High on the hog
Roy’s Bar-B-Q in Russellville has been serving smoked treats for almost three decades to “the world’s finest people”
Roy’s Bar-B-Q has enjoyed 27 years of being one of Kentucky’s great pit barbecue restaurants. This business, at 101 Sara Lane off the bypass in Russellville—with a second carryout location and a successful catering clientele—is truly a family affair. The owners credit great employees and loyal patrons for almost three decades of success.
Harold Harris and Roger Morgan are the pit masters while Janey Morgan and Lee Morgan, Kathy Howard, LeeAnn Harris, and Roy Morgan cook, cater, and handle daily operations.
Best sellers include barbecued pork and farm-raised catfish. Customer favorites also range from ribs, chicken, beef, and mutton to deep-fried items, vegetables in season, and desserts. Roy’s also sells barbecue by the pound.
Lee Morgan, grill cook and night-shift manager, credits the co-owners’ parents, Jolene and Ralph Morgan, for launching the restaurant’s success. He thanks their patrons by quoting Ralph Morgan from a sign in the restaurant that reads, “The world’s finest people walk through these doors.”
Roy’s hours are 7 a.m. to 8 p.m. Monday through Saturday, and 8 a.m. to 2 p.m. Sunday; (270) 726-8057.
6 medium potatoes
1 large bottle ranch dressing
1 C cheddar cheese, shredded
1/2 C real bacon bits
Chopped green onions (optional)
Bake potatoes in a pan in a preheated 350° oven until fork tender. When cool, slice potatoes lengthwise into long, thin fingers (or halves). Pour ranch dressing on top of single layer of sliced potatoes and top with shredded cheddar cheese. Bake in a pan at 350° for 40 minutes. Arrange on plate; sprinkle with bacon bits and chopped green onion if desired. Serves 6-8.
ROY'S BAR-B-Q BAKED BEANS
20-oz can pork and beans
1/2 C brown sugar
1/2 C ketchup
Mix ingredients together and heat on stove in oven-safe saucepan. Add 1/4 lb of Roy’s Smoked Bar-B-Q Pork (can be purchased at restaurant). Optional—add onions, peppers, and bacon bits. Bake in oven-safe saucepan at 325° for 45 minutes. Serves 4-6.
PEACHES AND CREAM CAKE
1 box white cake mix
3/4 C sugar
5 tsps cornstarch
1-1/2 C cold water
1 pkg (3 oz) apricot gelatin
2 C frozen unsweetened peach slices
1 pkg (3 oz) cream cheese, softened
3 Tbsps confectioners’ sugar
1 Tbsp milk
1-1/2 C prepared, nondairy whipped topping
Preheat oven to 325°. Prepare cake mix according to package directions in 9”x13” pan. Let cool thoroughly in pan. (If your cake doesn’t come out of the oven with a flat surface, trim the top to create a flat surface. This will give your cake a pretty, layered look when finished.)
In large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Cook and stir for 1 to 2 minutes, or until thickened. Remove from heat. While still hot, whisk in gelatin until dissolved.
Add drained peaches. Set aside to cool slightly. In mixing bowl, beat cream cheese, confectioners’ sugar, and milk until smooth. Fold in whipped topping.
Spoon cream cheese mixture over the cake, covering its surface. Then spoon peach mixture on top. Refrigerate until set, about 3 hours. Serves 12.
Submitted by JENNIFER BRYANT, Booneville, Jackson Energy Cooperative, who writes: “I am a married mother of two. I am a former home economics teacher and I currently teach developmental reading at Hazard Community College. I tweaked this recipe from one I was given for a peaches and cream pie.”
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