Pitmaster Carey Bringle’s family settled in Covington, Tennessee way back in 1827, and to say that his family had a passion for BBQ is an understatement. A Nashville native with deep-seated roots in West Tennessee BBQ culture, Carey developed an appreciation for ‘Que at a young age. In fact, Carey was raised on iconic West Tennessee BBQ. His Grandfather, Dr. Carey Bringle, Sr., grew up cooking hogs, and as an adult, Dr. Bringle delivered the children of many of the famous barbeque families in West Tennessee. Carey still remembers family gatherings at places like Bozo’s Hot Pit Bar-B-Q, Lewis’ Store, and Leonard’s Pit Barbecue.
There is no getting around it, smoke is in his veins.
Carey was mentored in competitive barbecuing by his uncle, Bruce Bringle, who competed in the very first Memphis in May World Championship Barbecue Cooking Contest in 1976. Today, Carey has demonstrated his talents in the “super bowl of swine” for more than 25 years. And with his former team, Hog Wild, Carey took 2nd place on three separate occasions.
At 17, Carey was diagnosed with Osteogenic Sarcoma, an aggressive bone cancer. After months of intensive chemotherapy Carey lost his right leg, but he emerged from that experience with a new perspective and outlook on life, realizing that every day brings new adventures, new experiences, and another chance to enjoy great food.
Now his zest for life and sense of humor is reflected in his signature “Peg Leg Porker” brand. Peg Leg Porker opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey. And of course, Carey still offers his award-winning BBQ at his restaurant located in Nashville’s Gulch neighborhood at 903 Gleaves Street. In 2013, Peg Leg Porker was named one of the “16 Hottest BBQ Joints” in the country by Eater National.
In 2014, Cooking with Paula Dean Magazine named Peg Leg Porker one of the “Top 10 BBQ joints in the U.S.”
Carey has been featured in dozens of national TV shows, including the Food Network’s Chopped Grill Masters, Bizarre Foods America on the Travel Channel, Hungry Brothers on TLC, and BBQ Crawl on the Travel Channel.
He was recently was invited to cook at the prestigious James Beard House in New York City with Chef Tandy Wilson. In 2015, Carey returned as a featured chef at “Hogs for the Cause” in New Orleans, which benefits pediatric cancer research.
For more info visit careybringle.com
903 GLEAVES ST. NASHVILLE TN 37203 615-829-6023