Where's the best BBQ In Disneyworld
Oct 22, 2025
Where's the best BBQ In Disneyworld
View Video Transcript
0:00
[Music]
0:11
Hey friends, I am tasked with this
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unbelievable question or quest to find
0:19
the best barbecue in Disney World. I've
0:21
always believed hands down Flame Tree
0:23
Barbecue was the best. But every time I
0:25
bring it up, man, I say, "Hey, Flame
0:27
Tree Barbecue is the best." Someone
0:28
always tells me, "Have you tried polite
0:31
pig?" And I never have. So today, I'm
0:34
going to find out what's better, the
0:36
light pig or flame tree barbecue. Let's
0:40
go do this.
0:49
[Music]
1:12
Check it.
1:16
[Music]
1:33
[Applause]
1:33
[Music]
1:35
All right, guys. So, we are at the
1:37
polite pig. Like I said, this is all
1:39
about best barbecue in Disney.
1:42
Have you had plain tree barbecue?
1:44
I have not.
1:45
You have? Okay. So, this is your
1:46
starting point.
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This is my This is the start of it.
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Yep. I have had had plain treat
1:50
barbecue.
1:52
So, I'm comparing this to flame trade
1:54
barbecue.
1:54
So, you can be the judge on if it's good
1:56
or not.
1:56
Yeah, because every time I mention like
1:59
best barbecue, I say plain trade and
2:01
then someone says, "What about plate
2:02
pig?" So, now we're going to find out.
2:04
Oh, we're going to find out because we
2:06
have literally everything on this menu.
2:08
We ordered everything. This is my friend
2:10
Brandon, by the way. We'll make sure and
2:12
put his channel in the vlog or in the
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description below so you can check it
2:16
out for yourself because he is in the
2:19
Disney College.
2:20
Oh, you know it.
2:22
All right, let's eat.
2:25
I love how they have the little pig feet
2:28
walking around inside on the floor. That
2:31
is something amazing.
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They have lots and lots of options here
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and lots of options of alcohol, too.
2:40
Look at all those tabs in the back.
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We're going to get some uh in-house
2:44
brews as well.
2:46
Like Brandon said, we got everything
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because
2:50
on or from the smoker itself, you can
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get a half chicken, salmon, pork
2:55
shoulder, brisket, ribs, and sausage. Or
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you can just get the butcher board,
3:01
which has everything except for the
3:02
ribs, but we ordered the ribs as well.
3:06
So, you get the butcher board. It comes
3:08
with everything. And then it comes with
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two pieces of cornbread and then two uh
3:13
whatchamacall sides. And it's $39.
3:17
But we also ordered those ribs, which
3:19
also come with one side. So, we're going
3:21
to have three sides, three cornbread,
3:24
and a big board of meats.
3:29
We also got some pretty fancy craft beer
3:32
here. Uh first is the ravenish pig sea
3:37
son which is right here. Very light beer
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Belgium style farmhouse farmhouse ale.
3:46
This is the seaison.
3:52
Oh, it's really good. I like it. The sea
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sea s.
4:00
Okay, the food has arrived and this is a
4:04
lot. Holy moly, this is a lot. We got
4:08
with me
4:09
crispy Brussels sprouts, klelaw,
4:12
jalapeno, cheddar, cornbread, a full
4:15
rack of ribs, another side of kleslaw,
4:18
two more cornbread, jalapeno,
4:22
baked beans, pork shoulder,
4:26
cheese sausage, beef brisket, chicken,
4:30
sweet potato tots, two pickles, and
4:34
another side of kleslaw.
4:36
Are you up for the challenge?
4:37
I'm ready.
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All right. Well, I already ate today, so
4:40
it's all you.
4:41
It's on me.
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It's all you. Just go ahead. Enjoy.
4:44
Yeah. Everything Everything has to be
4:46
gone.
4:48
Wait, before we eat, we got to get the
4:50
barbecue. They do have a sauce bar here.
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Little John's signature porter sauce,
4:56
Leila sweet sauce, Thomas Southern Gold,
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and barbecue ranch. I think we'll try
5:01
one of each.
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We got our sauces lined up. I don't know
5:06
what to attack first. I really don't.
