Red White and ‘Cue Meat Smoking Master Class
Class and Picnic held rain or shine. In the event of rain or excessive heat, we will move everything but the smokers into the air conditioned Vaux Family Classroom in the Bank Barn.
Learn the basics 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 timing for different meats and cuts to achieve optimal results. Bob also promises to reveal some of the special cheat codes he's developed over the years. Due to the nature of this class, students must be at least 16 years old to register.
Bob will focus on brisket, pork shoulder, chicken thighs, and turkey breast. (Some meats will be started over smoke earlier in the day so they’re ready in time for the class.) Students are welcome to stay after class for an optional picnic supper. The picnic starts at 4:00 pm-ish and will feature the meats cooked that afternoon. Our picnic supper menu also includes smoked baked beans, coleslaw, cornbread, iced tea, lemonade and dessert.
Meat Smoking Master Class tickets $40.00 per person (includes supper)
Picnic supper only tickets $30.00 per person