Peg Leg Porker

The aroma of hickory smoke dances through the urban landscape of The Gulch. Amid towering condos and chic boutiques, there’s a scent that cuts through the gloss—the unmistakable perfume of slow-smoked barbecue. This is where Peg Leg Porker stakes its claim, not just as another trendy spot, but as a soulful testament to resilience, flavor, and authenticity. Peg Leg Porker isn’t just a restaurant; it’s a living story of triumph, tradition, and Tennessee pride.

The Man Behind the Pit: Carey Bringle

Carey Bringle is as much a part of Nashville as the Grand Ole Opry and the Cumberland River. A native son, Bringle grew up immersed in the rich traditions of Southern cooking, learning from family cookouts and barbecue competitions long before he became a pitmaster.

The name “Peg Leg Porker” is a direct reflection of Bringle’s life story. At the age of 17, Bringle faced a life-altering battle with osteosarcoma, a form of bone cancer that led to the amputation of his right leg above the knee. Rather than letting this define him, Bringle turned it into a symbol of resilience, humor, and strength. The name celebrates survival, grit, and an indomitable spirit—traits that flavor every bite of Peg Leg Porker’s offerings.

Bringle’s approach to barbecue is straightforward and unpretentious. Rooted deeply in West Tennessee BBQ traditions, his philosophy is about letting the quality of the meat and the mastery of the smoke do the talking. No fancy gimmicks, no over-saucing—just pure, soulful cooking that honors generations of pitmasters before him.

A Smoky History: How Peg Leg Porker Came to Be

When Peg Leg Porker first opened its doors in 2013, The Gulch was still in the early stages of its dramatic transformation. Bringle saw an opportunity to ground the swiftly modernizing neighborhood with a taste of real Nashville. Amid glass towers and sleek new builds, he laid the foundation for something enduring: a true barbecue experience fueled by heritage and hard work.

Opening a barbecue restaurant in an area known more for cocktails and couture was no small feat. Bringle faced skepticism from those who doubted whether a traditional, down-home concept could survive in such a high-end locale. But he believed that real, honest food would always have a place at the table. And he was right. Peg Leg Porker quickly became a local favorite, celebrated not just for its food but for its authenticity.

A Smokehouse Oasis In The Gulch

Step into Peg Leg Porker, and you’re immediately struck by its casual, come-as-you-are atmosphere. There’s no pretense here—just a welcoming, lively space where the aroma of smoke and spice beckons you to relax and stay awhile.

The restaurant’s indoor-outdoor setup is a major draw, especially the rooftop patio, “the Pig Pen,” that offers sweeping views of Nashville’s skyline. It’s a perfect perch for savoring a plate of ribs and a cold beer while the sun sets over Music City. The rooftop feels like a backyard barbecue hosted by your coolest, most hospitable friend.

The Signature Flavors of Peg Leg Porker

At Peg Leg Porker, the dry-rubbed ribs reign supreme. These ribs are a study in balance—a harmonious blend of smoke, spice, and succulent meat that pulls cleanly from the bone. The rub is bold yet nuanced, a secret combination of spices that Bringle has fine-tuned over years of competitive barbecue.

The pulled pork is another signature offering that is executed flawlessly. Smoked low and slow for hours, the pork is hand-pulled to maintain its juicy texture and deeply infused with smoky goodness. It’s barbecue in its purest form, requiring no embellishment—though a drizzle of Bringle’s tangy house sauce can elevate it even further. As Carey puts it, “we make sure there‘s a little bark in every bite.” The “bark” being the smoky, flavorful outer layer of the pork. This exemplifies the care they take in preparing each sandwich.

No Southern meal is complete without its supporting cast of sides, and Peg Leg Porker delivers. Mac ‘n’ cheese that’s been finely tuned to complement the meats with a perfect richness, smoked green beans kissed by the pit’s embers, supremely savory BBQ pork baked beans, and playful Kool-Aid pickles that harken back to childhood Southern kitchens. Special mentions go to the “Memphis Sushi“—an ingenious, tongue-in-cheek dish of white bread, sausage, and cheese—and the irresistibly flaky fried pies that provide a sweet finale.

West Tennessee Dry Ribs

West Tennessee is known for its commitment to the dry rib—a style that showcases the pure flavor of pork without drowning it in sauce. Instead, a unique blend of dry spices are applied right before the ribs hit your plate, creating a complex, savory experience. Peg Leg Porker’s version stays true to this tradition, emphasizing the role of smoke and spice in delivering big flavor. Carey Bringle has perfected his dry rib technique through years of competitive cooking and personal passion. It’s a tribute to heritage that doesn’t need a single drop of sauce to impress.

