October 21, 2025 • 13 mins
Classic.
Braun Strowman Is 6’8” and over 300 pounds… but can he survive one interview with Nic and his secret tag team partner???
Classic.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Broadcasting live across the world right now.
Speaker 2 (00:05):
This is the John Jay and Rich radio program. Hello, hello, hello, hello,
hello hello. Oh my god, is this the monster amongst men?
Speaker 3 (00:15):
Oh?
Speaker 2 (00:17):
Oh, bron, it is so good to have you on
the John J. Rich Show.
Speaker 3 (00:28):
It's such an honor and a pleasure to be here.
Thank you for the time on the platform.
Speaker 2 (00:33):
So can we talk a little wrestling first?
Speaker 3 (00:38):
Well, see, I'll cut you off when I've had enough.
Speaker 2 (00:45):
Oh yeah, no, I get it.
Speaker 1 (00:47):
You were one of my favorites, and so I do
have like a thousand questions, but I will limit it
first and foremost.
Speaker 2 (00:57):
My name is Nick. This is Grant was a dog.
Speaker 3 (01:00):
Hello, Hello, brother good.
Speaker 2 (01:02):
Hopefully yeah, I mean we're doing hope.
Speaker 3 (01:05):
We were caffeinated up brother, brother.
Speaker 4 (01:08):
I gotta tell you, I quit this job and I
came back to talk to you, and this is this
is unbelievable. And also another thing you should know is
Nick and I while we're doing this interview, we're literally
sharing a pair of headphones, standing literally probably what four
inches from each other's faces. Yeah, yeah, we're sharing a mike,
(01:30):
sharing headphones just for you, braun.
Speaker 1 (01:33):
We haven't seen each other in three months, and now
we are as close as you, as.
Speaker 2 (01:39):
Close as possible, all for you, Braun. We're so excited.
This is amazing.
Speaker 1 (01:47):
Okay, so everything on the menu debuts after SmackDown this Friday, Like,
first of all, for you, like what a lead in, right, right?
Speaker 3 (01:56):
I mean, let's go for real. I mean, let's the
the relationship that I've had with USA Network for the
last decade. Yeah, quarter of my life has been unbelievable
and it makes absolute perfect sense. We shot a pilot
episode for this when I was out with my neck
injury in twenty twenty three, pondering life, whether I was
ever going to be able to step in the ring again,
have any kind of normal life of whatever normal is
(02:18):
a six foot eight and three hundred and fifty pounds.
So my agent and my good friend Kevin, who's the
producer on the show, we were throwing ideas at the
wall one day and they were basically picking on me
about how when I go out to eat, I'll order two, three,
four entrees one because I'm a growing boy and I
got to keep up the pile bricks on the peat
castle and stuff. But du it's a I was so
(02:39):
blessed with my WW career to get to travel literally
to every inch of this globe and try so many
different walks of life in the culinary arts that it
really sparked to interest in me for finding new food,
to trying new things that we were talking about. I
was like, Yeah, half the time I go to these
nice restaurants and man, I really wish I could just
order everything on the menu. And we kind of went
hang on a second. Austin Wistonpson to a restaurant called
(03:02):
The Great Outdoor Suffer Club and shot a pilot episode
for just on our own, kind of on a whim,
and started getting it out for people to get eyes
on it, and lo and behold, it got across with
USA Network. They saw what they loved and we ended
up doing an eight episode season one with it with cities.
Let's see. We did Washington, DC, Orlando, Tampa, New Orleans,
(03:24):
Las Vegas, Fort Worth, Milwaukee, and Chicago for season one
and it was unbelievable, but a lot of work too.
At the same time, while we were I was with
WW still at the time, we were in Europe on
tour every week for four weeks or five weeks, so
I was flying to Europe and wrestled and flying back
to film Everything on the Menu, then flying back a
year back and forth for a couple of weeks doing
(03:44):
that and staying busy doing which was such a blessing
in hindsight with how things ended in an abrupt stop
with WWE, but now continuing my relationship with USA Network
with Everything on the Menu. The premieres this Friday at
ten o'clock Eastern Standard Time on the Great USA Network,
right after Friday Night. Whoa, so hah see, I still
(04:06):
got it. They never let me get on the microphone,
you know, I got to be Adam Share on TV.
