Born and raised in Nashville, Carey Bringle grew up with a deep appreciation for barbecue. “Although my family was not in the business originally, it was something always highly regarded,” says Bringle. His grandfather, Jack, helped deliver babies for families in the barbecue business. Jack, along with Bringle’s grandmothers and his uncle Bruce, inspired him to start cooking with them in the backyard at a young age.
In his early 20s, Bringle competed in Memphis in May, a prestigious barbecue competition. His uncle had competed in the very first event, and Carey proudly carried on the tradition after joining his future wife’s cousin’s team. “I loved it and ended up competing regularly for 31 years,” he says. Last year, Bringle helped launch Smoke Slam, a new barbecue showdown and festival in Memphis, further cementing his influence on the scene.
From the beginning of his career, Bringle crafted his own rubs and sauces. He initially bottled them for family and friends, but they eventually became the foundation for his restaurant, Peg Leg Porker, which opened in 2013 in Nashville. The name reflects Bringle, who lost his leg while successfully battling cancer.
“A lot of barbecue restaurants try to do everything for everyone,” says Bringle. “We focus on traditional West Tennessee-style barbecue, namely pulled pork and chicken.” Tennessee barbecue varies from other styles in the way it is served and cooked: it has a tomato base, is cooked with hickory, and is always pulled. For brisket lovers, Bringle opened a Texas-style barbecue joint, Bringle’s Smoking Oasis, also in Nashville. Whichever style you prefer, Bringle’s rubs and sauces are now available at retailers like Kroger.
Bringle’s expertise goes beyond the kitchen. He wrote BBQ for Dummies to help beginners and developed his own bourbon. The Tasting Alliance recognized Peg Leg Porker Straight Bourbon as the World’s Best Bourbon in 2023, another testament to his craftsmanship.
Through it all, Bringle remains grounded in his roots, blending tradition, innovation, and a lifelong dedication to barbecue.
PegLegPorker.com
Start Simple and Master the Basics
Bringle advises against overcomplicating your barbecue. Begin with basic seasonings like salt and pepper, and focus on achieving tender, juicy meat before experimenting with complex flavors.
Choose the Right Wood for Smoking
Selecting the appropriate wood is crucial for flavor. Bringle emphasizes the importance of using quality wood to enhance the taste of your barbecue.
Maintain Consistent Heat
Consistent heat is key to successful barbecue. Bringle recommends ensuring your grill or smoker maintains a steady temperature throughout the cooking process.
Use Quality Meat Cuts
Opt for forgiving cuts like pork shoulder and brisket, which yield better results when barbecued.
Reheat Gently
When reheating barbecue, do so slowly at a low temperature to preserve moisture and flavor.
Experiment with Sauces and Rubs
Bringle provides recipes for various sauces and rubs in his newsletter, encouraging experimentation to find your preferred flavor profiles.
Carey Bringle, III Pitmaster, Business Owner and Entrpreneaur
With three BBQ restaurants under his belt and a partnership in a local Deli, Bringle's entrepreneurial ventures are expanding. As he propels the Peg Leg Porker Brand to international heights, expect to see more of Carey Bringle. His unstoppable drive spans barbecue, bourbon, literature, food products, and clothing. The Peg Leg Porker Brand embodies excellence and fosters a tight-knit barbecue community. Bringle's philosophy encapsulates that spirit: "It's not a requirement for you to hate someone else's barbecue in order to love mine."