Latest / Arroe Collins Like It's Live / WWE's Braun Strowman Is Eating Everything On The Menu On USA Network Season Two

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WWE's Braun Strowman Is Eating Everything On The Menu On USA Network Season Two · Arroe Collins Like It's Live

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  Speaker 1: dot net, A r r oe dot net. Enjoy your exploration. Hey,
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  Speaker 1: what's going on, bron How you doing today?
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  Speaker 2: Fantastic?
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  Speaker 1: How about you filf Absolutely fantastic.
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  Speaker 2: Man.
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  Speaker 1: You're back in the Carolinas right now, So dude, come on,
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  Speaker 1: let's talk about Carolina and then what it's like to
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  Speaker 1: go to Seattle and sling those fish.
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  Speaker 3: Dude, what's up North Carolina. It's great to be talking
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  Speaker 3: to you. It's been a minute. Mom and Dad, Hello
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  Speaker 3: on the beautiful shores of Lake Norman and the rest
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  Speaker 3: of my crazy friends that I grew up with in
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  Speaker 3: the Bandy's High School Katama County area.
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  Speaker 2: What's up you.
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  Speaker 1: Know, throwing those fish the way that you did in Seattle.
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  Speaker 1: What is tougher a human body or that fish? Because
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  Speaker 1: I really feel like that that dead weight coming at you,
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  Speaker 1: with the size of those fish, that's got to be
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  Speaker 1: the toughest thing that has been in your arms.
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  Speaker 3: Yeah, for the fish, Like, I feel like I'm not
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  Speaker 3: trying to damage the fish because I want to eat it.
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  Speaker 3: When I have another human in there, my job was
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  Speaker 3: to damage them. So I definitely was a little rougher
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  Speaker 3: on humans that I wear on those beautiful fresh caught
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  Speaker 3: salmon at a type place market.
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  Speaker 1: Now, is there a side of your personality that would
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  Speaker 1: like to Southernize any of that food? Because I mean,
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  Speaker 1: even even when you're with the with with what you're
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  Speaker 1: eating right there in Seattle, I mean, it's it's such
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  Speaker 1: an opportunity for you to say that's good, but let
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  Speaker 1: me go ahead and put some Lake Norman action on
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  Speaker 1: this fish.
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  Speaker 3: There's definitely a few few of those dishes that I
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  Speaker 3: wouldn't mind, you know, battering up and deep fried and
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  Speaker 3: dipping into some tartar sauce and stuff like that. But
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  Speaker 3: the reality of it is that's what's cool about especially
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  Speaker 3: like with everything on the menu and what I'm bringing
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  Speaker 3: to the foodies and the fan lovers, the food fan
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  Speaker 3: lovers out there, is the cool opportunity to travel around
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  Speaker 3: this country and you know, showcase the.
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  Speaker 2: Different walks of life.
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  Speaker 3: And Seattle was one of the great places, I mean,
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  Speaker 3: one of the best fresh seafood that you can get
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  Speaker 3: on the planet and stuff like that, and it's so
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  Speaker 3: cool from this you know, humble beginning Sheryl's Ford, North
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  Speaker 3: Carolina kid that you know, learned eating country ham and liver,
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  Speaker 3: mush and grits because I had Midwest.
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  Speaker 2: Parents them, you know, learning the Southern heritage.
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  Speaker 3: I'll never get first couple of times in eating country
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  Speaker 3: ham and my parents baking it and you know, not
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  Speaker 3: knowing how to cook it. You get out and it's
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  Speaker 3: so salty and you know what's going on. But it
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  Speaker 3: was the cool thing watching them learn and and so
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  Speaker 3: me realizing that my parents instilled so much into me
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  Speaker 3: through food and what they did because we didn't have
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  Speaker 3: a whole lot when I was a kid, but we
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  Speaker 3: didn't go without, but we grew a lot of our
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  Speaker 3: produce and you know, certain things we went without because
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  Speaker 3: it's going to afford it. So I learned to appreciate,
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  Speaker 3: you know, the small things and learning how to make
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  Speaker 3: these big dishes out of not a lot of ingredients
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  Speaker 3: or lower cost ingredients, and you know, carrying that with
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  Speaker 3: me and being able to talk about that throughout the
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  Speaker 3: you know, season one and season two and realizing, you know,
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  Speaker 3: I was never educated and probably was never even meant
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  Speaker 3: to be in this walk of life and in this
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  Speaker 3: space that I'm so blessed to be in.
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  Speaker 2: But I think it's because of.
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  Speaker 3: Like my my juvenile, juvenile wonder of life, of just
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  Speaker 3: wanting to consume as much knowledge and then, don't get
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  Speaker 3: me wrong, consume food. I'd like I say in the show,
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  Speaker 3: I didn't get three hundred and fifty pounds by accident.
