Refridgerator Smoker Video Number 5

We got the firebox finished and just have a little more to go. Hopefully we will finish this week.





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Smoker Number 2

Well,
We are still working on the refridgerator smoker and should get more done this weekend. Hopefully I will post Video 5 by Sunday. In the mean time, I have another large cabinet in my driveway to make a smoker out of. It is actually an old Vulcan 4 Door warmer. I took the back doors off and will be putting it on a platform so basically it will be like the one we are building now. The difference in this smoker will be that I am going to have my metal fabricator do it. I took him plans today and so hopefully he will be able to get started in the next few days. Because I am paying them to do the work, hopefully they can complete it in about a week. I will post pictures when we are done.

Carey B



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Building the New Smoker Part 4

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Building the new Smoker Part 3

Well, yesterday we worked on the new smoker again. It is coming along and I hope that we can have it finished in just a few more weeks. Dave Johnson, Steve Dresch , Patrick Julian and I had a few beers and got just a little further on the firebox.

Thanks to everyone who has watched and given me feedback. I know that I have always appreciated when others have posted pictures or videos of building smokers before. I have seen several good picture libraries for building gravity fed smokers.

I have some exciting news coming in the next few months so stay tuned....

Peg Leg Porker





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Building a new smoker part 2

This is part 2 of the making of our new smoker.

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Building a New Smoker Part 1

In my opinion, the best pitmasters can build a pit or at least tell someone how they want one built. That doesn't mean you have to be able to weld or need to be a mason. It means that you understand that a pit can be as simple as a stack of cinder blocks and a grate; it can be as beautiful as a brick pit; it can be an offset horizontal smoker or it can be a vertical or gravity fed smoker. Some pits are open, others are not. Some utilize temperature control units, some do not. In order to truly understand the art of true BBQ, you need to understand what makes these pits different and the qualities that each have.....good and bad. Over the years, I have had a chance to use and build many pits. I am always finding new qualities that I like about each different design. We are about to build two new vertical pits and then a new brick pit. I like em all and just can't seem to get enough.

As I mentioned, we are in the process of building a new vertical smoker from an old stainless steel refrigerator body. Here is the first video in a series of videos showing you how we will build it. Enjoy.....

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Porker Down

Well, it has been too long since my last post. A lot has happened and I hope to post more regularly these days. Since my last posting, I attended the Annual Symposium for the Southern Foodways Alliance in Oxford, MS. What a blast! I was invited as a guest of Nick Pihakis, owner of Jim and Nick's BBQ. My close friend, and fellow pitmaster, Pat Martin and I both went with Nick and several folks from the Jim N Nicks organization. We met some great chefs, foodies, writers and generally had a blast. Pat and Nick are both fun to travel with.

I ended up joining the SFA and attended another function last weekend at Blackberry Farms in East Tennessee. Pat, Nick, Dan Latham and I, once again, had a blast. But this time as I was about to leave, it happened.........Porker Down!

As you know if you read this blog, I have one leg. I don't wear my prosthesis in the shower so I generally hop. I am pretty used to it at home and have regular places that I hold to get in and out of the tub. Sunday morning, however, I was in an unfamiliar place in the cabin that we were renting. The threshold was low so I thought, no big deal. I can hop this with my eyes closed, after all, I had done it Saturday morning. The problem.......very slick shower pan. As I hopped into the shower, I felt my foot slide. It was quick and it was painful. I landed dead on the end of my cut off leg......$#&%. I think I saw Elvis..... He was right there sitting on the toilet laughing at me with that lip quivering. I have a full Femur on that leg and landed square on the end. If I were driving a nail, I would have sunk it with one swing of my stump hammer.

I managed to get home but not without a great deal of pain and suffering. Once home, I realized that I would not be able to wear my prosthesis for several days. After much coaxing from my wife and mother, I went to the orthopedic surgeon to get some Xrays. It turns out that I fractured my femur in two spots. One fracture on the end and one straight up the femur about 4 inches. Needless to say, I am still down after a week of leglessness but hope to get back on two feet in the next few days.

