October 22, 2025 • 11 mins
Braun Strowman has been around the world with WWE and now he's going around with his massive appetite on his new show 'Everything On The Menu With Braun Strowman' on USA! We talked about how much fun it has been to try all of the food in the different restaurants, getting to show a new side of his personality, how they do two restaurants in each city and showcase their food and history, appealing to foodies and regular folks at the same time, plans for other seasons and Braun's ridiculously fast Buick Grand National!
Make sure to watch 'Everything On The Menu With Braun Strowman' starting this Friday on USA, right after SmackDown.
Thanks for a fun interview, Braun. Watch out for the airplane bathrooms!
Make sure to watch 'Everything On The Menu With Braun Strowman' starting this Friday on USA, right after SmackDown.
Thanks for a fun interview, Braun. Watch out for the airplane bathrooms!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's Mike Jones. Today we're talking to one of my
biggest guests ever. He's got a huge appetite. He's the
monster among men, and his brand new show is debuting
this week. Bron Stroman, Hello, Hello, good morning, my friend.
Speaker 2 (00:13):
How you doing valuetations? I'm doing great, man. I'm like
nine hundred feet in the air in the thirty rock building,
got Central Park behind me, got the Hudson River out
the backside, the sun shining. Wife's good baby.
Speaker 1 (00:27):
Well, first off, I'm glad you made it because I
saw your picture on Instagram. You were almost stuck in
that airplane bathroom and I was like, oh no, I
hope he gets out of there.
Speaker 2 (00:35):
I like to keep that saga going. My fans seem
to enjoy watching me cramp into small spaces. So, like
I said, if I can put a smile on somebody's face, man,
at the end of the day, that's my job, and
I like doing it. I'm pretty good at it.
Speaker 1 (00:49):
Keep it up, man, keep it up well, Broun. When
I first heard about your brand new show, I thought,
who better than this giant meat castle of a man
to order all the food that a restaurant has? Who
better than you, sir.
Speaker 2 (01:01):
Nobody, baby, nobody at all. That's what I said, Man,
what a match made in heaven. I mean, from the
unbelievable career that I had with WWE, now transitioning more
into the team, I mean, still being on team, but
transitioning in more of his own TV personality. It was
so special. Man. The world has seen braun Strowm and
they know the monster among men. And this is the
(01:22):
first time that I have a really massive platform other
than the crazy social media that I've built for myself,
that I get to show the world Adam. I get
to show the world Adam's share, the man behind the
monster and stuff like that. So it's really cool engaging
with the customers and the chefs and everything else in
between getting my hands dirty, getting in the bat, you know,
sampling the cocktails, buying shots for the bar and everybody
(01:45):
in there, and just having fun at the end of
the day. Man, that's what this show is all about.
Getting out, trying new experiences and like trying foods and stuff.
And the idea with the show is we do two episodes.
Every episode. The first restaurant is known for the signature
dish for the city. These restaurants were open forty to
fifty sixty years. They've been making the same thing the
exact same way for all this time. And it's getting
(02:07):
in there and hearing this backstory, you know, taking a
bite out of American history, listening to the family lineage,
what's gone into, why the customers still come, why people
have been eating there for forty years of their life,
what they do for the community, and everything else in between.
And it's such a fun experience getting to know and
do all that. And then the other restaurant we go
to is an up and coming hotspot. The hotspot I
(02:29):
talked about restaurant and we tried to vet out a
lot of these places that hadn't been featured on programming
before and stuff like that so we could share some
love with them as well. And the idea is going
into a restaurant and you're sitting down and you're getting
ready to order, and you're looking around and your eyeballing
everybody's food's coming out, and you're like, that looks good.
What is that? That looks good? WELLA, what do they
got over there? Now you're going through the menu, it's
(02:50):
just like and if you're like me, if it's got
pictures in it. My adds on full crank to eleven.
I'm going to looking at everything. Why can't make up
my mind what I want to eat? Well, that's why
I order everything on the menu. There you go.
Speaker 1 (03:02):
That's look at that interview done, Thank you very much, sir. No,
it's everything on the menu with braun Strowman. We got
the first two episodes debuting this Friday on USA right
after SmackDown. And I like that. How you said? You know,
you guys go to two different places in every city.