I'd of ran the place. I know.
Speaker 1 (04:15):
Man, I was like, what are we even doing here?
Let's let him just do the interview himself.
Speaker 3 (04:19):
Dude.
Speaker 4 (04:19):
Yeah, So here's bron I have I have a question
that as soon as you started saying like because I
you know, I obviously knew you traveled the world and
that sort of thing, and I didn't realize the scope.
But now that I realize that what least favorite cuisine
most favorite cuisine do you have? I mean, could you
even could you put your finger on that? Is that possible?
Speaker 3 (04:41):
I so honestly, I used to like really despise, like
lamb and peas and stuff like that, and one of
the restaurants that I ate at into my series, the
Edison Food Lab in Tampa, completely changed my life when
my perception of what peas work is my whole if
I've literally loathe Piece and Lamb because for me it's
(05:04):
just weird, but the way they prepared it, the way
they did everything, completely change my mind on it. And
my big thing in life is I'll try anything twice
to make sure I don't like it, eating all kinds
of Honestly, some fishes, I'm not a big fan off.
If it tastes fishy or smells fishy, I'm not a
big fan of it, and stuff like that. I'll try
it just as you know, so I can say that
I've tried it. And that's one of my favorite things
(05:24):
about with life and everything is taking people out, getting
them to try new foods. And that's one of the
fun things with everything on the menu, with ordering everything
on the menu is you never know. Because we did.
From Mom and Pop's Soul Food Kitchen at Oo's and
Oh's and Washington, d C. All the way to the
three star michelin A Lenia in Chicago and everywhere in between.
And the premise and the idea behind the show is
(05:45):
we do two restaurants every episode. The first restaurant I
go to is known for the signature dish in the city.
Most of those are all those restaurants were open forty
to fifty sixty plus years, from the iconic Bench Chili
Bowl in Washington, DC to Super Dog in Chicago, to Latsagoon,
the Bakery and Tampa to Parkway Bakery and Tavern in
New Orleans. And getting to hear the history, the backstory
(06:09):
of how these restaurants have stayed open so long, the
Americana that they keep, the family that runs the restaurant,
why the people are lined up around the door, and
you get to taste some of these foods and these
treats that they make that have been around for so long.
And it's like taking a step back in a time cap.
So you're eating American history and then hearing the backstory
and like I said, getting to share these memories with
(06:31):
the owners and stuff. I got to meet Miss Virginia A.
Lei in Washington, d C. She's ninety one years old,
is the owner of Ben's Chili Bowl and told me
all the amazing. Excuse me backstory through all the Civil
rights movement, they survived everything being burned down during the
riots of community came together to help rebuild. The restaurant
is still a stable in the DC area. The who's
(06:52):
who's of everybody's been in in it for presidents to
even my big carcass made it in there time and
then so then the other restaurant is known as a
hotspotter and up and coming or a big thing in
the city. We really vetted out a lot trying to
find new restaurants that hadn't been featured on shows and
stuff like that. And the idea behind it is, think
about going into a restaurant. You're sitting around and you're
(07:14):
watching everybody's food come out, and everything looks so good.
You're like, man, that looks good. That looks good. That
looks good. You're thumbing through the menu and it's just
like it's so overwhelming. Everything looks so good and you
can't make up your mind. Well I can't either, so
I order everything on the menu.
Speaker 1 (07:27):
So youre walk in for this pilot episode, does the
restaurant know you're coming? Because I assume that as someone
as you said, six foot eight three hundred pounds. They
see you come in, They're like, Oh, Shita, what are
we gonna do?
