Is it ok to defrost meat and refreeze again for another couple of days?
Quite frankly. . .as long as you keep the product properly cooled–at or below 40 degrees Fahrenheit–you can safely thaw and freeze your meat as much as you like. You will compromise the quality of the product because the creation and recreation of all those ice crystals within the meat itself will damage the tissues resulting in moisture loss before cooking and a much more difficult dinner when finally cooked. When I’m presented with a situation such as you describe, I will cook the entire item in as many applications as I can, use what I initially wanted–your BBQ meat–and freeze the cooked, cooled remainders.
