Rural Missouri - April 2020 - 36

Barbecue

1st: Missouri Hick Bar-B-Q, Cuba;
573-885-6791, www.missourihick.com
For nearly two decades, hungry travelers along Route 66 have
made a point to stop at Missouri Hick for a unique, smoked meal.
For a little bit of everything, order the sampler platter featuring
your choice of two smoked meats - such as pulled pork and
brisket - topped with St. Louis-style ribs. For a meat mashup
that will deﬁnitely welcome you to the Ozarks, try the Ory's Spud
featuring a giant baked potato, baked beans, sauced pulled pork,
two cheeses, bacon and chives.
2nd: Wabash BBQ, Excelsior Springs and Chillicothe;
816-630-7700 and 660-646-6777, www.wabashbbq.com
All aboard for delicious barbecue in north Missouri. Wabash BBQ
boasts two locations inside old train depots offering delicious bites
in a unique atmosphere. From slow-smoked ribs that will make
you want to devour an entire slab to crispy burnt ends, you won't
go off the rails at this delicious destination.
EC: Boondocks Kitchen, Phillipsburg;
417-664-5386
Barbecue options abound at Boondocks Kitchen, located just off
exit 123 on Interstate 44 near Phillipsburg. For a little taste of
everything, try the barbecue sampler which features a wide variety
of Chef Carl Jackson's smoked samplings, and is topped off with
an enormous chicken wing. No trip to Boondocks would be complete without complementing your meal with some of Chef Carl's
baked beans - made with blackstrap molasses and the perfect
amount of brown sugar - and a glass from Boat Town Brewing,
which shares a parking lot with the restaurant.

April20_Best of Missouri_2.indd 2

Pizza

1st: Calgaro's Family Pizzeria, Cole Camp;
660-668-4777, www.calgarospizza.com
After years of working at pizzerias in Chicago, Bill Calgaro just
couldn't ﬁnd that perfect slice when he moved to central Missouri. So he decided to open Calgaro's Family Pizzeria in 2002.
The restaurant prides itself on thin crust, Chicago-style pizza that
doesn't skimp on toppings. The Works features Bill's homemade
crust, sauce and sausage along with ham, pepperoni, mushrooms
and green pepper and is the best seller. For a truly hefty meal, get
the All Meat pizza which weighs in at 6 1/2 pounds for a large.
2nd: Brooklyn Pizza, Fulton;
573-642-1122, www.brooklynpizzamo.com
Brian and Karen Atkins bring a little bit of New York to downtown
Fulton. The native New Yorkers use fresh ingredients and a lifetime
love of pizza to wow their customers. The "Jersey" Tomato Pie -
cheese on the bottom, sauce on the top - and White Spinach
Pizza featuring ricotta sauce, mozzarella and fresh spinach are just
a few favorites. Brian uses his hand-tossed dough to pair with an
almost inﬁnite amount of topping combinations.
EC: Ugo's Pizzaland, Bevier;
660-773-5334, www.ugospizzaland.com
Located in the old mining town of Bevier, Ugo's Pizzaland is known
for fresh, made-to-order pizzas that have toppings spread to the
edges. Their specialty is the Meatza pizza served on "The Ugo"
crust. The thin, saltine-like crust is topped with provel cheese. The
meat-heavy pie is then topped with ham, pepperoni, Italian sausage
and mozzarella cheese before a trip through the oven.

3/12/20 3:48 PM

http://www.missourihick.com http://www.calgarospizza.com http://www.wabashbbq.com http://www.brooklynpizzamo.com http://www.ugospizzaland.com

Rural Missouri - April 2020

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