Name: Brisket-Free Barbecue at Nashville’s Best Rib Spot || Eat Seeker: Peg Leg Porker
Uploaded: 2020-03-04T05:30:03.000Z
Duration: 6 min 39 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

- Nowadays you see most of the barbecue restaurants

are trying to be everything to everybody,

and they're serving a sauce from every region,

and they're serving burgers and chicken fingers.

At the Peg Leg Porker we are real Tennessee barbecue.

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,

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.

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

This is something that was passed down to me,

of something that was very important to our family

which was originated by the Vergos family in Memphis

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

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

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

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

and having that ingredient in the right portion

to make sure that the recipe is a delicious one.

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

I'm gonna stand by the fact that Ernie Miller

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

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

and then our sauce, and some sliced jalapenos.

And that's the way the original barbecue nachos

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

is a traditional West Tennessee barbecue sandwich.

is because we get more flavor, more smoke coverage,

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

'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

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

A sandwich gotta be served with slaw on top.

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

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Brisket-Free Barbecue at Nashville’s Best Rib Spot || Eat Seeker: Peg Leg Porker

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