Everything on the Menu with Braun Strowman - Season 1 Episode 01- Hickory Hero
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00:00Angelo's world-famous brisket.
00:02I hope you're ready.
00:06I'm in Fort Worth, Texas.
00:08Oh, my.
00:09Known as the Mecca of barbecue.
00:12Can't get any more smoke into these.
00:14But that's not it.
00:15Decisions, decisions, decisions.
00:17I'm here to try it all.
00:19Ooh.
00:20But first things first, you got to look the part.
00:25Hat on fleek.
00:27It's time to eat Fort Worth, baby.
00:30My name is Braun Strowman.
00:32I make a living wrestling for WWE.
00:39If you can't tell, I like my carbs.
00:41It's time to feed the monster.
00:42It can be a tough job.
00:43The ring just exploded.
00:45But it has its perks.
00:46You're gonna need a bigger table.
00:48Because when you're a monster like me,
00:49I know my way around the kitchen.
00:51I didn't get 350 pounds by accident.
00:53There's no better way to see a new town
00:56than to eat your wild weight.
00:59Holy cow, this is good.
01:00Threw it.
01:01Come on.
01:02From hidden neighborhood gems.
01:03What's something that I have to have?
01:05To legendary, world-renowned kitchens.
01:07I have goosebumps.
01:08This is beautiful.
01:09You can't fully appreciate a restaurant
01:11unless you try it all.
01:13I'm supposed to pick a favorite,
01:14and y'all ain't making that easy.
01:16That's why I order everything on the menu.
01:20When SmackDown heads to Fort Worth,
01:29we welcome you inside a sold-out Dickies Arena in Fort Worth.
01:34I tend to get very excited.
01:36I'll tell you, fire me.
01:40Because it's a city with an extremely unique food scene.
01:43On one hand, world-renowned Texas barbecue.
01:48On the other, a culinary vanguard pushing the envelope to the limit.
01:53This is a city that smokes its brisket low and slow,
01:57pours its whiskey neat, and isn't afraid to double down on flavor.
02:02And what better place to start than at one of the oldest
02:06and most iconic restaurants in the city?
02:09Angelo's Barbecue has been slinging out some of the juiciest
02:14hickory smoked meats for over 60 years here in Fort Worth, Texas.
02:18It's a no-bullshit, straight-to-the-face, no frills, no fuss,
02:23barbecue, old-school-style, how it's meant to be,
02:25Texas-style, over hickory smoked, slow and low.
02:28There's only one thing left to do.
02:30It's shut up and get my big ass inside
02:32and get these hands on some Texas barbecue.
02:35Let's go.
02:36Walking into this place, you just know you're about to eat good.
02:43The smell of fresh hickory smoke is intoxicating.
02:46And the walls lined with taxidermy are a not-so-subtle hint
02:50that there won't be any salads on the menu today.
02:54Larger than nature intended, bears.
02:57This place has been world-famous for their meat and ice-cold beer
03:01for decades.
03:03I have to figure out what keeps people coming back for more.
03:09What'd y'all go with for lunch?
03:10I got the coleslaw, mac and cheese, and the brisket.
03:13It's hard to beat Texas barbecue.
03:17Everything is good, yes.
03:18Chopped beef sandwich is where you need to go.
03:19Chopped beef sandwich.
03:20Brisket and the rib.
03:22The jalapeno sausage.
03:23And then the ribs.
03:24And the beans.
03:24The beans are awesome.
03:25I'm going to be 600 pounds by the time I get out of here.
03:28But I'll be fat and happy, so I ain't got nothing to complain about.
03:31Barbecue joints in Fort Worth can seem to come and go with the wind.
03:35But Angelo's is not your average smokehouse.
03:38Their methods and recipes have been passed down for decades.
03:42And I'm going to learn some of their secrets from third-generation pit master, Jason George.
03:48I mean, first of all, oh, my God.
03:50As soon as I got out of the car, I smelled the hickory smoke,
03:53and it took me back to my five-year-old self.
03:55Eastern whole hog barbecue.
03:56Beautiful, man.
03:57Glad to have you.
03:58You want to go check it out, see where it happens?
03:59I would love to see the pit, see the beautiful brisket process.
04:02Yeah, brother, let's do it.
04:03Hell yeah, let's go.
04:05Taxidermy is unbelievable in here.
04:06Are these all family mount?
04:08Yeah, everything's in my family.
04:09I started back with my grandfather.
04:11That's awesome.
04:12Low bridge.
04:13Keep low, man.
