peg leg porker


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4
3.6
jared
2 yıl önce
the gulch
i wanted to squeeze in one last barbecue meal before heading off on my week-long argentinian dove/duck hunt, just in case something unexpected happens and i don't make it back. if i'm going out, i'm going out full of 'que. peg leg porker has been on my to-do list ever since returning to nashville. it's only a short drive from my office, making it the perfect choice for lunch. peg leg's building is a great setup for barbecue, complete with traditional counter-service ordering. the friendly ladies working the counter were lighthearted and very welcoming. they have tons of awards displayed very prominently in glass cases, as well they should. in the back is a well-stocked bar, which looked like a great option for happy hour. the lively music pumping through the sound system also made peg leg a pretty hopping lunch spot. if you noticed the peg leg on their pig logo, you probably assumed that there was an interesting story to go along with it. you're correct. when he was only 17 years old, owner/pitmaster carey bringle was diagnosed with an aggressive form of bone cancer and lost his right leg during the treatment process. rather than letting this tragedy get the better of him, carey came away with a positive outlook and a renewed passion for food. and so, the "peg leg porker" was born. with no multi-meat combos on the menu (or beef for that matter), i was torn between ribs and pulled pork. in the end, i went with a pulled pork platter and decided to save the ribs for another time when i wasn't wearing a shirt and tie. for my sides, i picked potato salad and smoked green beans. the skins mixed into the potato salad added a good texture to the mayonnaise base. there was just the right amount of salt and pepper, giving the potato salad a nice mild flavor. the big flat greenbeanswere also a great side dish. i could definitely taste the black pepper here, and bacon always makes things better. i'm not usually a huge fan of pulled pork, but this looked amazing! there were be
0
a
3
6 yıl önce
the gulch
recognizing that "taste" for bbq is -highly- subjective, i offer the following opinion:

this is far from the best barbecue (ribs) i've ever had. i ordered a half rack of pork ribs, bbq baked beans, and smoked green beans.

the highs: the meat was very tender and moist, pulling easily off the bone with fingers. the bbq bakedbeanswere the highlight of my meal with a delightfully sweet flavor and bits of ham. the mild sauce was also very good (but i circled the dining area looking for something not mild – didn't find such a thing).

the lows: what killed it for me was the flavor. smoky? yes. but what kind of smoke? it had a distinctive flavor almost like... coal smoke. was this meat smoked over burning railroad ties? it definitely didn't taste of aromatic wood smoke. this same petroleum flavor also infused the green beans. i love a good dry rub, but this dry rub tastes primarily of paprika with a little salt. it was sprinkled on liberally (the red color looks very appetizing!) as if to drive home the fact that it's a dry rub, and was not well-incorporated with the ribs.

my 2.5 rating is based entirely on my own sense of taste. i much prefer rendezvous (in memphis) for pork ribs. i probably would have given a 3.5 rating but for the petroleum smoke flavor (which i really did not like and still taste in my mouth). i would probably come back here, but i wouldn't walk two miles for peg leg porker again. (apparently a lot of people reviewing this place don’t have the foggiest clue that 5 stars is the highest rating on zomato).
0
wsb
1
7 yıl önce
the gulch
volumes have been, and will continue to be written about… barbecue, that uniquely southern method of slow-cooking meat - primarily pork - over wood coals to create a mouthwateringly succulent dish imbued with a smoky flavor, which has several unique character styles throughout the south. for example, north carolinians and virginians prefer two different styles, both which are different from that preferred by texans - who prefer beef - while alabamians prepare a different style than do tennesseans or mississippians. and yet, with such numerous stylings and flavors - whether from kansas city or memphis, raleigh to birmingham, or apopka, fl to jackson, ms, and all points in between - almost everyone agrees that no matter the type or cut of meat, it shouldn't be excessive oily, nor visibly greasy, that it should be tender, and that among those quality marks include standards of appearance which indicate proper cooking such as smoke ring, appearance of the exterior, and individual servings which have a proper balance of inside/outside meat.

indeed, barbecue is a world unto itself, and for that reason, the dish and restaurants that serve it may receive harsh, perhaps unduly rigorous criticism from aficionados, purists or others. and as was shared with me by a friend who is an award-winning kansas city barbecue pitmaster, the competition cooking circuit is entirely different from cooking in a restaurant because competitors cook to the judges' taste, whereas restauranteurs cook to their patrons' tastes - and those two are often worlds apart.

because of that, my thoughts on peg leg porker will be more lenient and generous than if they were prepared for competitive barbecue cooking.

almost any business can have continuously new clientele, however, eateries, restauranteurs and other food business owners acknowledge that the majority portion of their business comes from regular, repeat customers (except, perhaps, for those in airports). repetitive local business supports any restaurant, and is especially true for barbecue joints. seeing what appeared to be local customers comprise the majority of the "regular crowd" in plp was somewhat reassuring.

the beckoning aroma of cooking barbecue wafted throughout the area which raised my expectations as i walked to the restaurant. i sampled their pulled pork plate which was served with two sides - green beans, and macaroni & cheese.

