WWE Superstar Braun Strowman Tries to Keep Up with a Professional Chef | Back-to-Back Chef

WWE Superstar Braun Strowman Tries to Keep Up with a Professional Chef | Back-to-Back Chef


all right bun on the plate hey guys it’s Carl I’m here in the bun Appetit test kitchen today with WWE Superstar braun strowman and today we have 20 minutes to make lobster rolls and we are gonna see if Ron can follow along with me through verbal instructions only how do you feel about lobster I like my belly awesome on a count of three you were just gonna turn around and start cooking okay okay great you’re nervous the lobster to be nervous really yeah yeah all right so on the count of three one two three three alright so we’ve got our partially frozen lobsters here I want you to just pick them up you should show some signs of being alive but they’re like a little stunned okay and you’ve got a pair of shears on your cutting board let’s just get rid of these rubber bands so is he gonna pinch me now I doubt it he’s kind of like lazy at the moment well let me know when your bands are removed all right so grab a if you need it a kitchen towel we’re gonna get this pot of salted boiling water open and then lobby’s just going straight in alright dispatched drop them in a deal drop them in the deal sorry brother gotta go does that bring up any feelings I’m a carnivore sorry for everyone that doesn’t like that okay so now you’ve got a little timer on your station hit the minute button up to eight and then while that is going we’re gonna make homemade man is so grab the bowl with the bowl with the egg with the lemon I saw the glimmer of the two bowls and then you can take the lemon just set that aside for a sack and grab the egg have you ever separated an egg before yes okay perfect so separate the egg I want the the whites to end up in the smaller bowl and the yolks to end up in the bigger ball now where are you separating eggs in the ginormous caloric intake that I need yeah to fuel this meat castle I have to eat a lot and fortunately eating a dozen egg yolks everyday is not necessarily good for your cholesterol so I learned how to strain them apart in the little metal container I want you to find the microplane which is like potato peeler no it looks like a very fine tooth grater this looks like a potato peeler that’s not the one oh wait and this then this Ben yeah Ben with the top the grater with the rubber handle that says microplane yeah that’s the one alright alright so you’ve got your lemon you’ve got your grater I want you to finely grate about half of the lemon into this egg yolk in the big bowl – egg yolk half of the lemon half a lemon Roger that can I ask how many calories a day we’re consuming right now I probably eat around 7,500 to 8,000 when I was competing in world’s strongest man contest I would eat around 15,000 a day that’s a good day but I was also 420 pounds and I’m like 355 right now down to my svelte body weight that I am now that’s what I thought when I saw you you said a half of this thing half of that guy looks like whatever cut the lemon in half cut the lemon in half from that same bin there’s like lemon squeezy it opens up it’s yellow alright so we’re going for half the lemon lemon lemon right into your egg yolk and then that lemon half is goes into the garbage ball we might need the zester later so just put that on the tray and then I want you to find the whisk have you ever made a homemade mayonnaise Rio Lee before nope oh but okay risk and so whisk together the egg yolk the lemon juice and the zest add a pinch of salt which should be right up front and just when you feel like that’s all well combined forgot my fingers are bigger than yours so it’s probably a half a pinch of what you’re doing okay I like it pretty salty okay all right so then grab the measuring cup that’s got the oil in it and so the secret to making mayonnaise from scratch is that at the very beginning you have to add your oil very slow okay as you’re whisking and I’m whisking this whole carafe I guess it would be start literally drop by drop send a couple drops over the edge right into that yolk mixture yep and then just whisk it in make sure it’s in there really like a few drops this is gonna draw out your patience would you describe yourself as a patient person no trying to hold this and do it slowly I’m more of a force kind of guy than a finesse person all right so let’s just go thin the steady stream just this much of will and mayonnaise there’s oil like the main ingredient in mayo pretty nice I didn’t know that I just know it tastes good on sandwiches people who don’t like mayonnaise who just can’t trust them now I am also feeling Oh lobster time you can stop whisking and stop pouring all right grab one of these tongs long tall long tongs and then get this guy open give me a visual on your lobster do you want to see it I do just lift it up you have to tell me what it looks like looks like oh that’s a read write read write read so throw it on the little sheet tray that’s um on the other side of the pot and we gotta finish our Mayo but this is good we need the lobster to cool down a bit all right back to whisking back to whiskey back to asking whisking away again on a cooking show whisk whisk pour and get the rest of this oil in here and then we’re gonna season it up kind of like a tartar sauce vibe where’d you grow up Ron I grew up in a little town called Cheryl’s Ford North Carolina uh it’s about 45 minutes northwest of Charlotte North Carolina I grew up on Lake Norman um let me know in all your oil then oh it’s been in I’m just whisking away you’re done I’m so done oh my god okay let’s give it a taste actually all right lemony lemony salty enough maybe a pinch more yea pinch more Sam so now I want to peel the stock of celery so now grab that y-shaped peeler that you were talking about before we’re just gonna peel the stringy part of the celery I never knew you could skin the strings out on because I always eat them and they get stuck in my teeth alright so then with the larger of those two knives I want you to going