04:14Keep it low and slow.
04:15Low and slow like the barbecue, right?
04:17That's it, man.
04:17That's how we cook it.
04:18Low and slow.
04:20So we got two pits going here.
04:22I got ribs on this pit.
04:24We cook it a little hotter.
04:26Got some pork butt about to come off.
04:27All pork on this side.
04:29All pork.
04:29Come on in.
04:30Come and zoom in on that.
04:31Holy pardon my French shit.
04:33Oh, my God.
04:33These ribs are ready right now.
04:35They're about to come off.
04:36They are literally falling off the bone tender right there.
04:40These have been in since 7 this morning.
04:42100% hickory smoke.
04:44All hickory, yes, sir.
04:45And then on the other side, we got some briskets.
04:47We'll go take a look at those.
04:48Oh, you're pulling on my heartstrings now.
04:52Open that up.
04:53You'll get your good taste of Texas smoke right there.
05:00Oh, my.
05:01We put briskets on last night at 7 o'clock.
05:04We pulled those off about 10 this morning.
05:07That's what we're serving for lunch right now.
05:09It's like you said it earlier, man.
05:10It's low and slow all night.
05:11Yeah.
05:12This is the heartbeat of Fort Worth.
05:15Seeing these historic smokers making their magic and getting to smell that unforgettable scent
05:21has my stomach rumbling.
05:24I'm ready to eat.
05:25So these are all the briskets we pulled out this morning.
05:29That's an absolute piece of artwork.
05:31Yeah.
05:31On the brisket, you've got the point.
05:33This is the back end.
05:34I call this the flap.
05:35There's a lot of different turns for it.
05:37You've got your grains.
05:38You've got a guess grain.
05:39Cross grain, right?
05:40Cross grain.
05:41Yep.
05:41That way your briskets fall in the box tender.
05:42Oh, my God.
05:43Look at that smoke ring in there.
05:44Get in there, Ty.
05:44Look at that smoke ring.
05:45Yeah, this pink ring, that's your smoke ring.
05:48Mm-hmm.
05:48The brisket's going to have a little fat in it once you cut into it.
05:52Sorry to have a little fat in you.
05:54Trim that fat right off of there, and it just slides off just like butter.
05:58Look how tender that is.
05:59Yeah.
06:00Come on.
06:01Can they give her a slice?
06:02Yeah, jump in there.
06:03Just right where we left off.
06:04Just keep on slicing.
06:05I'll see.
06:08Like a champ, man.
06:08I think you could cut this with a spoon.
06:12Okay, I've done all my chores.
06:14Now it's time to enjoy the fruits of my labor.
06:17Or should I say, the meats of my labor.
06:21Oh, my goodness.
06:22All right, bro, we fixed you up good.
06:23He said you had to take it easy because you had more stops to make.
06:27How do you take it easy when you come to here?
06:29You can't take it easy.
06:30It's got to go all in, all the way.
06:32All right, talk to me.
06:32What do we got here?
06:33All right, we got your ribs.
06:34That's that brisket.
06:35You actually cut this brisket.
06:36We got jalapeno sausage, regular sausage, mac and cheese, and that's an armadillo egg.
06:41That's a jalapeno pepper stuffed with brisket and cheddar cheese wrapped in bacon.
06:46Dig in, bro.
06:46Thank you, sir.
06:47Oh, my.
06:49I'm going right into the brisket right off the get.
06:51Let's try it without the barbecue sauce first.
07:05Smackdown is in Fort Worth, Texas, and you better believe I had to check out some barbecue.
07:10My first stop, the famous Angelo's Barbecue.
07:15Look how tender that is.
07:16Yeah.
07:16I saw where they smoke it.
07:20Look at that voice in there.
07:21Learn how they carve it.
07:23Now I get to eat it.
07:25The only question is, does it live up to the hype?
07:29Wow.
07:30I mean, you talk about tender, literally just absolutely melts in your mouth.
07:40Really get the hickory unbelievably tender, juicy, textbook 101, Texas frickin' brisket.
07:46I'm going in right into this sausage next.
07:48Mmm.
07:49Mmm.
07:50Mmm.
07:51Mmm.
07:52Mmm.
07:53The jalapeno sauce has got a great little bite to it.
07:56Move on to these ribs.
08:03And you can see it's smoked all the way straight to the bone.
08:06I mean, you can't get any more smoke into these.
08:11Mmm.
08:12Textbook rib.
08:13And nothing better than I have to take to wash it down than ice cold beer.
