Brisket-Free Barbecue at Nashville’s Best Rib Spot || Eat Seeker: Peg Leg Porker

There’s more to a dish than what’s served on a plate. A chef’s food can act as a voice to share a story, whether that be a tale of identity crisis or a struggle to find a place in an established cuisine. Eat Seeker delves deeper into the meaning behind the dishes that represent the chef and looks at what motivates their cuisine.
At Peg Leg Porker in Nashville, Tennessee, Pitmaster Carey Bringle is known for two things: his chicken and his pork. Carey is a purist with his pork ribs, smoking the meat with just kosher salt for 3 ½ - 4 hours before he hits them with his dry rub seasoning they’re so well known for. He sticks to the true Tennessean BBQ he grew up eating and smoking with his family. And like Carey says, if you want brisket, go to Texas. thrl.st/2p49ddJ
Producer
Chas Truslow
Associate Producer
Phoebe Melnick
Camera
Grant Townsend, Grant Claire
Editor
Morgan Dopp
Assistant Editor
Zachary Lapierre
Graphics Art Director
Ted McGrath
Animators
Fredy Delgado, Megan Chong
Line Producer
Emily Tufaro
Production Coordinator
Sarah Barry
Post-Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Senior Producer
Earl Jordan
Creative Director
Tom O’Quinn
Executive Producer
Justin Lundstrom
Music
Track Title: “Pretty Money”
Composer: George Hage
00:00:00
Track Title: “Tequila and Rodeo”
Composer: Jean-Sebastien Nouveau, Martin Duru
01:28:23
Track Title: “Country Strut”
Composer: David Vanacore, Matt Koskenmaki
02:43:16
Track Title: “Down in the Mud”
Composer: Paul Lenart
03:38:07
Track Title: “Urges”
Composer: Don Black, Alexander Rudd
04:54:23
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[@4WARD5]

I like this guy's philosophies.

[@steelcastle5616]

Totally West Tennessee!

[@vinceleone3952]

My son moved to Nashville last year.a stop at peg leg porkers is a part of every visit now.Best in the World!!!🏆

[@tosht2515]

I've had my share over the years but I'm not really a rack of ribs guy. These look pretty great. Most pitmasters I respect say ribs need a bit of chew (instead of falling off the bone) and these look just right. Great Eat Seeker stop. 👍

[@kingdavid6313]

I sat. In that same chair he giving the interview in this place was great

[@MikeAir0200]

Favorite BBQ in Nashville and the most friendly and down to earth guy! Will be stepping by again !

[@enerstar]

Great video and story...

[@brandowag3]

Yo Carey, love you brother. Shout out from St. Louis and the Salt + Smoke family. See you this summer.

[@steelcastle5616]

I think I will go by there this coming weekend.

[@em0_tion]

i'm drooling

[@alphacause]

As a native of Texas, I prefer barbecue with cuts of pork than beef. I prefer pork ribs, or some thick slab of pork belly, any day over brisket. Just don't tell any of my fellow Texans. What I just said is tantamount to sacrilege.

[@maij32]

I gotta agree with the gentleman from the video. All you hear about lately in BBQ is brisket. Brisket is good but BBQ is not just comprised of brisket. Hell, you can BBQ fish!

[@eliasrivera5029]

God bless you..

[@efrainflores6319]

I didn't know that nachos are from Tennessee? Good to know.

[@marciocattini12]

an two goe to Texis! lol i love tratidion bro keep it up

[@veryslowtoad]

Way better than the last episode. You guys should should try to make it to Five Points Pizza. Still beats all the pizza Ive had in NYC.

[@larrybirdstrashtalk8272]

I've been pretty negative about this channel in some of their offerings, but the shift in focus to include short interviews of the chefs and staff is a great choice. It's solid content that replaces weak host driven and review footage. Good work, and hopefully this continues.

[@johnkauo4430]

What’s the difference between a rub vs. seasoning

[@danielploy9143]

Rubs contain sugar, seasonings contain spices without sugar.

[@GlenAndFriendsCooking]

We've eaten here a few times on visits to Nashville (we secretly love the Grand Ole Opry - don't tell anyone it would blow our punk street cred) and have always enjoyed it! Mind you we often eat at Arnold's first and then head to Yazoo for a belly full of beer first... #LeGourmetTV

[@Boundless-Boredom]

that chicken looks like gold and im unsure how to feel about it

[@Schedule1ne315]

It bothers me that he differentiates a shoulder and a butt

[@mikestewart527]

How much are your selling Them smalle rib bones for dying at least get some Saint Louis cut Since obviously you're not gonna go with full spare rib

[@mikestewart527]

Stop copying off rendezvous

[@surfinbird71]

Brisket is not a steak !!

[@yousucks4122]

for sure they buy subscriber