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.
Preheat the grill on high for direct grilling. Clean your grill with a grill brush. Hold your hand about 2 inches above the grill and see if the temperature is right. For gas grilling steaks over high heat, you don't want to be able to hold your hand over the grill for more than 5 seconds.Don't try to be tough, you know when it is hot! Place the new york strip steaks on the grill with tongs.NEVER pierce the skin of the steaks with a fork! After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks. After 2 more minutes, you are ready to flip the steaks.or gas grilling steaks over high heat, you don't want to be able to hold your hand over the grill for more than 5 seconds. Don't try to be tough, you know when it is hot! Place the new york strip steaks on the grill with tongs.