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Troy's doesn't plunk its pig parts in a smoker and leave them there for hours at a time; rather, the red, roadside shack cooks its version of barbecue on an open grill. What comes out is smoky and moist all the same. Troy's ribs are coated in a rich, tomato-and-vinegar sauce with a hint of mustard -- the meat exceptionally juicy with a nice amount of bark on the surface. Pork or beef plates feature sliced piles of the good stuff, and sides like collard greens and mac and cheese are great. Takeout only.