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!
See omnystudio.com/listener for privacy information.
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, valutations. 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.
Speaker 3 (00:24):
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 3 (00:35):
I like to keep that saga going. My fans seem.
Speaker 2 (00:38):
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.
Speaker 3 (00:47):
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.
Speaker 3 (01:16):
I mean, it was so special. Man.
Speaker 2 (01:18):
The world has seen braun Strom and they know the
monster among men, and this is the 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
(01:40):
hands dirty, getting in the bat, you know, sampling the cocktails,
buying shots for the bar and everybody 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.
(02:03):
They've been making the same thing the exact same way
for all this time. And it's getting 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.
(02:24):
And then the other restaurant we go to is an
up and coming hotspot. The hotspot I 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 that's
coming out, and you're like, that looks good.
Speaker 3 (02:45):
What is that? That looks good? Well? What do they
got over there?
Speaker 2 (02:49):
Now you're going through the menu, it's 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 nuts
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.
Speaker 3 (03:02):
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.
Speaker 3 (03:12):
And I like that.
Speaker 1 (03:13):
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 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.
Speaker 3 (03:30):
My series was BF Kingan Orlando.
Speaker 2 (03:33):
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
generation family runs it. They source they use bread from
the local bakery. Everything's been the exact same. They have
(03:55):
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
and pop Soul Food to three star Mischelin restaurants, everything
else in between, all these awesome cities. Getting to see
(04:18):
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 chefs and stuff. I just
barge in and bombard on people while they're eating dinner,
and you know, some of it is a reaction of
oh my god, who is this giant.
Speaker 3 (04:35):
Mongoloid looming over me Ford.
Speaker 2 (04:38):
Wally 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
feed five folk fumbing through life, I also like breaking
these stereotypes. You know, a lot of us large human
beings get up, you know, painting into a corner of
being these dumb farm animals. And while I have my
(04:59):
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 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
(05:21):
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 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 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
(05:43):
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 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
(06:04):
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,
Broun 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 Braunztrowman, 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.
Speaker 3 (07:04):
And then so one of.
Speaker 2 (07:05):
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
dining room in the middle of the kitchen, and I
have an emotional a little bit of a breakdown in
(07:26):
it because I'm sitting there, going, wow, twelve years ago,
this was six or seven weeks paychecks to.
Speaker 3 (07:33):
Eat this dinner.
Speaker 2 (07:34):
Now I'm eating this in a private dining room on
my own television show, and I'm being paid.
Speaker 3 (07:38):
To be here.
Speaker 2 (07:39):
And I literally broke down for a moment of realizing
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
(07:59):
downfield and the tackle. And this is just yet another
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, Bronze Strove,
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?
Speaker 3 (08:29):
Do this? Do that?
Speaker 1 (08:30):
So I'm guessing. I mean, we just have season one
debuting 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 3 (08:40):
Absolutely.
Speaker 2 (08:42):
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 worn't so hard getting this stuff done,
went to one of the custom cowboy hat shops and
(09:02):
I dropped five grand and bought everybody twenty ex Beaver
felt resist all hats, and I said that 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 food?
Speaker 3 (09:23):
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
list potential.
Speaker 2 (09:29):
Absolutely, I mean, I 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 bot 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
that's 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 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 3 (10:13):
Oh, thank you. That's my baby.
Speaker 2 (10:14):
So man, that's like that joking around about being the
thirteen year old. At heart, I'm a thirteen year old
that fell into probably more money.
Speaker 3 (10:21):
Than I should have in life.
Speaker 2 (10:22):
And you know, I like I 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 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
(10:44):
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 and getting it retuned. 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 the
(11:06):
street cars my goal with it.
Speaker 1 (11:08):
That is one hell of a car.
Speaker 3 (11:09):
Man.
Speaker 1 (11:09):
I'll put that up with our interview here Broun, 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 Strowman. 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 friend awesome man.
Speaker 2 (11:26):
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, valutations. 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.