Had you been to any of these places before? Like,
like cause you're going to DC, Chicago, New Orleans, all
these places you've been too many times? Have you been
(03:24):
to any of these established restaurants before?
Speaker 2 (03:27):
The only established restaurant that I'd been to out of
all of them in my series was Befe kingan Orlando.
It's a spot that I've been eating at since I
started with WWE, when I didn't have a whole lot
of money and stuff like that. I could go in
there get a good product. Their portions are very good
and the food is amazing. Another restaurant that's been opened
I believe fifty eight or fifty nine years. Second third
(03:49):
generation family runs it. They source they use bread from
the local bakery. Everything's been the exact same. They have
their slicers, their steamers that have been there for fifty years.
The family is amazing. I got to a sit down
interviewing there yesterday with them and stuff like that, and
then a couple of other restaurants I got to pick,
and then our production team did an unbelievable job vetting
out all these restaurants. I mean we did from Mom
(04:11):
and Pops Soul Food to three star Mischelin restaurants, everything
else in between, all these awesome cities. Getting to see
the walk of life, the history with their signature dishes,
and having fun along the way, because that's what the
real fun aspect of it is. My interaction with the
with the customers and the cheess and stuff. I just
barge in and bombard on people while they're eating dinner,
(04:32):
and you know, some of them is a reaction of
oh my god, who is this giant mongoloid looming over
me ord Walne drooling over my food and stuff. But
then you see, because I get to be at them,
I get to, you know, be more articulate and not
so much fee five faux fun. While I've done a
very good job fee five folk fumbing through life. I
also like breaking these stereotypes. You know, a lot of
(04:53):
us large human beings, get up, you know, painted into
a corner of being these dumb farm animals. And while
I have my moments that I and stuff like that,
this is a real opportunity that I get to show
what I've learned. And you know, my experience is traveling
the world and sampling different culinary cuisines and stuff like that,
and trying to explain it in layman's terms, I guess
(05:13):
because I'm not educating stuff. And that's one of the
fun things I think that people are gonna understand and
come to love with the show is that I'm not
necessarily like a lot of these big name chefs and
stuff that are throwing these words around that I don't
know about a lot of people don't know about. I
take hot of a blue collar approach to it, I
would say, because there's not anybody on their or that
I don't believe at some point is taking a bite
(05:34):
out of something and it makes you close your eyes
and you just go. So there's a whole lot of
grunting and groaning and sweating and smiling and everything else
in between while I devour these ginormous caloric portions and
stuff and having fun along the way. And some of
the restaurants I was very capable of eating everything on
the menu. Some of them not even close. So it's
not necessarily it's not a food challenge shows. It's really
(05:56):
the ultimate cheat meal show. It's for all those people
that you know are out there busting their butts on
their diets like I do and stuff like that, or
the foodies that are out there that like experiencing everything
they can get their hands on. Well, this is everything
you could ever hope for, because it's everything on the.
Speaker 1 (06:11):
Menu, everything on the menu. You said a lot in there,
Bron that I wanted to ask you about. Well, first,
when you were saying, like, you know, bigger guys like
you get painted into a certain stereotype. But I love
that part of the trailer for Everything on the Menu
with Braunzetrowman, where you're in the kitchen and you and
the chef there you're telling her about the ingredients and
you guys are dissecting it. It's like you definitely know
(06:33):
your way around the kitchen about not just eating, but
about preparing and making sure food is top notch. And
that was really cool to see.
Speaker 2 (06:39):
Oh man, a lot of that I tested my mom
and dad and stuff. You know, we grew up with
not a whole lot when I was a kid, but
we never went without and stuff, and I learned how
to make meals out of a with not a lot
of ingredients and stuff like that. I've said, like, twelve
years ago, I was basically home with bouncing around people's
bedrooms that had spare rooms, sleeping in my car or
some and no there was times that I remember having
(07:01):
to put groceries back because I didn't have enough money
for it and stuff like that. And then so one
of the episodes was a huge, humbling, eye you know,
eye opening experience for me was a Lenia in Chicago.
It's been the number one restaurant in the world multiple times.