Speaker 3 (07:43):
I think there's a little bit of a shit factor,
definitely anytime I walked in, because you don't see human
beings like me wandering around very much or walking around
like I'd like to say and then, but it's also
the shock and all value of people have seen me
on television for ten years doing what I loved in WT,
and some of these restaurants we only got into them
(08:04):
because of that fact. The owners are the kids. The
owners kids were fans of mine and stuff. That's how
we got into a Lenium. I me and you talked
about a restaurant. I think it has like a year
or two year wait to get on the reservation list
and stuff like that. So it really speaks volume for
what I was able to do when my time with WW,
to connect with the fans around the world, now crossing
over into the Spood space, and having an opportunity to
(08:25):
do something that I've never been able to do. Everyone
knows Braunstrom and the character that I've played in WW.
This is the first time I've had a massive platform
in my life where I get to show the world,
Adam Share. What you're hearing right now today is raw, uncut,
real good old country boy that I have. And it's
so awesome that I got an opportunity now to really
(08:46):
show the thing myself to the world because I've bombarred
on people while they're eating. I'm in the kitchen gooping
off with the chefs. And while you said that, it
is very probably intimidating when the shadow of a lumbering
six ft eight, three hundred and fifty pounds monster come
over your table and starts asking you questions. Here're like,
is he gonna feed by faux FuMB grind us into
bread and edus? Or is evenna talk to us? And
(09:07):
then that's the fun thing with the show is getting
seen people's eyes go WHOA, what is this going on?
Or them recognizing me, then having the conversation and getting
to see the other side of the monster, the man
that played the monster, having fun in the kitchen with
the cooks, getting my hands dirty. We're drinking cocktails, I'm
buying shots for the restaurant. It's just a big fun
party and I'm the wife of it. I love it
(09:28):
and I'm men. I hope people like it as much
as I had fun doing it and all that stuff.
And I know for a fact, I'm so excited for
this to come out, the buzz that's behind it, the
effort in the work that USA Network has put behind
this to get it out. I mean, I'm getting calls
and text messages daily and my friends and family like
you've been on my TV fifteen times a day on
three different channels, and I'm literally just humblieve, mind blown
(09:52):
that I that, somehow again in life, I've tripped and
fell into absolute amazing opportunities. I grabbed the bull by
the horns, and I've wrestled that sucker of the ground
and I turned it into a t bone.
Speaker 2 (10:03):
Hey, bron Hey, so check this out.
Speaker 4 (10:05):
I've been, you know, ever since I became aware of you,
I've had an idea and I'm I'm kind of I'm
kind of the bad idea guy in the group, but
I think this might be kind of the best idea ever.
Here's what I'm thinking, uh, a partnership that goes along
with the show with Hamburger Helper and it's brounz Stroman's
stroganof I've literally every time I see you in the
(10:30):
ring every time I see you on TV, I'm like
craving Beef Stroganoff because of your name, and I'm like, damn, dude,
this is a perfect opportunity for braun Stroman. So I
just want to pitch that idea and if it does go,
I just want a small percentage on the back end.
Speaker 3 (10:46):
Chap boy or whoever's listening out there in the radio space,
let's go.
Speaker 1 (10:50):
Let's go talk to you, Okay, So I said, you know,
we'll keep w W questions to a minimum. Have you
now with the new show and the trailer? I mean,
you're just a funny guy, you know, like like I
can tell that you just love life and you love
what you do.
Speaker 2 (11:10):
Have you closed the wrestling door.
Speaker 3 (11:13):
The wrestling door never closes. There's no such thing as
a goodbuye in the rest of the world. It's so
long for now. You know, business is business, and there's
tons of crap that I could say, But what's the
point in that. I can tell you all the amazing
opportunities that ww gave me one right now that's led
into me sitting here having this conversation. So at the
end of the day, business is business, and we all
(11:34):
play a part in the play. If I had the pencil,
of course I would have written things differently, but I didn't,
so I went to work. I did the best that
I could do, and and untimely, I guess it wasn't
enough or what they didn't want. And we're here now.
But like I said, the door never closes, and these
hands are made for passing out for anybody that ever
wants them, And it's just a matter of figuring out
the right time to place and the money.
