Everything on the Menu with Braun Strowman - Season 1 Episode 02- Soul Food Smackdown
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00:00Oh, my goodness.
00:03Zoom in on my mouth.
00:04It's watering.
00:06Salivations.
00:08Today, I'm in Washington, D.C.
00:12I'm gonna go with everything on the menu.
00:19Come on.
00:21And in a city that always brings the heat.
00:23Ooh, nice spice in that.
00:25I struggle to pick a favorite.
00:28That's soul food, baby.
00:30Chef's kiss on that.
00:31Thank you for your sacrifice.
00:38My name is Braun Strowman.
00:40I make a living wrestling for WWE.
00:42One, two, three, so big.
00:47If you can't tell, I like my carbs.
00:49It's time to feed the monster.
00:50It can be a tough job.
00:52The ring just exploded.
00:54But it has its perks.
00:55Then I need a bigger table.
00:56Because when you're a monster like me,
00:58I know my way around the kitchen.
00:59I didn't get 350 pounds by accident.
01:02There's no better way to see a new town than to eat your wild weight.
01:07Holy cow.
01:08This is good.
01:08Threw it.
01:09Come on.
01:10From hidden neighborhood gems.
01:12What's something that I have to have?
01:13To legendary, world-renowned kitchens.
01:15I have goosebumps.
01:16This is beautiful.
01:17You can't fully appreciate a restaurant unless you try it all.
01:21I'm supposed to pick a favorite.
01:23And y'all ain't making that easy.
01:25That's why I order everything on the menu.
01:28I came to Washington, D.C. for a match.
01:35To be specific, tonight's triple threat match.
01:38And it was rough.
01:40Strowman standing tall in our main event on SmackDown.
01:44Wrestling can be like that.
01:46You gotta watch your back.
01:48And the way I see it, D.C.'s the same way.
01:51The politicians can be cutthroat.
01:54The lobbyists conniving.
01:55And even the monuments can seem imposing.
01:58But it's not all so dark and scary.
02:01The people here are brimming with warmth and enthusiasm.
02:05And in my opinion, it's one of the most underrated food scenes in America.
02:11Nestled in the heart of American political power,
02:14the city's food scene is shaped by global influences
02:18from the world's most powerful visitors,
02:20infused with a touch of American grit
02:23and deeply rooted in southern soul.
02:25It's probably known best for its vibrant Ethiopian cuisine,
02:29fresh Chesapeake-based seafood,
02:31and the iconic local hot dog known as the Half Smoke.
02:36Before I leave town, I want to explore this city,
02:39bite by bite,
02:40and prove D.C. isn't just about politics.
02:44It's about flavor.
02:45Now, tonight was brutal.
02:48Gentlemen, and I use that word rather,
02:50loosely.
02:51So before I hit the hotel,
02:53I'm stopping for a quick bite at a legendary spot
02:56to find out more about D.C.'s signature Half Smoke.
03:00Oh, my goodness, y'all got the heat on it here.
03:07Good, it's cold outside.
03:14One of the big reasons this place is such a landmark
03:17is that 67 years later,
03:19it's still run by its original owner, Miss Virginia.
03:24Hi.
03:25Miss Virginia?
03:26How you doing?
03:26How you doing?
03:27My name's Braun Strowman.
03:29I am so happy to have you.
03:31So you're the brains and the beauty behind this place.
03:33Well, I was the wife of Ben,
03:35and when he proposed,
03:38the next question was,
03:39would I be willing to partner with him
03:41in a little restaurant?
03:42So all this is founded out of love.
03:43Right, and he said,
03:44open a little restaurant,
03:46all I could think about,
03:47more people for me to enjoy.
03:49And now I get to meet you.
03:51Every day I have some new,
03:53exciting person to meet.
03:55Miss Virginia might be
03:56the sweetest little lady on the planet,
03:58and after a long night at work...
04:00But now it's Strowman with the chair!
04:03She's a sight for sore eyes.
04:05But if I'm honest,
04:06my stomach's a rumbling too.
04:08The smell in this place is incredible.
