Carey Bringle, Peg Leg Porkers Afterhours Encore
This podcast episode features an engaging dialogue with Carey Bringle from Peg Leg Porker in Nashville, who shares his profound insights into the world of barbecue. The salient point of our conversation revolves around the notion that mistakes serve as pivotal learning experiences in one's culinary journey, shaping the path to success. Carey elaborates on his experiences, discussing the influence of his familial background in his culinary development and emphasizing the importance of learning from past errors. Furthermore, we delve into his aspirations, including the desire to collaborate with esteemed figures in the barbecue domain, thereby fostering a deeper understanding of the craft. As we navigate through this conversation, listeners will gain valuable perspectives on the intersection of entrepreneurship and barbecue mastery, underscoring the essence of resilience and growth in the culinary arts.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Peg Leg Porker
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Transcript
Welcome to Barbecue Nation with JT and Leanne.
Speaker A:After Hours, the conversation that continued after the show was done.
Speaker A:Hey, everybody, it's jt and this is a special version of Barbecue Nation.
Speaker A:It is brought to you in part by Painted Hills Natural Beef.
Speaker A:Beef you can be proud to serve your family and friends.
Speaker A:That's Painted Hills Natural Beef, everybody.
Speaker A:Welcome to After Hours here on the Nation.
Speaker A:Barbecue Nation.
Speaker A:I'm jt, along with my co conspirator, Leanne Whippen, hall of famer, I might add.
Speaker A:And today we're talking with Terry Pringle from Peg Leg Workers in Nashville.
Speaker A:Kerry has graciously given us his time today.
Speaker A:He's a very busy guy, but it's been a lot of fun.
Speaker A:He's got a great story, super story.
Speaker A:I think it's actually one of the best stories we've.
Speaker A:We've heard that we've had a chance to talk.
Speaker B:I will.
Speaker B:I will agree with you.
Speaker A:Yeah.
Speaker A:Yeah.
Speaker A:So, Carrie, this is the part of the show where we ask you some kind of fun, sometimes off the wall questions.
Speaker C:Yeah.
Speaker A:And just, you know, go with your first response.
Speaker A:Okay.
Speaker A:All right.
Speaker C:Okay.
Speaker A:All right, let me.
Speaker A:Hold on, I gotta flip this over.
Speaker A:Sorry about that.
Speaker B:I'm getting a little feedback from you.
Speaker B:I don't know why.
Speaker A:From me?
Speaker B:Yeah.
Speaker B:Carrie, are you.
Speaker C:I'm not getting feedback.
Speaker A:Yeah.
Speaker B:Oh, okay.
Speaker B:Maybe it's my connection on the Internet.
Speaker B:I'm just getting a little distortion, but it's coming and going.
Speaker B:But it's.
Speaker A:If it's not on your end, actually, it's your distortion.
Speaker B:Oh, okay.
Speaker B:I'm just.
Speaker A:Okay, so that's.
Speaker A:Let's start out with something fun.
Speaker A:Carrie, if you could cook for and then dine with a historical figure, who would it be and what would be on the menu?
Speaker A:Can be anybody.
Speaker C:Gosh, I don't know.
Speaker C:Maybe Ronald Reagan.
Speaker B:Yeah.
Speaker C:Yeah, I like that.
Speaker C:I would like to probably cook for Reagan and I not have to probably put barbecue on the menu, you know?
Speaker A:Oh, he'd go for that.
Speaker C:He'd probably like that.
Speaker A:Oh, yeah, I think so.
Speaker A:Yeah.
Speaker A:He liked to eat.
Speaker C:Yeah.
Speaker A:His wife didn't like.
Speaker A:He beat too much.
Speaker A:But I know that.
Speaker A:I know personally that he liked to eat.
Speaker C:Yeah.
Speaker A:If you could work with one of your barbecue heroes that you haven't worked with yet, who would that be?
Speaker C:Oh, gosh, I.
Speaker C:I don't know.
Speaker C:Because I've been lucky to work with a lot of.
Speaker C:With a lot of talented bitmasters and.
Speaker C:And, you know, I.
Speaker C:I guess maybe.
Speaker C:Maybe Charlie Burgess.
Speaker A:Okay.
Speaker B:There you go.
Speaker B:Yeah, that's a good one.
