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.
Otherwise, it is hard to tell a difference between a BBQ and grill hardware. In BBQ, one uses heat at a low level or indirect heat to prepare meats. When you have bought less expensive cuts of meat, lower heat of BBQ along with cooking for a long time period makes the pieces tender.