04:10If the Half Smokes taste
04:11half as good as they smell,
04:14I'm gonna be feeling better in no time.
04:17Where's Vita?
04:18Vita?
04:19I want somebody to show him
04:20how to cook the Half Smokes.
04:21So would you like to join us?
04:23Yeah.
04:24Oh, I got fit back there.
04:26Yes, you just come on around.
04:26How you doing, brother?
04:28Very nice to meet you, sir.
04:29I saw you on Fox.
04:31Come on in here.
04:32You want to take that jacket on
04:33so we can see them guns?
04:34All right, ready?
04:37Oh, my goodness.
04:40Now, many of you may be wondering,
04:42what is a Half Smokes?
04:44A Half Smokes is a signature
04:45D.C. hot dog
04:46made from equal parts
04:47pork and beef.
04:49They're smoked before being grilled,
04:51and they tend to be bigger
04:52and spicier
04:53than a traditional dog.
04:57So we have two kinds,
04:59spicy and original.
05:00So this one is the spicy.
05:01That's the spicy there.
05:03I like them a little crispy.
05:04Let's get this guy back here.
05:06Perfect.
05:06And an OG here.
05:07This one looks good.
05:08As you can see,
05:09this is the busy kind of joke.
05:10Yeah, I'm the elephant
05:11in the room, clearly.
05:12You're part of the kind.
05:14Ben's Chili Half Smokes
05:15are famous in their own right.
05:17They serve them on a steamed bun
05:19topped with mustard.
05:20You need more mustard.
05:21You need more mustard.
05:22More mustard and one down the middle.
05:24Yeah, there you go.
05:26Onions, and of course,
05:27a healthy heaping
05:28of their famous chili.
05:29There you go.
05:31Bam.
05:31And that's it right there.
05:33Spicy Chili Half Smoked
05:34with cheese and the OG
05:36Chili Half Smoked
05:38and the French fries
05:39with the chili
05:39and the cheese sauce.
05:40It's time to eat.
05:47Sometimes,
05:48wrestling's not fair.
05:49The werewolf intensity!
05:51But they're perks to the job.
05:53Sure,
05:53I may have gotten
05:54the worst of it tonight.
05:56But now,
05:57I'm the one
05:58with this chili dog
05:59in my hand
05:59about to turn
06:00my whole night around.
06:01All right,
06:03going in for the OG,
06:05the Chili Half Smoked.
06:07Homemade house recipe sausage,
06:09homemade chili,
06:11yellow mustard,
06:12onions,
06:13on a white bun.
06:15Let's get it.
06:22Instantly just took me back
06:23to be in a five-years-old
06:24baseball park.
06:27Ooh,
06:27nice!
06:27There's a little bit
06:28of spice on the backside
06:29of that.
06:30That's not even
06:30the spicy one.
06:31And not even
06:32the spicy one,
06:33right?
06:33Yeah,
06:34that's really,
06:34really nice.
06:37The snap of the sausage
06:38and stuff like that
06:39when you bite it,
06:40like,
06:40it's such an important thing.
06:42Like,
06:42I grew up German
06:43and stuff like that
06:44in Wisconsin.
06:45All the old-style butchers,
06:46all the natural casings,
06:48all that stuff.
06:48When you get that,
06:48you bite into it,
06:49you get that snap,
06:50you get that instant salt
06:51explosion in your mouth.
06:53A typical hot dog
06:54is gonna have
06:54a semi-sweet
06:55and savory taste profile.
06:58But the half-smoked
06:59is completely different.
07:01You're gonna taste
07:01a lot of smoked paprika,
07:03cayenne pepper,
07:04coriander,
07:05and, of course,
07:06smoke.
07:08Man,
07:08just perfect, Frank.
07:10Chili is bomb
07:11on point with it.
07:12Textbook 101,
07:13Chili Dog right here,
07:14and that's why
07:14they've been doing it
07:15for so long.
07:16Now,
07:17onto the spicy
07:18with cheese.
07:21Cheese is perfect
07:22on a spicy dog
07:23because it can actually
07:25help ease the spiciness.
07:27Ooh,
07:27nice spice in that.
07:29Look at the forehead.
