Nashville, Tennessee takes its music scene very seriously. They don’t call it “Music City” for nothing! But Nashville BBQ is also a big part of the city’s identity. Writer Leslie Long visited a fine example of a restaurant doing it right, Peg Leg Porker. Here’s the interesting story behind it and what you can expect when you visit.

Save this article about Peg Leg Porker’s Tennessee BBQ to Pinterest to keep it handy. Photos by Leslie Long except Sandwich photo courtesy Nashville CVB. Graphic by Real Food Traveler.

Peg Leg Porker serves up Nashville, Tennessee-style barbeque, through and through

At Nashville’s Peg Leg Porker, pitmaster and owner Carey Bringle is true to his roots.

On a recent trip to Nashville, I couldn’t quite believe all the new construction, restaurant openings and general activity going on all over town. As one of America’s fastest growing cities, some statistics say this music-loving town is gaining 100 new residents every day.

Although there’s nothing like progress, one of my favorite stops wasn’t new, but a ten-year-old barbecue stalwart called Peg Leg Porker. Right in the middle of the action (and boasting one of the city’s coolest neon signs), this simple spot is turning out fantastic barbecue in the tradition of West Tennessee.

If it’s not local, it’s not here

As a New Yorker, I didn’t really know what Tennessee style barbecue meant until Peg Leg Porker’s owner Carey Bringle happily enlightened our group. First of all, he told us, it consists of only pork and chicken. You’ll never find barbecued beef — partly due to the fact that so much pork is produced in the state. He also explained that his meats are cooked “dry rub style.” Seasoned only with salt and their special dry barbecue spice rub, the meat smokes for four and a half to five hours, shorter than some other barbecue joints. According to Bringle, that’s just the right amount of time.

With a dry rub only, I wondered if the ribs would be dry themselves, but they were far from it, juicy and bursting with smoky goodness. You can, of course, slather your order with house-made barbecue sauce, but the chicken and the ribs are so tender and flavorful, you don’t even need it.

Another Tennessee barbecue tradition is smoking with hickory wood, the only kind used here. Hickory is native to the state, as are the recipes passed down from family to family. The bread and desserts are from local bakeries and all the sides are made from scratch. Meats are smoked every single day, so they’re always just cooked.

Ribs and sides at Peg Leg Porker. Photo courtesy Nashville CVB.

A difficult history, a positive outcome

Pitmaster and owner Carey Bringle is as affable as can be. He’s the “peg leg,” and there’s no feeling sorry for him around here. Having lost his right leg at 17 to osteogenic sarcoma, he’s always happy to see and meet other amputees at his restaurant, where life couldn’t be more positive. Bringle claims he was a shy kid who became more outgoing after surviving cancer and chemotherapy and he enjoys speaking with others who have had similar experiences. In fact, he he’s so open about his situation that one of their many great T-shirts they sell says, “Limpin’ Ain’t Easy.”

Bringle grew up in a Tennessee farming family, so agriculture was in his blood. His grandfather Jack and Uncle Bruce were barbecue experts and growing up around them allowed young Bringle to absorb their expertise. Once he’d honed his craft, he began by catering barbecue. After becoming a successful regular at the May World Championship of BBQ in Memphis (considered by many to be the most prestigious barbecue contest in the world), he started bottling his signature rub and sauce.

Peg Leg Porker followed, as did accolades and success. In five out of ten years in business, they’ve been named Tennessee’s top barbecue restaurant by Southern Living Magazine. TV personality Andrew Zimmern proclaimed their dry rub the best in the entire country. Bringle has been invited to cook at New York’s famed James Beard House not once, but three times. He also hosts his own podcast and recently wrote BBQ for Dummies, sharing his secrets and expertise. And as his 100% family-owned and operated restaurant continues to thrive, Bringle also runs a spirits company marketing Peg Leg Porker Tennessee Straight Bourbon.

It’s a sign to go into Peg Leg Porker in Nashville.

Hungry for more? Read Leslie’s article about Slim & Husky’s Pizzeria.

What’s on the menu at Peg Leg Porker?

We arrived well before noon, but the early hour hadn’t stopped anyone. Lots of tables were already occupied and there was quite a line at the ordering counter. We agreed on an array of appetizers, one of which made me laugh until I tried it and loved it: Memphis Sushi made of sliced kielbasa with a dry rub, served with a sleeve of Saltines (my childhood favorite) and cheddar cheese. Yum. Southern specialty pimento cheese also came with Saltines. Pulled pork nachos satisfied on many levels, from the crisp chip itself topped with nacho cheese, pulled pork, barbecue sauce, sliced jalapenos and cole slaw. Who needs mains?

Cheese, sausage and saltines make for Memphis Sushi at Peg Leg Porker.

Well, we went ahead and ordered a full rack of ribs and a combo platter with pulled pork and yardbird (their name for chicken). One of us tried the pulled pork sandwich. Soon, all the plates were getting passed around. With everyone eager to try it all, it was all that good. Sides included smoked green beans, barbecued beans, cole slaw and potato salad. Best of all was the super creamy macaroni and cheese.

The “yardbird” and pulled pork platter.

Room for dessert? We opted for more, starting with the amazing banana pudding, topped with crisp cookie crumbs. Next, we sampled a few fried pies that look like turnovers, but tasted so much better. There’s chocolate, peach and apple, all with a sweet drizzle of icing. For the very indulgent, pies can be ordered a la mode, and that included us.

Banana Pudding is a classic for dessert at Peg Leg Porker.

As Nashville continues to change and grow, it’s comforting to know that places like Peg Leg Porker are intent on staying the same.

To learn more about Peg Leg Porker and to make plans to visit, check out their website, here. And to learn more about visiting Nashville, head to https://www.visitmusiccity.com.

-Story and photos, except where noted, by Leslie Long

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