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 commercially available competition BBQ pork injections, itâs tough to beat Sweet Smoke Qâs âQ Juiceâ Pork Injection, made by Jim Elser. The man knows how to win with competition BBQ pork. Last year, Jim won the Florida Bar-B-Que Association team of the year competition, with ribs and pork as his top two categories. Of these two, pork is where Sweet Smoke Q really stood out â winning that category by 32 points.