bringle’s smoking oasis coming to nashville this fall


For years, Nashville pitmaster Carey Bringle has sworn there would only be one Peg Leg Porker, his popular barbecue restaurant in the Gulch. He takes pride in his original smokehouse, a family-run eatery that serves up Bringle’s signature brand of West Tennessee-inspired pork, ribs and chickens along with some delectable side dishes and a full bar that features his own brand of whiskey.

But that doesn’t mean he hasn’t had an eye on expansion, and recently Bringle announced that he would be opening a new concept in another burgeoning Nashville neighborhood, the Nations on the west side of town.

In a recent interview with the Nashville Business Journal, the pitmaster revealed that his upcoming new concept at 4901 Centennial Blvd. will be called “Bringle’s Smoking Oasis.” Located in a small triangle of property in a former service station, Bringle intends to maintain the gas station vibe of the building and play up the fact that the island of property will be an oasis for the neighborhood. He plans to open sometime in the fall, although the recent Covid-19 developments could certainly affect the opening date.

Unlike at Peg Leg Porker, Bringle intends to serve his smoked meats in more of a “mission style,” priced by the pound and served as part of shared platters. The mission style is traditional among the German Hill Country areas of Texas, and Bringle will dabble in some new meats including beef brisket, a Texas specialty that he never wanted to serve previously. He’ll also offer up chicken, turkey and ribs along with other traditional barbecue staples. Bringle is also excited to experiment with fried chicken as a special at least once a week.

There will be outdoor seating in a kid-friendly and dog-friendly portion of the lot where he’ll serve snack foods like hamburgers and hot dogs. Whenever Bringle’s Smoking Oasis does open it’s certain to become a new neighborhood favorite that reflects the owner’s talents as a pitmaster and sense of humor that has made him so beloved in the local culinary scene.


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