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Tailgating Tips

Peg Leg Porker

Football season is here, so that means it’s time to tailgate!

For tips on tailgating, I called Carey Bringle. Carey is a former Memphian and the owner and pitmaster of the award-winning BBQ joint Peg Leg Porker in Nashville, TN.

With over 25 years of cooking barbecue and entertaining the masses under his belt, here are his pro tips that all tailgaters should keep in mind.

Make your list and check it twice: from food to equipment, make a list of everything you need.

Bring the essentials: coals, tongs, grill gloves, and a chimney starter.

Go big or go home: build your menu around a large hunk of meat, such as a pork shoulder or brisket. Smoke it at home and then gently reheat it when you get to your tailgate party.

Don’t forget the finger foods: Carey likes to make something for everyone to snack on while the larger piece of meat is cooking or reheating. Some favorites are chicken wings, jalapeño poppers, sliders, kebabs and nachos.

Early bird gets the worm: Get to your location early so you can find a good spot, set up and get your playlist going. Drop a pin and let the team find you.

Stay hydrated: Carey packs his cooler with a lot of beer and water, along with some Bloody Mary mix and vodka for anyone interested in a cocktail.

Make your clean up simple: pack up your barbecue ingredients in large, disposable foil pans for easy transport. Carey said to also make sure to have lots of paper napkins and plates to go around since tailgating is all about sharing.

Do it again: Make plans for your next tailgate before everyone leaves!

This is Jennifer Chandler with The Weekly Dish. Happy Tailgating!

Peg Leg Porker’s Pork Rind BBQ Nachos

Serves 2

Instead of snacking on a bag of crushed potato chips opt for Peg Leg Porker’s signature nachos made with pork rinds! They’re fully-loaded with gooey queso, tender pulled pork, tangy BBQ sauce and pickled jalapeños. These nachos have some serious street cred: they’ve been praised by The Food Network, Travel + Leisure, Southern Living, USA Today, Thrillist and Eater, just to name a few. But don’t just take their word for it—try them for yourself below!

  • One 3-ounce bag BBQ Pork Rinds (such as Peg Leg Porker brand!)

  • 1 cup queso, warmed
  • 8 ounces leftover pulled pork, warmed
  • ¼ cup BBQ sauce ( Peg Leg Porker original sauce), plus more as needed
  • ¼ cup thinly sliced pickled jalapeños
  • PLP rub, diced tomatoes and sour cream, for garnish (optional)
  • On a large platter, spread the pork rinds in an even layer. Drizzle with the warm queso and then top with the pulled pork. Drizzle with BBQ sauce and then garnish with the pickled jalapeños. If desired, sprinkle with dry rub and garnish with diced tomatoes and dollops of sour cream. Serve right away.

    Peg Leg Porker is located at 903 Gleaves St. in Nashville, TN. Visit peglegporker.com for more information about this award-winning BBQ joint.

    Copyright 2021 WKNO

    Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.