TUBING IN THE MISSISSIPPI from April to October, involvement in multiple competitive sports like softball and golf, and generally running around the beautiful countryside stirs up a passionate hunger in the local populace. And every Sunday the town heads to Hick’s for the all-you-can-eat ribs. But they always leave some room for cobbler.
I missed this event by a day, but did sample the meats, smoked over wild cherry. Being a purist, I eschew sauces on my meats, and go for the true taste of the smoked product. Missouri Hick does not disappoint!
And the cobbler? That may be the hidden story of this BBQ joint. Although the recipe was sealed behind loyal lips, I’d bet there’s a little lard rolled into the biscuit that you find in your bowl under a mound of fresh fruit, itself cooked with butter and sugar. A meal itself!