It's like a year or two year wait to get
on the reservation list, and I'm sitting in the private
(07:22):
dining room in the middle of the kitchen and I
have an emotional a little bit of a breakdown in
it because I'm sitting there, going, wow, twelve years ago,
this was six or seven weeks paychecks to eat this dinner.
Now I'm eating this in a private dining room on
my own television show, and I'm being paid to be here.
And I literally broke down for a moment of realizing
(07:42):
how amazing life really is and how thankful I am
for the opportunities that have been bestowed upon me throughout
my life. And it's just it's very special. Like I said,
I've constantly outkicked my coverage in life, I guess you
could say, and figured out how to you know, get
downfield and the tackle. And this is just yet another
(08:03):
opportunity and an experience for me to do it and
show the world like what I truly love doing, and
that's putting smiles on people's faces because I've learned that
I'm pretty dagg I'm good at it.
Speaker 1 (08:12):
Yeah, you're all right, ed dude, You've been doing it
for quite a while now, and keep doing it, Bronzetrove,
And I love that. Hey, I saw, I know we
only have a few more minutes here. I saw people
suggesting already a lot of restaurants, like chefs are coming out,
restaurant owners, waiters, They're like on your socials I saw, hey,
come here for season two, do this, do that? So
I'm guessing. I mean, we just have season one debuting
(08:33):
on Friday, but there's probably already a lot of looking like,
all right, if this goes well, we got a ton
of places we can go already for season two.
Speaker 2 (08:40):
Absolutely. I like to think I'm the king of manifesting stuff,
so I'm speaking it out loud, right, Neil, definitely many
more seasons to come. I made a pack with my
production team went on our last episode we shot in
Fort Worth and as a thank you to all the
guys and stuff that weren't so hard getting this stuff done,
to one of the custom cowboy hat shops and I
(09:02):
dropped five grand and bought everybody twenty ex Beaver felt
resist all hats, and I said this thank you for
season one, I said, we may get ten seasons. I'm
buying everybody gold roll excess. So let's go, baby.
Speaker 1 (09:15):
I love that. That's fantastic. What about have you thought
now all this stuff was dinner stuff, right, bron Like
all the food was dinner.
Speaker 2 (09:22):
Food, correct? Correct?
Speaker 1 (09:24):
What about maybe like a breakfast season or something that
could be something down the road, Like there's a little
less potential.
Speaker 2 (09:29):
Absolutely, I mean ideally is just taking this global. I
would love to be able to travel yet again, travel
around the world and do what I love and putting
pot smiles on people's faces, eating amazing food and just
having fun along the way. Man, I'm a giant thirteen
year old and a forty two year old monster's body,
and I just want to live life. I want to
(09:49):
have fun and I just want to enjoy it. And
then said it's that simple.
Speaker 1 (09:53):
That's fantastic. Well, let me remind everyone Friday night, right
after SmackDown, we have the two episode debut on you.
I say, of everything on the menu with Braun Strowman,
and we're gonna get new episodes every Friday. And last
question I have for you, dude, what's going on with
the Grand National. I saw you were doing some stuff
to it. I think that's such a badass car you got, Braun.
Speaker 2 (10:13):
Oh, thank you. That's my baby. So man, that's like
that joking around about being the thirteen year old. At heart,
I'm a thirteen year old that fail into probably more
money than I should have in life. And you know,
I like I's talk about going as a kid, we
didn't have a whole lot. And I remember like seeing
a Buick Grand National when I was a kid, and
just like, and you know, it was back in those
(10:33):
scholastic book clubs or whatever it was, when you could
save your money and get the Lamborghini posters and all
this other stuff that they used to do with their kids.
And I saw that black Buick Grand National when I
was a kid, and I told myself one day, one day,
and by golly, I had two of them at one
point in my life. And now this one, we just
got some new computer stuff put into it, getting it retuned.
(10:56):
I'm hoping to make around seventeen hundred horsepower in it,
cause I like to also think that I'm the fastest
giant on earth as well, So I'm looking for a
seven second street cars my goal with it.
Speaker 1 (11:08):
That is one hell of a car.
Speaker 2 (11:09):
Man.
