You Can Eat BBQ at Disney World. But Should You?

This week’s guest article is written by Monk, a native of North Carolina and co-founder of the Barbecue Bros blog. Along with his friends and fellow Barbecue Bros Speedy and Rudy, Monk has traveled around eating, rating, ranking, and reviewing barbecue joints since 2012. If you would like to write a guest article for The Smoke Sheet, please get in touch.

So you’ve made the leap, and you and the family (or spouse or partner or friends) are going to Disney World. If you haven’t been before (or it’s been a while, as was the case for me), prepare yourself for 14+ hour days, 12+ miles of walking, Disney efficiently separating you from your hard-earned cash, and mostly subpar food offerings that heavy on the salt.

For the barbecue lovers out there, yes, there are technically a few options at Disney. But are they any good? The answer there is “not really,” but that’s not to say that you can’t find some decent items if you know what to order. I checked a few of them out on my recent trip with the Monk clan as well as the Monk-In-Laws.

Flame Tree Barbecue on Discovery Island at Animal Kingdom
On a main thoroughfare between Dinoland U.S.A. and Asia sits the quick service restaurant (QSR) Flame Tree Barbecue amongst gift shops, coffee shops, and a rest area. Walk up to the counter to place your order (or if you’re a pro, order ahead of time), then take your food to covered tables nestled amongst the trees with outdoor seating that backs up to the Discovery River waterfront.

My smoked pulled pork sandwich came topped with slaw and was a passable version of a barbecue sandwich with the slightest hint of smoke. My side of “signature baked beans” was straight out of the can and not noteworthy at all.

My wife went with the Smokehouse Chicken Salad, which was a mixed greens salad topped with pulled chicken and cornbread croutons, which she was disappointed didn’t actually taste like cornmeal.

Other options not tasted were ribs and a plant-based sausage sandwich.

Regal Eagle Smokehouse at The American Adventure in Epcot
In Epcot, there is another QSR option in Regal Eagle Smokehouse, which promises “craft drafts and barbecue.” It’s located next to The American Adventure stage show and has both indoor and outdoor seating. It’s more of an International House of Barbecue style joint than Flame Tree, advertising meats and sauces from Memphis, Kansas City, Texas, and North Carolina.

In terms of Texas, they offer a sliced brisket sandwich on Texas toast, which I got with house-made pickles. The sandwich was pure Arby’s. Decently tasty but pure Arby’s nonetheless. The pickles were a welcome relief from all the salt.

Mrs. Monk got the chopped pork platter, whereby a scoop of greasy, oversalted pork was plopped onto a metal platter topped with butcher paper. Not exactly appetizing or tasty.

In addition to the pro tip of always ordering ahead on the Disney app, I would recommend going with kids' meals 1) either to try more meats or 2) just to cut down on portions. In this case, the youngest Monkette is in a “french fries only” phase, so I ordered a kids' rib meal to get a couple of bones of the Memphis-style ribs. And while the rest of the meats were a salty mess, I was glad I tried the ribs as they were decently smoked and cooked well, leaving clean bite marks. More of those next time.

For Kansas City, the meat was smoked chicken (huh?), and it was the lone meat not tried. Regal Eagle Smokehouse also has a showy smoker out front, but I’m not convinced it is anything more than a prop.

Other Options Not Tried
Many other full-service and quick-service restaurants across the parks may offer different smoked meats on the menu, but those were the two main options I saw inside the parks. More is  coming soon, with Rodeo Roundup BBQ opening at Toy Story Land at Hollywood Studios later this month (March 23). It will, on the other hand, be a full-service restaurant with a buffet, so off the bat, that means adults are going to be $45, and kids ages 3 to 9 will be $25. So a family of four will be paying nearly $150 for starters, even before any alcohol.

At Rodeo Roundup BBQ, “Andy has created a rodeo arena for his toys … and all honorary toys visiting Andy’s backyard. Chow down on house-smoked meats, a roundup of sides, sweet surprises, and more in this western-themed family-style restaurant, where you’ll see the world through the eyes of Andy’s toys.” Those meats include ribs, brisket, and chicken, with the pork option being a “spiced pork sausage.” Based on what I tasted at the other parks, expect all to be overly salty to get you to buy those drinks and push the bill upwards of $200.

Outside of the parks, The Polite Pig at Disney Springs promised to be a more well-executed barbecue. Unfortunately, I didn’t make it there this time around. It is actually a Michelin-rated restaurant, which makes more sense as one of the more upscale dining options available at Disney Springs. Next time for sure.

Conclusion
Disney World is a magical place, and I was happy with how we did it with the Monk family. Compared with other food options at Disney World parks, barbecue isn’t a bad route as long as you know what you’re in for and can order accordingly.

