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  • - Nowadays you see most of the barbecue restaurants

  • are trying to be everything to everybody,

  • and they're serving beef,

  • and they're serving a sauce from every region,

  • and they're serving burgers and chicken fingers.

  • And that's not what we do here.

  • At the Peg Leg Porker we are real Tennessee barbecue.

  • We cook pork and chicken.

  • When I was growing up,

  • if somebody asked for brisket

  • and they were in the state of Tennessee,

  • they'd be told two things.

  • One, that's not barbecue, it's a steak.

  • And two, go to Texas.

  • You know, Tennessee was always a pork-producing state.

  • There was certainly beef raised here in Tennessee,

  • but Tennesseans never considered beef barbecue.

  • I love brisket and I think it's great barbecue,

  • and that's no slide on the Texans.

  • But we stick to what is our roots and what's native to us.

  • For us, barbecue has always been pork and chicken,

  • and that is the West Tennessee tradition,

  • cooked over hickory charcoal or hickory coals.

  • That's a native wood to Tennessee

  • and that's what gives it the signature Tennessee flavor.

  • This is something that was passed down to me,

  • not only from a cooking standpoint,

  • but from a cultural standpoint

  • of something that was very important to our family

  • and the heritage of West Tennessee.

  • We do a dry rub here

  • which was originated by the Vergos family in Memphis

  • and they were actually Greek.

  • So that dry-style rib is actually Greek in origin.

  • It uses a barbecue seasoning rather than a rub.

  • And so we smoke that rib with nothing on it

  • except for kosher salt.

  • We probably cook our ribs shorter than most places.

  • You know a rib is not that big of a piece of meat.

  • You see some of these places that say we're smoking our ribs

  • for eight to nine hours.

  • It's gonna taste like your house burnt down.

  • So we cook 'em for about three and a half to four hours

  • and that's enough to give 'em a great color.

  • That's enough to give 'em a great flavor.

  • People need to understand that smoke is an ingredient

  • just like anything else.

  • You can use too much smoke or you can use too little smoke,

  • and the key is getting that balance

  • and having that ingredient in the right portion

  • to make sure that the recipe is a delicious one.

  • They come off the pit, they're moist,

  • and right when they hit your plate

  • we hit 'em with our dry seasoning

  • and it sticks right to that meat.

  • And that's how that traditional

  • West Tennessee dry rib is served.

  • A lot of people in Memphis claim to invent the barbecue nacho.

  • I'm gonna stand by the fact that Ernie Miller

  • invented the barbecue nacho.

  • And so we used to cook it on our barbecue team, Hog Wild.

  • Down in Memphis in May, we used to do 'em.

  • So it's just nacho chips,

  • which we fry up here in the restaurant.

  • We buy 'em locally.

  • And we use a nacho cheese.

  • It's not a fancy cheese.

  • It's not some colby-Cheddar blend.

  • This is nacho ballpark nacho cheese.

  • And then we put our pulled pork,

  • and then our sauce, and some sliced jalapenos.

  • And that's the way the original barbecue nachos

  • are intended to be served.

  • If you try and fancy 'em up, you're ruining it.

  • That's not where it's at.

  • (laughs)

  • Our pulled pork sandwich

  • is a traditional West Tennessee barbecue sandwich.

  • Now we like to use butts

  • and the reason that we use butts

  • over shoulders or over whole hog

  • is because we get more flavor, more smoke coverage,

  • and more bark on that butt

  • than we can get on a whole hog

  • or than we can get on a shoulder.

  • When you're talkin' about a large chunk of meat like that,

  • surface area is everything,

  • 'cause that's where all of your flavor's gonna come from.

  • The smoke is only gonna penetrate that meat so much.

  • We like to have a little bit of bark in every sandwich.

  • By cooking a butt, we have a lot more bark

  • and surface area to work with.

  • We've got our regular standard white bun.

  • Then we pull that pork and we put it on top of there.

  • We put some sauce which is a traditional West Tennessee

  • tomato-based sauce.

  • A sandwich gotta be served with slaw on top.

  • That's the way that God intended that sandwich to be served

  • and so we believe in that strongly.

  • Now you can ask for it without slaw,

  • but you might get made fun of at the expo counter

  • on the microphone for ordering it that way.

  • The name Peg Leg Porker comes from the fact

  • that I have one leg.

  • I'm actually a right-leg, above-the-knee amputee.

  • I had bone cancer when I was 17 years old.

  • It was the summer before my senior year.

  • I had osteogenic sarcoma and went through chemotherapy

  • all during my senior year.

  • I had my leg amputated right there that summer

  • before that year.

  • I know a lot of families that have lost children

  • to osteogenic sarcoma.

  • I'm very lucky, I had a great support system.

  • And it's something that sorta shaped my personality.

  • It changed the way that I looked at the world.

  • It really brought out my personality.

  • I was pretty shy before

  • and this made me a lot more outgoing.

  • And we've taken what was a negative,

  • or could be a very dark negative,

  • and turned it into a positive.

  • And we have a lot of people that come in here

  • that are amputees.

  • If we can help inspire people

  • or let 'em know that there's life after cancer,

  • or that you can always make a positive

  • out of a tragic situation, then we're glad to do that.

  • We're a 100% family-owned and -operated restaurant.

  • We've got shirts that say, "Limpin' ain't easy."

  • I think I got one on right now.

  • So we like to have fun with it

  • and understand that we're just cookin' barbecue here.

  • We don't take ourselves too seriously.

- Nowadays you see most of the barbecue restaurants

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ナッシュビルの最高のリブスポットでブリスケットなしのバーベキュー||Eat Seeker.ペグレッグポーカー (Brisket-Free Barbecue at Nashville’s Best Rib Spot || Eat Seeker: Peg Leg Porker)

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    林宜悉 に公開 2021 年 01 月 14 日
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