Today we’d like to introduce you to Carey Bringle.
Hi Carey, thanks for joining us today. We’d love for you to start by introducing yourself.
My family has called Tennessee home since 1827, when they settled in Covington, TN, and I was born into its rich food culture. Raised on iconic West Tennessee-style barbecue from places like Bozo’s Hot Pit Bar-B-Q and Leonard’s Pit Barbecue, I developed a deep appreciation for smoke, spice, and the traditions that define great barbecue.
Barbecue has always been a Bringle family affair, a way of bonding, gathering, and giving back to the community.
My grandfather, Dr. Carey Bringle Sr., was known for cooking whole hogs, and his patients also included legendary local barbecue families.
At 17, my life took a dramatic turn when I was diagnosed with osteogenic sarcoma, an aggressive bone cancer. After months of chemotherapy, I lost my right leg. But instead of letting tragedy define me, I found a new perspective—one rooted in resilience, joy, and a commitment to live each day to its fullest. That mindset became the spirit behind the Peg Leg Porker brand.
Mentored by my uncle, Bruce Bringle, a competitor in the first Memphis in May World Championship Barbecue Cooking Contest, I’ve now competed for over 31 years, racking up numerous top finishes, including three 2nd-place titles and a 3rd in the prestigious “Whole Hog” category.
In 2013, I opened my flagship restaurant, Peg Leg Porker, in Nashville’s Gulch neighborhood.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not been a smooth road. We have had growing pains. We were shut down during the COVID-19 pandemic, and to top it off, our Mayor gave us a 34% property tax increase. Through it all, I had a great team, and most of them are still with me today. Running a restaurant is not easy, but having a great team is key.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I started working at 13, selling hot dogs at Vanderbilt games. I have been working ever since. I started my first company at the age of 16, making T-shirts. After college, I entered the clinical lab industry, working for SmithKline Beecham. I stayed in that industry for years before moving into technology and consulting. Thirteen years ago, I opened up the Peg Leg Porker restaurant after many years of competing and catering small jobs.
After opening our doors, Peg Leg Porker quickly became a must-visit spot and the launchpad for a growing family of brands: Bringle’s Smoking Oasis, Pig Star, Peg Leg Porker Spirits, the Culinary Loft, and a full line of sauces, rubs, and custom smokers. My work has earned national acclaim with features in GQ, Bon Appétit, Southern Living, National Geographic, and appearances on shows like Barbeque Brawl, Chopped Grill Masters, Bizarre Foods America, and BBQ Crawl, and Peg Leg Porker has landed on prestigious lists like “Top 10 BBQ Joints in the U.S.” (Cooking with Paula Deen) and “16 Hottest BBQ Joints” (Eater National).
I always strive to be an innovator and disruptor within the food and beverage spaces, so aside from my BBQ-related endeavors, I’m proud to be the first pitmaster to create a bourbon. Each Peg Leg Porker Spirits offering plays into my background in everything smoke, helping us establish luscious, rich smoky notes unique to each product.
I’m honored that Peg Leg Porker Spirits has seen many outstanding accolades, such as “Double Gold” at the 2025 Tasting Alliance Asia (formerly Singapore) Competition, “World’s Best Bourbon” at the 2023 Tasting Alliance World Spirits Championship—defeating Kentucky-based brands for the title—and “Best Small Batch Bourbon” at the 2024 Tasting Alliance Asia Competition and the 2024 New York World Spirits Competition.
A three-time guest chef at the James Beard House and a fixture at “Hogs for the Cause” for years—a New Orleans fundraiser for pediatric cancer research—I strive to combine culinary excellence with heartfelt service.
Despite these accolades, I always strive to remain grounded, leading with humility, treating my team like family, embracing collaboration, and continually pushing the boundaries of what Southern barbecue can be. More than just a pitmaster, I hope to be a legacy builder. My story is proof that barbecue isn’t just about food; it’s about resilience, connection, and creating something greater than yourself. I believe it’s possible to move mountains, even on one leg.
Is there a quality that you most attribute to your success?
I think the most important characteristic is my ability to persevere. Being able to get back up when you are knocked down is important in life and has helped me get through many tough situations. You can’t replace or replicate pure grit.
Contact Info:
- Website: https://peglegporker.com/
- Instagram: https://www.instagram.com/peglegporker/
- Facebook: https://www.facebook.com/peglegporker
- LinkedIn: https://www.linkedin.com/in/carey-bringle-0791921