Of the items tried, if pressed, I would go back to the ribs at Flame Tree Barbecue and Regal Eagle Smokehouse. And the pulled pork sandwich at Flame Tree was not nearly as greasy as what was served at Regal Eagle. Matthew Register of Southern Smoke in Garland, North Carolina, swears by the half chicken there as well. For sides, I’d try to mix in some fruits and veggie sides where I can (salad, pickles, watermelon salad, tomato salad), but no shame in getting fries here and there.

The beer options weren’t overly impressive and will set you back $8 to $11, but you can usually get one of a Cigar City Brewing Jai Alai IPA, Sierra Nevada Pale Ale, or Shiner Bock. If you’re more of a liquor drinker, the cocktails will run you $13 to $17. (As I said, they know how to separate you from your money).

Monk
Co-Founder, Barbecue Bro

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—Southern Living readers named Rodney Scott’s Whole Hog BBQ the top spot in South Carolina. (Photo by Ryan Cooper)—

HOT OFF THE PRESS

Barbecue author and historian Robert F. Moss released the 2023 edition of “The South's Best Barbecue Joint In Every State” in Southern Living, which chronicles reader picks of the best BBQ restaurant in 14 states. The list has a lot of heavy hitters that are well known, including Rodney Scott’s Whole Hog BBQ in South Carolina and Franklin Barbecue in Texas, but a few on the list are local favorites that aren’t nationally celebrated. “This year’s readers’ picks for the South's best barbecue joints reflect the current state of Southern barbecue, offering a blend of continuity and change,” Moss writes. “Half the restaurants on this year’s list are repeat winners from the 2022 poll, but the other half are new. Some are adherents to the 21st century’s craft mode, and the vogue of Texas-style smoked brisket continues to spread far beyond the Lone Star State. Surprisingly, though, a great many of our readers’ picks represent the older, more traditional styles of their respective regions.” READ MORE.

After conquering primetime TV, actors Anthony Anderson and Cedric the Entertainer have their sights on barbecue. The duo is partnering to launch a new barbecue company called AC Barbecue. Naturally, the two have also signed a deal with A&E Network that will “document their quest to perfect the skill of the grill” for a new series called Kings of BBQ. The show will follow the pals as they “travel the country looking for advice and techniques from barbeque experts,” Variety reports.“WE GOT SOMETHING COOKIN!,” Cedric the Entertainer wrote on social media. “No seriously, Anthony Anderson and I will be launching #ACBARBEQUE and you’re going to have a front row seat to everything.” READ MORE.

Lee Ellis, an influential player on the Houston dining scene and a figure in the barbecue community, passed away last week at the age of 63. Ellis was a partner in Cherry Pie Hospitality and was known as the public face of several restaurants, including Round Top Smokehouse, State Fare Kitchen & Bar, Lee’s Fried Chicken & Donuts, Lee’s Creamery, Pi Pizza, and Petite Sweets. A celebration of life for Lee Ellis will be held Thursday, April 6, at Ellis Motel. READ MORE.

Aaron Franklin’s Hot Luck Fest will return Memorial Day Weekend, May 25-28, with a smokin’ lineup that includes barbecue and all kinds of other delicious food. “Founded by the James Beard awarded chef — along with Guerilla Suit principal and Mohawk owner James Moody, and Mike Thelin, co-founder of Feast Portland — Hot Luck is more casual family get-together than loud, showy music and food fest,” CultureMap Houston writes.  READ MORE.

In a cool new partnership between the James Beard Foundation and the State Department, two organizations have established a “Diplomatic Culinary Partnership.” Effectively, chefs can now be diplomats who go on “global missions where they will travel, cook, share culinary traditions one meal at a time.” READ MORE.
 

ADDITIONAL READS

Friend of The Smoke Sheet John Tanner suggests you head to Ayden for a great book event and the best Eastern North Carolina barbecue on Sunday.

Zavala’s Barbecue, Smokey Joe’s Barbecue, and Cattleack BBQ made D Magazine’s list of the Dallas area’s 50 Best Restaurants.

Texas Monthly’s Daniel Vaughn hopes Warehouse BBQ and Meetery will be around for a while in the small Central Texas town of Burnet.

Pitmaster Erica Blaire Roby recently stopped by the Today show to share her recipe for a brisket po’boy.

Mendel Segal, affectionately known as the “Rabbi Pitmaster,” has opened Mendel’s KC BBQ in Shaker Heights, Ohio.

Pitmaster Moe Cason will headline the first-ever Iowa Eats Food & Drink Festival on April 1.

Larry Lavine, the founder of Chili’s, opens what he hopes could be the next big Texas barbecue chain.

These are this year’s best charcoal grills that will make you feel like a pitmaster, according to Forbes.

Certified Angus Beef chef Michael Ollier explains how to best cook a steak low and slow without over-smoking it.