07:30Get in here.
07:30The forehead's
07:31getting a little dewy.
07:32Cheese is high in fat,
07:34which binds
07:34to the spicy compounds,
07:35insulating them
07:36from your tongue,
07:37whereas drinking water
07:38just spreads
07:39the spicy compounds
07:40all around your mouth,
07:41often making it worse.
07:43How many things
07:44have you eaten
07:44of these in your life?
07:45Well, you know,
07:46when I was young,
07:47I could eat one a day,
07:48but at 91,
07:49you gotta go one a week.
07:50Yeah.
07:52This is the soul
07:53of Washington, D.C.
07:55Probably the soul
07:56of America.
08:02Secret sauce?
08:03Yes.
08:03I'm gonna see
08:04if I can figure out
08:05what's in here.
08:05Basic.
08:06You will never
08:06figure it out.
08:08It's a mayonnaise base.
08:12There's a little
08:12sriracha in it.
08:14There's some garlic in it.
08:16I'm impressed.
08:19That's amazing.
08:21And maybe
08:21a little lemon juice?
08:24Well, okay.
08:25I won't guess anymore,
08:27but you could just be like,
08:27no, you're wrong.
08:28You're wrong.
08:29You're wrong.
08:29You're a dead woman.
08:31That's pretty cool.
08:33I love cooking.
08:35I never make anything
08:36the same twice,
08:37because I'm in there
08:38just either mad scientist
08:40or a full-blown witch.
08:41Just throwing stuff in.
08:43Boom.
08:44Needs a little more of this.
08:45Wow.
08:46Dad needs more garlic.
08:48That's pretty good.
08:49And there we go.
08:50And I grew up that way, too.
08:52My mom and dad,
08:53like, they fight over
08:53who gets to cook.
08:54They're both such
08:55amazing cooks,
08:56and they never missed
08:57a meal growing up.
08:57We didn't have a lot,
08:58but we always went with food.
09:03Bun, you know what?
09:04Miss Virginia.
09:05I have three boys.
09:06I know, I love boys
09:07to start with,
09:09and now we have you to love.
09:11That's so cool.
09:12Yes, ma'am.
09:12So amazing to meet you.
09:14Thank you so much.
09:14Thank you, thank you, thank you.
09:16You are an angel,
09:17an absolute legend.
09:21After filling my belly
09:23with a half smoke,
09:24warming my heart
09:25with Miss Virginia,
09:26and enjoying the warmth
09:29of D.C.'s locals,
09:30thank y'all very much.
09:32Unbelievable.
09:32Thank y'all.
09:33I ran back to my hotel
09:35to ice my wounds
09:37and to get some shut-eye,
09:38where visions of half smoke
09:40danced in my head.
09:42And when I woke up,
09:43I could only think of one thing,
09:46ooze and ahs.
09:48I'm from Sheryl's Ford,
09:49North Carolina,
09:50so I'm no stranger
09:51to soul food.
09:52And from what I hear,
09:53ooze and ahs
09:54is the real deal.
09:55What's now
09:58a D.C. institution
09:59originally started
10:00over 20 years ago
10:01as a no-frills,
10:02carry-out-only spot,
10:04specializing in
10:05Southern comfort classics
10:06that kept locals
10:07coming back
10:08again and again.
10:08Oh, are you watching me
10:12wrestle on your phone
10:12right now?
10:13Smash these guys,
10:14I'm gonna smash
10:15ooze and ahs menu
10:15in a little bit.
10:17But I'm not a local.
10:20VIP.
10:21And I'm only here
10:22for one day.
10:23So I'm gonna order
10:24everything on the menu.
10:26How you doing today?
10:27My name's Q,
10:28welcome to ooze and ahs.
10:29How can I help you?
10:30To taste everything
10:31they have to offer
10:31and determine which dish
10:33is the best of the best.
10:35It all sounds amazing,
10:37and today's
10:39my cheat meal day.
10:41All right.
10:42I'm gonna go
10:43with
10:45everything on the menu.
10:53All right.
10:54That's a big order.
10:55All right.
10:55Let's do it.
