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.
The Southern and Western United States define a BBQ as an outdoor festival at which the piece de resistance is a beef or hog dressed whole and roasted on a spit over a pit fire. A large barbecue takes about 24 hours of preparation. First the meat is marinated for a number of hours and the fires prepared. Then the BBQ or basting sauce is usually mixed according to carefully guarded formula of minced peppers, garlic, herbs, tomatoes, lime juice and other sundry condiments.