Here’s the case for making wine your go-to barbecue pairing, according to Tasting Table.

—Erica Blaire Roby visits Leo Botello IV of Truth BBQ in Houston. (Photo by Wai Chan)—

WATCH

Leo Botello of Truth BBQ — The Pit Stop with Blue Smoke Blaire
Truth BBQ was started in Brenham, TX, by pitmaster Leonard Botello IV. In 2017, Truth landed the #10 spot on Texas Monthly’s Top 50 Texas BBQ Joints list and ranked #3 in 2021 after opening his second location in Houston. In Season 2, episode 6 of The Pit Stop with Blue Smoke Blaire, Botello shares a wealth of knowledge with Erica Blaire Roby. Keep an eye out for Sean, Ryan, and the crew from The Smoke Sheet with a cameo in this video. WATCH HERE.
 

LISTEN

Tim Scheer — The Pitmaster’s Podcast
Tim Sheer owns Gateway Drum Smokers, Blues Hog BBQ, and Marble Ridge Farms. He is also the head cook of the famed Shake and Bake BBQ team. Hosts Rusty Monson and Anthony Lujan chat with Tim about all his ventures and get some tips on how to start and run a Gateway Drum Smoker properly. They also talk about the impact of drum smokers in the BBQ world and much more. LISTEN HERE.
 

READ

Guga: Breaking the Barbecue Rules — Gustavo Tosta
There are many barbecue gurus out there, but Guga (aka Gustavo Tosta) does it just a bit differently and a bit more boldly. Through his popular Guga Foods YouTube channel, Guga teaches his fans how to make out-of-this-world barbecue, as well as incredible sides, sandwiches, tacos, sauces, and more. In Guga: Breaking the Barbecue Rules, Guga shows readers how to make traditional barbecue recipes like smoked brisket, Texas-style ribs, and steak, but he also adds his larger-than-life flair to recipes like picanha (a Brazilian specialty), Korean-style chicken wings, and sweet-and-spicy pork belly. In addition to barbecue recipes, this beautiful cookbook contains recipes for sides like smoked mac and cheese, Japanese potato salad, grilled Mexican street corn, fried bacon bread knots, and even Brazilian deep-fried bananas. Guga will teach even the most seasoned barbecue connoisseurs some new tricks, and beginning enthusiasts will learn how to take barbecue to an entirely different level. PRE-ORDER HERE.

—This Corned Beef and Cabbage recipe from Fogo Charcoal’s Ron Dimpflmaier is a special dish to celebrate St. Patrick’s Day. (Photo by Ron Dimpflmaier)—

Corned Beef and Cabbage on the Big Green Egg

By Fogo Charcoal

St. Patrick’s Day is right around the corner, which means everyone will be making Corned Beef and Cabbage. This recipe from Fogo Charcoal’s Ron Dimpflmaier elevates the dish. First, he smokes the Corned Beef on the Big Green Egg and then braises it in Killian's Irish Beer in a dutch oven. This dish has so much flavor that it will blow your mind!

—Don't miss out on awesome BBQ events this spring.—

March 31-April 1, 2023: Hogs For the Cause — New Orleans, Louisiana
The Hogs For the Cause barbecue competition and festival is back in 2023 for its 15th anniversary. The event will be held at the UNO Lakefront Arena festival grounds. Proceeds go to fight pediatric brain cancer. MORE INFO HERE.

April 2, 2023: Houston Barbecue Festival — Humble, Texas
The Houston Barbecue Festival will return for its 10th anniversary this April. Tickets are now on sale for the event that includes some of the state’s best pitmasters and barbecue joints such as CorkScrew BBQ in Spring, Brett’s BBQ Shop in Katy, Harlem Road Texas BBQ in Richmond, Tejas Chocolate & BBQ in Tomball, and more than a dozen of Houston’s most popular ’cue restaurants. MORE INFO HERE.

April 26, 2023: Brisket King NYC — Queens, New York
The 12th Edition of Brisket King NYC will be held outdoors at the huge Pig Beach BBQ location in Queens, NYC this April. The event will feature brisket dishes from upcoming barbecue pitmasters and chefs. Historically, Brisket King has featured many pitmasters before they were household names, so you’re also getting a look at the future of the barbecue scene. MORE INFO HERE.

May 17-20, 2023: Memphis in May — Memphis, Tennessee
Recognized as one of the world’s most prestigious barbecue contests, the Memphis in May World Championship Barbecue Cooking Contest is a four-day competition held in Memphis. Teams representing the best of barbecue that have been honing their craft for years compete for the title of World Champion and a share of the more than $145,000 in prize money. The event will be held again at Tom’s River Park after a hiatus. However, based on the reduction in space in the new Tom Lee Park the event organizers expect the contest will be limited to 150 teams. MORE INFO HERE.

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