Troy To Perform At Ellis With Marty

This appeared in The Neshoba Democrat - June 19, 2013

Country Music fans will have an opportunity to hear Tennessee resident Leroy Troy, when he takes the Ellis Theater stage later this month with Marty Stuart.

Troy has been pickin' since he got his first banjo at age 13. "Earl Scruggs was a big influence for me," Troy said. "He and Lester Flatt played a song together called 'Foggy Mountain Breakdown'."

Troy will be a guest performer during the filming of the final fifth season episode of Marty Stuart's RFD-TV show at the historic Ellis Theater on June 28.

During the taping, Troy will take the stage to perform a pair of songs with Marty: "The Death of John Henry" and "Ghost Chickens in the Sky." Troy noted, however, that the schedule could change.

"I've played with Marty off and on since 1995," he said. "He's fun to work with."

After getting his first banjo, Troy was taught to play by a man who called himself Peanut from Alabama. He taught me a playing style different from what Scruggs used called "claw hammer," Troy said. "I went with it and have played it ever since."

He described claw hammer as using the fingernails to play as opposed to how Scruggs played using three banjo picks. "It produces a different sound," Troy said. "It's the only way I can describe it. It's playing the melody and the rhythm at the same time."

Troy has performed alongside Stuart on his show, consistently, for all five seasons. "I've enjoyed it," he said, noting that he lives near the studio.

Troy resides in Goodlettsville, Tennessee., nine miles from the North Star Studios in Nashville where the show is normally taped.

Despite being a musician, Troy does know how to cook a few things, his favorite being boiled peanuts. "I can't make much of anything," he said. "But I make boiled peanuts once every week. I love boiled peanuts." He can also cook "some good green beans from the can." He just has to "doctor them up" first. "My wife also showed me how to make salsa," he said with a laugh. Troy has shared his peanut and other recipes with our readers.

The concert/taping is being hosted by the Philadelphia Neshoba County Arts Council and RFD-TV.


1 pound bag raw peanuts
1/3 cup salt
2 gallons of water

Place all in a pot, and let boil 2 1/2 hours. Drain and enjoy!


2 - 14-ounce cans diced tomatoes
1 lime, juiced
1 tablespoon minced garlic
1-1/2 tablespoons ground cumin
3 tablespoons pickled jalapeno slices
Handful of cilantro leaves and 1/4 of an onion

Mix in a blender or food processor for a few seconds. Chill and serve with your favorite tortilla chips.


1 can green beans
1 can wax yellow beans
1 can kidney beans
1 can lima beans (optional)
1/2 onion, chopped
1/2 cup apple cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon Italian seasoning

Mix all ingredients except beans in a bowl then add beans and stir gently. Its best to put in a plastic bowl with a tight fitting lid so you can turn upside down and let them beans marinate. Chill and enjoy. Great for summer time with a cold sandwich and chips.


2 large but skinny cucumbers
1 cup white vinegar
3 tablespoons sugar
A few shakes of salt and pepper
A couple onion slices cut into chucks (optional)

Peel and cut cucumbers into 1/4-inch slices. Place cucumbers in container and add ingredients, then add enough water to make them float. Chill and serve.

By Steven Thomas

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