5:11
So, Brandon already went in for the
5:13
brisket and the sausage. I think I'll do
5:16
the same thing. We're starting off with
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brisket and sausage. You know what is
5:20
really hard to get something off a fork
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when you're only using one hand?
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Sausage.
5:24
Do you see that? Did you see me shaking?
5:26
Like, come on. There we go.
5:30
Okay. The sausage is flaked and covered
5:34
with cheese and it's got a really salty
5:37
taste, but overall I mean it's okay.
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Yeah,
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I wouldn't rank it really high on the
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sausage level, but
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I mean it's not horrible. It's
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definitely not horrible.
5:47
No, it's not horrible, but there
5:48
probably be other things I would get
5:50
first.
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Yeah.
5:52
[Music]
5:53
Okay. The brisket is amazing. I can
5:57
literally taste that like burntness on
6:00
the side of it. And then just sweet
6:02
meat. Sweet meat.
6:05
I love it. All right.
6:07
Oh, yes.
6:08
Sweet meat.
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Wow.
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Pork shoulder.
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Well, I'm going to He already You
6:15
already tried the pork shoulder, so I
6:16
might as well dive in.
6:19
Jiggle jiggle jiggle.
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Can you cut my food for me?
6:23
No.
6:25
I don't know what to do here.
6:28
Oh, wait. I'm just going this way.
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[Music]
6:50
That's it.
6:54
Wow.
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[Music]
6:56
Brandon put it very simple. You don't
6:59
even need to put sauce on that pork
7:00
shoulder. No,
7:01
it is unbelievable. Wow. I'm sorry to
7:05
say it, but the pork shoulder alone has
7:09
already made up my mind that I think
7:13
polite pig might be better than plain
7:16
tree barbecue. But I think the ribs are
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going to be the big determining factor.
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I mean, the ribs are a make or break
7:23
deal. So, when I get to those, that's
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when I'll make my final decision and my
7:27
final choice. Which one I think is the
7:29
best barbecue.
7:32
All right. So, before we get to the ribs
7:33
and chicken, I want to try the sides. I
7:36
don't like colelaw, so I'm going to get
7:39
a crispy Brussels sprout.
7:41
I'm going to dab that off there. Boom.
7:45
Some sweet potato tots.
7:49
And then of course some of these baked
7:51
beans.
7:54
Oh yes.
7:56
And maybe our cornbread muffin. How's
7:59
the klelaw?
8:01
It's very good.
8:02
Really?
8:02
Yeah.
8:03
Oh well, take Brandon's word for it.
8:05
It's a staple of barbecue. You have to
8:07
have it.
8:07
I don't like kleslaw.
8:09
It's very good.
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It's not a kla connoisseur.
8:13
But you know, I should have got some Bud
8:15
Light with these baked beans.
8:17
Bud Light baked beans go well good
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together.
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The baked beans are actually really
8:25
delicious.
8:27
Yep. And the Brussels sprouts have like
8:32
a candy crunchy outside but then like
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that bitterness of Brussels sprouts on
8:37
the inside. And I'm not making that up.
8:39
That's exactly how the lady up front
8:40
described them to me. So I'm just
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repeating what she said. And then I
8:44
tried and I said, "You know what? She's
8:46
right. They are delicious, though.
8:48
Probably the best Brussels sprouts I've
8:50
ever had.
8:51
Normally, I hate Brussels sprouts. I
8:54
hate them so much. If my mom saw me
8:56
right now eating Brussels sprouts, she'd
8:58
be so proud of me. But
9:00
they're really good.
9:01
Mom, he's eating Brussels sprouts. Yeah.
9:05
See? Eating his vegetables.
9:08
Now, the sweet potatos. Have you tried
9:10
those?
9:10
Yeah.
9:11
You like them?
9:12
Yeah.
9:14
Oh, I like mine. And they got like
9:17
parmesan cheese sprinkled on top of it.
9:19
Very interesting. Very good. Not crispy.
9:23
No.
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Kind of like soft, right? Not crispy
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though. Not like a regular tot.
9:27
It's not what you would expect from like
9:28
a tater tot, but it tastes pretty good.
9:30
Yeah, they do taste pretty good. Now for
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this cornbread.
