Spirits of Summer
Spirits of Summer with the Nashville Symphony’s Crescendo Club The Nashville Symphony’s young professionals group, Crescendo Club, is hosting its second
According to pitmaster Cary Bringle, who’s been cooking barbecue for 30 years, he went about it all wrong. “Most people start the restaurant, then build a brand. I did it the other way around,” he says. The creator of Peg Leg Porker runs an award-winning competition barbecue team, has a line of seasonings and sauces, and now, 12 years in the making, a barbecue restaurant near the Gulch. “Now I actually have an anchor for the brand,” he smiles.
Peg Leg Porker is what Bringle considers a “traditional” barbecue restaurant: cement block walls, personal mementos hanging throughout, and a huge smokin’ pit out front. He serves pork and chicken—no brisket—because, he says, “to me, this is Tennessee barbecue. It’s what I grew up eating [when I went to] Memphis. So we’re going to do what we do, even if it doesn’t please everybody.”
But if you like hickory-smoked pork and a full bar, we’re guessing it’ll please you just fine.
The menu is tight with little more than a pulled pork sandwich, a pulled pork platter, dry ribs, wet ribs, a yardbird platter, a few starters, and sides like smoked green beans and slaw. He’ll also smoke a whole hog on weekends and probably even heckle you a bit on the microphone. “We’re gonna have some fun,” he says with a laugh.
Peg Leg Porker
903 Gleaves St.