Unearth The Voyage
Cruising along Route 66, Missouri Hick Barbeque pops up like a smoky beacon with a hillbilly twist and a whole lot of heart. The two story shack delivers slow cooked magic, handmade tables, and bucket lights that set a laid back mood.
Fans rave about bark kissed brisket, ribs that surrender, and sides that taste like family traditions. Stick around because the best bites tell stories worth savoring.
Smoked Brisket Plate
Brisket here is a master class in patience and wood smoke. Slices arrive with a rosy ring, thick bark, and a sheen that promises richness.
Each bite lands with peppery edges, rendered fat, and a mellow whisper of oak that lingers just long enough.
Portions feel hearty without drifting into excess, matched with classic sides that ground the plate. Sauce sits on the sidelines where it belongs, waiting to accent rather than disguise.
A drizzle nudges sweetness and tang while the meat keeps center stage.
The barn like dining room frames the platter with homespun charm, forged by handmade tables and vintage touches. Service keeps things moving while honoring the brisket’s slow roots.
It is the kind of plate that converts skeptics and satisfies regulars in equal measure.
St. Louis Style Ribs
These ribs wear a lacquered glaze that shines without turning sticky sweet. The bark crackles with spice, then gives way to tender, pull clean meat that respects the bone.
Each rib carries balanced smoke that feels present but never bossy.
Dry rub seasoning does the heavy lifting, allowing sauce to become a finish rather than a crutch. A swipe of house sweet or spicy variant tilts the profile without drowning it.
The texture lands between competition bite and backyard ease, a thoughtful middle ground.
Presented on sturdy platters, the ribs pair naturally with slaw and beans. Napkins stack up fast, a badge of honor in this room of bucket lights and laughter.
When the rack goes down, the table falls quiet, the surest sign of approval.
Pulled Pork Sandwich
This sandwich arrives piled high, strands of pork tangled and glistening from a long smoke. The bun holds its ground, soft yet sturdy, absorbing juices without collapse.
A spoon of slaw adds crunch and a cooling counterpoint to peppered edges.
Flavor trends savory with a mild sweetness from the pit. Sauce on the side lets the meat lead, with a tangy accent that perks up each bite.
The texture walks the line between juicy and structured, avoiding mush and dryness entirely.
Pickles bring snap while the wood paneled setting encourages a second round. Every element feels deliberate, from portion to garnish.
It is the kind of sandwich that anchors a road trip and settles a long day with reassuring comfort.
Burnt Ends Special
Burnt ends show off the pitmaster’s patience and a fondness for edges. Cubes arrive caramelized, bark forward, and glistening with rendered fat.
The bite is indulgent yet balanced, a tug of sweet, salty, and smoke.
These morsels play well with a side of pickles or a tart slaw. A quick dip in spicy sauce spikes the finish without stealing the show.
The portion feels shareable, though it rarely survives long enough to circulate.
In the barn like room, the aroma turns heads as the plate lands. Conversation pauses, then resumes with satisfied murmurs.
This is the order that regulars recommend in a heartbeat, a signature that defines the menu’s smoky heartbeat.
Turkey and Sausage Combo
The combo pairs lean turkey with bold sausage for a smart contrast. Turkey slices stay supple, carrying gentle smoke and a clean finish.
Sausage bites back with pepper, garlic, and a snappy casing that announces itself.
Together they hit every register from light to robust. A dab of mustard sauce lifts the turkey while a sweet sauce flatters the sausage.
Portions stack neatly, making this an easy share or a tidy solo plate.
Served with classic sides, the duo shines in the easygoing room. Bucket lights cast a warm glow across the platter’s sheen.
It is a steady choice when variety calls, delivering flavor without the heaviness of richer cuts.
Pitmaster Sampler Platter
The sampler reads like a guided tour of the pit. Brisket slices, rib sections, pulled pork mounds, and sausage coins crowd the board.
Turkey rounds out the lineup with a lean counterpoint that refreshes the palate.
Each item holds its identity while playing well together. Sauces sit ready but optional, the smoke and seasoning doing the heavy lifting.
The platter is about pacing, taking a minute between bites to find individual charms.
It lands best with a crew and an appetite. Sides weave between bites, keeping salt, sweet, and tang in check.
Under bucket lights and Route 66 mementos, this spread becomes an event rather than a simple meal.
House BBQ Sauces
Missouri Hick’s sauces behave like accents rather than disguises. The sweet option leans molasses and brown sugar, finishing smooth.
Spicy slides in with chili warmth and a playful kick that builds without burning.
There is a vinegar bright variant that sharpens fatty cuts and resets the palate. Each bottle pours clean, clinging lightly to rib bark and brisket edges.
The balance encourages tasting flights, matching sauce to meat style and mood.
On the table, the collection becomes part of the ritual. A drizzle here, a dab there, choices made with quiet satisfaction.
It is the kind of lineup that rewards curiosity and keeps the meal engaging from first bite to last.
Baked Beans and Sides
Beans arrive smoky and hearty, often studded with bits of meat. The sauce leans savory with a light sweetness that never cloys.
Each spoonful carries depth, the kind that suggests a pot tended all afternoon.
