October 22, 2025 • 17 mins
USA’s “Everything On The Menu with Braun Strowman” follows the WWE legend as he brings his superhuman appetite to America's most delicious destinations, from the ultimate greasy-spoon favorites to the Michelin-starred temples of gastronomy and everything in-between. Braun doesn't just eat... he obliterates every dish in his path, bonds with the culinary warriors behind the counter, and picks his favorite from each city's most iconic flavors. The eight-city tour includes Fort Worth, Washington D.C., Orlando, Las Vegas, Chicago, Milwaukee, New Orleans and Tampa.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Every podcaster goes through it. People are always asking, we're
going to afford your podcast? I don't do iHeartRadio or Spotify.
Well it's very easy now Arrow dot net A r
r oe dot net. There are seventeen different podcasts that
you can put into your lifestyle. Arro dot net A
r r oe dot net. Hello and good morning. How
(00:20):
are you doing today, Sarah?
Speaker 2 (00:21):
I'm doing fantabulous. How about yourself?
Speaker 1 (00:24):
Man, if you use a word like that, that means
you've got to physically live it and spread it amongst
the people, because that's the kind of stuff that we
need in this world right now.
Speaker 2 (00:30):
That energy a man to that man. Life is amazing.
I'm on like the nine hundred floor of the thirty
rock building, Central Parks right behind me out the window
the Hudson Rivers out here. I'm just you know, constantly
being put into positions in life where I go, how
do I get here? But? Man, am I thankful? Well?
Speaker 1 (00:49):
I've always believed that you've been called to this because
there's something that we're all craving in life, and we
want to see our superhero be able to do something
that we're capable of doing. But I think we're going
to live vicariously through you, so we can take those
necessary steps.
Speaker 2 (01:04):
Correct. Correct, So that's what I always said with WW
don't try this at home, but with everything on the menu,
I want you to try everything on the menu.
Speaker 1 (01:14):
How do you deal with that? Because you're right When
it comes to a menu, I'll sit down with my
wife and family and they'll go, what are you having?
And I don't know until they finally come around to me,
and I'll decide on the spot. What about you?
Speaker 2 (01:28):
So I one, I'm always like I order last, always
is when I go out to eat, because I like
listening to everybody. Two. But so the idea and the
premise behind the show. We do two restaurants every episode.
The first restaurant is an iconic restaurant in the city.
All all those restaurants are open forty to fifty sixty years.
And then getting in there for their signature dish, getting
(01:49):
to hear the history behind it, why they've been in
business for so long, why the customer Stanford lines out
the door for hours, what keeps them coming back? Get
me all the and then when you eat this food,
you're taking bites out of American history. You're talking like
Ben's Chili Bowl in Washington, DC is sixty eight year establishment.
You take a bite out of that chili dog and
it hasn't changed in sixty eight years. And so many
(02:10):
of these restaurants and stuff like that that you're taking
a bite out of history and hearing the backstory and
all that stuff is so much fun of getting to
chalcol up with the owners, the customers, the chefs in
the back, getting my hands dirty and stuff like that.
So that's the first restaurant, and the second restaurant is
a hotspot up and coming restaurant talked about and we
vetted out a lot trying to find new restaurants that
(02:31):
happened been featured on programs and stuff, and exactly what
you said just a minute ago is the premise behind
the show. When you go to a restaurant, you're sitting around,
you're watching people's food coming out, and you're like, man,
that looks good. What a sheeting? That looks good? What's
he got? Now there's a tray of food? Oh my goodness.
You're looking at the menu. Everything looks so good that
you can't make up in your mind what you want
to eat. Well, I can't either, so I order everything
(02:53):
on the menu.
Speaker 1 (02:54):
Yeah, yeah, Broun. What we've done now is that we'll
sit there and we'll order everything on the menu, and
then we'll sit there and you like tapus, and we'll
spread it amongst the everybody that's there, so that everybody
can taste everything that's on everybody's plate.
Speaker 2 (03:07):
That's such an awesome that's my favorite thing to do.
I literally went and recreated my episode in Milwaukee this
past week with a friend of mine that had never
been to Lupi and Iris. It's a chef Adam Siegel.
There is a James Beard Award winning chef and the
exact same thing, family style. I was like, just bring
it all out, just keep it coming so everybody can
try a little bit of everything, because that's for me,
(03:30):
that's my favorite thing to do with my blessings. With
traveling the world with WW and getting to experience all
the different walks of life in the culinary space and
learning along the way of different foods and trying different
foods and experimenting and experiencing different things. Is now taking
people out to eat and getting them to step outside
their comforts on try foods as they've never tried before
(03:51):
and opening their eyes to how amazing food really is.