Speaker 1 (11:09):
I'll put that up with our interview here, bron because
that thing is beautiful white. One more time, let me
remind everyone Friday night, we got the debut of Everything
on the Menu with braun Stroman Season one starts in
a couple of days and then many seasons to come
for the News show Man, I can't wait to watch
it all and Thank you so much, my.
Speaker 2 (11:25):
Friend awesome man. Thank you for the time on the
platform and it was an enjoyable conversation. Many blessings to you,
my friend
It's Mike Jones. Today we're talking to one of my
biggest guests ever. He's got a huge appetite. He's the
monster among men, and his brand new show is debuting
this week. Bron Stroman, Hello, Hello, good morning, my friend.
Speaker 2 (00:13):
How you doing valuetations? I'm doing great, man. I'm like
nine hundred feet in the air in the thirty rock building,
got Central Park behind me, got the Hudson River out
the backside, the sun shining. Wife's good baby.
Speaker 1 (00:27):
Well, first off, I'm glad you made it because I
saw your picture on Instagram. You were almost stuck in
that airplane bathroom and I was like, oh no, I
hope he gets out of there.
Speaker 2 (00:35):
I like to keep that saga going. My fans seem
to enjoy watching me cramp into small spaces. So, like
I said, if I can put a smile on somebody's face, man,
at the end of the day, that's my job, and
I like doing it. I'm pretty good at it.
Speaker 1 (00:49):
Keep it up, man, keep it up well, Broun. When
I first heard about your brand new show, I thought,
who better than this giant meat castle of a man
to order all the food that a restaurant has? Who
better than you, sir.
Speaker 2 (01:01):
Nobody, baby, nobody at all. That's what I said, Man,
what a match made in heaven. I mean, from the
unbelievable career that I had with WWE, now transitioning more
into the team, I mean, still being on team, but
transitioning in more of his own TV personality. It was
so special. Man. The world has seen braun Strowm and
they know the monster among men. And this is the
(01:22):
first time that I have a really massive platform other
than the crazy social media that I've built for myself,
that I get to show the world Adam. I get
to show the world Adam's share, the man behind the
monster and stuff like that. So it's really cool engaging
with the customers and the chefs and everything else in
between getting my hands dirty, getting in the bat, you know,
sampling the cocktails, buying shots for the bar and everybody
(01:45):
in there, and just having fun at the end of
the day. Man, that's what this show is all about.
Getting out, trying new experiences and like trying foods and stuff.
And the idea with the show is we do two episodes.
Every episode. The first restaurant is known for the signature
dish for the city. These restaurants were open forty to
fifty sixty years. They've been making the same thing the
exact same way for all this time. And it's getting
(02:07):
in there and hearing this backstory, you know, taking a
bite out of American history, listening to the family lineage,
what's gone into, why the customers still come, why people
have been eating there for forty years of their life,
what they do for the community, and everything else in between.
And it's such a fun experience getting to know and
do all that. And then the other restaurant we go
to is an up and coming hotspot. The hotspot I
(02:29):
talked about restaurant and we tried to vet out a
lot of these places that hadn't been featured on programming
before and stuff like that so we could share some
love with them as well. And the idea is going
into a restaurant and you're sitting down and you're getting
ready to order, and you're looking around and your eyeballing
everybody's food's coming out, and you're like, that looks good.
What is that? That looks good? WELLA, what do they
got over there? Now you're going through the menu, it's
(02:50):
just like and if you're like me, if it's got
pictures in it. My adds on full crank to eleven.
I'm going to looking at everything. Why can't make up
my mind what I want to eat? Well, that's why
I order everything on the menu. There you go.
Speaker 1 (03:02):
That's look at that interview done, Thank you very much, sir. No,
it's everything on the menu with braun Strowman. We got
the first two episodes debuting this Friday on USA right
after SmackDown. And I like that. How you said? You know,
you guys go to two different places in every city.
Had you been to any of these places before? Like,
like cause you're going to DC, Chicago, New Orleans, all
these places you've been too many times? Have you been
(03:24):
to any of these established restaurants before?
Speaker 2 (03:27):
The only established restaurant that I'd been to out of
all of them in my series was Befe kingan Orlando.