the food temperature was hot, which is definitely a good sign. the barbecue had long strands, indicating it was pulled, and not chopped, which is another good sign, and there were pieces of outside meat which showed a lovely smoke ring, mixed in - but it all had an oily sheen, was excessively greasy, and neither appeared, nor tasted fresh. the meat was not served with sauce on it - another good point, because barbecue is all about the meat itself, not the sauces - but the serving size was - imo - lacking. the portions were all served in disposable containers - meat in a paper-lined cardboard tray, and sides in styrofoam cups.

the greenbeans- which i presumed were freshly grown rather than canned - were seasoned with fresh cooked onion and had a slightly smoky taste, which presumably meant they were seasoned with plp's own barbecue trimmings, most likely pork. however i found them excessively salty.

the macaroni appeared to be large shells rather than the traditional elbows, didn't have a distinct or unique cheese taste, and was similarly excessively salty. one couldn't help but wonder if the "seasoning" packets in commercially sold boxes were used, rather than being freshly prepared, aka "homemade."

i also sampled their hot/spicy sauce in a separate cup, rather than pouring it on the meat. the sauce's first taste impression was metallic. it smelled sugary sweet, and i very much wonder if it was simply heinz® 57 with added sugar, black pepper, white vinegar, and inferior grade hot pepper or habaneros. i have previously tasted a metallic-type hot pepper in another area restaurant, which strongly suggests the two may use the same commercial food supplier.

seating was available inside, or al fresco on a concrete front patio, and both accommodations were ample. the restaurant also has a fully stocked bar at the opposite side of the ordering/serving counter.

there is a possibility they were off their game that day, so in all fairness, i intend on giving them another try. next time, i hope to sample their pork ribs, and perhaps a pulled pork sandwich.

overall impression: mediocre
0
pittsburgher
5
9 yıl önce
the gulch
dry ribs 1/2 rack. the beat ribs i've ever had! lightly smoky but not overpoweringly, amazingly tangy and flavorful with every single bite. tender but not too mooshy. the sides were ok (got the coleslaw and the smoked green beans- liked the cole slaw better than beans.beanshad a smokiness about them but were otherwise bland. same for my sister's mac and cheese-very bland). but who really needs sides when you have amazing meat going on! got there around 4 on a saturday and no line at all. by 5 or so, a line had formed out the door. i'm still daydreaming about these ribs!!
0
josh
5
9 yıl önce
the gulch
south carolina needs a peg leg porker. i never order ribs at a restaurant because the way my family does ribs is phenomenal. these ribs are amazing! get the dry rub. we also got an appetizer of the nachos. between those and the ribs it was plenty enough for 4 or more people, even though we (2) ate until we had a pile of bones. there was so much food for $35 that we skipped dinner. if you leave this place hungry...you will not leave this place hungry. the greenbeansare amazing as a side. fries (frozen crinkle cuts) and mac and cheese were alright but nothing special, too bad they dont offer extra pork as a side. probably going back in the short time i'm in nashville just to hold me over until i can make it back. delicious
0
tiffany
5
10 yıl önce
the gulch
surprising find!. my mother was visiting and found the restaurant online. we went there on a wim, and was blown away by the quality of the food! the price is comparable to other bbq places in the area, but the textures and flavors were amazing! the dry rub ribs were amazing! we picked off every piece of meat! the smoked greenbeanswere on the salty side, but were still good. the macaroni and cheese is very creamy but not too rich - would definitely recommend!
0
ride
5
10 yıl önce
the gulch
it's a leg up!. watch out nashville, we could get a reputation as a bbq town, and we don't want to get involved in that gang war between memphis, austin, kc and the carolinas. but down in the gulch, peg leg porker is adding to our good selection of bbq joints and serving good q with some nice twists. the pulled pork is tender, moist with the right amount of smoke -- smoky but not bitter. the bits of bark are q candy! their sauce is a thinner, less sweet variation on memphis style with a little more vinegar but not a carolina style. i like it. next, i had the yardbird platter. it's a properly smoked 1/2 chicken. moist, pink and smoky. it's topped with a spice rub that's not salty but gives the skin a nice color and flavor. they serve a white sauce with the bird that has a nice little kick. best white sauce i've had. of the sides, the smoked greenbeansare the biggest hit. the slaw is fresh with a nice balance of creamy and a little vinegar bite. good. but the fries are a big disappointment. industrial, processed crinkle cut. come on peg leg, genuine q deserves real potatoes. the building is a proper joint with counter ordering, tables inside and a good size outside seating area. with a full bar in the back and sports playing on tvs peg leg is a good place to just stop by for a beer too. can't wait to go back and try the ribs.
0
jonrob
5
10 yıl önce
the gulch
i prefer spare ribs but they do a good job with baby backs here. the dry rub and their bbq sauce is what sets this place apart. the sides are a lil on the small side but are very good! best bakedbeansi've had in a restaurant. best bbq in nashville. will be going back.
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