Because food's so special to me. I mean, food's a
love language. Food is an opportunity to bring people together
to the table for conversation, whether it's on food, on life,
on loving and laughing and everything else in between, and
then sitting down and enjoying a good meal, having a fat,
happy belly, going home and you know, living and loving
(04:12):
life and that's what it's all about. And it really,
I think that really shines through in the show because
the whole world seen Braunze Strowman, the Monster among Men
for the last decade on WWE. This is unscripted, This
is Adam Schaer in his rarest form raw form, and
it's so cool that I have an opportunity to show
the world the man behind the monster. On top of
(04:33):
it as well, and the blessings that I have with
USA Network and the great relationship that I've had with
them for over a decade and stuff and them believing
in me and taking and yet another shot on me
and giving me an opportunity to get out here and
do more of what I love in life, and just
it is mind blowing how supportive they have been behind
this I get phone calls from friends and family. I've
(04:54):
seen you fifteen different times on my televison on five
different stages today and hearing the buzz that's behind in
the excitement and stuff, and that's I just I hope
people enjoy it as much as I enjoyed doing it,
because it really was a special eight weeks of my
life filming this. It was a lot of work. It
was a lot of stress because four or five of
those weeks when we were in Europe with WW. So
(05:14):
I'm flying to Europe to wrestle, I'm flying back to
the United States to do everything on the menu, back
and forth doing that. But I always say being busy
is a blessing, and my life has been so busy
and I'm so blessed that I take every opportunity. I
ask the Lord to wake me up every day, give
me a unity, and I want you the best to
make him happy.
Speaker 1 (05:33):
Dude, being in the WWE, you are a master at improv.
Are you using those same skills inside those kitchens?
Speaker 2 (05:40):
This is just all me at living having fun along
the way, chalking it up with the locals, with the customers,
with the chefs, and just bringing you know, love and
happiness to the table food's and opportunity to get people
together for conversation, for catching up in life, for love
and laughing and everything else in between. And there's so
much of that aspect through all these episodes of Everything
(06:01):
on the Menu in season one that I'm just so
proud of it and I'm so excited, and I hope
the world loves it as much as I loved doing
it because I had so much fun, and I'm so
grateful for USA Network and the amazing relationship that I've
had with them for the last ten years of my life.
And yet again then believing in me and giving me
an opportunity to prove myself once again why I belong
(06:23):
on television and why I want to be here, and
I want to keep putting smiles on people's faces.
Speaker 1 (06:29):
You've been pretty honest with your fans over the years.
I mean, you have faced some big walls in your career,
all right.
Speaker 2 (06:35):
So it's funny to say that that. Honestly, the concept
and the idea that came behind the show was one
day I had a really bad neck injury in twenty
twenty three, and I had to have my next fusday
threw a metal plate and force screws in there, and
I didn't know if I was ever going to be
able to wrestle, what kind of life I wasn't to have.
Could I go to the gym anymore? Am I going
to be able to still be the monster? But I
wanted to still be able to figure out a way
(06:56):
to put smiles on people's faces. So I was on
the phone with my agent, Nick and my friend Kevin,
who's the producer of the show, and we're chalking up ideas,
and I don't know we were talking about some of
the were picking on me or whatever about how when
I go out to eat, I'll order two, three four
entrees when I go out to eat, one because I'm hungry,
I'm a growing boy, and two because I've been so
blessed with WWE that I got to travel around the
(07:18):
world and I got to experience so many different walks
of life and in the culinary space that it's hard
for me now when I go out to eat, because
I see so many different things that I want to
try that I've even never tried before. It's something that
I like, or they've done a different spin on a
dish that's a favorite of mine, and so I'm always
been a big eater. And then we were joking around
and I said that I was like, yeah, half the
(07:38):
time I go out and I look at these menus,
honestly wish I could just order everything on the menu.