10:56All right.
10:56Let's do it.
10:56I'm feeling hungry.
10:57It's time to feed the monster.
11:05I came to Washington, D.C.
11:06with the WWE
11:07to perform
11:08for over 12,000 fans.
11:12And I like to think
11:13I delivered
11:14a little smackdown
11:15before getting slammed
11:16in the Capital One arena.
11:19But today's a new day,
11:21and I'm excited
11:22to try what's been
11:23billed as some
11:24of the best soul food
11:26on the planet.
11:29To see if that's true,
11:31I ordered everything
11:32on the menu.
11:33And now,
11:34I'm gonna head
11:34into the kitchen
11:35to meet the rock star
11:36chef that's cooking
11:37it all up for me.
11:39Hey, hey, hey.
11:40I'm looking for Chef Kia.
11:41Here she is.
11:42How are you, dear?
11:43I'm great.
11:44How are you?
11:44I'm doing awesome.
11:45Braun Strowman,
11:45so nice to meet you.
11:46Welcome to Us and Oz, Braun.
11:47Oh, it's such an honor.
11:49What do we got here?
11:49I heard you're gonna show me
11:50how these famous
11:52beef short ribs
11:52get prepared.
11:53That's exactly what
11:54I'm about to show you today.
11:55Let's get going.
11:55Let's go.
11:56All right.
11:57This is one of our
11:57most popular items right here.
11:59We cook them every day
12:00in-house.
12:00As you see,
12:01we get them in.
12:02Look at that.
12:02Nice.
12:03Look at the meat
12:03on that, too.
12:04Look at that.
12:04That ain't no skimp
12:05and short ribs.
12:06They come in here.
12:06You want the beef.
12:07You come to Us and Oz.
12:08You come to Us and Oz
12:10when you want the beef.
12:11Each piece is gonna
12:12give you two bones.
12:13So a double bone cut.
12:15Double bone cut.
12:18Beautiful.
12:19You know,
12:19the meat connoisseur
12:21that I am.
12:21I really appreciate
12:22the nice marble texture
12:24and that beef.
12:25I don't pretend
12:26to be an expert
12:26on a whole lot of things
12:27outside of the ring,
12:29but you don't get
12:29to be 355 pounds
12:31without knowing
12:32a little bit about food.
12:33Yeah,
12:34people,
12:34like every once in a while,
12:35I'll eat me a filet
12:36and stuff like that,
12:37but nah,
12:37we gotta get that fat
12:38in there.
12:39And it wouldn't be soul food
12:40if it wasn't that way,
12:41right?
12:41It wouldn't be.
12:42Lots of butter,
12:43lots of salt,
12:44lots of soul.
12:45All the stuff
12:45good for your soul.
12:46There you go.
12:47The term soul food
12:49became popular
12:49in the 1960s
12:51during the Civil Rights
12:52Movement.
12:53It put a point
12:54on the idea
12:54that food feeds
12:55not just the body,
12:56but the soul.
12:58We got some
12:58red hot sauce here.
13:00Get that in there.
13:01Spicy, spicy.
13:02Yeah.
13:02And in soul food,
13:04every bite
13:04carries the weight
13:05of history.
13:06It's a reminder
13:07of how people
13:08turn survival
13:09into celebration,
13:11hardship into heritage,
13:12and simple ingredients
13:13into something nourishing,
13:15not to mention
13:16delicious.
13:18This one right here,
13:19this is our house seasoning.
13:21House seasoning.
13:21That's the secret.
13:22That's the secret.
13:22That's the secret right there.
13:24I can definitely tell
13:25there's some black pepper
13:26in that one.
13:27What is there?
13:27Maybe a little cumin
13:29in there.
13:29Mmm.
13:31Coriander.
13:32Mmm.
13:32Getting close.
13:33Getting close.
13:34All right.
13:35And then you know
13:35what we do with these?
13:37We just rub them down.
13:39Get all that seasoning
13:40worked into the meat.
13:41It's like a flavor hot tub.
13:44Sounds like he knows
13:45what he's talking about.
13:46When you get into these,
13:48what you're going to get
13:48is you're going to get
13:49a rich beef flavor.
