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.
[Chilliwack, BC] The third annual Barn Burner BBQ (BBBBQ) competition, presented in Chilliwack by Johnstonâs Pork and Fraser Valley Specialty Poultry was a huge success. Nineteen teams competed for the grand championship which was captured by Regina BBQ veterans Prairie Smoke & Spice, who was also the winner of BBBBQ in 2015.