And it kind of was going, wait a second, and
we came up with the idea. We shot a pilot
episode in Key waskin Wisconsin at a place called the
Great Outdoor Supper Club. Of course I had to go
there because they have a ninety six ounce prime rib
on the menu, which was hilarious because I just picked
it up and started eating it like a whole loaf
(07:59):
of bread, and then started sending it out to see
if anybody would be interested in working with us buying
and whatnot, and lo, all the powers to being a
USA network saw it and the relationship that we've had,
and they said, you know what, let's let's give it
a go. And we did eight episodes for season one
from Washington, d C, Orlando, Tampa, New Orleans, Las Vegas
(08:20):
for Worst, Chicago, and Milwaukee. And I'm so very proud
of this. USA Network has blown my mind with the
support that's behind this. I get phone calls daily from
people friends and family. They've seen me fifteen times on
their television on five different channels throughout the day. So
it's amazing to see the support that USA Network has
(08:42):
going with the support that the fans have, and I'm
just so excited for this premiere this Friday.
Speaker 1 (08:47):
Please do not move. There's more with Wwees bron Stroumman
coming up next. The name of the show on the
USA Network. Everything on the menu. We are back with
bron Strom. I tell you, I tell you. One of
my favorite parts is the fact that you make cleaning
a plate very fun. Is that pretty much high priority
on your list?
Speaker 2 (09:07):
Oh, there's so many fun things throughout the episodes where
there's kids coming by and I'm letting them grab food
off the table, and you know, I'm trying to clean
my place as much as I can. I'm like, hey,
come give me a hand and stuff. And that's one
of my favorite things about the opportunities that I've had
about traveling. Experienced so many different walks of life and
food as I love taking people out to eat and
getting them to experience new food, to try different things
(09:29):
and step out of their comfort zones of what they
normally eat because it's life so shortly. It's all about experiences,
and man, food is it's such an experience of, like
I said, being able to bring people together and rekindling
relationships and catching up and talking about the food and
everything else in between. So it really shines in showcases
(09:49):
like the family aspect. I was so blessed to do
an episode in Milwaukee and got to have my family
be there. I got to share the screen with my goddaughter,
which is very very special and like that for me
because I missed out on a lot of stuff like
that in life with being a WW superstar. While it's
such a blessing and the career that I had, you know,
you're so busy on the road and you miss out
(10:10):
on a lot of stuff. So I have this proverbial
opportunity right now to stop and smell the roses, you know,
and I appreciate and realize what a career that I had,
what a mark I left on the business and change
what it means to be a big man in the business.
And now I'm going to try and do it in
the food space and stuff like that. Another you know,
people always ask me what wrestlers I watched and who
(10:32):
I wanted to be like. And I said, I never
watched any wrestlers, as I never wanted to be any
other wrestlers. I wanted to be the first Bronze Trowman
and noiwh this is an opportunity in the food spaces.
I get to be the first atom share and show
the world a different side of the monster.
Speaker 1 (10:45):
There's no limitations when it comes to food on this show.
And I think about it is that it also includes
some good southern soul food.
Speaker 2 (10:52):
No, definitely a great food space. Definitely too. Check out
Who's and Oh's was the restaurant that I did there.
Unbelievable Southern soul food. Very special to me. The very
first job I ever had in my life was at
a restaurant just like that, busting tables, doing the dishes
that I got to be the fry cook and stuff
like that. So getting in the kitchen and seeing that,
and for me, food is like music. There's certain foods
(11:15):
and certain music that trigger memories for me. And it
was really cool to be back in that kitchen and
realizing how full circle my life has become. With washing
my homeble dishes and my homble beginning as a twelve
year old at the local restaurant for four dollars an hour.
Now back on my own television show, back in the kitchen,
with having that nostalgia of what I did as a childhood,
(11:36):
It's just a constant, you know, pinching myself of how
is this real? Now?
Speaker 1 (11:41):
Brian? What do you do in this situation? You and
I both have spent a lot of time inside that ring.
I'm a third done in martial arts. I've been in
those matches. You've been in a lot of matches. When
you sit down at that menu, you can't help but
look at that menu and say, I can't have that.
It's going to make my legs hurt, that my body's
going to react. I'm going to have shoulder aches because
of this. How do you deal with those where the
food food attacks the body that you have built?