Speaker A:Gary, if you could erase one mistake from your past, if there is one, what would it be and why?
Speaker C:You know, I don't know that I would.
Speaker C:That I would erase mistakes.
Speaker C:I think that they shape who you are, and I think that the reason that we're successful here at Peg Leg Porker is because of the mistakes that I've made in the past and I've learned from.
Speaker C:And so, you know, my father taught me that nothing is ever a complete failure if not to serve as a bad example.
Speaker C:And so I kind of took that to heart that, you know, mistakes are.
Speaker C:It's okay to make mistakes as long as you learn from.
Speaker A:I think that's one of the best answers we've gotten.
Speaker A:I really do.
Speaker A:If you were declared by Leanne, the supreme ruler of barbecue for one day, what would you, as supreme ruler, decree?
Speaker C:Barbecue is a noun and not a verb.
Speaker A:Okay, well, then the next one.
Speaker A:On a scale of 1 to 10, how much barbecue do you actually eat on a regular basis?
Speaker C:You know, I eat a fairly good amount of barbecue.
Speaker C:I eat barbecue a couple times a week at least, and so I'm pretty full up on barbecue.
Speaker A:Okay, what's your.
Speaker A:Outside of barbecue?
Speaker A:What's your other favorite type of food?
Speaker C:You know, I love all types of food, but I love.
Speaker C:I love a good steak, but I find myself the older I get, the less of that steak I can eat.
Speaker C:I love steak, but I can eat less and less of that red meat the older I get.
Speaker A:Okay, I can agree with that.
Speaker A:What does a fantasy day look like for Kerry Bringle?
Speaker C:You know, I think a fantasy day for Kerry Bringgo is spending time with another business leader that's more successful than me.
Speaker C:I'm, you know, I'm an entrepreneur at heart, and I really like to focus on my business and the.
Speaker C:And the business of running my business.
Speaker C:And it's something that I'm very serious about growing as a businessman and growing the brand globally.
Speaker C:And so being able to spend time with somebody who's more successful and learn from what they've done is a.
Speaker C:Is a great fantasy day for me.
Speaker C:Cool.
Speaker A:You remember the first thing that you ever like, grilled or smoked?
Speaker C:Yeah, there were a couple things I either.
Speaker C:My grandfather Jack used to do smoked hamburgers, and I would sit with him, and he would.
Speaker C:And we also did country back ribs.
Speaker C:We didn't know, you know, we weren't.
Speaker C:They didn't have much money.
Speaker C:You know, we didn't have a lot of money, so we would cook country back ribs as the first rib I probably ever had.
Speaker C:And then my Uncle Bruce, who competed in the very first Memphis in.
Speaker C:My first thing I learned how to cook from him was a smoked turkey.
Speaker A:There you go.
Speaker A:There you go.
Speaker A:When you were competing and stuff, Carrie, where was the worst place you ever had to cook?
Speaker C:You know, a parking lot.
Speaker C:I mean, I've gone to several parking lots.
Speaker A:When it's 110 outside.
Speaker C:Yeah, when it's 110, 120, it sucks.
Speaker A:Understand that.
Speaker A:What is your least favorite activity in the world?
Speaker A:What's something you just dread doing?
Speaker A:You know you got to do it, but you don't want to.
Speaker C:Paperwork.
Speaker A:Paperwork.
Speaker A:That's legal.
Speaker A:That's legal.
Speaker A:You remember the first thing you ever got in trouble for as a kid?
Speaker C:It wasn't the first thing, but I remember I took my mama, I had a neighbor, and she brought some strange guy, I didn't know him into our yard.
Speaker C:And they were.
Speaker C:And my sister, they were playing, and I told him to get out of my yard and.
Speaker C:And he wouldn't.
Speaker C:And I went and got my mama's.
Speaker C:I knew where my mama had a.22 rifle.
Speaker C:And I went and got it.
Speaker B:Oh, my God.
Speaker C:Out of the sewing room.
Speaker C:And I took it to the front door and I held it and I.
Speaker C:I pointed at that boy.
Speaker C:You get out of my yard now.
Speaker C:And.
Speaker C:And then I proceed to get my ass whipped by my mama with a pancake spatula and got grounded for probably two weeks, so.
Speaker A:Oh, that's great story.