Speaker 2 (11:57):
And sometimes that third part is is the most important.
Speaker 3 (12:01):
Right Well, that's what I've learned, especially in the wrestling business,
where it got to the point where unfortunately it turned
into business, and that's what mattered the most. And you know,
I love the opportunity, like I said, the opportunity I
had just travel the world, turn and home my craft
in the ring. And honestly, I think I changed what
it meant to be or what it means to be
(12:22):
a big man in the wrestling business, because if you
look at the landscape across all the three letter brands
and independent promotions and all this stuff, I'm the last
of the dinosaurs. We got Omas left and stuff like that.
But they use him very minimally and stuff is more
of a sideshow attraction, which absolutely is one of the
nicest human beings on earth, but also one of the biggest,
holy cow human beings I've ever seen. So, you know,
(12:44):
it's it's the evolution of everything, support everything. It all
goes through different phases in different times, And like I said,
my time there, I had an awesome opportunity to get
out there and showcase what I could do and you know,
kind of change the landscape and what it means to
be the big guy moving around ring. And I think
I left a pretty good mark on the business. If
I do say so myself, I think, yeah.
Speaker 2 (13:05):
We would agree with that. You've got stroke. Oh yeah, unrelated.
Speaker 4 (13:10):
I have a question.
Speaker 3 (13:11):
We gotta run you guys. Got to run you guys.
I'm sorry.
Speaker 4 (13:14):
Cool sounds good.
Speaker 2 (13:16):
Thanks so much, Bron, It's pleasure having you you glemen.
Speaker 4 (13:25):
I had no other questions.
Speaker 2 (13:28):
I was gonna I was literally gonna be like, what
about Tron Strowman And then and then he was gonna
be like, what does that have to do with food?
And I was gonna be like, nothing, do you do
you like Tron?
Speaker 3 (13:43):
Tron? Dude?
Speaker 4 (13:44):
Tron aries dude, it should have been Braun Bronn as.
Speaker 3 (13:49):
I don't know.
Speaker 2 (13:51):
It was really fun, classic making great
Broadcasting live across the world right now.
Speaker 2 (00:05):
This is the John Jay and Rich radio program. Hello, hello, hello, hello,
hello hello. Oh my god, is this the monster amongst men?
Speaker 3 (00:15):
Oh?
Speaker 2 (00:17):
Oh, bron, it is so good to have you on
the John J. Rich Show.
Speaker 3 (00:28):
It's such an honor and a pleasure to be here.
Thank you for the time on the platform.
Speaker 2 (00:33):
So can we talk a little wrestling first?
Speaker 3 (00:38):
Well, see, I'll cut you off when I've had enough.
Speaker 2 (00:45):
Oh yeah, no, I get it.
Speaker 1 (00:47):
You were one of my favorites, and so I do
have like a thousand questions, but I will limit it
first and foremost.
Speaker 2 (00:57):
My name is Nick. This is Grant was a dog.
Speaker 3 (01:00):
Hello, Hello, brother good.
Speaker 2 (01:02):
Hopefully yeah, I mean we're doing hope.
Speaker 3 (01:05):
We were caffeinated up brother, brother.
Speaker 4 (01:08):
I gotta tell you, I quit this job and I
came back to talk to you, and this is this
is unbelievable. And also another thing you should know is
Nick and I while we're doing this interview, we're literally
sharing a pair of headphones, standing literally probably what four
inches from each other's faces. Yeah, yeah, we're sharing a mike,
(01:30):
sharing headphones just for you, braun.
Speaker 1 (01:33):
We haven't seen each other in three months, and now
we are as close as you, as.
Speaker 2 (01:39):
Close as possible, all for you, Braun. We're so excited.
This is amazing.
Speaker 1 (01:47):
Okay, so everything on the menu debuts after SmackDown this Friday, Like,
first of all, for you, like what a lead in, right, right?