Speaker 2 (12:03):
So I prepare myself for these. I'm a big strict
eater most of the time of my life. I will
go two three weeks at a time eating everything way
out to the ground with baked fish and chicken and
ground beef and rice. And my day to day diet
is seven thousand is calories. I'm eating around six pounds
(12:23):
of chicken, like sixteen cups of rice, a bag of
spinach of five to ten tablespoons olibul, a dozen eggs. Oh,
this is the mundane eating that goes into being a
monster like me and stuff. This is the opportunity to also,
this is the ultimate cheat meal show for all these
people that are dieting, the bodybuilders and stuff that need
(12:45):
to live by Caresley and have a moment to go
wow or to figure out what's what do you want
to do when they break their you know, their diet
or their fast and stuff. So I definitely prepare myself
for it that way. And then also too when I
when I do these big pigouts, I'll fast for twenty
six to twenty four to thirty six hours afterwards. Again,
then make sure I get a real rigorous workout in
(13:07):
so I've earned my next meal. I'm big on earning
these meals, So I prepare myself like what was it, Oh, yesterday,
for example, I had to do an interview at Beefy King,
one of the restaurants that I did in the series
in Orlando, and I knew I wanted to eat the
roast beef sandwich as while I was there, so I
went to the gym before hid I did an hour
(13:27):
a cardios, so I haven't earned that deal. So there's
times in life when food is so good, I'll deal
with the aches and pains with my arthrightis and the
crap that I've done to my body is being at
the WW Superstars. At the end of the day, sometimes
those mouth smiles and watering lips are worth the ache
and knees.
Speaker 1 (13:45):
Where can people go to find out more about everything
that you're doing because you have made a big investment
in community as well as food, and that to me
is a high place on the charts.
Speaker 2 (13:56):
That's honestly, one of the biggest reasons why I can
you to push myself in life is at the end
of the day, I was very, very blessed with my
WW career in all Honestly, I could probably kick my
feed up and wait for God to call my number
to come home. But I realized that I'm so blessed
one with my physical stature, but there's something inside of
(14:16):
me that God gave me that I realized that I'm
good at putting smiles on people's faces, and I continually
want to do that. I continually want to push myself
and have opportunities to go out and make money because
I realized that these money that I make and these
things that I can do for other people is really
what fills my heart. Like don't get me wrong, all
the cool cars and crap that I have of you know,
(14:39):
I'm this giant thirteen year old that tripped and fell
into more money than he probably deserves. But the opportunity
my fans and stuff like that as well any charity
event that I do that come out and drove to support.
I just did a big fundraiser in the little town
that I live in, Wisconsin. We raised ten thousand dollars
in a day for the Damn and Be Repaired. Had
an awesome time. I have a tequila brand now that's
(15:02):
my retirement project is Ktleisa, So I was pouring out
free samples of that, bringing awareness to that and stuff
like that. So we just got involved with EDC Orlando
with my tequila brand as well. So being able to
do that, I've almost got my nonprofit finished up right now.
So I'm working on a nonprofit called Share the Love
(15:22):
with my last name Adam. Shared is to provide sporting
good equipment to rural area kids, because I remember growing
up in cheryls Ford, North Carolina, little hoe dunk out
in the country playing pee wee football. I had to
take my helmet off to give to another kid so
he could go in and play defense and stuff like that.
And I think about what an impact it would have
(15:42):
meant to that five year old kid of me at
that time, of somebody like myself now where I am
in life, showed up to my school and hand delivered
sporting good equipments of what it could do because I
was a troubled youth and stuff like that and figured
it out their life and seeing you know, I hate
calling myself celebrity because I think celebrities are butt heads
and stuff like that. But having this amazing career platform
(16:07):
that I have and showing up face to face and
doing stuff like that maybe changing some kid's mind of going, man,
I don't know what I'm doing and he meets me
and goes, you know what, That's what I want to do.
I want to be able to do that when I
grow up. And that's what life's about. The trickle effect,
the snowball ef. I'm so big with the youth and
stuff like that, because one you make the kids your fans.
They're your fans for your whole life. They support you
(16:28):
along the way, and the world is so screwed up. Now,
why continue to in the path of so many of
these influence and celebrities that you know not necessarily have
the best intentions for anyone but theirselves. I've been blessed
in life. I didn't get where I'm in life on
my own. I had people help me out of the way,
and now it's my turn to turn around and pull
(16:49):
the next kid up out of the mud into success
in life.
Speaker 1 (16:51):
Wow, time goes by so quickly that we don't have
enough time. But I'll tell you what the You're from
Cheryl's Ford, I'm here in Charlotte now one day. This
is my big dream now right. You say your name
was Adam, My real name is ct. I want to
meet in cheryls Ford and go to Lake Norman with
you and take a walk because I think that you
and I would enjoy all the food that's around that lake.
Speaker 2 (17:09):
Right now, if we do it, I have to take
you to Butcher Boys, the restaurant that I worked at
when I was twelve years old and still on the
corner of Alt Pleasant Church road in Highway one fifteen.
