With deep-seated roots in the West Tennessee BBQ culture, I developed an appreciation for Que at a young age. To say that my family had a passion for it is an understatement. My Grandfather, Dr. Carey Bringle Sr., grew up in Covington, TN cooking hogs and as an adult, delivered the children of many of the BBQ families in West Tennessee. I grew up going to Bozo’s, Lewis’s Store and Leonard’s, all West Tennessee icons. There was no getting around it. Smoke was in my veins.
I was groomed for competitive barbecuing by my uncle, Bruce, who competed in the very first Memphis in May World Championship Barbecue Cooking Contest. I have now been cooking in the Super bowl of Swine for over 25 years and with my former team Hog Wild, took 2nd place on three separate occasions.
If you’re wondering about the name of my company, well that’s a funny story…depending on how you look at it. At age 17 my life changed. I was diagnosed with Osteogenic Sarcoma an aggressive bone cancer. I went through 8 months of intensive Chemo Therapy and lost my right leg. After winning a hard-fought battle with the overwhelming support of my friends and family, I emerged with a new perspective and renewed outlook on life, realizing that every day brought a new adventure, opportunity for new experiences, and most importantly, a chance to eat more great food. It is this zest for life, positive attitude and sense of humor that I share with you in my signature “Peg Leg Porker” brand of sauces and rubs. I hope that you find the label as funny as I do and the taste something that will keep you coming back for more.
In 2013, my restaurant, Peg Leg Porker, was named one of the 16 hottest BBQ Joints in the country by Eater National. Over the past few years, I have been honored to cook alongside some of the top chefs in the country and for many special events. These events have included:
“Hungry Brothers”, TLC
“Bizarre Foods America”, Travel Channel
“BBQ Crawl”, Travel Channel.
“Kimberly’s Simply Southern”, GAC
Featured Pitmaster at BBQ I.Q., the first ever BBQ event hosted by Blackberry Farm, Travel and Leisure Magazine’s #1 rated resort in North America for 2011.
Featured Chef at Boudin and Beer for the Emeril Lagasse Foundation
Food Network’s Chopped Grill Masters
Destination America’s BBQ Pitmasters
Memphis in May World BBQ Cooking Contest (contestant for 25 yrs.)
Featured Chef, “Hogs for the Cause” Gala Dinner