About this Event
Learn the fundamentals of smoking meats in this two-hour master class led by local pit master "Bacon Bob" Kraus. Bob will share his knowledge of how to choose and trim meats. He'll walk the class through mixing up a basic dry rub and discuss the timing of different types and cuts of meat to achieve optimal results. Bob has also promised to reveal some of the special cheat codes he's developed over the years.
Class will cover brisket, pork shoulder, chicken thighs, and turkey breast. (Some meats will be started over smoke earlier in the day so that they're ready in time for the class.) Students are welcome to stay after class for an optional picnic supper. The picnic starts shortly after class ends at 4:00 pm. Supper features the meats cooked in class as well as smoked baked beans, coleslaw, cornbread (g.f.) iced tea, lemonade, and dessert. B.Y.O.B. for other beverages.
Due to the nature of this class, participants must be at least 16 years old to register.
Class tickets are $40.00 each and include supper
Additional picnic supper only tickets are $30.00 each.
Regsiter through this Eventbrite listing. SHould you prefer to register off-line, please call the Harriton Association office at 610-525-0201 for tickets.
Event venue & nearby stays
Harriton House, P.O. Box 1364, Bryn Mawr, United States
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