Speaker 3 (01:56):
I mean, let's go for real. I mean, let's the
the relationship that I've had with USA Network for the
last decade. Yeah, quarter of my life has been unbelievable
and it makes absolute perfect sense. We shot a pilot
episode for this when I was out with my neck
injury in twenty twenty three, pondering life, whether I was
ever going to be able to step in the ring again,
have any kind of normal life of whatever normal is
(02:18):
a six foot eight and three hundred and fifty pounds.
So my agent and my good friend Kevin, who's the
producer on the show, we were throwing ideas at the
wall one day and they were basically picking on me
about how when I go out to eat, I'll order two, three,
four entrees one because I'm a growing boy and I
got to keep up the pile bricks on the peat
castle and stuff. But du it's a I was so
(02:39):
blessed with my WW career to get to travel literally
to every inch of this globe and try so many
different walks of life in the culinary arts that it
really sparked to interest in me for finding new food,
to trying new things that we were talking about. I
was like, Yeah, half the time I go to these
nice restaurants and man, I really wish I could just
order everything on the menu. And we kind of went
hang on a second. Austin Wistonpson to a restaurant called
(03:02):
The Great Outdoor Suffer Club and shot a pilot episode
for just on our own, kind of on a whim,
and started getting it out for people to get eyes
on it, and lo and behold, it got across with
USA Network. They saw what they loved and we ended
up doing an eight episode season one with it with cities.
Let's see. We did Washington, DC, Orlando, Tampa, New Orleans,
(03:24):
Las Vegas, Fort Worth, Milwaukee, and Chicago for season one
and it was unbelievable, but a lot of work too.
At the same time, while we were I was with
WW still at the time, we were in Europe on
tour every week for four weeks or five weeks, so
I was flying to Europe and wrestled and flying back
to film Everything on the Menu, then flying back a
year back and forth for a couple of weeks doing
(03:44):
that and staying busy doing which was such a blessing
in hindsight with how things ended in an abrupt stop
with WWE, but now continuing my relationship with USA Network
with Everything on the Menu. The premieres this Friday at
ten o'clock Eastern Standard Time on the Great USA Network,
right after Friday Night. Whoa, so hah see, I still
(04:06):
got it. They never let me get on the microphone,
you know, I got to be Adam Share on TV.
I'd of ran the place. I know.
Speaker 1 (04:15):
Man, I was like, what are we even doing here?
Let's let him just do the interview himself.
Speaker 3 (04:19):
Dude.
Speaker 4 (04:19):
Yeah, So here's bron I have I have a question
that as soon as you started saying like because I
you know, I obviously knew you traveled the world and
that sort of thing, and I didn't realize the scope.
But now that I realize that what least favorite cuisine
most favorite cuisine do you have? I mean, could you
even could you put your finger on that? Is that possible?
Speaker 3 (04:41):
I so honestly, I used to like really despise, like
lamb and peas and stuff like that, and one of
the restaurants that I ate at into my series, the
Edison Food Lab in Tampa, completely changed my life when
my perception of what peas work is my whole if
I've literally loathe Piece and Lamb because for me it's
(05:04):
just weird, but the way they prepared it, the way
they did everything, completely change my mind on it. And
my big thing in life is I'll try anything twice
to make sure I don't like it, eating all kinds
of Honestly, some fishes, I'm not a big fan off.
If it tastes fishy or smells fishy, I'm not a
big fan of it, and stuff like that. I'll try
it just as you know, so I can say that
I've tried it. And that's one of my favorite things
(05:24):
about with life and everything is taking people out, getting
them to try new foods. And that's one of the
fun things with everything on the menu, with ordering everything
on the menu is you never know. Because we did.
From Mom and Pop's Soul Food Kitchen at Oo's and
Oh's and Washington, d C. All the way to the
three star michelin A Lenia in Chicago and everywhere in between.
And the premise and the idea behind the show is
(05:45):
we do two restaurants every episode. The first restaurant I
go to is known for the signature dish in the city.