9:35
Oh boy.
9:39
It's good.
9:42
Mhm.
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Not much jalapeno.
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I taste more cornbread than jalapeno, so
9:48
that's a good thing. But I do like it.
9:52
We ripped the chicken in half. I'm going
9:55
to take the breast, it looks like. And
9:58
Brandon's got the thigh and the leg. So
10:01
Oh, this looks really good, though. You
10:02
can see like the caramelization of the
10:05
barbecue actually on it. Well, there's
10:07
no barbecue on it, but you can just see
10:08
it like smoked. Smoked very well.
10:12
The chicken is really good. I don't know
10:14
if it's because I got the breast, but
10:16
mine was a little dry, but once I dipped
10:18
it in barbecue sauce, very good. Great
10:20
smoky flavor. How was the dark meat? Was
10:22
that dry or no?
10:23
No. Yeah, I didn't think it was very dry
10:25
at all.
10:25
Oh, okay. So, it was probably just
10:27
because I got the breast, the white meat
10:28
part. I enjoyed it a lot though. The
10:30
chicken was good.
10:32
We're trying to figure out what is on
10:35
top of these fancy baked beans cuz
10:37
they're good, right? You like them?
10:38
They're good.
10:38
But we don't know what these what this
10:40
is. I mean, it's obviously something
10:41
fancy. It looks like crushed up cheese
10:43
doodles. It looks like they took a
10:45
cheese dough and was like,
10:46
I got to ask someone to find out.
10:48
Yeah,
10:48
we asked. And it is po breading, not
10:52
cheese puffs, unfortunately.
10:53
I wish cheese puffs,
10:54
but cheese puffs does sound pretty
10:56
interesting on baked beans. Definitely
10:58
have to try that next time. I've tried
11:00
everything except for the ribs so far.
11:03
And now I got myself another beer. And
11:05
this is the working man porter, which uh
11:08
is very dark. So, I don't know how this
11:10
is going to go.
11:14
Okay. It's pretty good. Pretty pretty
11:18
good, I say. It's ribb time.
11:22
There you go. That one's for you. That's
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what I'm talking about.
11:26
Yeah.
11:27
Oh, look at those ribs. Are you going
11:30
sauce or no sauce? I
11:32
think there's sauce on it already.
11:34
Do you think? Oh, maybe there is. I got
11:35
to check this out. The ribs are really,
11:38
really good.
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The only thing I don't like is they're
11:42
not like pull apart. Like the bone, the
11:44
the meat doesn't fall off the bone. But
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neither does Flame Tree Barbecue.
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So, I don't know. I think I'm going to
11:53
have to let it sit in my stomach just a
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little bit longer to figure out which
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ones are better.
11:59
It's nice that they give us this fresh
12:00
nap.
12:02
I need it. Can't vlog without the fresh
12:03
nap.
12:04
You need the fresh nap. You cannot vlog
12:06
without the fresh nap. How's that
12:08
cornbread?
12:09
Oh, it's amazing.
12:10
Take a bite.
12:12
[Music]
12:20
We ate all the food except for just a
12:24
little bit of tots, one piece of sausage
12:26
left, and the two co sauce. Everything
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else done. It's all done. I can't even
12:32
believe it. Should we be proud of
12:35
ourselves or should we see a doctor?
12:38
Like I don't know.
12:39
I don't know how to approach this.
12:40
Yeah. Like I don't know.
12:41
I can't move. I got to go to work.
12:43
Oh, he's got to go to work now.
12:45
Oh, it's a Halloween party.
12:47
Oh, it's a Halloween party, too. Oh, no.
12:51
All right, we are done.
12:54
You definitely felt like you gained some
12:55
pounds.
12:55
I I feel like I gained probably 20 lbs
12:58
doing this this review.
13:00
It was amazing, though. Uh, the verdicts
13:02
for best barbecue comes to the Flight
13:04
Pig. They are the winner because I feel
13:07
like the ribs taste just like flameree
13:09
barbecue and the beans. I feel like
13:11
they're the same as if they're made
13:12
together. But the pork shoulder won it
13:14
all.
13:15
So, love the life you live.
13:18
Live the life you love.
13:20
[Music]
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