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Peg Leg Porker

615-829-6023  •  $$
ADDRESS: 903 Gleaves St, Nashville, TN 37203

CUISINE: Barbecue, Ribs, Sandwiches, Wings

FEATURES: Full Bar, Handicap Access, Kid Friendly, Patio Seating, Smoke Free

DETAILS
A decorated veteran of the barbecue competition wars and with TV appearances on Chopped Grill Masters and BBQ Pitmasters to his credit, Carey Bringle now has a cinder block spot to call his very own with The Gulch's Peg Leg Porker. The West Tennessee native, who lost a leg to bone cancer as a teen-ager, may well have one of his spare artificial legs resting atop the check-out counter. He's obviously taking nothing too serious here except his barbecue. Praiseworthy pulled pork, dry and wet pork ribs, smoked chicken, and wings in several varieties make up the menu. Smoked green beans top the sides. The full bar features a number of well-chosen craft beers. Kids' menu. Full bar. Serving lunch and dinner Mon-Sat. Closed Sun. "The man knows his smoked meats. Hickory-kissed pulled pork is laced with savory bark. Baby back ribs are meaty and pink, thoroughly smoked with a gentle tug to the bite. They come dry or wet — we recommend dry — that way you taste the best of both Bringle’s concoctions — excellent spicy rub and sweet-hot sauce."
— Nancy Vienneau, The Tennessean, July 5, 2013

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DESCRIPTION
A decorated veteran of the barbecue competition wars and with TV appearances on Chopped Grill Masters and BBQ Pitmasters to his credit, Carey Bringle now has a cinder block spot to call his very own with The Gulch's Peg Leg Porker. The West Tennessee native, who lost a leg to bone cancer as a teen-ager, may well have one of his spare artificial legs resting atop the check-out counter. He's obviously taking nothing too serious here except his barbecue. Praiseworthy pulled pork, dry and wet pork ribs, smoked chicken, and wings in several varieties make up the menu. Smoked green beans top the sides. The full bar features a number of well-chosen craft beers.
 
"The man knows his smoked meats. Hickory-kissed pulled pork is laced with savory bark. Baby back ribs are meaty and pink, thoroughly smoked with a gentle tug to the bite. They come dry or wet — we recommend dry — that way you taste the best of both Bringle’s concoctions — excellent spicy rub and sweet-hot sauce."
— Nancy Vienneau, The Tennessean, July 5, 2013
ADDITIONAL DETAILS
Kids' menu. Full bar. Serving lunch and dinner Mon-Sat. Closed Sun.

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