Speaker 1 (17:20):
O God, it's a date, dude. We're gonna make it happen,
all right, all right? Will you be brilliant today?
Speaker 2 (17:29):
No? Man, that's life can't get any better. Man. I
like I said, this rare sunshine that's followed me around
on man, thank you,
Every podcaster goes through it. People are always asking, we're
going to afford your podcast? I don't do iHeartRadio or Spotify.
Well it's very easy now Arrow dot net A r
r oe dot net. There are seventeen different podcasts that
you can put into your lifestyle. Arro dot net A
r r oe dot net. Hello and good morning. How
(00:20):
are you doing today, Sarah?
Speaker 2 (00:21):
I'm doing fantabulous. How about yourself?
Speaker 1 (00:24):
Man, if you use a word like that, that means
you've got to physically live it and spread it amongst
the people, because that's the kind of stuff that we
need in this world right now.
Speaker 2 (00:30):
That energy a man to that man. Life is amazing.
I'm on like the nine hundred floor of the thirty
rock building, Central Parks right behind me out the window
the Hudson Rivers out here. I'm just you know, constantly
being put into positions in life where I go, how
do I get here? But? Man, am I thankful? Well?
Speaker 1 (00:49):
I've always believed that you've been called to this because
there's something that we're all craving in life, and we
want to see our superhero be able to do something
that we're capable of doing. But I think we're going
to live vicariously through you, so we can take those
necessary steps.
Speaker 2 (01:04):
Correct. Correct, So that's what I always said with WW
don't try this at home, but with everything on the menu,
I want you to try everything on the menu.
Speaker 1 (01:14):
How do you deal with that? Because you're right When
it comes to a menu, I'll sit down with my
wife and family and they'll go, what are you having?
And I don't know until they finally come around to me,
and I'll decide on the spot. What about you?
Speaker 2 (01:28):
So I one, I'm always like I order last, always
is when I go out to eat, because I like
listening to everybody. Two. But so the idea and the
premise behind the show. We do two restaurants every episode.
The first restaurant is an iconic restaurant in the city.
All all those restaurants are open forty to fifty sixty years.
And then getting in there for their signature dish, getting
(01:49):
to hear the history behind it, why they've been in
business for so long, why the customer Stanford lines out
the door for hours, what keeps them coming back? Get
me all the and then when you eat this food,
you're taking bites out of American history. You're talking like
Ben's Chili Bowl in Washington, DC is sixty eight year establishment.
You take a bite out of that chili dog and
it hasn't changed in sixty eight years. And so many
(02:10):
of these restaurants and stuff like that that you're taking
a bite out of history and hearing the backstory and
all that stuff is so much fun of getting to
chalcol up with the owners, the customers, the chefs in
the back, getting my hands dirty and stuff like that.
So that's the first restaurant, and the second restaurant is
a hotspot up and coming restaurant talked about and we
vetted out a lot trying to find new restaurants that
(02:31):
happened been featured on programs and stuff, and exactly what
you said just a minute ago is the premise behind
the show. When you go to a restaurant, you're sitting around,
you're watching people's food coming out, and you're like, man,
that looks good. What a sheeting? That looks good? What's
he got? Now there's a tray of food? Oh my goodness.
You're looking at the menu. Everything looks so good that
you can't make up in your mind what you want
to eat. Well, I can't either, so I order everything
(02:53):
on the menu.
Speaker 1 (02:54):
Yeah, yeah, Broun. What we've done now is that we'll
sit there and we'll order everything on the menu, and
then we'll sit there and you like tapus, and we'll
spread it amongst the everybody that's there, so that everybody
can taste everything that's on everybody's plate.
Speaker 2 (03:07):
That's such an awesome that's my favorite thing to do.
I literally went and recreated my episode in Milwaukee this
past week with a friend of mine that had never
been to Lupi and Iris. It's a chef Adam Siegel.
There is a James Beard Award winning chef and the
exact same thing, family style. I was like, just bring
it all out, just keep it coming so everybody can
try a little bit of everything, because that's for me,
(03:30):
that's my favorite thing to do with my blessings. With
traveling the world with WW and getting to experience all
the different walks of life in the culinary space and
learning along the way of different foods and trying different
foods and experimenting and experiencing different things. Is now taking
people out to eat and getting them to step outside
their comforts on try foods as they've never tried before
(03:51):
and opening their eyes to how amazing food really is.