It's a spot that I've been eating at since I
started with WWE, when I didn't have a whole lot
of money and stuff like that. I could go in
there get a good product. Their portions are very good
and the food is amazing. Another restaurant that's been opened
I believe fifty eight or fifty nine years. Second third
(03:49):
generation family runs it. They source they use bread from
the local bakery. Everything's been the exact same. They have
their slicers, their steamers that have been there for fifty years.
The family is amazing. I got to a sit down
interviewing there yesterday with them and stuff like that, and
then a couple of other restaurants I got to pick,
and then our production team did an unbelievable job vetting
out all these restaurants. I mean we did from Mom
(04:11):
and Pops Soul Food to three star Mischelin restaurants, everything
else in between, all these awesome cities. Getting to see
the walk of life, the history with their signature dishes,
and having fun along the way, because that's what the
real fun aspect of it is. My interaction with the
with the customers and the cheess and stuff. I just
barge in and bombard on people while they're eating dinner,
(04:32):
and you know, some of them is a reaction of
oh my god, who is this giant mongoloid looming over
me ord Walne drooling over my food and stuff. But
then you see, because I get to be at them,
I get to, you know, be more articulate and not
so much fee five faux fun. While I've done a
very good job fee five folk fumbing through life. I
also like breaking these stereotypes. You know, a lot of
(04:53):
us large human beings, get up, you know, painted into
a corner of being these dumb farm animals. And while
I have my moments that I and stuff like that,
this is a real opportunity that I get to show
what I've learned. And you know, my experience is traveling
the world and sampling different culinary cuisines and stuff like that,
and trying to explain it in layman's terms, I guess
(05:13):
because I'm not educating stuff. And that's one of the
fun things I think that people are gonna understand and
come to love with the show is that I'm not
necessarily like a lot of these big name chefs and
stuff that are throwing these words around that I don't
know about a lot of people don't know about. I
take hot of a blue collar approach to it, I
would say, because there's not anybody on their or that
I don't believe at some point is taking a bite
(05:34):
out of something and it makes you close your eyes
and you just go. So there's a whole lot of
grunting and groaning and sweating and smiling and everything else
in between while I devour these ginormous caloric portions and
stuff and having fun along the way. And some of
the restaurants I was very capable of eating everything on
the menu. Some of them not even close. So it's
not necessarily it's not a food challenge shows. It's really
(05:56):
the ultimate cheat meal show. It's for all those people
that you know are out there busting their butts on
their diets like I do and stuff like that, or
the foodies that are out there that like experiencing everything
they can get their hands on. Well, this is everything
you could ever hope for, because it's everything on the.
Speaker 1 (06:11):
Menu, everything on the menu. You said a lot in there,
Bron that I wanted to ask you about. Well, first,
when you were saying, like, you know, bigger guys like
you get painted into a certain stereotype. But I love
that part of the trailer for Everything on the Menu
with Braunzetrowman, where you're in the kitchen and you and
the chef there you're telling her about the ingredients and
you guys are dissecting it. It's like you definitely know
(06:33):
your way around the kitchen about not just eating, but
about preparing and making sure food is top notch. And
that was really cool to see.
Speaker 2 (06:39):
Oh man, a lot of that I tested my mom
and dad and stuff. You know, we grew up with
not a whole lot when I was a kid, but
we never went without and stuff, and I learned how
to make meals out of a with not a lot
of ingredients and stuff like that. I've said, like, twelve
years ago, I was basically home with bouncing around people's
bedrooms that had spare rooms, sleeping in my car or
some and no there was times that I remember having
(07:01):
to put groceries back because I didn't have enough money
for it and stuff like that. And then so one
of the episodes was a huge, humbling, eye you know,
eye opening experience for me was a Lenia in Chicago.
It's been the number one restaurant in the world multiple times.
It's like a year or two year wait to get
on the reservation list, and I'm sitting in the private
(07:22):
dining room in the middle of the kitchen and I
have an emotional a little bit of a breakdown in
it because I'm sitting there, going, wow, twelve years ago,
this was six or seven weeks paychecks to eat this dinner.
Now I'm eating this in a private dining room on
my own television show, and I'm being paid to be here.