Most of those are all those restaurants were open forty
to fifty sixty plus years, from the iconic Bench Chili
Bowl in Washington, DC to Super Dog in Chicago, to Latsagoon,
the Bakery and Tampa to Parkway Bakery and Tavern in
New Orleans. And getting to hear the history, the backstory
(06:09):
of how these restaurants have stayed open so long, the
Americana that they keep, the family that runs the restaurant,
why the people are lined up around the door, and
you get to taste some of these foods and these
treats that they make that have been around for so long.
And it's like taking a step back in a time cap.
So you're eating American history and then hearing the backstory
and like I said, getting to share these memories with
(06:31):
the owners and stuff. I got to meet Miss Virginia A.
Lei in Washington, d C. She's ninety one years old,
is the owner of Ben's Chili Bowl and told me
all the amazing. Excuse me backstory through all the Civil
rights movement, they survived everything being burned down during the
riots of community came together to help rebuild. The restaurant
is still a stable in the DC area. The who's
(06:52):
who's of everybody's been in in it for presidents to
even my big carcass made it in there time and
then so then the other restaurant is known as a
hotspotter and up and coming or a big thing in
the city. We really vetted out a lot trying to
find new restaurants that hadn't been featured on shows and
stuff like that. And the idea behind it is, think
about going into a restaurant. You're sitting around and you're
(07:14):
watching everybody's food come out, and everything looks so good.
You're like, man, that looks good. That looks good. That
looks good. You're thumbing through the menu and it's just
like it's so overwhelming. Everything looks so good and you
can't make up your mind. Well I can't either, so
I order everything on the menu.
Speaker 1 (07:27):
So youre walk in for this pilot episode, does the
restaurant know you're coming? Because I assume that as someone
as you said, six foot eight three hundred pounds. They
see you come in, They're like, Oh, Shita, what are
we gonna do?
Speaker 3 (07:43):
I think there's a little bit of a shit factor,
definitely anytime I walked in, because you don't see human
beings like me wandering around very much or walking around
like I'd like to say and then, but it's also
the shock and all value of people have seen me
on television for ten years doing what I loved in WT,
and some of these restaurants we only got into them
(08:04):
because of that fact. The owners are the kids. The
owners kids were fans of mine and stuff. That's how
we got into a Lenium. I me and you talked
about a restaurant. I think it has like a year
or two year wait to get on the reservation list
and stuff like that. So it really speaks volume for
what I was able to do when my time with WW,
to connect with the fans around the world, now crossing
over into the Spood space, and having an opportunity to
(08:25):
do something that I've never been able to do. Everyone
knows Braunstrom and the character that I've played in WW.
This is the first time I've had a massive platform
in my life where I get to show the world,
Adam Share. What you're hearing right now today is raw, uncut,
real good old country boy that I have. And it's
so awesome that I got an opportunity now to really
(08:46):
show the thing myself to the world because I've bombarred
on people while they're eating. I'm in the kitchen gooping
off with the chefs. And while you said that, it
is very probably intimidating when the shadow of a lumbering
six ft eight, three hundred and fifty pounds monster come
over your table and starts asking you questions. Here're like,
is he gonna feed by faux FuMB grind us into
bread and edus? Or is evenna talk to us? And
(09:07):
then that's the fun thing with the show is getting
seen people's eyes go WHOA, what is this going on?
Or them recognizing me, then having the conversation and getting
to see the other side of the monster, the man
that played the monster, having fun in the kitchen with
the cooks, getting my hands dirty. We're drinking cocktails, I'm
buying shots for the restaurant. It's just a big fun
party and I'm the wife of it. I love it
(09:28):
and I'm men. I hope people like it as much
as I had fun doing it and all that stuff.
And I know for a fact, I'm so excited for
this to come out, the buzz that's behind it, the
effort in the work that USA Network has put behind
this to get it out. I mean, I'm getting calls
and text messages daily and my friends and family like
you've been on my TV fifteen times a day on
three different channels, and I'm literally just humblieve, mind blown
(09:52):
that I that, somehow again in life, I've tripped and
fell into absolute amazing opportunities. I grabbed the bull by
the horns, and I've wrestled that sucker of the ground
and I turned it into a t bone.