Speaker A:That's great.
Speaker A:Speaking of getting their ass whipped, Carrie, if you could teach a politician to.
Speaker A:To barbecue, who would it be?
Speaker C:You know, I don't.
Speaker C:I like.
Speaker C:I spent some time some with Senator Hagerty out of here in Tennessee, and he's a really good guy, and I think he's a really intelligent person and so.
Speaker C:And he was a very successful businessman.
Speaker C:So I think teaching him how to cook barbecue and maybe learning from him, from his business acumen in the past would be a good day.
Speaker A:There you go.
Speaker A:There you go.
Speaker A:What would you change, if anything, on food shows on television?
Speaker C:I would say they don't have to all be about.
Speaker C:They don't all have to be a competition.
Speaker A:Yeah.
Speaker A:Okay, very good.
Speaker A:If we put your skills to music, what would the music be?
Speaker C:I think the music would be blues and soul.
Speaker A:Cool.
Speaker A:Cool.
Speaker C:For 10 years here at Peg Leg, starting from day one, we had very white Wednesday, where every Wednesday was very white, all day and all night.
Speaker C:My staff knows every Barry White song ever made.
Speaker B:That's awesome.
Speaker A:I Love that.
Speaker A:If you were an animal, what animal would you be?
Speaker A:Probably not that bear behind you on the wall there?
Speaker C:I would be.
Speaker C:I would be like the animals that I own, which are English bulldogs.
Speaker A:Okay.
Speaker C:Like them.
Speaker A:Okay.
Speaker C:Not a far stretch.
Speaker A:I got it.
Speaker A:I got it.
Speaker A:Would you describe yourself as corn fed or grass fed?
Speaker C:I'd say corn fed.
Speaker A:You're a good man.
Speaker A:I like that.
Speaker A:Boxers or briefs?
Speaker C:Boxers.
Speaker A:Okay.
Speaker A:One thing you miss about your 20s.
Speaker C:My stamina.
Speaker A:I like that, too.
Speaker B:He'll leave it at that.
Speaker A:He'll leave it at that.
Speaker A:Yep, yep, yep.
Speaker A:You got a favorite movie?
Speaker C:I got a lot of favorite movies.
Speaker C:I.
Speaker C:I really like Clint Eastwood movies.
Speaker C:So, you know.
Speaker A:Cool.
Speaker A:You.
Speaker A:What would you say was the worst thing you've ever eaten?
Speaker C:Oh, gosh.
Speaker C:Wow.
Speaker C:I don't know.
Speaker C:I've had some bad fish dishes.
Speaker A:Yeah.
Speaker A:Okay.
Speaker A:And last question, Jerry.
Speaker A:What would be your last meal if you were on death row?
Speaker C:Maybe chip beef on toast.
Speaker C:Wow.
Speaker A:Yeah.
Speaker A:They used to call that SOS well.
Speaker C:You know, people get that mixed up.
Speaker C:Usually, SOS Is ground beef and gravy.
Speaker A:Right.
Speaker C:But chip beef on toast is chip beef.
Speaker C:They're totally different.
Speaker C:You know, you're right.
Speaker A:You're right.
Speaker C:Beef on toast fan.
Speaker A:That's true.
Speaker A:That's true.
Speaker A:I actually like chip beef on toast, so I love.
Speaker A:It's good stuff there.
Speaker A:Anyway, Carrie, Bringle from Peg Leg Porker, thanks for.
Speaker A:Thanks for playing along with this part of the show today.
Speaker A:And we really appreciate you being on the Nation.
Speaker C:Yeah, yeah.
Speaker C:Thank you both.
Speaker C:I really appreciate your time.
Speaker C:It's always great to see you.
Speaker A:Okay.
Speaker A:And we will send off the appropriate links when the show's ready and to the all your folks there and so you can see what kind of nonsense we really do here.
Speaker A:How's that?
Speaker A:All right.
Speaker B:All right, Carrie, take care, and thanks for taking the time.
Speaker A:Thank you.
Speaker C:You'll have a great weekend.
Speaker A:You, too.
Speaker A:Thanks for listening, folks.
Speaker A:We'll be back next week with another edition of After Hours.
Speaker A:Go out, have some barbecue ticks, take care of yourselves, and remember, turn it, don't burn it.
