About Us
Wannabeefarms is our 9 acre homestead recreated to look as if it has been in the family for generations. We have horses, raise honeybees & chickens (awesome fresh eggs!), dogs, cats, birds, fish, and children. Growing up in a cooking family and opening a restaurant straight out of college, food service runs deep in my blood. I grew up on charcoal grills only. This was partly due to the newness of propane grills until the 1980's, partly due to a frugal Scottish ancestry and the cost of investing in propane technology, and graciously due to the simple fact meat just plain tastes better cooked on real wood. When the demands of dual income families and the economy of cheap gas grill production collided, I gave in to the convenience of gas. I maintained a dual grill household at the wise advice of my father and as a connection to my culinary past. We used the gas grill when expediency dictated and used the charcoal when time permitted a culinary indulgence.
A long story short.
I sought a way to give some of that real wood fire cooked flavor to meals cooked on modern efficient shiny gas equipment. One day, while slow smoking some BBQ pork in my trusty old Pitmaster grill, I happened to leave a pan of basting oil in the smoker by mistake. I closed the lid and it slow smoked along with the pit cooked pork for hours. Upon discovering the cloudy messed up pan of oil, a thought crossed my mind. I played around with ways to remove the soot and moisture and came up with a process to get back the clean color of new oil with the wonderful subtle flavor of natural wood smoke. I was ecstatic at the potential and used the oil to rub down food cooked on my otherwise flavorless gas grill. Suddenly, I realized I could have the convenience of modern cooking with the flavor of handed down recipes!!
No chemical additives - Cholesterol FREE - 0g TransFat!