Carey Bringle, chief pit master and founder of Peg Leg Porker, was deeply inspired by his West Tennessee roots, where the BBQ features pork and chicken seasoned exclusively with a dry rub. The secret to his delicious food could lie in his aquarium pit which is a complete glass pit that’s used for the smoking process or his signature BBQ mop sauce that he literally mops on the ribs with a string mop head. While he reveals most of his ingredients in the mop sauce (apple cider vinegar, apple juice, water, and oil), the answer to the BBQ’s flavorful magic rests in his dry seasoning—which is kept under lock and key.Bringle was gracious enough to share his special Peg Leg Porker Chili, which features the famous dry rub seasoning, PLP’s aged bourbon, and PLP’s BBQ sauce. This hearty and flavorful chili plays on the line of smoky and spicy, earning it a top spot in our chili recipe arsenal.This family owned business started out as BBQ catering but has since grown into a legendary BBQ spot in Nashville, TN. Bringle has a story like no other. When he was just 17 years old, he lost his leg above the knee to isogenic sarcoma. But like any true inspiring Southerner, he took his situation and turned it into something quite beautiful and arguably delicious. Along with his tasty smoked ribs, some other popular menu items gesture to the past with Mississippi famous Kool-Aid pickles and his grandma’s legendary pimiento cheese. Bringle’s intricate smoking process and his one-of-a-kind menu items manifests itself into a pure expression of Tennessee BBQ. Rooted in his Southern values, Bringle, above all else, values the community that BBQ has given him—which is why you’ll find on every cup of sweet tea Peg Leg Porker’s devoted motto, “It’s not a requirement to hate someone else’s BBQ to like mine.” With a mixture of true Southern hospitality and family memorabilia sprinkled throughout the restaurant, it’ll feel as if you stepped right into grandma’s kitchen.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet brown the ground beef over medium-high heat and drain the fat. Add one of the onions, finely chopped and continue to cook till onions are tender. Add the garlic and cook 1 more minute.

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  • Transfer the mixture to a 4-quart stock pot or a crockpot. Add the remaining ingredients (except second onion and bourbon) and cook on medium low for 2-3 hours until tender.

  • Add olive oil to a separate pan and remaining onion, cook until tender and add Bourbon- tenderize until brown. Serve on top of chili when chili is ready to be served.

Nutrition Facts