Coleslaw provides cool crunch, balancing richer proteins across the plate. Potato salad sits creamy and seasoned with just enough tang.
Cornbread appears golden and tender, perfect for intercepting stray juices.
Together these sides behave like a chorus, supporting without stealing the melody. They anchor plates and keep pacing steady throughout the meal.
In this room of handmade tables, even the simplest scoop earns appreciative focus.
Hillbilly Themed Dining Room
The space tells its story in timber, tin, and roadside relics. Two levels stack up with handmade tables and bucket lights casting a welcoming glow.
Rough hewn beams and barn boards set the tone for relaxed, no rush meals.
Décor nods to Route 66 with a wink and a grin. It is kitschy in the best sense, playful without sliding into parody.
The vibe invites lingering, refills, and unhurried conversation as smoke drifts from the kitchen.
Acoustics hold steady even when the crowd swells. Staff moves with practiced ease around the cozy layout.
The room becomes part of the flavor, a warm frame that makes every plate feel like a small celebration.
Service and Hospitality
Service threads the needle between friendly and efficient. Orders land with confident pacing, and check ins arrive right when needed.
Staff suggests sauces and combinations without a hard sell, reading the table with care.
On busy weekends, the flow stays upbeat and organized. Wait times are communicated clearly and expectations feel respected.
When the doors open at 11 AM, early birds get quick seating and fresh from the pit energy.
Hospitality here feels neighborly, grounded in routine and pride. Questions about wood, smoke, or cuts meet straightforward answers.
It is easy to see why regulars stack up reviews and drop by on repeat routes.
Route 66 Road Trip Stop
Perched on East Washington Boulevard, the restaurant stands out as a classic Route 66 stop. The two story shack throws off plumes of temptation, a landmark for hungry travelers.
Parking fills steadily as lunch hours kick in and weekend dinners stretch longer.
Inside, walls carry the road’s nostalgia, from tin signs to small town snapshots. It hits that sweet spot where local crowd and road trippers mingle comfortably.
The hum of conversation pairs with the whisper of hickory and oak.
Timing matters since doors close earlier on Sundays. A quick check of hours keeps plans smooth.
The payoff is a plate that tastes like the journey was part of the seasoning.
Value and Portions
Portions land solidly in the comfort zone without tipping into waste. Plates feel priced fairly, anchored in the $$ range and backed by quality.
The balance invites sampler curiosity without sticker shock afterward.
Combos stretch dollars further, especially when sharing sides. Specials pop up enough to keep things interesting between visits.
It is easy to build a satisfying spread while staying within a planned budget.
The room’s relaxed vibe heightens the sense of value. Food arrives hot, service steady, and flavors consistent across the board.
In the calculus of road food, this spot delivers returns that extend beyond the receipt.
Operating Hours and Timing Tips
Hours roll from 11 AM most days, closing at 8 PM on weekdays and Sundays. Fridays and Saturdays stretch to 9 PM, drawing bigger dinner crowds.
Planning around those peaks minimizes wait and keeps plates arriving fast.
Early lunch sees fresh smoke and quick turnover. Late afternoon can be a sweet spot before the supper surge.
Closed signs remind that timing is part of the experience, not a footnote.
A simple call ahead confirms day specifics, especially on holidays. The phone number sits easy to find, and staff shares wait estimates clearly.
With timing squared away, the rest falls into place like a well stacked woodpile.
Takeout and Road Friendly Packaging
Takeout travels well thanks to sturdy containers and smart packing. Meats ride separate from sides, keeping textures intact.
Sauces arrive lidded and spill safe, ready for on the road adjustments.
Heat holds better than expected, especially with foil assist and tight seals. Napkins and utensils are tucked in without prompting.
Pickup lines move briskly, even during dinner rushes and weekend spikes.
The result is a road friendly meal that survives to the next exit. Brisket stays juicy, ribs keep their bark, and slaw remains crisp.
It is a thoughtful system that respects the food and the journey equally.
Desserts and Sweet Finishes
Sweet endings lean classic, the kind that feel right after smoke and spice. Pie slices rest on chilled plates, creamy or fruity depending on the day.
A cloud of whipped cream finishes the picture without overdoing it.
Flavors rotate, but comfort is the through line. A forkful resets the palate so remaining rib bites feel new again.
Portions favor sharing though single minded dessert missions are understandable.
In the glow of bucket lights, dessert turns the meal reflective. Conversation softens, and the last sips of tea or soda find their moment.
It is a simple finale that honors what came before without stealing the spotlight.
Location, Contact, and Access
The address pins the spot at 913 E Washington Blvd, comfortably close to the highway. Parking is straightforward with room to maneuver larger vehicles.
A quick turn off keeps arrivals stress free even during busier hours.
Reservations are not the norm, though large groups benefit from a heads up call. The website lists menus and hours for smooth planning.
A phone line stays reliable for quick checks on specials or wait times.
Coordinates guide navigation without fuss, and the sign is easy to spot. Once inside, hosts steer traffic with practiced calm.
Access feels welcoming, turning arrivals into an appetizing prelude rather than a hurdle.