Speaker 2 (10:03):
Hey, bron Hey, so check this out.
Speaker 4 (10:05):
I've been, you know, ever since I became aware of you,
I've had an idea and I'm I'm kind of I'm
kind of the bad idea guy in the group, but
I think this might be kind of the best idea ever.
Here's what I'm thinking, uh, a partnership that goes along
with the show with Hamburger Helper and it's brounz Stroman's
stroganof I've literally every time I see you in the
(10:30):
ring every time I see you on TV, I'm like
craving Beef Stroganoff because of your name, and I'm like, damn, dude,
this is a perfect opportunity for braun Stroman. So I
just want to pitch that idea and if it does go,
I just want a small percentage on the back end.
Speaker 3 (10:46):
Chap boy or whoever's listening out there in the radio space,
let's go.
Speaker 1 (10:50):
Let's go talk to you, Okay, So I said, you know,
we'll keep w W questions to a minimum. Have you
now with the new show and the trailer? I mean,
you're just a funny guy, you know, like like I
can tell that you just love life and you love
what you do.
Speaker 2 (11:10):
Have you closed the wrestling door.
Speaker 3 (11:13):
The wrestling door never closes. There's no such thing as
a goodbuye in the rest of the world. It's so
long for now. You know, business is business, and there's
tons of crap that I could say, But what's the
point in that. I can tell you all the amazing
opportunities that ww gave me one right now that's led
into me sitting here having this conversation. So at the
end of the day, business is business, and we all
(11:34):
play a part in the play. If I had the pencil,
of course I would have written things differently, but I didn't,
so I went to work. I did the best that
I could do, and and untimely, I guess it wasn't
enough or what they didn't want. And we're here now.
But like I said, the door never closes, and these
hands are made for passing out for anybody that ever
wants them, And it's just a matter of figuring out
the right time to place and the money.
Speaker 2 (11:57):
And sometimes that third part is is the most important.
Speaker 3 (12:01):
Right Well, that's what I've learned, especially in the wrestling business,
where it got to the point where unfortunately it turned
into business, and that's what mattered the most. And you know,
I love the opportunity, like I said, the opportunity I
had just travel the world, turn and home my craft
in the ring. And honestly, I think I changed what
it meant to be or what it means to be
(12:22):
a big man in the wrestling business, because if you
look at the landscape across all the three letter brands
and independent promotions and all this stuff, I'm the last
of the dinosaurs. We got Omas left and stuff like that.
But they use him very minimally and stuff is more
of a sideshow attraction, which absolutely is one of the
nicest human beings on earth, but also one of the biggest,
holy cow human beings I've ever seen. So, you know,
(12:44):
it's it's the evolution of everything, support everything. It all
goes through different phases in different times, And like I said,
my time there, I had an awesome opportunity to get
out there and showcase what I could do and you know,
kind of change the landscape and what it means to
be the big guy moving around ring. And I think
I left a pretty good mark on the business. If
I do say so myself, I think, yeah.
Speaker 2 (13:05):
We would agree with that. You've got stroke. Oh yeah, unrelated.
Speaker 4 (13:10):
I have a question.
Speaker 3 (13:11):
We gotta run you guys. Got to run you guys.
I'm sorry.
Speaker 4 (13:14):
Cool sounds good.
Speaker 2 (13:16):
Thanks so much, Bron, It's pleasure having you you glemen.
Speaker 4 (13:25):
I had no other questions.
Speaker 2 (13:28):
I was gonna I was literally gonna be like, what
about Tron Strowman And then and then he was gonna
be like, what does that have to do with food?
And I was gonna be like, nothing, do you do
you like Tron?
Speaker 3 (13:43):
Tron? Dude?
Speaker 4 (13:44):
Tron aries dude, it should have been Braun Bronn as.
Speaker 3 (13:49):
I don't know.
Speaker 2 (13:51):
It was really fun, classic making great
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