoza
18:31oh my god the wagyu beef on the inside so tender you got that gyoza on the outside it's pan fried so you
18:37got a little bit of that crisp the chew on the pull of the dough and then it's topped with that
18:42it's like an aioli mayonnaise base garlicky sesame oil lemon what an awesome spin on this
18:51let's get into these pan seared brussels sprouts with that japanese barbecue bonita flakes on top
19:00now if my parents would have made brussels sprouts like this when i was a kid i would have
19:03never gave any flack about eating them these are freaking delicious pork belly time
19:13this pork is so tender the sauce that's on it the sear from the charcoal man this is some good pork belly
19:23the skewered king oysters right here
19:28the flesh of that mushroom is just if you didn't know you're eating mushrooms you would think you're
19:32eating a piece of chicken or something like that it really eats like a meat it's so well with the
19:36garlic butter that they put on it to finish it with the smokiness from the charcoal puts a whole
19:42new spin on shrooms all right this steak skewer with the chimichurri on the top oh unbelievably
19:50texture wise great quality meat not over seasoned so you can taste the meat the nice subtle chimichurri
19:56sauce on it that's up there on my top of what i've liked so far as i sit here and ponder
20:04at the glorious smorgasbord bestowed upon me i'm literally torn on what is going to be my favorite
20:10dish everything has been absolutely amazing if i really had to narrow it down like i'm gonna probably
20:16go my top i'll give you my top three the mushrooms the steak and the gyoza were my favorite out of
20:24everything that came up here the real question is what's going to be yours you got to come on down
20:29here and try it out for yourself i love orlando from the nostalgic comfort of a juicy beefy king xl
20:38this is good it's the first day i ever ate it to the cold crisp flavors of tori tori
20:42where any mortal would have trouble picking just one favorite everything just keeps getting better and
20:48better and better from the mushrooms to the steak to the gyoza you've got a balanced food scene that's
20:56as exciting as any roller coaster and for me my humble beginnings at the performance center to become
21:01a wwe superstar orlando will always have a special place in my heart so trust me i'll be back
21:10for seconds oh my god and thirds actually maybe i should just move here
Be the first to comment