I will post again this week and have a new product and website coming out. Stay Tuned for more details.

Carey Bringle
The Peg Leg Porker

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Bon Appetit and Peg Leg Porker

Well, after much waiting and not knowing how or if it would be published. The July BBQ Issue of Bon Appetit magazine is here. The best thing about it is that Peg Leg Porker Memphis Wet Sauce is named as their #2 pick for BBQ Sauce..........This is quite an honor.

It is humbling to be alongside some of the greats in the BBQ world Big Bob Gibson's (Chris Lily and Don McLemore), Britt's BBQ (James Britt), Wee Willy's and Memphis Championship BBQ (Mike "The Legend" Mills).

Bon Appetit is the #1 culinary magazine in the country. To say that I am excited is an understatement.....Thank you Bon Appetit.

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Franklin Food and Spirits Festival

This last weekend, my good friend Pat Martin of Martins BBQ Joint in Nolensville, asked me if I would like to help him cook a whole hog for the Franklin Food and Spirits Festival. The festival organizers built him a pit at the Carnton Plantation just for this event. I knew that we would have a great time and so naturally I said yes.

I was on my way back from a business trip in Memphis on Wednesday so in order to save Pat some time, I picked up the Hog at Hayes Meats in Lexington, TN. It was a 220 lb hog. Thursday we went out to the Plantation and got the Hog on. I believe that it went on about 7 PM. The guys from Jim and Nick's were there. They had put the festival together and Dave Story was helping to cook the hog as well. Folks came and went most of the night but we were there until about 3 AM when we let Bo take over. The pit was built so tight that it only had to be fired about 3 times during the whole cook. Pretty impressive.....

Pat and Dave Story came back early Friday morning and kept it going all day. I had to work so I didn't get back out there until around 5:00. We served the hog along with 2 others cooked by Legendary Pit Master Ed Mitchell out of the Carolina's and the crowd seemed to love it. I think that the dinner was a big hit. Pat did a great job.

On Saturday, I took the family to the festival and we hung out all day. It was a great weekend and I got to meet some great folks. I think that this festival will continue to grow and become a major showcase for Southern food.....BBQ in particular.

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Memphis in May

Well we had a great time at Memphis in May this year. We met some new friends and just generally had a great time. Additions to the booth this year included a jumbo-tron projector screen in the top of the tent and wireless microphones. We spent countless hours in front of the tent commenting on passers-by through our PA system and the live video feed of the ice luge on a ten foot screen in the middle of the tent was spectacular.

The judging didn't go so well but that happens sometimes. Last year Memphis in May decided that they would not be sanctioning contests anymore and the MBN was formed to take that network over. For some reason, the MBN and Memphis in May could not reach an agreement on working together and so the MBN was not involved in the judging at all this year. There are a lot of folks that hope they get that worked out next year.

This year we had some new guests and sponsors. We picked up Yazoo Brewing as a sponsor and that was great. We also had the guys from Jim and Nick's BBQ out of Birmingham join us. They were great to meet and seemed to have a great time.

There were however some things missing. Dave Johnson for one. Dave had to leave on Wednesday because his mother was very sick. He was not able to come back and I tell you, it was tough not having him there. Dave and I have not missed a year together at Memphis in May for about 12 years.

We were also missing our competition rig because I burned it down. We are in the process of deciding how we will replace it and with what. I have taken my fair share of ribbing about the fire. Dudney even bought me a "Smokey the Bear" apron. I take it all with a grain of salt. After all, what would a BBQ team be without great stories and good friends. We are truly blessed to have on of the best groups of guys around. Each one brings something unique to the table.

Me..........well obviously, I bring the heat.

John, Pat and Dresch thanks for working so hard all week.

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