Because food's so special to me. I mean, food's a
love language. Food is an opportunity to bring people together
to the table for conversation, whether it's on food, on life,
on loving and laughing and everything else in between, and
then sitting down and enjoying a good meal, having a fat,
happy belly, going home and you know, living and loving
(04:12):
life and that's what it's all about. And it really,
I think that really shines through in the show because
the whole world seen Braunze Strowman, the Monster among Men
for the last decade on WWE. This is unscripted, This
is Adam Schaer in his rarest form raw form, and
it's so cool that I have an opportunity to show
the world the man behind the monster. On top of
(04:33):
it as well, and the blessings that I have with
USA Network and the great relationship that I've had with
them for over a decade and stuff and them believing
in me and taking and yet another shot on me
and giving me an opportunity to get out here and
do more of what I love in life, and just
it is mind blowing how supportive they have been behind
this I get phone calls from friends and family. I've
(04:54):
seen you fifteen different times on my televison on five
different stages today and hearing the buzz that's behind in
the excitement and stuff, and that's I just I hope
people enjoy it as much as I enjoyed doing it,
because it really was a special eight weeks of my
life filming this. It was a lot of work. It
was a lot of stress because four or five of
those weeks when we were in Europe with WW. So
(05:14):
I'm flying to Europe to wrestle, I'm flying back to
the United States to do everything on the menu, back
and forth doing that. But I always say being busy
is a blessing, and my life has been so busy
and I'm so blessed that I take every opportunity. I
ask the Lord to wake me up every day, give
me a unity, and I want you the best to
make him happy.
Speaker 1 (05:33):
Dude, being in the WWE, you are a master at improv.
Are you using those same skills inside those kitchens?
Speaker 2 (05:40):
This is just all me at living having fun along
the way, chalking it up with the locals, with the customers,
with the chefs, and just bringing you know, love and
happiness to the table food's and opportunity to get people
together for conversation, for catching up in life, for love
and laughing and everything else in between. And there's so
much of that aspect through all these episodes of Everything
(06:01):
on the Menu in season one that I'm just so
proud of it and I'm so excited, and I hope
the world loves it as much as I loved doing
it because I had so much fun, and I'm so
grateful for USA Network and the amazing relationship that I've
had with them for the last ten years of my life.
And yet again then believing in me and giving me
an opportunity to prove myself once again why I belong
(06:23):
on television and why I want to be here, and
I want to keep putting smiles on people's faces.
Speaker 1 (06:29):
You've been pretty honest with your fans over the years.
I mean, you have faced some big walls in your career,
all right.
Speaker 2 (06:35):
So it's funny to say that that. Honestly, the concept
and the idea that came behind the show was one
day I had a really bad neck injury in twenty
twenty three, and I had to have my next fusday
threw a metal plate and force screws in there, and
I didn't know if I was ever going to be
able to wrestle, what kind of life I wasn't to have.
Could I go to the gym anymore? Am I going
to be able to still be the monster? But I
wanted to still be able to figure out a way
(06:56):
to put smiles on people's faces. So I was on
the phone with my agent, Nick and my friend Kevin,
who's the producer of the show, and we're chalking up ideas,
and I don't know we were talking about some of
the were picking on me or whatever about how when
I go out to eat, I'll order two, three four
entrees when I go out to eat, one because I'm hungry,
I'm a growing boy, and two because I've been so
blessed with WWE that I got to travel around the
(07:18):
world and I got to experience so many different walks
of life and in the culinary space that it's hard
for me now when I go out to eat, because
I see so many different things that I want to
try that I've even never tried before. It's something that
I like, or they've done a different spin on a
dish that's a favorite of mine, and so I'm always
been a big eater. And then we were joking around
and I said that I was like, yeah, half the
(07:38):
time I go out and I look at these menus,
honestly wish I could just order everything on the menu.
And it kind of was going, wait a second, and
we came up with the idea. We shot a pilot
episode in Key waskin Wisconsin at a place called the
Great Outdoor Supper Club. Of course I had to go
there because they have a ninety six ounce prime rib
on the menu, which was hilarious because I just picked
it up and started eating it like a whole loaf
(07:59):
of bread, and then started sending it out to see
if anybody would be interested in working with us buying
and whatnot, and lo, all the powers to being a
USA network saw it and the relationship that we've had,
and they said, you know what, let's let's give it
a go. And we did eight episodes for season one
from Washington, d C, Orlando, Tampa, New Orleans, Las Vegas
(08:20):
for Worst, Chicago, and Milwaukee. And I'm so very proud
of this. USA Network has blown my mind with the
support that's behind this. I get phone calls daily from
people friends and family. They've seen me fifteen times on
their television on five different channels throughout the day. So
it's amazing to see the support that USA Network has
(08:42):
going with the support that the fans have, and I'm
just so excited for this premiere this Friday.
