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Everything on the Menu with Braun Strowman Season 1 Episode 03 The Beefy King br EnglishMovie cdrama drama engsub chinesedramaengsub movieshortfull
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02:57abone ol.
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03:08abone ol.
03:09Niye
03:28abone ol.
03:28Işarın MUR .
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05:14ve o aşağıya karşılaştığınız için var.
05:16Ne bu?
05:18Sıkı, ışı, ışı, yasak edin.
05:20Bu, bu, bu, bu.
05:22Ve o 90 minutes.
05:24Şimdi, burada da dolar.
05:26Bu, 90 minutes sonra da bu kadar.
05:28Bu, bu, bu.
05:30Bu, bu, bu, bu.
05:34Bu, bu.
05:36Bu, bu.
05:38Bu, bu.
05:39Bu, bu, bu.
05:40Bu, bu, bu.
05:41Bu, bu, bu.
05:43got to be at least 135 so let's get start using medium rare yeah and that make sure it pretsta
05:54just beautiful run through this ride is automated slicer how old is this machine now this would
06:00be at least if it years old we have originals and two of them are in storage because all the parts
06:06are absolutely antique okay hsd� the extra large beef biz fireumbs usually like a nice and big yes
06:13So you're going to dig on in.
06:14If you're saying dig on in, you're grabbing a hamful.
06:16My hamful is a little different.
06:18We're weighing it out.
06:19So it's going to be about five and a half ounces of meat.
06:22And there you just slap it down on the steamer.
06:24And that's the button.
06:26You push it with your leg.
06:27Lean into it with your hip.
06:28I don't know where it's going to hit you.
06:29My knee's on it.
06:31You give it a little, this 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 kind of like tuck it all in with the spatula as best you can.
06:41And then you're going to 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.
06:48And I'm way too slow.
06:50See the blinds backing up already.
06:51They'd be yelling, Braun, hurry up.
06:53We're hungry.
06:54Anyway, slip it on here.
06:56Oh, gosh.
06:57Is it right?
06:57I'm nervous.
06:58I'm actually excited.
06:59I'm trying not to eat it before I wrap it.
07:00You 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.
07:09One thing left to do is what I do best.
07:11Eat.
07:17Mmm.
07:19This is good.
07:20This is the first day I ever ate it over 12 years ago when I first came down to Florida
07:24to start training with WWE.
07:26It's amazing because it never changes.
07:28It is timeless.
07:28Like I said, you guys have captured time in a bottle, put it into a sandwich, been slinging
07:34it out here in Orlando.
07:35The thing you can't miss with this sandwich is the second you bite into it is the tender
07:41instead of the roast beef.
07:43Nice 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.
07:52and it's just an absolute explosion for your taste buds in your mouth.
07:56This quality, this flavor, delivered consistently every time is why I and everyone else in this
08:02area 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, and 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.
08:34We have to because brawn says so.
08:36Brawn says so.
08:38I'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.
08:54And today, it's no different.
08:56But while I'm typically not one to mess with perfection, I've asked them to whip me up something
09:01extra special.
09:03Okay, 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?
09:12It's a lot of meat.
09:14I 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.
09:20Jesus.
09:20This 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 S.O.B.
09:34All right, so the first time ever the Monster King here at Beefy King has three ounces of
09:41ham, three ounces of pastrami, three ounces of corned beef, three ounces of turkey, and
09:48three ounces of the famous roast beef, all accumulating together to right at one pound of meat.
09:57Are you ready?
09:58Because I am.
10:01I mean, look at this thing.
10:02It's the size of my bed.
10:04Oh, watch.
10:05I've been doing about four bites.
10:07Oh, my goodness.
10:08So 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
10:30pastrami taste.
10:31You get a subtle corned beef on the back, real delicate turkey, the nice fat of the ham,
10:35and then that roast beef all comes together with all the meats like, hey, Beefy King's
10:40for 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.
11:03It took care of me when I was just a young gun struggling to make a name for myself, and
11:09it's always here for the local community, who then reward it by coming back again and
11:14again and again, which 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,
11:25Orlando continues to level up with its food scene, breaking new ground, evolving
11:33and 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 for their cocktails and their Japanese-inspired
11:48cuisine.
11:49It's finally an opportunity for me to get in here, check this place out, and see what
11:53they have on the menu.