13:51I love it.
13:52A little bit of a kick.
13:52That's so important for me too.
13:54Like a lot of times like
13:54you don't need to
13:55over season the meat
13:56when you're using
13:56a quality product,
13:57good beef.
13:58You want to taste that beef.
13:59I can't wait to try it.
14:00I can't wait for you to try it.
14:01Yes ma'am.
14:02My pleasure.
14:08I have been absolutely blessed
14:10to travel the world
14:11with WWE.
14:12And my favorite thing to do
14:13in all the cities I've visited
14:14is to eat my way through them.
14:16Because you can't judge a city
14:18without tasting its food.
14:19And I've learned
14:20that you really can't
14:22judge a restaurant
14:22unless you've tried
14:23everything on the menu.
14:26Especially a spot
14:27like Ooze and Ah's
14:28where homestyle cooking
14:29is both a reflection
14:30of the chef
14:31and the city they're in.
14:33Hey.
14:33Looking for Chef O.
14:34That's me.
14:35This place reminds me so much
14:36of the first job
14:37I ever had when I was a kid.
14:38I was 12 years old,
14:39bus tables at a restaurant
14:40almost identical to this.
14:42Indeed.
14:43I peeked over the menu
14:44before I came
14:45and I saw that
14:45beef short rib on there.
14:47Tender falling off the bone.
14:49Like, suck it right up.
14:51That's it?
14:52That's it?
14:53I also like to get a sense
14:54of what the regular's like.
14:56What'd you have, young lady?
14:57I had catfish nuggets
14:58and the sweet potatoes.
14:59I love that meatloaf.
15:01Salmon.
15:02The salmon.
15:02And the cornbread.
15:04Sobo's.
15:05Catfish ingredients.
15:06Love it.
15:07Because ordering everything
15:08is easy.
15:10Oh my goodness.
15:12Tasting everything
15:14is a bit harder.
15:14Zoom in on my mouth.
15:17It's watering.
15:19Salivations.
15:20But picking a favorite
15:21might be impossible.
15:23It all looks so good.
15:24I'm like,
15:25I'm getting goosebumps.
15:27I'm gonna put this right here
15:28because you need to see this one.
15:29Look at the presentation on that.
15:32And that, my friend,
15:32is our roasted turkey wings.
15:34All right, trick question.
15:35How you go about eating that?
15:37Just grab and go.
15:39Take it right off the bone.
15:41Let's do it.
15:42Go for it.
15:42Oh man.
15:43It's hot.
15:44Look at that.
15:47Look at that.
15:48Look at that.
15:51This is phenomenal.
15:53I know you know what to say.
15:55I want to eat.
15:59To really understand
16:00what oohs and aahs
16:01is all about,
16:02I've ordered everything
16:03on the menu.
16:04Today,
16:04that's about 18 items.
16:07The turkey wings
16:08are their most popular dish.
16:10I'm most excited
16:12to try the beef ribs,
16:13but locals love the meatloaf.
16:16The only way I'll be able
16:18to pick a favorite
16:19is to try them all.
16:28I came to Washington, D.C.
16:30to wrestle.
16:30but stayed to eat.
16:36I'm at the legendary
16:37soul food spot,
16:38oohs and aahs,
16:39and I've ordered
16:39everything on the menu.
16:42So far,
16:42I've tasted the most popular dish,
16:44the turkey wings.
16:46Look at that.
16:47Look at that.
16:47Look at that.
16:48Which was definitely
16:50a showstopper,
16:51but I've still got
16:52one or two
16:53or a dozen more options
16:54to try
16:55before I can pick
16:55my favorite.
16:57Now,
16:58wrestling can be a struggle.
16:59Try as you might.
17:01Sometimes,
17:01you just can't get a decision.
17:03The words have left me
17:05for what these three
17:06are leading
17:07in the ring tonight.
17:08But,
17:09trying to pick
17:10a favorite dish here
17:11might be even harder.
17:13Though,
17:14it's a lot more fun.
17:17Let's do work.
17:19Barbecue,
17:19short rows.