Speaker 1 (08:47):
Please do not move. There's more with Wwees bron Stroumman
coming up next. The name of the show on the
USA Network. Everything on the menu. We are back with
bron Strom. I tell you, I tell you. One of
my favorite parts is the fact that you make cleaning
a plate very fun. Is that pretty much high priority
on your list?
Speaker 2 (09:07):
Oh, there's so many fun things throughout the episodes where
there's kids coming by and I'm letting them grab food
off the table, and you know, I'm trying to clean
my place as much as I can. I'm like, hey,
come give me a hand and stuff. And that's one
of my favorite things about the opportunities that I've had
about traveling. Experienced so many different walks of life and
food as I love taking people out to eat and
getting them to experience new food, to try different things
(09:29):
and step out of their comfort zones of what they
normally eat because it's life so shortly. It's all about experiences,
and man, food is it's such an experience of, like
I said, being able to bring people together and rekindling
relationships and catching up and talking about the food and
everything else in between. So it really shines in showcases
(09:49):
like the family aspect. I was so blessed to do
an episode in Milwaukee and got to have my family
be there. I got to share the screen with my goddaughter,
which is very very special and like that for me
because I missed out on a lot of stuff like
that in life with being a WW superstar. While it's
such a blessing and the career that I had, you know,
you're so busy on the road and you miss out
(10:10):
on a lot of stuff. So I have this proverbial
opportunity right now to stop and smell the roses, you know,
and I appreciate and realize what a career that I had,
what a mark I left on the business and change
what it means to be a big man in the business.
And now I'm going to try and do it in
the food space and stuff like that. Another you know,
people always ask me what wrestlers I watched and who
(10:32):
I wanted to be like. And I said, I never
watched any wrestlers, as I never wanted to be any
other wrestlers. I wanted to be the first Bronze Trowman
and noiwh this is an opportunity in the food spaces.
I get to be the first atom share and show
the world a different side of the monster.
Speaker 1 (10:45):
There's no limitations when it comes to food on this show.
And I think about it is that it also includes
some good southern soul food.
Speaker 2 (10:52):
No, definitely a great food space. Definitely too. Check out
Who's and Oh's was the restaurant that I did there.
Unbelievable Southern soul food. Very special to me. The very
first job I ever had in my life was at
a restaurant just like that, busting tables, doing the dishes
that I got to be the fry cook and stuff
like that. So getting in the kitchen and seeing that,
and for me, food is like music. There's certain foods
(11:15):
and certain music that trigger memories for me. And it
was really cool to be back in that kitchen and
realizing how full circle my life has become. With washing
my homeble dishes and my homble beginning as a twelve
year old at the local restaurant for four dollars an hour.
Now back on my own television show, back in the kitchen,
with having that nostalgia of what I did as a childhood,
(11:36):
It's just a constant, you know, pinching myself of how
is this real? Now?
Speaker 1 (11:41):
Brian? What do you do in this situation? You and
I both have spent a lot of time inside that ring.
I'm a third done in martial arts. I've been in
those matches. You've been in a lot of matches. When
you sit down at that menu, you can't help but
look at that menu and say, I can't have that.
It's going to make my legs hurt, that my body's
going to react. I'm going to have shoulder aches because
of this. How do you deal with those where the
food food attacks the body that you have built?
Speaker 2 (12:03):
So I prepare myself for these. I'm a big strict
eater most of the time of my life. I will
go two three weeks at a time eating everything way
out to the ground with baked fish and chicken and
ground beef and rice. And my day to day diet
is seven thousand is calories. I'm eating around six pounds
(12:23):
of chicken, like sixteen cups of rice, a bag of
spinach of five to ten tablespoons olibul, a dozen eggs. Oh,
this is the mundane eating that goes into being a
monster like me and stuff. This is the opportunity to also,
this is the ultimate cheat meal show for all these
people that are dieting, the bodybuilders and stuff that need
(12:45):
to live by Caresley and have a moment to go
wow or to figure out what's what do you want
to do when they break their you know, their diet
or their fast and stuff. So I definitely prepare myself
for it that way. And then also too when I
when I do these big pigouts, I'll fast for twenty
six to twenty four to thirty six hours afterwards. Again,
then make sure I get a real rigorous workout in
(13:07):
so I've earned my next meal. I'm big on earning
these meals, So I prepare myself like what was it, Oh, yesterday,
for example, I had to do an interview at Beefy King,
one of the restaurants that I did in the series
in Orlando, and I knew I wanted to eat the
roast beef sandwich as while I was there, so I
went to the gym before hid I did an hour
(13:27):
a cardios, so I haven't earned that deal. So there's
times in life when food is so good, I'll deal
with the aches and pains with my arthrightis and the
crap that I've done to my body is being at
the WW Superstars. At the end of the day, sometimes
those mouth smiles and watering lips are worth the ache
and knees.
