Talking BBQ with Carey Bringle, Owner, Peg Leg Porker
Last September, while on a trip with the Nashville CVC, USAE Associate Publisher Todd McElwee enjoyed the sizeable and delicious combo platter and a chat with Bringle during lunch at Peg Leg Porker. They reconnected in the spring to discuss BBQ, Music City and mistakes.
McElwee: What do you hope is the first thing someone notices when entering Peg Leg Porker?
Bringle: I want people to notice the vibe. It is decidedly different from the rest of the BBQ places in Nashville. It is a blues and soul feel that should make you feel at home.
McElwee: Describe your love of BBQ.
Bringle: I started cooking BBQ when I was 12 with my uncle and my grandfather. They were both very influential in my life and my family deeply respected the art of smoking. BBQ is about family and friends gathering together to spend time with each other.
McElwee: What has Nashville meant to you and your company’s success?
Bringle: I was born and raised here, so Nashville is deeply personal to me. I have watched the growth and been lucky to help develop blighted areas of the city and transform those neighborhoods. It is a deeply personal thing for me.
McElwee: What is the most common mistake individuals make when preparing BBQ?
Bringle: People get impatient or fall behind with BBQ. You need time. It is not rocket science but it involves time, temperature, and patience.
McElwee: What do you hope is the primary feeling someone has when leaving Peg Leg Porker?
Bringle: I hope that the feeling someone has when they leave Peg Leg Porker is one of a great overall experience. It’s not just about a great meal; it is about every aspect of the customer’s time in our restaurant.
Peg Leg Porker’s Story
By Todd McElwee
Carey Bringle is a Nashvillian, restauranter, award-winning pitmaster and cancer survivor.
Opened in 2013, Peg Leg Porker’s is owned by Carey and Delaniah Bringle. The restaurant is named after Carey, who had his right leg amputated at 17 after battling Osteogenic Sarcoma, a bone cancer.
Peg Leg Porker is known for its juicy, smoked-to-perfection pork ribs drenched with a spicy dry seasoning, after, being smoked. Made from scratch, playfully made sides include Kool-Aid pickles and pork rind nachos.
“Upon opening its doors in the heart of Nashville, Peg Leg Porker was quickly named one of the hottest BBQ joints in the country by numerous media outlets, including Food Network, The Travel Channel, BBC, Southern Living Magazine, Texas Monthly, GQ, Garden and Gun Magazine, and many more,” the organization said.
Find more information here.