17:23Mmm.
17:24Like Chef Kiyosem,
17:26you get that beef taste.
17:27It's not overpowered
17:28with the sauce.
17:29The fat,
17:29everything is rendered down.
17:30The fibers in the beef
17:32is just so tender.
17:33Again,
17:33fall off the bone.
17:34Two out of two
17:35absolute home run dishes.
17:39That's what you want
17:40in your mac and cheese.
17:43Look at that.
17:44Really nice texture
17:44on the whiny fish.
17:46Tartar sauce,
17:47I believe.
17:49Mmm.
17:49Ooh.
17:50That's different.
17:53It's like a kind
17:54of a hybrid mix
17:54between tartar sauce
17:55and tzatziki.
17:57I don't mean to eavesdrop,
17:59but I heard you just
17:59ordered the turkey wings.
18:01They did.
18:02God.
18:02I'm literally trying
18:03everything that they got
18:04on the menu right now,
18:06and I keep going back
18:07to the turkey wings.
18:08The wings,
18:09it wouldn't.
18:10I mean, honestly,
18:11probably the short ribs.
18:14The meatloaf's
18:15really good, too.
18:16It's already eavesdropped.
18:18You're fine.
18:18Look at that boneless,
18:21skinless chicken die.
18:22That's dirty.
18:24Dirty, dirty.
18:25Maple syrup
18:26on the waffle.
18:32Come on.
18:35Perfect take
18:36on an absolute
18:37soul food classic.
18:40Mmm.
18:42I feel like I need
18:43to go hug, chef.
18:44And as I'm making
18:48my way around
18:48trying to eat
18:49everything on the menu,
18:50you can really take
18:51the magnitude
18:52of how big
18:53their portions are
18:53because I might have
18:54bitten off more
18:55than I could choose.
18:59Picking one favorite dish
19:00at a place like this
19:01is tougher than trying
19:02to put Jacob Fatu down
19:04and keep him down.
19:12I'm throwing in a towel.
19:14My eyes might have been
19:15just a little bit bigger
19:17than my stomach.
19:19Everything here
19:20is so good.
19:21It seems like
19:21every bite is better
19:23than the bite before it.
19:25Coming in,
19:26I had high expectations
19:27on everything,
19:28and all of it
19:28lived up to him
19:29and then some.
19:31But there's one dish
19:32I keep coming back to
19:33that despite
19:34all the amazing flavors
19:36I've tasted,
19:37I keep craving
19:38again and again.
19:40Honestly,
19:41my favorite
19:42are the turkey wings.
19:48Turkey.
19:49Turkey, turkey, turkey, turkey.
19:51Hey,
19:51I just want y'all to know
19:53that you're appreciated
19:54and you went to
19:56a really good cause.
19:57You're just adding
19:58more bricks
19:58to the meat castle.
20:00Thank you
20:00for your sacrifice.
20:06Shakia,
20:07my belly's full.
20:09My heart's full
20:11and my soul's happy.
20:12The food has been amazing.
20:14The hospitality
20:15may be even better.
20:16We'll see you
20:16down the road.
20:17Down the road.
20:22Washington, D.C.
20:23may be known
20:24as a political powerhouse
20:25of this country,
20:26but in my opinion,
20:27it's underrated food scene
20:29is the true champion.
20:31And even though
20:32I came to wrestle,
20:34I'll be coming back
20:35for the food.
20:36Come on.
20:38Because how could you
20:39not stop in
20:40for another half smoke
20:41from Ben's chili bowl?
20:42And come on.
20:47On top of it being
20:47my favorite dish,
20:49that fall-off-the-bone
20:50turkey wing
20:51from Ooze and Oz
20:52is probably worth
20:53the flight back
20:54on its own.
20:56Overall,
20:57the D.C. food scene
20:58is a celebration
20:58of American grit
21:00and tradition.
21:01Jammed with rich
21:02and robust flavors,
21:04some of the best
21:04soul food
21:05I've ever had.
21:06One thing's for sure,
21:08this meat castle
21:09is leaving town full.
21:12Both in body
21:13and in soul
21:14for now.
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