Speaker 1 (13:45):
Where can people go to find out more about everything
that you're doing because you have made a big investment
in community as well as food, and that to me
is a high place on the charts.
Speaker 2 (13:56):
That's honestly, one of the biggest reasons why I can
you to push myself in life is at the end
of the day, I was very, very blessed with my
WW career in all Honestly, I could probably kick my
feed up and wait for God to call my number
to come home. But I realized that I'm so blessed
one with my physical stature, but there's something inside of
(14:16):
me that God gave me that I realized that I'm
good at putting smiles on people's faces, and I continually
want to do that. I continually want to push myself
and have opportunities to go out and make money because
I realized that these money that I make and these
things that I can do for other people is really
what fills my heart. Like don't get me wrong, all
the cool cars and crap that I have of you know,
(14:39):
I'm this giant thirteen year old that tripped and fell
into more money than he probably deserves. But the opportunity
my fans and stuff like that as well any charity
event that I do that come out and drove to support.
I just did a big fundraiser in the little town
that I live in, Wisconsin. We raised ten thousand dollars
in a day for the Damn and Be Repaired. Had
an awesome time. I have a tequila brand now that's
(15:02):
my retirement project is Ktleisa, So I was pouring out
free samples of that, bringing awareness to that and stuff
like that. So we just got involved with EDC Orlando
with my tequila brand as well. So being able to
do that, I've almost got my nonprofit finished up right now.
So I'm working on a nonprofit called Share the Love
(15:22):
with my last name Adam. Shared is to provide sporting
good equipment to rural area kids, because I remember growing
up in cheryls Ford, North Carolina, little hoe dunk out
in the country playing pee wee football. I had to
take my helmet off to give to another kid so
he could go in and play defense and stuff like that.
And I think about what an impact it would have
(15:42):
meant to that five year old kid of me at
that time, of somebody like myself now where I am
in life, showed up to my school and hand delivered
sporting good equipments of what it could do because I
was a troubled youth and stuff like that and figured
it out their life and seeing you know, I hate
calling myself celebrity because I think celebrities are butt heads
and stuff like that. But having this amazing career platform
(16:07):
that I have and showing up face to face and
doing stuff like that maybe changing some kid's mind of going, man,
I don't know what I'm doing and he meets me
and goes, you know what, That's what I want to do.
I want to be able to do that when I
grow up. And that's what life's about. The trickle effect,
the snowball ef. I'm so big with the youth and
stuff like that, because one you make the kids your fans.
They're your fans for your whole life. They support you
(16:28):
along the way, and the world is so screwed up. Now,
why continue to in the path of so many of
these influence and celebrities that you know not necessarily have
the best intentions for anyone but theirselves. I've been blessed
in life. I didn't get where I'm in life on
my own. I had people help me out of the way,
and now it's my turn to turn around and pull
(16:49):
the next kid up out of the mud into success
in life.
Speaker 1 (16:51):
Wow, time goes by so quickly that we don't have
enough time. But I'll tell you what the You're from
Cheryl's Ford, I'm here in Charlotte now one day. This
is my big dream now right. You say your name
was Adam, My real name is ct. I want to
meet in cheryls Ford and go to Lake Norman with
you and take a walk because I think that you
and I would enjoy all the food that's around that lake.
Speaker 2 (17:09):
Right now, if we do it, I have to take
you to Butcher Boys, the restaurant that I worked at
when I was twelve years old and still on the
corner of Alt Pleasant Church road in Highway one fifteen.
Speaker 1 (17:20):
O God, it's a date, dude. We're gonna make it happen,
all right, all right? Will you be brilliant today?
Speaker 2 (17:29):
No? Man, that's life can't get any better. Man. I
like I said, this rare sunshine that's followed me around
on man, thank you,
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