Red, White, and ‘Cue Meat Smoking Master Class and Picnic

Bob will share his knowledge of how to choose and trim meats and will mix up a basic dry rub. He also promises to reveal some of the special cheat codes he’s developed over the years.

The focus of the class will be 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.) A picnic will follow after class (4:00 pm-ish) and will feature the meats cooked that afternoon. The menu also includes smoked baked beans, coleslaw, cornbread, iced tea, lemonade and dessert.

Class and Picnic held rain or shine.