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.
This is the oldest BBQ restaurant in Texas, serving up slow-cooked ribs, brisket, and other mouthwatering cuts of meat since 1932. Located in the Barbecue Capital of the World, this BBQ joint easily takes the top spot on our list. 2) Franklin BBQ (Austin) Wally Gobetz/Flickr.