Troy's BBq Cover
Troy Davis (Left) owner and creator with General Manager Anthony Barber (Right)

Barbecue has had an almost sacredness, not only with its preparation, but also regarding when and how it’s eaten.  A communal dining experience, barbecue is typically enjoyed with family and friends. Think about it, you never see anyone eating BBQ alone, well maybe Pennywise the clown, but that’s about it.

In the South, barbecue is a religion of sorts; given that it is infused in just about every facet of life. Strangely, although it’s at the most southern tip of the United States, South Florida doesn’t carry the deep south’s cultural and barbecue traditions as close to the belt as places like Memphis, Kansas City and Charleston.

Troys Ribs Spread
Troy’s African-American Table

Troy’s BBQ in Boynton Beach is an exception. It embodies the nostalgia, flavor, and heartiness found in southern backyards, take-out windows, farmers’ markets, and of course church parking lots. A 30-year-old family business, Troy’s patriarch, Mr. Troy Davis, created this business from vast experience grilling (since 1980). One of the oldest and most respected pit masters in Florida, Troy grills his ribs on high heat rather than a slow smoking method.  Troy isn’t alone in this method. Renowned African-American pit master Ed Mitchell of North Carolina is one of the best and agrees with this high heat method; having delicious ribs to you in less than an hour.

starex, papa troy. son troy
Hungry Black Man and the Troy’s Team

Papa Troy’s sons operate this beautifully decorated and spacious restaurant with experience, professionalism, and inviting leadership as seen through the smiling faces of employees who greet you with a Cold Stone’s level of happiness! General Manager and son, Anthony Barber was responsible for the amazing design of the restaurant, even importing wood, metals and other fixtures form Kentucky in giving the space classic BBQ decor. Vintage photos of Troy’s through the decades adorn the walls of this neighborhood staple.

Troys BBQ Family
The Hungry Black Man and the entire Troy’s Staff and Family

The vast menu made it difficult to settle on just one thing so, of course, we ordered pretty much everything! I started with a Rib Dinner ($13.00) with every side available. When the wind is blowing just right, you can smell Troy’s amazing aroma almost a mile away from the new storefront. The fragrance of black-iron smokers blowing behind the crowded Boynton street may even convert vegans to try this insanely delicious barbecue, (don’t come for me vegans! Just keep reading and we good. No pressure. I heard they coming out with something for y’all too besides the side items, so calm down. I got you in a couple weeks).

troys bbq plate
Rib Dinner

Before I get into the ribs, let’s talk about these damn collard greens. Chef Trevor Davis, another son of Papa Troy throws down in the kitchen like his name is Mother Lula-Mae Thompson. I was lost for words after tasting his greens. These greens tasted like collards served at the first Juneteenth Celebration in 1870. I was so impressed I ordered a cup to go.

The other sides were just as delicious, but I would stick with the greens, potato salad, yams, beans and the mac and cheese. Wait, that’s pretty much all the sides, Damn. In my experience, it is rare for BBQ spots to have sides just as good as the proteins. As I write this, I am literally reminiscing on the smells, atmosphere, and family vibe this eatery provided. It was just an awesome experience.

Troys Ribs
Troy’s Ribs and Baked Beans

Back to the ribs! These ribs are no joke. Papa Troy has spent a lifetime perfecting the taste and flavor of these babies! Tenderness and extra meaty is what stood out about the texture of the ribs along with a softer outer crust. The taste was extremely flavorful with a hint of vinegar, which gave it a tang welcoming their homemade barbecue sauce.

I’ve eaten at a couple BBQ spots in Boynton, but Troy’s seems to be top dawg in this town. You honestly won’t find their flavor in all of Palm Beach County. It was unique, delicious and provides you with a window into authentic Carolina style BBQ right here in South Florida.

Troys Red Velvet
Troy’s Homemade Red Velvet Cake

Next was the BBQ Chicken. It rivaled my love for the ribs honestly. I generally like chicken more than any other protein, (please don’t go there with the black people chicken jokes, I have very soft skin and would probably cry) so I may be a bit partial. The chicken was tender and grilled to perfection with a poultry seasoning flavor that is created in-house. I also tasted hints of coriander, salt and other spices. I found it refreshing Troy’s doesn’t use the same seasoning on all their meat. The chicken tastes profoundly different from the ribs, as it should.

This spot has an assortment of desserts ranging from sweet potato pie to red velvet cake – all locally sourced from a baker in Boynton as well. One last thing! What would BBQ be without beer? Troy’s has just about every local craft beer, along with both domestic and international beers for your choosing.

sweet potato pie
Troy’s Homemade Sweet Potato Pie

Troy’s is an icon and is one of the best BBQ destinations in the state of Florida. The restaurant is beautiful, has comfortable seating, delicious sides, great service and INCREDIBLE BBQ! I can honestly state that it is the best I’ve had in Boynton. Period. The staff was friendly and showed true southern hospitality. I look forward to visiting this amazing family soon and getting some more killer BBQ. Troy’s BBQ is definitely Hungry Black Man Approved!

Written by thehungryblackman

Starex Smith is an accomplished and experienced public administrator, fundraiser, foodie, and culinary business developer who has committed himself to maximizing the Black experience in the United States! He currently serves as Vice President of Strategy and Development for Black Tech Week with over twelve (12) years of experience in managing public/private partnerships, large scale events, and nonprofits. He has successfully raised over 20 million dollars in funding for various governmental entities, food companies, and individuals. Starex has assisted countless food industry businesses successfully obtain funding, taking mom and pop storefronts to scalable businesses. His success in working with restaurants sparked a passion for food and entrepreneurship which led to the launching of Sothern Bytes, a teaching platform food business dedicated to an ever evolving food industry with a focus on technology, culture and innovation. Having constantly run into stereotyping negatively affecting his dining and vacationing experiences, Starex decided to curate great destinations, restaurants, and discuss issues surrounding being a hungry Black man. Starex completed both his Bachelor’s and Master’s coursework in Public Administration at Florida International University where he served as president of the Black Student Union and Phi Beta Sigma Fraternity Incorporated, Lambda Tau Chapter

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