08:18Initial thoughts.
08:19The proof is in the pudding.
08:20You want to eat the heartbeat of Fort Worth, Texas, you come to Angelo's and you get the brisket.
08:26Tell them the monster sent you.
08:27And for now, I'm going to shut up and I'm going to pig out on the rest of this.
08:31That's why I want this crispy piece.
08:34Mmm.
08:36I'll tell you what, I got this fancy new cowboy hat.
08:40It's definitely getting tipped to this meal right here.
08:45What?
08:46Don't laugh.
08:49It's no wonder this place has been an institution for so long.
08:53They have mastered their craft.
08:56You don't need a bunch of sauces or a crispy dry rub.
08:59They have quality meat cooked perfectly that just works every time.
09:04And despite wanting seconds, this city isn't just about barbecue anymore.
09:09There's a lot more to see.
09:11And more importantly, eat.
09:13All right, we're still in the heart of Texas, Fort Worth.
09:19Y'all are going to want to check this out.
09:20Follow me in.
09:24We're at Wishbone and Flint.
09:26More specifically, inside the hidden gem, the Amber Room.
09:30A secret speakeasy discreetly tucked behind the restaurant.
09:35Manager Lerite Lorenz is here to show me the ropes.
09:38Ron Strowman, very nice to meet you.
09:40Very nice to meet you.
09:40Thank you so much for having me.
09:42First off, wow.
09:43We love the Amber Room here, our speakeasy at Wishbone and Flint.
09:46And our restaurant, we are all about flavor.
09:49It's chef-inspired by our own Jorge Olvera.
09:52It's all about his sauces and everything, and he puts his twist on it.
09:56Hearing you say that has got my taste buds tantalized, so I would love to get in here and get my eyes on this menu.
10:02I'd take this cocktail to go.
10:03Absolutely.
10:04Maybe I'll have another one.
10:05Bring it on.
10:05We'll see.
10:05Walking into the actual restaurant, it's easy to see why people are drawn here.
10:16Wishbone and Flint is all about seasonal, chef-driven dishes made with fresh, locally sourced ingredients.
10:24And with a menu this bold and packed with options, I want to talk to the people enjoying it to see what's good.
10:30Gentlemen, what's going on over here?
10:32Everybody told me this is the new up-and-coming hot spot for the foodies in Fort Worth.
10:36You have to start out with the PB&J wings.
10:39I'm getting the chicken lasagna.
10:40We're going to power that one down.
10:42I think the store range is the best thing on the menu.
10:44I've probably ordered it six times.
10:46Love this place.
10:47Everything on the menu is great.
10:53You need to try the fried pork sofas.
10:56Fried pork sofas?
10:58Yeah, there's a fried pork.
10:59Also, the bulking pork sof, it comes with this delicious sweet potato mash.
11:05Wow.
11:06How y'all doing this afternoon?
11:08I love your hat.
11:09I just got it today.
11:10So you've been here before?
11:12Yeah.
11:12What about you?
11:13You got spaghetti and meatballs?
11:15Brilliant.
11:16It's brilliant.
11:17It's wagging.
11:18That's amazing.
11:19I know Chef Jorge's known for taking your normal comfort foods and taking them outside the box.
11:23It's outside the box.
11:24And that's lasagna?
11:25Lasagna.
11:25Y'all aren't making my mind up any easier.
11:29Just do one of each.
11:30Yeah, just do whatever.
11:31You're a big guy.
11:31You need your protein.
11:32That sounds about like what I like to do.
11:34That's amazing.
11:35Should I just order everything on the menu?
11:36What do you do on stage?
11:37I knew coming to Fort Worth, Texas for SmackDown would enable me to get these hands on some delicious barbecue.
11:51So these ribs, they are literally falling off the bone tender right there.
11:54And the smell of hickory is still embedded in my new hat.
11:58Oh, my.
12:00But I don't think I was prepared for a place like Wishbone and Flint, a restaurant that elevates comfort food with new and exciting flavors you probably haven't paired up before.
12:11After chatting to some of the folks here, you have to start out with the PB&J wings.
12:16Everything on the menu is great.
12:18I think it's time to sit down and get this party started.
12:24How are you doing?
12:24My name is Josie.
12:25Nice to meet you.
12:26I'm Braun.
12:26Holy cow, this menu is unbelievable.
12:29You got any suggestions?
12:30My personal preference would be our PB&J wings, of course.
12:33I saw those right off the rip.
12:35Smoked Redfish Negro is very different.
12:38Look, I'm going to be honest with you.
