The first time I stopped by Peg Leg Porker in Nashville, I was looking for a “quick mouth” after a long drive. I left 2000 calories later, believing in higher potency. The source of divine inspiration was Peg Leg Porker’s barbecue sauce, in which founder Carey Bringle discovered the perfect relationship between tangy and sweet. He opened the barbecue in 2013 (he lost a leg as a teenager, hence the pleasantly macabre “Peg Leg”), but he’s been barbecuing since birth or thereabouts. The Peg Leg Porker ribs were tasty on their own, but my own arm would have been pretty good coated in Bringle’s barbecue sauce. It was unbelievable. I bought a t-shirt.
It’s rib season (is there another season?), So we asked Bringle to guide us into the light with some easy recipes. You can also order Peg Leg Porker’s sauce in line if you are the type of guy who likes to taste magic without working at it.
Bringle’s Basic BBQ Sauce
2 cups of tomato ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/8 cup yellow mustard
1/4 cup honey
A sweet and spicy variant for the chic man
Add 1 cup red pepper jelly or Asian chili frosting
Add 1/4 teaspoon of cayenne pepper
Premium! A marinade for the extra-whimsical man
1/3 gallon of water
1/3 gallon of apple juice
1/3 gallon of apple cider vinegar
1 cup of dry friction (Pork Leg Peg or your favorite brand)
Put them on dry ribs, spread them on sandwiches, spread them on yourself to keep the evil away.