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.
05:24Yes.
05:25So 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.
05:39Oh my goodness.
05:40Look at that.
05:41It's beautifully packed.
05:42We can smell that.
05:43It's got to be at least 135, so everyone's good.
05:47135 is medium rare.
05:48Yep.
05:49And then that's what goes on to the slicer
05:51and creates our deliciousness.
05:53Beautiful.
05:54Yep.
05:54Just beautiful.
05:56You run through this, right?
05:57You got this automated slicer.
05:58How 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.
06:09OK, so you're going to get an 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.
06:19So it's going to be about 5 1⁄2 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 leg.
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.
06:31Stop.
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 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.
06:45And can you imagine working lunch for us?
06:46You're way too tall for the steamer.
06:48And then you see it.
06:48And I'm way too slow.
06:50See the blinds backing up already,
06:51and they'd be yelling, Braun, hurry up.
06:53We're hungry.
06:54Anyway, slip it on here.
06:56Oh, gosh.
06:57It's OK.
06:57I'm nervous.
06:58I'm actually excited.
06:59I'm trying not to eat it before I wrap it.
07:00But every mess, you can dress up your mess up
07:02and make it look pretty, because once everybody opens it,
07:04they 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.
07:19This is good.
07:20This 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.
07:25And it's amazing, because it never changes.
07:28It 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.
07:35So the thing you can't miss with this sandwich
07:39is the second you bite into it is the tender instead
07:41of the roast beef.
07:43Nice 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, and it's just
07:53an absolute explosion for 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.
08:18So that 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 beefy king menu.
08:34We have to because brawn says so.
08:36Brawn says so.
08:37Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
08:42I'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,
08:59I've asked them to whip me up something extra special.
09:03OK, 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?
09:11A 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.
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 Beefy King has three ounces of ham,
09:42three 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.
09:57Are you ready?
09:58Because I am.
10:00I mean, look at this thing.
10:02It's the size of my bed.
10:04Oh, watch.
10:05I'm going to do it about four bites.
10:07Oh, my goodness.
10:15So what's the consensus?
10:17I'm surprised you've never done this before.
10:19This 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.
10:33Real delicate turkey.
10:34The nice fat of the ham.
10:36And then that roast beef all comes together with all the meats.
10:39Like, hey, Beefy 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, I have games 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.
10:58It'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.
11:08And 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.
11:20Just as I've leveled up my career at WWE, here 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 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 semifinalist 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.
12:25I live here in Orlando.
12:26Okay.
12:27I'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 shishito pepper.
12:43So I love 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.
12:51It'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 be two three.
13:05Yeah.
13:06Are those mushrooms?
13:13Those are the king oyster mushrooms.
13:15Did 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.
13:25Oh, yeah.
13:26What about that middle skewer right there?
13:27Chicken skewer.
13:28How'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.
13:35How are you, sir?
13:37Everything 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.
13:43Look, 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 are
14:08a must-try.
14:09But 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.
14:21But first, I'm looking for Chef Sonny.
14:24Looking 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 1,000 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 to
15:22kind 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.
15:49So 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.
16:02I got you.
16:05Glad to get you back.
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, and then by the time they get to the end, it's
16:23balanced.
16:23So you just go side to side, and then you're going to flip it over, and then do the same.
16:28Okay?
16:29And then once you get that, we're going to go ahead and place it on our bar.
16:32All right.
16:33Tori Tori actually means chicken chicken, so you can see why they take such pride in
16:39their preparation and 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.
16:50Chicken thighs are one of my favorites, but 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.
17:08Let's do it.
17:08Yeah.
17:09Originally, 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 of
17:29Japanese 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.
17:42I'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 good.
17:59I'm good.
18:00I enjoy 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.
18:27Oh, 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.
18:51Let's get into these pan-seared Brussels sprouts with that Japanese barbecue, bonita flakes on top.
18:57Now, 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.
19:17Man, 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 were eating mushrooms, you would think you were eating a piece of chicken or something like that.
19:34It really eats like a meat.
19:35It'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.
19:45All right.
19:45This steak skewer with the chimichurri on the top.
19:49Oh, unbelievably texture-wise.
19:51Great quality meat.
19:53Not over-season, 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.
19:59As I sit here and ponder at the glorious smorgasbord bestowed upon me, I'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 my top, I'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've got to come on down here and try it out for yourself.
20:32I 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,
20:53you've got a balanced food scene that's as exciting as any roller coaster.
20:59And 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.
21:10For seconds, and thirds.
21:14Actually, maybe I should just move here.
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