lengthwise just cut very thin strips of the celery you only need like two or three really long thin strips two or three long thin strips yeah so now just line them up next to each other like little celery soldiers alright so going crosswise and keeping your cuts pretty close together how little pieces big these remaining little dice cuz like I don’t like to bite into a big piece of the celery in my lobster roll but I feel like a little crunch is nice so when you’ve got like I don’t know three tablespoons worth we’re gonna add that to the Mayo how are you on celery I got it all chopped up good let’s go right into the Mayo all right and then we’re gonna basically do the exact same thing with one of the pickles you got a jar pickles on your station right Spira pickle and then we only need like probably half of this pickle you could put the other half on the plate with the potato chips we’ll eat that with our lobster roll and then same thing just go lengthwise thin strips and then crosswise into little bits enjoy pickles I do they’re good I feel like when I get a little dehydrated I’ll eat some pickles and help rehydrate with the sodium and potassium that’s in the cucumber all right let me know when you’re done with your pickle and then we’re just gonna chop up some of the dill that’s on that same tray alright you have your dough dildo and then just go chop crosswise don’t have to be like super crazy about it but finely chop the dill about I don’t know a tablespoon or a teaspoon is worth and then add that to the Mayo and then we’re gonna stir it together and give it a taste find a small spoon and just stir this together and then we’ll give it a taste and see what it means let’s say we got a little vinegar from the pickle but I’m just gonna add like a couple dashes splashes of vinegar yeah I feel like it cuts the richness of the Mayo and then the one thing about this Mayo is it’s pretty liquidy so it’s got to sit on ice while we deal with our Lobster so we need to put it on ice so it coagulates okay may I keep all your nightly so you’ve got a skillet over here with a lobster roll in it John and a little dainty little brush with some softened butter I just want you to pick up some of the butter and brush that on the cut the outside the two outer edges of the bun on the outside it like those cut part exactly both sides cuz you got to have a toasted bun Oh without a doubt all right one buttered side down and let’s grab this whole set up with the lobster what’s a big tray little tray whole thing all right we have a couple tools you got a lobster cracker you got a lobster mallet and the toothpicks are really there just to poke the lobster meat through the shell so I want you to pick up the mallet and I actually just reach behind you and hand that to me cool awesome I’m gonna use a mallet you’re probably not gonna need run nope all right that’s what I got these hands for all right first just twist the tail away from the body and then take the claws away from the body like where they meet the body cool and then put the guy’s head so your big tray is kind of gonna be like the shells and the waist all right and we’re gonna try to keep the meaty part of the meat on the little tray all right okay so then with the claws just break the arm away from the clock and then I find it easiest to take the I guess it’s the thumb part of the claw pull that out and then just kind of crack it push it away did you crack your lobster claw already with my hands all right all right so we’re just getting the meat that’s what’s happening now oh you’ve definitely done this before that one got me in the face in the fish let me know when you’re ready to get into that lobster tail I’ll get into it yeah I was about to say mine’s already peeled almost there all right feel like I need a deep poop this guy wait did you give it a already yeah dude I’m already done with my lobster I’m you’re just giving me such good instructions I just think you know your way around a lobster well that and just I learn it a younger age it’s always best to listen to the women that talk to you it makes life simpler ah I knew you were smart so now if you have your shells on one part of the tray and the meat on the other you can get rid of those shells get rid of that whole kit and kaboodle and we’re just gonna cut the lobster meat up using the cutting board and the big knife and it cut the lobster into like half-inch pieces all of it although if you want to leave pieces of the claw a little bit bigger so you can see them that’s fine with me all right let’s grab the Mayo off the ice and grab the other there should be a large like empty bowl yep get your lobster meat in the big ball and then there’s a big spoon and then a few spoonfuls of the Mayo into your lobster meat and stir that around too like very generously dress it all right wipe down your board grab the old bun is she toasty oh yeah to toasty two times and then just grab the just so you have it nearby the plate with the chips and the pickle correct and load up your roll some people just do the New England style drawn butter but no no I like them this way all right bun on the plate that’s it tell me when you’re ready are you ready I am ready and let’s do it okay three two one she’s gorgeous yours does too perfect I try to be fancy and put the claws on top wanna know what you’re getting yeah three lobster Wow perfect oh you tell your pickle differently all right full of bone Appetit exactly I’m glad we could play a part in your caloric intake today no thank you I’m glad I’m honored I’m glad you talked me through cooking my first Lobster and making my first mayonnaise so first time for everything there are a lot of places to mess up Cheers mmm-hmm thank you oh yeah would I be a good wrestler I think so the way you just led me through this I feel like you’re gonna leave someone to a match okay all right well thanks for jumping in the ring with us maybe next time I’m down in your neck of the woods I’ll jump in the ring with you look me up the plan

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