Four Decades of Authentic BBQ Tradition
Family recipes and hickory smoking methods passed down since 1960. We start fresh every morning, smoking our meats low and slow the way barbecue was meant to be made.
Started Small, Dreamed Big
In 1960, Roy's BBQ opened its doors as a small BBQ joint with a BIG dream... always authentic & real - a place where people could get genuine barbecue made the right way... with wood fire & smoke, time & attention detail and personalized customer service.
Nationally Known, Locally Owned
Over the years, word spread about our world-famous sauce and the way we smoke our ribs, beef, pork, hot and mild links, and turkey. People discovered that authentic barbecue doesn't need fancy tricks - just quality meat, real hickory smoke, and patience. We've stayed true to our roots while earning recognition beyond our small, yet humble & proud roots. Every day, we prove that great BBQ comes from doing things right, not doing them fast.