Roundup Rodeo BBQ

All images: Disney

A new restaurant is headed to Hollywood Studios this Spring. Roundup Rodeo BBQ is a sit-down, family-style restaurant with a Toy Story theme. It looks like the rootinest tootinest cowboy restaurant in the wild, wild west! Here's a look at the menu.

• Prospector’s Homemade Cheddar Biscuits served with sweet pepper jelly

• Tomato Salad: Tomatoes, cucumbers, and pickled red onions tossed in a white balsamic vinaigrette and garnished with fresh dill 🥬
• Rex’s Romaine and Kale Salad: Romaine and kale mixed with green apples, pumpkin seeds, and dried cranberries tossed with green goddess dressing
• Watermelon Salad: Cubed watermelon garnished with freshly torn mint leaves 🥬

• Evil Dr. Smoked Ribs: Fall-off-the-bone pork ribs, slow-cooked for hours in our onsite smokehouse
• Buttercup’s Beef Brisket: Hand-sliced beef brisket, smoked then slow-cooked to juicy perfection
• There’s a Sausage in My Boot: Spiced pork sausage fire-grilled over live oak to give it an added kick 
• BBQ Chicken – with Style! Chicken brined for 48 hours, rubbed with our secret backyard BBQ spice and smoked to tender juiciness

• Slow-smoked Cauliflower topped with sweet harissa drizzle and crunchy walnut gremolata 🥬
• Oven-roasted “Bratwurst” that is tender and juicy, sliced to perfection 🥬
• Impossible “Rib Chop” seasoned with spices, then roasted and glazed with sweet BBQ sauce and skewered on a sugar cane “bone” 🥬

• The Married Spuds: Loaded potato barrels drizzled with green goddess dressing, cheese sauce, and seasoned BBQ spices
• Force Field Fried Pickles: Jumbo pickle spears coated with a dill-flavored breading and fried to perfection
• Slinky Doooooooooog Mac & Cheese: Spiral pasta in a creamy house-made cheese sauce topped with crumbled cheddar crackers 
• Buckin’ Baked Beans: A traditional BBQ picnic favorite 🥬
• Cowpoke Corn on the Cob: Grilled and seasoned with a chili-lime spice blend, cilantro, cotija cheese, and lime juice
• Mean Old Potato Salad: Homestyle with red-skinned potatoes
• Veggie Slaw: Crunchy shredded veggie slaw that is a summertime favorite! 
• Campfire-roasted Vegetables: A variety of roasted seasonal vegetables 🥬

• Cupcake à la Forky: Forky is up to something sweet! A classic chocolate cake with a gooey chocolate ganache center topped with velvety graham cracker buttercream and a sugar cookie
• Lemon and Blueberry Cheesecake: An iconic creamy dessert that balances the tanginess of the cheesecake with the natural sweetness of blueberries and lemon
• Billy’s Chocolate Silk Pie: Layers of graham cracker crust and silky chocolate mousse topped with chantilly cream
• Goat’s Apple Pie: A picnic classic! Tart apples and warm pie spices balance perfectly with the creamy sweet filling under a crumble crust
• Gruff’s Peach-Strawberry Pie: With its silky sweet peaches and tartness of strawberries, this dessert is a fruit-centric delight! 🥬

Nonalcoholic offerings:

• Molly’s Frozen Iced Tea: A frosty concoction with iced tea and citrus flavors
• Frozen Cocoa: A frozen blend of cocoa and vanilla topped with miniature marshmallows
• Partysaurus Tex: Strawberry lemonade is even more fun when you garnish it with gummy worms!

Grown-up Craft Cocktails:

• Snake Eye Margarita: Inspired by a summertime BBQ featuring watermelon, smoke, and a bit of spice! 
• Rum Punch: Rum punch with vibrant flavors of passion fruit and pineapple finished with a smoky spiced garnish
• Chocolate with a Grown-up Twist: A blend of chocolate rum, horchata liqueur, cocoa, and flavors of toasted marshmallow
• Frozen Peanut Butter & Jelly: A fun frozen twist on the classic peanut butter & jelly featuring peanut butter whiskey 
• Whiskey Lemonade: A fresh take on a strawberry lemonade made with Tennessee whiskey and Italian bitter aperitif
• The Rodeo Mule: A classic “patio sipper,” this mule mixes vodka with fresh juices and ginger beer
• A selection of beer, hard cider, and wines by the glass

All entreés are served with an assortment of sweet, traditional, and spicy BBQ sauces. All meals include your choice of four sides and a selection of desserts for the table.

🥬 - Plant-based

Roundup Rodeo BBQ opens on March 23. You should be able to begin booking a reservation soon. I can't wait to try it out!

Woody in Rodeo Roundup BBQ

The decor in Rodeo Roundup BBQ in Toy Story Land is amazing. Much like Toy Story Mania, you enter the world of Andy's toys as if you were a toy as well. And, of course, Andy has added a few of his own special touches,  like this drawing of Woody riding Bullseye. 

The Prospector's Homemade Cheddar Biscuit Recipe From Disney

I finally had the chance to try the Roundup Rodeo BBQ in Toy Story Land in January. The food was really good and I loved the decor. My favorite part was the biscuits. They are absolutely delicious! Disney recently shared the recipe for these biscuits to celebrate the one year anniversary of the restaurant. I can't wait to make them!

The Prospector's Homemade Cheddar Biscuits With Sweet Pepper Jelly - Roundup Rodeo BBQ, Hollywood Studios

Makes 12 Biscuits

Sweet Pepper Jelly

3 large red bell peppers, diced

1/2 cup diced Spanish onion

1 teaspoon red pepper flakes

1/2 cup white vinegar

1 cup sugar, divided 

1/2 teaspoon coarse salt

2 teaspoons pectin

Purée red bell pepper and onion in food processor until smooth. Bring puréed pepper mix, red pepper flakes, vinegar, 3/4 cup sugar, and salt to boil in medium saucepan. Reduce heat to simmer and continue simmering, stirring occasionally with rubber spatula, for 10-15 minutes, until reduced by slightly less than 1/3. 

Combine pectin and remaining 1/4 cup sugar in small bowl. Add to simmering pepper mix. Stir constantly for 5 minutes until jelly thickens.  Pour into heatproof bowl to cool. Cool at room temperature for 30 minutes. Cover, and refrigerate until ready to use.

Pepper jelly can made ahead and stored in the refrigerator up to 7 days. 

Cheddar Biscuits

1 cup unsalted butter, frozen

1 1/2 cups bread flour

1 1/2 cups cake flour

3 tablespoons sugar

2 tablespoons baking powder

1 teaspoon coarse salt

1 teaspoon baking soda

1 1/3 cups buttermilk 

2 cups shredded yellow cheddar cheese 

1/2 cup clarified butter, warmed

Sea salt, to taste 

Preheat oven to 375°F. Line baking sheet with parchment and set aside. 

Grate frozen butter using a food processor with shredding disk or cheese grater. Set aside. Whisk bread flour, cake flour, sugar, baking powder, salt, and baking soda in large mixing bowl. Add frozen shredded butter and whisk until butter is evenly distributed. Add buttermilk and shredded cheese and stir with spoon until soft dough forms. 

Transfer dough to a floured surface and roll into 1/2-inch thick rectangle. Fold dough into thirds and roll to flatten slightly. Repeat 3 times. Roll dough to 1/2-inch thickness. Cut into 3-inch squares. Place on prepared baking pan. 

Bake for 14-15 minutes, until tops are golden and the bottom of the biscuits begin to brown. 

Remove from oven and brush with warm clarified butter and sprinkle desired amount of sea salt on top.