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  Speaker 3: So with having this you know, this juvial, this jovial
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  Speaker 3: consumption of the world's knowledge and food and just going
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  Speaker 3: out and having this opportunity with WWE that I had
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  Speaker 3: to travel around the world and be able to try
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  Speaker 3: so many different walks of life and food in the
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  Speaker 3: culinary space and learn along the way. And that's something
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  Speaker 3: that's been so cool through season one and then going
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  Speaker 3: through season two is every episode, every kitchen is an
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  Speaker 3: opportunity that me as the host of the show, I
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  Speaker 3: get to learn something new and hopefully that translates homes
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  Speaker 3: to the food lovers at home and the food that
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  Speaker 3: are watching and they're going, oh my god, I never knew. Okay,
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  Speaker 3: now I understand how they cook that. Now I understand
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  Speaker 3: what that word is or what that ingredient is. Because
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  Speaker 3: every time, and this is ever evolving, and I'm a
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  Speaker 3: big advocate for preaching that and anything.
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  Speaker 2: That you're doing is you have to stay on the
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  Speaker 2: learning curve.
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  Speaker 3: You can't ever get comfortable and think you figured it out,
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  Speaker 3: because if you realize and go, oh, I got this
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  Speaker 3: and I figured it out, somebody's going to come blowing
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  Speaker 3: past you that has new inventive ideas. So it's continuing
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  Speaker 3: to push myself in this culinary space. I'm doing my
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  Speaker 3: homework at home, I'm watching these food shows. I'm learning
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  Speaker 3: these cooking ingredients and techniques. I'm going to these private
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  Speaker 3: wine tasting dinners and learning that side of the art
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  Speaker 3: so I can bring the best version of myself to
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  Speaker 3: the show the same thing with I did when I
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  Speaker 3: was a WWE with working on my speaking, working on
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  Speaker 3: my in ring performance, working on my physique, the way
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  Speaker 3: I carry myself. Everything every day is an opportunity to
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  Speaker 3: get better at my craft and that way I can
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  Speaker 3: bring the best version of myself to the screen. So
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  Speaker 3: I bring the best version of what we can get
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  Speaker 3: to the fans at home and in all honestly, man,
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  Speaker 3: I'm such the just the lucky goofball that gets to
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  Speaker 3: be on this show and eat my team and the
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  Speaker 3: food or the stars of the show. They do such
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  Speaker 3: an unbelievable job. I'm so blessed to be surrounded with
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  Speaker 3: a team of unbelievable human beings that I have that.
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  Speaker 2: Produce this show and help me get through this. And
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  Speaker 2: it's so fun.
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  Speaker 3: Because don't get me wrong, I at WWE, some of
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  Speaker 3: your creativity is warranted and they take something. But at
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  Speaker 3: the end of the day, we all played a part
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  Speaker 3: in the play. You know, I go there, I get
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  Speaker 3: the scripped, I go out there, I do the best
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  Speaker 3: part of it. Sometimes the script sucks, sometimes the script's great,
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  Speaker 3: But at the end of the day, my job was
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  Speaker 3: to do the best of my abilities that it can
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  Speaker 3: and I enjoyed that, but I also love that now
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  Speaker 3: my creativity is the reason some of the reason why
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  Speaker 3: this happens. And it's great because my team and all
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  Speaker 3: of this are so we're all so different, but we're
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  Speaker 3: all so alike. It it's so cool when we start
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  Speaker 3: banging our heads together and these crazy ideas come about,
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  Speaker 3: and it really speaks bolling because like, don't get me wrong,
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  Speaker 3: of course I'm gonna think all this this show is
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  Speaker 3: gonna be good because it's mine I believe in and
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  Speaker 3: all this other stuff, But the way it was perceiving
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  Speaker 3: them the numbers that it did at season one, like.
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  Speaker 2: Blue, I brew my own mind.
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  Speaker 3: I'll be honest, Like I knew it was gonna be successful,
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  Speaker 3: but like realizing I had the number one new television show,
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  Speaker 3: the number one program at ten PM on all of
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  Speaker 3: cable televisions, the number two programming of all of the
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  Speaker 3: USA network, And how humbling that is. And it's the
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  Speaker 3: reality of thank you the listeners that are listening, the
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  Speaker 3: viewers at home, Like none of this happens without each
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  Speaker 3: and every one of you tuning in every week. So
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  Speaker 3: keep that energy coming, keep depressing on them. The more
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  Speaker 3: you guys tune in, the more you talk about, the
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  Speaker 3: more you watch it, the more USA wants to do
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  Speaker 3: more of it.