And I literally broke down for a moment of realizing
(07:42):
how amazing life really is and how thankful I am
for the opportunities that have been bestowed upon me throughout
my life. And it's just it's very special. Like I said,
I've constantly outkicked my coverage in life, I guess you
could say, and figured out how to you know, get
downfield and the tackle. And this is just yet another
(08:03):
opportunity and an experience for me to do it and
show the world like what I truly love doing, and
that's putting smiles on people's faces because I've learned that
I'm pretty dagg I'm good at it.
Speaker 1 (08:12):
Yeah, you're all right, ed dude, You've been doing it
for quite a while now, and keep doing it, Bronzetrove,
And I love that. Hey, I saw, I know we
only have a few more minutes here. I saw people
suggesting already a lot of restaurants, like chefs are coming out,
restaurant owners, waiters, They're like on your socials I saw, hey,
come here for season two, do this, do that? So
I'm guessing. I mean, we just have season one debuting
(08:33):
on Friday, but there's probably already a lot of looking like,
all right, if this goes well, we got a ton
of places we can go already for season two.
Speaker 2 (08:40):
Absolutely. I like to think I'm the king of manifesting stuff,
so I'm speaking it out loud, right, Neil, definitely many
more seasons to come. I made a pack with my
production team went on our last episode we shot in
Fort Worth and as a thank you to all the
guys and stuff that weren't so hard getting this stuff done,
to one of the custom cowboy hat shops and I
(09:02):
dropped five grand and bought everybody twenty ex Beaver felt
resist all hats, and I said this thank you for
season one, I said, we may get ten seasons. I'm
buying everybody gold roll excess. So let's go, baby.
Speaker 1 (09:15):
I love that. That's fantastic. What about have you thought
now all this stuff was dinner stuff, right, bron Like
all the food was dinner.
Speaker 2 (09:22):
Food, correct? Correct?
Speaker 1 (09:24):
What about maybe like a breakfast season or something that
could be something down the road, Like there's a little
less potential.
Speaker 2 (09:29):
Absolutely, I mean ideally is just taking this global. I
would love to be able to travel yet again, travel
around the world and do what I love and putting
pot smiles on people's faces, eating amazing food and just
having fun along the way. Man, I'm a giant thirteen
year old and a forty two year old monster's body,
and I just want to live life. I want to
(09:49):
have fun and I just want to enjoy it. And
then said it's that simple.
Speaker 1 (09:53):
That's fantastic. Well, let me remind everyone Friday night, right
after SmackDown, we have the two episode debut on you.
I say, of everything on the menu with Braun Strowman,
and we're gonna get new episodes every Friday. And last
question I have for you, dude, what's going on with
the Grand National. I saw you were doing some stuff
to it. I think that's such a badass car you got, Braun.
Speaker 2 (10:13):
Oh, thank you. That's my baby. So man, that's like
that joking around about being the thirteen year old. At heart,
I'm a thirteen year old that fail into probably more
money than I should have in life. And you know,
I like I's talk about going as a kid, we
didn't have a whole lot. And I remember like seeing
a Buick Grand National when I was a kid, and
just like, and you know, it was back in those
(10:33):
scholastic book clubs or whatever it was, when you could
save your money and get the Lamborghini posters and all
this other stuff that they used to do with their kids.
And I saw that black Buick Grand National when I
was a kid, and I told myself one day, one day,
and by golly, I had two of them at one
point in my life. And now this one, we just
got some new computer stuff put into it, getting it retuned.
(10:56):
I'm hoping to make around seventeen hundred horsepower in it,
cause I like to also think that I'm the fastest
giant on earth as well, So I'm looking for a
seven second street cars my goal with it.
Speaker 1 (11:08):
That is one hell of a car.
Speaker 2 (11:09):
Man.
Speaker 1 (11:09):
I'll put that up with our interview here, bron because
that thing is beautiful white. One more time, let me
remind everyone Friday night, we got the debut of Everything
on the Menu with braun Stroman Season one starts in
a couple of days and then many seasons to come
for the News show Man, I can't wait to watch
it all and Thank you so much, my.
Speaker 2 (11:25):
Friend awesome man. Thank you for the time on the
platform and it was an enjoyable conversation. Many blessings to you,
my friend
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