As a Nashville native, with deep-seated roots in the West Tennessee BBQ culture, I developed an appreciation for Que at a young age. My family settled in Covington, TN in 1827. To say that my family had a passion for BBQ is an understatement. My Grandfather, Dr. Carey Bringle Sr., grew up in Covington, TN cooking hogs and as an adult, delivered the children of many of the BBQ families in West Tennessee. I grew up going to Bozo’s, Lewis’s Store and Leonard’s, all West Tennessee icons. There was no getting around it. Smoke was in my veins.

I was groomed for competitive barbecuing by my uncle, Bruce, who competed in the very first Memphis in May World Championship Barbecue Cooking Contest. I have now been cooking in the Super bowl of Swine for over 25 years and with my former team Hog Wild, took 2nd place on three separate occasions.

If you’re wondering about the name of my company, well that’s a funny story…depending on how you look at it. At age 17 my life changed. I was diagnosed with Osteogenic Sarcoma an aggressive bone cancer. I went through 8 months of intensive Chemo Therapy and lost my right leg. After winning a hard-fought battle with the overwhelming support of my friends and family, I emerged with a new perspective and renewed outlook on life, realizing that every day brought a new adventure, opportunity for new experiences, and most importantly, a chance to eat more great food. It is this zest for life, positive attitude and sense of humor that I share with you in my signature “Peg Leg Porker” brand of sauces and rubs. I hope that you find the label as funny as I do and the taste something that will keep you coming back for more.

In 2013, my restaurant, Peg Leg Porker, was named one of the 16 hottest BBQ Joints in the country by Eater National. The restaurant was also on the Nashville Hot List for 8 months in a row. In 2014, Cooking with Paula Dean Magazine named the Peg Leg Porker one of the top 10 BBQ joints in the US.



Peg Leg Porker is a true, Tennessee BBQ restaurant specializing in dry ribs and pulled pork. We hickory smoke our Pork BBQ for over 18 hours to perfection.



90-proof straight bourbon made in Tennessee and the first Bourbon to be released by a nationally known BBQ Pitmaster



Unless you invented fire, you didn’t invent BBQ. It doesn’t belong to your city. You are not the undisputed keeper of the flame. Pitmasters can be white, black, yellow, green or red. They can come from any region, city or state. They can cook on custom rigs, commercial smokers or brick pits. They can cook low and slow or hot and fast. What they do need is an undisputed love of Q and the dedication to cook it over and over and over and over again, always striving for the best that they can do. It’s the end product that matters. RELAX, we are not curing cancer, it’s BBQ. Now let’s all sit down at the table together and enjoy some great BBQ. – Carey Bringle



  • (615) 829-6023