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  Speaker 2: Let's keep this train moving. Let's get a season.
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  Speaker 3: Three rolling, like I want to be the next food personality.
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  Speaker 3: I want to you know, bry and following the great
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  Speaker 3: footsteps of the Anthony Boardines that God yetis and all
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  Speaker 3: these amazing tech you know, these personalities. We haven't seen
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  Speaker 3: a new personality in the food space and quite some time.
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  Speaker 3: And you know, why not send the biggest, baddest sob
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  Speaker 3: on the planet to you know, fill in some of
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  Speaker 3: those spots. While I'll never be you know, Anthony Boardine,
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  Speaker 3: I aspire and I you know what he did and
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  Speaker 3: what he changed with the food space and you know,
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  Speaker 3: just conversation and travel around the world like that has
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  Speaker 3: inspired me to you know, chase my dreams in another
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  Speaker 3: avenue in life and continue to put smiles on people's faces.
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  Speaker 3: And that's the end goal is to take this globally. Hell,
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  Speaker 3: I want to do this on the move. I want
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  Speaker 3: to take this anywhere I can take this, continue to
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  Speaker 3: do what I love. Hey, all the amazing fans that
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  Speaker 3: I have on this great journey that I get to
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  Speaker 3: do called life.
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  Speaker 1: Please do not move. There's more with broun Stroman coming
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  Speaker 1: up next. Everything on the Menu Season number two. USA,
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  Speaker 1: here we go, let's get back in with bron Stroman. Well,
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  Speaker 1: you know, the greatest thing about you is the fact that,
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  Speaker 1: unless you've been to Cheryl's Ford, which I have been,
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  Speaker 1: when you break down the food at those tables, I
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  Speaker 1: know for a fact inside my soul, you're bringing the
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  Speaker 1: soul of cheryls Ford to that table because that's exactly
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  Speaker 1: how we break it down here on Lake Norman. You're
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  Speaker 1: doing exactly and that's what is missing from TV. And
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  Speaker 1: that's why you stand out because you know where the
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  Speaker 1: soul is on any dish.
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  Speaker 3: Well, I don't know i'd want to say to that
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  Speaker 3: other than thank you. I mean, that's humbling. Like I said,
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  Speaker 3: the beginnings that I had life, you know, life wasn't
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  Speaker 3: always you have peaches and cream. There's been a lot
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  Speaker 3: of bs that I've had in cipher through and injuries
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  Speaker 3: and you know, deal with sister human beings and everything
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  Speaker 3: else in between. And to hear words like that that
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  Speaker 3: I'm making my home state, my home area proud, and
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  Speaker 3: then people are living by carelessly breathing life through me
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  Speaker 3: and what I'm doing on TV. That's why I continue
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  Speaker 3: to push myself day in and day out, being like
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  Speaker 3: I said, trying to bring the best version of myself,
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  Speaker 3: the human that I am, to the TV because everyone
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  Speaker 3: at home that tunes in deserves the best that I
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  Speaker 3: can be, because otherwise, why the hell am I.
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  Speaker 2: Doing to you?
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  Speaker 1: I keep waiting for you to open up that restaurant
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  Speaker 1: in Corneli, yes, or what the hell? Just bring it
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  Speaker 1: to Charlotte. Man, We'll support you.
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  Speaker 2: It's coming.
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  Speaker 3: It's just I'm waiting on that eighth day and a
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  Speaker 3: week to free up.
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  Speaker 2: Ah Damn.
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  Speaker 1: Where can people go to find out more about you,
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  Speaker 1: brob Because we're just scratching the surface here and I
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  Speaker 1: want them to know exactly why you love food And
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  Speaker 1: I know we love the flavor of it, but no,
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  Speaker 1: you've got a passion for the history of food.
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  Speaker 3: Other than my socials, all my soul are Adams Share
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  Speaker 3: ninety nine. If you want to see what I do
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  Speaker 3: in the day to day life and craziness of the
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  Speaker 3: proverbial meat castle that I am, and then tune in
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  Speaker 3: Friday night, June fifth, after SmackDown only on USA Network
• 10:14
  Speaker 3: season two premiere of Everything on the Menu with Braun Stroman.
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  Speaker 1: God, I love you. Please come back to this show
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  Speaker 1: anytime in the future. The door is always going to
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  Speaker 1: be open for you. Bron Thank you, my friend.
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  Speaker 2: It's always a pleasure talking to my Carolinians.
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  Speaker 3: I hope everybody is enjoying the weather before it turns
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  Speaker 3: miserable hot for the summer.
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  Speaker 1: Be brilliant today, Sarah, I.
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  Speaker 2: Don't know how to do anything else.
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  Speaker 1: There you go, that's the attitude.