What sets Peg Leg Porker’s dry ribs apart is the balance—each bite reveals layers of smoky depth, spicy brightness, and natural pork richness. They pull neatly from the bone, a testament to the careful attention to smoking time and temperature. It’s no wonder these ribs have earned national acclaim while staying firmly rooted in West Tennessee tradition.

Pulled Pork Sandwiches

Pulled pork sandwiches are a cornerstone of Southern barbecue, a true comfort food with roots stretching back generations. The pork is smoked low and slow, absorbing the gentle caress of hickory smoke until it practically melts apart. Every sandwich is hand-pulled to preserve the meat’s texture and succulence, then mounded onto a fresh bun that is sturdy enough to hold up but soft enough to yield with each bite.

For the ultimate experience, add a splash of Peg Leg Porker’s signature barbecue sauce. Pair it with a side of baked beans and green beans, and you’ve got a plate that captures the very soul of Southern comfort.

Local Breweries on Tap

Nashville’s craft beer scene has blossomed over the past decade, and Peg Leg Porker is proud to support the local brewing community. Here, the beer taps showcase some of the city’s finest offerings, creating a perfect synergy between smoky barbecue and fresh, flavorful brews.

Visitors can often find beers from beloved local breweries like Yazoo Brewing Company, Jackalope Brewing Company, and Bearded Iris Brewing on tap. The selection rotates seasonally, ensuring there’s always something new to try—whether it’s a crisp pilsner to cut through the richness of the ribs or a bold IPA to stand up to the smoky depth of the pulled pork. Few things are more satisfying than enjoying a locally brewed beer alongside a heaping plate of barbecue on Peg Leg Porker’s rooftop patio.

Peg Leg Porker Bourbon

In true Southern fashion, Carey Bringle didn’t stop at just crafting mouthwatering barbecue—he extended his passion for flavor into the world of bourbon. The bourbon is distinctive not just in taste, but in its process. Bringle sources fine Tennessee bourbon and filters it through hickory charcoal, giving it a smoky, slightly savory finish that sets it apart from traditional offerings. It’s a nod to his pitmaster roots, where hickory smoke reigns supreme. Peg Leg Porker Bourbon has quickly garnered a loyal following, earning dozens of awards across the world. This small-batch spirit embodies the inventive ethos that defines Peg Leg Porker.

Peg Leg Porker’s Place in Nashville’s BBQ Scene

In a city where barbecue is almost a religion, Peg Leg Porker stands out by refusing to follow trends. While East Nashville’s artisan smokehouses experiment with new-school techniques and places like Martin’s and Edley’s celebrate old-school Southern styles, Peg Leg Porker confidently walks its own line. The consistency is remarkable—whether you come on a quiet Tuesday afternoon or a packed Saturday night, you’re guaranteed a plate of food that delivers stunning, satisfying flavors.

Recognition has naturally followed. Peg Leg Porker has earned accolades from national heavyweights like the Food Network and Southern Living. It’s even been honored as a James Beard Semifinalist, an acknowledgment that real barbecue, rooted in authenticity and passion, can stand shoulder-to-shoulder with the nation’s finest culinary experiences.

The Legacy: More Than Just Great BBQ

Peg Leg Porker captures the very soul of Nashville: a city that knows hardship, yet always greets you with a smile and a full plate. It’s a place where grit and grace coexist, where every smoky bite tells a story of survival, community, and celebration. For locals, Peg Leg Porker is a point of pride—a reminder that amid all the glitter and growth, true Nashville spirit still thrives. For visitors, it’s a must-visit destination offering a genuine taste of Music City’s heart and soul.

Why Peg Leg Porker is a Must-Try Restaurant

Peg Leg Porker isn’t just another barbecue restaurant; it’s an icon, built on a foundation of flavor you won’t find anywhere else. Carey Bringle’s smoky masterpiece stands as a delicious testament to what makes this city truly special—a place where flavorful traditions are honored and every meal has a story to tell.

Next time you find yourself in The Gulch, let the aroma of hickory smoke lead you to Peg Leg Porker. Sit down, roll up your sleeves, and dive into a barbecue experience that you wont find anywhere else in Nashville.

Pro Tips for Visiting

To truly enjoy Peg Leg Porker, timing is everything. The restaurant can get crowded, especially on weekends and during special events in The Gulch. Early afternoons during the week tend to be the best times to beat the rush and savor a more relaxed meal.

For first-timers, the must-try dishes are the dry-rubbed ribs and pulled pork sandwich. Pair them with a side of Kool-Aid pickles and mac ‘n’ cheese, and you’ll have the quintessential Peg Leg experience. Don’t forget to save room for a fried pie. Bonus tip: indulge in Peg Leg Porker Bourbon. Bringle’s own line of small-batch bourbon is a smooth, smoky sipper that pairs beautifully with a plate of perfectly seasoned dry ribs.

Frequently Asked Questions