Speaker 3 (00:24):
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 3 (00:35):
I like to keep that saga going. My fans seem.
Speaker 2 (00:38):
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.
Speaker 3 (00:47):
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.
Speaker 3 (01:16):
I mean, it was so special. Man.
Speaker 2 (01:18):
The world has seen braun Strom and they know the
monster among men, and this is the 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
(01:40):
hands dirty, getting in the bat, you know, sampling the cocktails,
buying shots for the bar and everybody 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.
(02:03):
They've been making the same thing the exact same way
for all this time. And it's getting 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.
(02:24):
And then the other restaurant we go to is an
up and coming hotspot. The hotspot I 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 that's
coming out, and you're like, that looks good.
Speaker 3 (02:45):
What is that? That looks good? Well? What do they
got over there?
Speaker 2 (02:49):
Now you're going through the menu, it's 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 nuts
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.
Speaker 3 (03:02):
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.
Speaker 3 (03:12):
And I like that.
Speaker 1 (03:13):
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 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.
Speaker 3 (03:30):
My series was BF Kingan Orlando.
Speaker 2 (03:33):
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
generation family runs it. They source they use bread from
the local bakery. Everything's been the exact same. They have
(03:55):
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
and pop Soul Food to three star Mischelin restaurants, everything
else in between, all these awesome cities. Getting to see
(04:18):
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 chefs and stuff. I just
barge in and bombard on people while they're eating dinner,
and you know, some of it is a reaction of
oh my god, who is this giant.
Speaker 3 (04:35):
Mongoloid looming over me Ford.
Speaker 2 (04:38):
Wally 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
feed five folk fumbing through life, I also like breaking
these stereotypes. You know, a lot of us large human
beings get up, you know, painting into a corner of
being these dumb farm animals. And while I have my
(04:59):
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 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
(05:21):
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 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 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
(05:43):
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 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
(06:04):
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,
Broun 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 Braunztrowman, 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.
Speaker 3 (07:04):
And then so one of.
Speaker 2 (07:05):
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
dining room in the middle of the kitchen, and I
have an emotional a little bit of a breakdown in
(07:26):
it because I'm sitting there, going, wow, twelve years ago,
this was six or seven weeks paychecks to.
Speaker 3 (07:33):
Eat this dinner.
Speaker 2 (07:34):
Now I'm eating this in a private dining room on
my own television show, and I'm being paid.
Speaker 3 (07:38):
To be here.
Speaker 2 (07:39):
And I literally broke down for a moment of realizing
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
(07:59):
downfield and the tackle. And this is just yet another
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, Bronze Strove,
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?
Speaker 3 (08:29):
Do this? Do that?
Speaker 1 (08:30):
So I'm guessing. I mean, we just have season one
debuting 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 3 (08:40):
Absolutely.
Speaker 2 (08:42):
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 worn't so hard getting this stuff done,
went to one of the custom cowboy hat shops and
(09:02):
I dropped five grand and bought everybody twenty ex Beaver
felt resist all hats, and I said that 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 food?
Speaker 3 (09:23):
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
list potential.
Speaker 2 (09:29):
Absolutely, I mean, I 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 bot 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
that's 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 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 3 (10:13):
Oh, thank you. That's my baby.
Speaker 2 (10:14):
So man, that's like that joking around about being the
thirteen year old. At heart, I'm a thirteen year old
that fell into probably more money.
Speaker 3 (10:21):
Than I should have in life.
Speaker 2 (10:22):
And you know, I like I 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 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
(10:44):
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 and getting it retuned. 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 the
(11:06):
street cars my goal with it.
Speaker 1 (11:08):
That is one hell of a car.
Speaker 3 (11:09):
Man.
Speaker 1 (11:09):
I'll put that up with our interview here Broun, 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 Strowman. 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 friend awesome man.
Speaker 2 (11:26):
Thank you for the time on the platform and it
was an enjoyable conversation. Many blessings to you, my friend
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