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.
You need to be able to judge how hot the heat is coming from your grill, because not all foods are cooked at the same temperature. Hold your hand, palm side down, where your food will cook and at the same height as the food that will be grilled. Count by saying, one thousand-one, one thousand-two for each second you can hold your hand there.