Bob "Bacon Bob" Kraus will fire up the smokers at Harriton House on Saturday, Oct. 17, for a two-hour master class on the fundamentals of smoking meat.
The class, called Red White and 'Cue, runs from 2 to 5 p.m. at the historic property at 500 Harriton Road in Bryn Mawr. Kraus, described by the Harriton Association as a local pit master, will walk participants through choosing and trimming meats, mixing a basic dry rub and timing different cuts for the best results. He has also promised to share what the association calls "special cheat codes" he has developed over the years.
The lineup includes brisket, pork shoulder, chicken thighs and turkey breast. Some cuts will go on the smoker earlier in the day so they are ready in time for the demonstration.
Tickets cost $40 per person. The price includes a picnic supper that begins shortly after the class wraps up around 4 p.m. Staying for the meal is optional. The supper menu features the meats cooked in class along with smoked baked beans, coleslaw, gluten-free cornbread, iced tea, lemonade and dessert. Guests may bring their own alcoholic beverages.
Supper-only tickets are available at $30 each for anyone who wants to skip the class and join the meal.
Participants must be at least 16.
The Harriton Association, the nonprofit that operates the 1704 house as a museum, restored the property in time for the 1976 United States Bicentennial. Originally called Bryn Mawr, the house gave the surrounding town its name and was once home to Charles Thomson, secretary of the Continental Congress. It has been on the National Register of Historic Places since 1973.
Tickets are available online through Eventbrite or by calling the Harriton Association office at 610-525-0201.
Upcoming at Harriton House
- Saturday, Oct. 17 — Red White and 'Cue Meat Smoking Master Class, 2–5 p.m., $40
- Saturday, Oct. 24 — Program event, 2–4 p.m. (details at harritonhouse.org)