12:40Okay.
12:40I want everything on the menu.
12:42One of each?
12:43One of each.
12:43To fully understand what Wishbone and Flint is all about, I've ordered everything on the menu.
12:50Today, that's about 20 items.
12:53The PB&J chicken wings are a local favorite.
12:56The short rib and venison tenderloin come highly recommended.
13:01But the pan-seared sea scallops caught my eye right away.
13:05The only way I'll be able to pick a favorite here is to try them all.
13:11I think I'm just going to bust it in the kitchen on Chef Jorge and see what's up.
13:16Chef Jorge Alvera is known as the sauce master.
13:20He's dedicated his life to the culinary arts, experimenting with different flavors,
13:25creating his own unique mixtures that will make your taste buds dance.
13:29I want to see where his inspiration comes from and get a taste of what I can expect today.
13:35Show you to make sure I can fit it here.
13:36Yeah, yeah.
13:37Have a month throw.
13:38I know.
13:39Hello, how are y'all?
13:42Good, good.
13:42Thank you for having me in your home.
13:44What makes you think outside the box?
13:46Because I see everything is like your normal comfort foods, but you put such a spin on it to make it your own.
13:51Yes, yes.
13:51I always try to make something like, try to play around with different flavors, try to make like different combinations.
13:58That way you get some different flavors.
14:00That's kind of how when I'm cooking at home, like I don't think I ever make the same thing twice.
14:03I just start throwing stuff in, tasting, oh, it needs a little more of this, a little more of that.
14:07Every time I make a sauce and I was like, ah, it's perfect like that.
14:10Nobody may complain, but I want something better.
14:13Well, you can't change the food culture in Fort Worth if you're not willing to push the envelope.
14:17So that's what you're doing.
14:18So thank you, my friend.
14:19You are literally like the sauce boss.
14:21Like you're outside the thing.
14:22That's your specialty and stuff.
14:23So what other crazy sauces do you do?
14:26We make some kind of glaze for scallops.
14:29So I got some over here.
14:31All right.
14:31You can taste it.
14:32It's like, try it and let me know what you think.
14:35And I'll let you know what is on it.
14:36All right.
14:41What do you think?
14:42Apple?
14:43Peaches.
14:44Peaches.
14:45These are white peaches.
14:46This one is, we call ancho glaze, ancho chili.
14:49But they got a secret on it.
14:55Ooh, it's got a nice little spice.
14:57Bourbon.
14:57So you are the sauce boss.
14:58I'm usually really good at guessing what's in these things.
15:01And you have completely tricked my taste buds.
15:03Yeah.
15:03Shep, you're killing me.
15:05I'm dying.
15:05I got to get out there and get ready to eat something.
15:07This is unbelievable.
15:08You have fired the machine up and I am ready to eat.
15:11There's only one thing left for me to do.
15:21It's time to sit down and eat.
15:26Pork belly sopes.
15:27Pork belly sopes.
15:29Oh, those are beautiful.
15:32Grilled baby octopus.
15:34That's the redfish egg rolls.
15:36Yep.
15:37That's beautiful.
15:37And our pony is called chop.
15:38With the mashed sweet potatoes.
15:41Can't wait.
15:42We're going right in for these little baby octopuses.
15:46Mmm.
15:47Mm-hmm.
15:48Oh, my God.
15:52Non-traditional shrimp and grits.
15:54Non-traditional shrimp and grits.
15:57Butchers pretzelay.
15:59And venison.
16:00You said venison?
16:01That's the venison.
16:01Oh, bone marrow.
16:03Bone marrow.
16:04With a creamy roasted red pepper.
16:08Scalas, my favorite.
16:09Put that one close.
16:10Scalas are near and dear to my heart.
16:12Look at that.
16:13Brought off the grill.
16:14There's no way to finish all that.
16:16Watch.
16:16They say Texas does everything bigger.
16:25And from what I can see, that's absolutely true.
16:28From the sold-out arena for SmackDown
16:30to the mouth-watering barbecue at Angelo's
16:33to the exciting and elevated Wishbone and Flint.
16:36Just like everything else in Texas,
16:39these dishes are big.
16:41And they're still rolling out.
16:43I'm ready to dive in.
16:44And first on my list are the impossibly good-sounding
16:47PB&J wings.
16:49PB&J wings.
16:50Oh, you know, I'm supposed to make a favor to this.
16:53Chef Jorge is not going to make that an easy task.
16:55All right, let's get over here, PB&J wings.