11:55Tori Tori is a Japanese pub-style restaurant where the drinks are just as important to
12:02the experience as the dishes.
12:04Led by Chef Sonny, whose culinary expertise granted him a James Beard semifinalist for Best
12:11Chef South.
12:12Its menu features a variety of meticulously prepared small dishes cooked with traditional
12:18Japanese techniques.
12:19But I'm not here for a taste.
12:21I'm here to try everything on the menu.
12:25I live here in Orlando.
12:26Okay.
12:26I've never been here.
12:28I've heard so many people talk about this place.
12:29What's something that I have to have?
12:31I'm going to say the crab rice.
12:33Packed with a lot of crab flavor.
12:35It's really good.
12:36I'm going to go with the curry chicken meatballs.
12:38They have a really soft texture, and they're actually really, really well-flavored.
12:41Actually, also the chisito pepper.
12:43Side-bone chisitos, 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.
12:51It's my favorite drink.
12:53Is 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 give you three, yeah.
13:11Are those mushrooms?
13:13Those are the oyster mushrooms.
13:14Did you see these mushrooms?
13:16King 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.
13:26What about that middle skewer right there?
13:27Chicken skewer.
13:28Like, how's that?
13:28It's nice and crispy?
13:29Oh, yeah.
13:30It's nice.
13:31I'm getting hungry.
13:32I'm going to go over here and feed myself.
13:33Oh, yeah.
13:34Thank y'all.
13:34Enjoy it.
13:35Thank you.
13:35How are you, sir?
13:37Everything looks really good, so I'm having a hard time trying to make up my mind what I want
13:40to do, so...
13:41Depends on how hungry you are.
13:42I'm always hungry.
13:43Look, 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.
13:51I'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, and I hear the curry chicken meatballs
14:08are a must-try, but personally, I have my eye on the pork belly.
14:14I'm here to pick a favorite, and the only way I know how to do that is to order everything
14:19on 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?
14:29Braun Strowman.
14:30Nice to meet you, Sonny.
14:30Very nice to meet you, sir.
14:31This is my first time here, dude.
14:32I'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.
14:37You want to come check out some stuff in the kitchen?
14:38I would absolutely love to come check the kitchen out.
14:40Yeah, let's do it.
14:41Yes, sir.
14:41Yeah.
14:44Well, 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 to do a couple different techniques here.
14:54Grilled skewers, yakitori, is grilled chicken and usually cooked over charcoal is what we
15:00have 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
15:10heat 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
15:17environment.
15:18We want to bring those roots back and kind of introduce that to the city of Orlando
15:22to 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.
15:31So 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
15:38into all these different pieces because every piece of the chicken has a little bit of
15:42a 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.
15:48So 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.
16:02I got you.
16:05Glad to get you back.
16:06Yeah.
16:06Then we're going to grab the house special blend salt and we want to season the front
16:15a little bit more than the back because we want when the customer eats it to be a little
16:19bit more salty when they're eating it.
16:21And then by the time they get to the end, it's a balance.
16:24So you just go side to side and then you're going to flip it over and then do the same.
16:27Okay.
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 and why they serve so many
16:41different 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.
16:50Chicken thighs are one of my favorites, but I'm curious to know what else is on the menu.
16:55We'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.
17:38We're going to need a bigger table.
17:40I don't know.
17:40I'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 good.
18:00Enjoy it.
18:00Actually, I'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.
18:30Oh, my God.
18:33The 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, 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.
18:51Let's get into these pan-seared Brussels sprouts with that Japanese barbecue bonita flakes on top.
18:56Now, if my parents would have made Brussels sprouts like this when 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.
19:20The skewered king oysters right here.
19:28The flesh of that mushroom is just, if you didn't know you were eating mushrooms,
19:32you would think you were eating a piece of chicken 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.
19:39The smokiness from the charcoal.
19:42Puts a whole new spin on shrooms.
19:44All right, this steak skewer with the chimichurri on the top.
19:49Oh, unbelievably texture-wise.
19:51Great 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,
20:07I'm literally torn on what is 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.
20:33I 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.
20:40To the cold, crisp flavors of Tori Tori, where 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, you've got a balanced food scene that's as 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 for seconds, and thirds.
21:14Actually, maybe I should just move here.
21:17I'll be back for you.
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