When keeping the customer in mind, VRF is an easy sell. The initial cost measured against the total life cycle, technology, energy efficiencies and overall benefits of the system make it a smart purchase.
Summary. 1  Use an empty ice chest to hold cooked meat at serving temperature. 2  Most barbecued meats refrigerate and reheat well. 3  Cooked meat can be refrigerated up to 4 days; otherwise it should be frozen. 4  Use a Foodsaver vacuum sealing machine or Ziploc freezer bags to portion meats before freezing.
For the BBQ sauce (or substitute 3/4 to 1 cup bottled sauce): 1  1 cup ketchup. 2  1/2 cup tomato sauce. 3  2 tablespoons distilled white vinegar (apple cider vinegar also works)  2 tablespoons Worcestershire 1  sauce. 1 tablespoon honey (light brown sugar or maple syrup also works)  2 1/2 teaspoons 1  paprika. 1/2 teaspoon granulated garlic.  1/2 teaspoon salt.