17:05Oh, my God.
17:07What an outside-the-box take on an American tradition.
17:10Chicken wings.
17:11That peanut butter and jelly sauce that's on top of it.
17:14Holy cow.
17:15Right there is a prime example of this culinary genius
17:19coming to fruition right in front of us.
17:21This is a smoked redfish egg roll.
17:24Looks like it has sweet Thai chili sauce on top of it.
17:27You can see some cream cheese in there.
17:28Thank you so much.
17:29Extra napkin just in case.
17:33Mmm.
17:36Think crab ragoon, but 100 times better.
17:40Amazing appetizer.
17:44Oh.
17:45Southern classic, shrimp and grits.
17:48I can only imagine what kind of amazing reduction sauce that he's done.
17:51Let's see what this sauce is all about.
17:57We joked around in the back about Chef Jorge being the soft boss.
18:01I'm not kidding.
18:02Holy cow.
18:04Mmm.
18:06Simple, southern soul food with Chef Jorge's twist on it
18:10that's bringing it outside the box.
18:11Mmm.
18:12Mmm.
18:14All right, we're going to go into the butcher's cut of the day.
18:18Oh, my God.
18:20You don't even need teeth to eat this.
18:22What I'm really excited about, these pan-seared scallops
18:24with this white peach chutney on it, I'm drooling all over myself.
18:33Oh.
18:35The perfect pan-searedness of the scallop.
18:38Everything pairs so well together.
18:39The sweet, the salty, the crunch, the salt.
18:41This just moved in the first place.
18:43All right, we're going to go back to one of the shareable appetizers,
18:45and that's the pork belly sopas.
18:48Less talky-talky, more eaty-eaty.
18:51Mmm.
18:52That's a lot going on in that dish.
18:54It's got a spicy sauce on it that's not overpowering,
18:57but it's just enough to tickle the back of your taste.
18:59But I make my nose a little tingly.
19:01All right, moving into the Italian-style chicken.
19:03It has the chicken reduction demi-glaze on it.
19:08Mmm-hmm.
19:09Mmm-hmm.
19:10So it's the chorizo marinated.
19:12You get all those Mexican spices right off the get-go.
19:14The chicken demi-glaze ties it all together.
19:17Bone marrow, let's see what we got here.
19:20Whoa.
19:22That's like a sun-dried tomato garlic whipped cream.
19:26Nice roasted bone marrow.
19:28There's some toasted bread.
19:32Mmm.
19:33Such a rich, buttery flavor with that bone marrow.
19:37And it's just loaded, packed, full of unbelievable beef flavor.
19:41I honestly don't know how I'm going to pick a favorite.
19:43It's overwhelming how amazing everything is.
19:47Mmm-hmm.
19:49Just when I thought things couldn't get any better,
19:51I put another bite in my mouth, and here we are.
19:53Mmm.
19:54Mmm-hmm.
19:55Mmm-hmm.
19:56Unbelievable dish.
19:57Unbelievable dish.
19:58Decisions, decisions, decisions.
19:59So we have the venison sirloin.
20:02Sometimes it has a gamey taste, so you need to cook it right.
20:05I'm going to go out on a limb and say,
20:06Chef Jorge cooked it right.
20:08Let's see.
20:14What a beautiful cut of meat
20:15with that ancho chili sauce on top of it.
20:19All right.
20:21Man.
20:22I know I need to make a decision what I think the best is.
20:25I'm going to narrow it down, and I'm going to tell you right now.
20:27I was very, very surprised and impressed with the venison.
20:30I'm a snob when it comes to it.
20:31You need to be able to cook it right.
20:33And right here is my pick for the number one dish.
20:36Chef Jorge, you are an absolute mastermind.
20:39You are the sauce boss.
20:40So why don't y'all go get a cocktail,
20:42and I'm going to wolf the rest of this beautiful food down.
20:45Thank y'all.
20:47Fort Worth.
20:48You're a damn masterpiece.
20:50You gave me barbecue so good,
20:52it made me question my life choices.
20:54Plus a place that serves world-class venison
20:57right alongside PB&J wigs.
21:00This city's got the soul of a cowboy
21:02and the palate of a chef.
21:04I'm up to your chest.
21:05I'm not a tall guy.
21:06You're really tall, bro.
21:07Now, if y'all excuse me,
21:10I've got a meat coma to nap off.
21:12Like, unbelievable.
21:14That's why I wish I had a bigger stomach.
21:16Thank you so much.
21:17Awesome.
21:17Thank you so much.
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