Outdoor Grilling on a Budget
Getting our outdoor grill cleaned, polished, and ready for summer got me thinking about how much fun it would be to celebrate. After all, the last day of school, first day of summer comes but once a year, so why not do things up right with an amazing menu and a few good friends to kick off the season—even if that means grilling on a budget.
What happened next I can only attribute to a momentary lapse of good judgment.
I visited the website of Lobel’s of New York, “The best source for the finest and freshest USDA prime dry-aged steaks, roasts, specialty meats, and gourmet products that money can buy.”
Getting the grill ready seemed like an event worthy of a few high-quality American Wagyu steaks delivered overnight on a bed of dry ice. I checked the price. Gulp! Five (minimum order) 20-oz Porterhouse steaks: $799.95—plus overnight shipping! (Not a typo).
Just the thought of forking out that kind of money on the best beef money can buy jerked me back to reality with enough force to cause whiplash.
Surely, even in these times when beef prices have shot up in ways enough to choke even Nathan Lobel himself, there has to be frugal ground somewhere between Lobel’s and what’s left of the buy-one-get-one-free hotdogs sitting in the freezer.
Backyard Grilling on a Budget
Professional butcher, John Smith, and author of Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save $$$ says that the cheap cuts of beef are often the most flavorful. And also the toughest. But don’t let that discourage you from buying those meat-counter bargains. If you know the tricks you can buy the flavorful cheap cuts of meat without ending up with meat that is bland and tough.
Select first
Don’t get set on what you’ll be grilling before you get to the store. That particular cut may not be on sale. Instead, go with an open mind. Zero-in on the cuts of meat that nearing their “use or freeze by” date and thereby marked down for quick sale. (I loaded up at Costco last week on huge markdowns for that very reason. And if it’s a bargain? Buy extra for the freezer.
Marinade
A marinade is a secret to making a tough cut of meat as succulent and tender as a prime cut. Just make sure your marinade of choice contains acids like vinegar, lemon, and wine. Acid breaks down the meat to make it tender. Enzymatic action from beer, cider, and soy sauce also help.
Scroll down to find a printable for my favorite All-Purpose Beef Marinade, excellent for any cut of beef, even kabobs. This is so flavorful and loaded with tenderizing acids that you’re going to understand why I call this a miracle in a jar.
- MORE: It’s All About the Sauce
Temperature
The only way to guarantee that your meat will be moist, tender, and cooked to a safe temperature is with a food thermometer. Forget the “poke test” where you’re supposed to be able to discern a piece of meat’s level of doneness by poking at it with your finger. You need a decent thermometer that can get deep into whatever you’re grilling.
Not sure what is the exact right temperature for the items you’re grilling. Check out the extensive grilling and temperature charts.
The easiest and most reliable way to serve perfectly grilled fare is with a probe alarm. You simply insert the probe and then sit back and wait for it to reach the temperature you have designated.
And just in time for grilling season, our favorite ThermoWorks is having a SALE on all cooking alarm thermometers!
ThermoWorks Dot is EC pick for the Best Inexpensive quality probe alarm thermometer out there. It’s a few dollars more than the cheapest thing you could find, but this is the probe thermometer you will use and rely on for years—decades—to come. It is super accurate, reliable, and durable, too.
A second option is this ThermoWorks Instant Read ThermoPop easy-to-use, and reliable digital read thermometer. It returns an accurate and reliable temperature in only 3 seconds. Hold the ThermoPop in either hand or read it when it’s upside down—any angle that’s convenient. To check the temperature, simply insert then wait for 3 seconds for an accurate, digital display. Comes in a choice of 9 cool colors.
All-Purpose Beef Marinade
Ingredients
- 1 ⅓ cups vegetable oil
- ½ cup soy sauce
- ½ cup white wine OR balsamic vinegar
- ⅓ cup lemon juice
- ¼ cup Worcestershire sauce
- 2 tbsp ground dry mustard
- 2 ¼ tspn salt
- 1 tbsp ground black pepper
- 1 ½ tbsp chopped fresh parsley
Instructions
- Combine all ingredients in a jar or other container that has a lid. Shake well until fully mixed.
- To Use: Pour over meat and cover. Allow marinating for 8 hours or overnight, turning often.
Notes
Nutrition
Revised & Updated 5-8-22
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I hosted my first BBQ recently and was so worried I’d serve under-cooked hamburgers that I ended up burning them! 🙁
My husband like meat rare and I am more of a medium girl. With this thermometer both of us would get the meat done to our liking. Usually I get mine, but then again I am the one grilling 🙂
My wife purchased a Weber smoker for me. Wonderful. But, unlike the Weber grills, they do not come with much of a guide. Essentially Weber tells you to experiment. Which means my wife and I have consumed some over cooked meat, and some under cooked me that needed to be microwaved prior to consumption. A Thermapen MK4 would have allowed me to take the meat out of the smoker at the right time, with great results.
Oh, if only I knew then what I know now….thanks to Mary!! The wedding of my father-in-law to his new bride was to take place in the front yard, with the reception on the back patio. Decor and food by me. A beautiful, large pork loin was put on the grill just before the ceremony. After the “I do”s were done, of course, I was the crazed proverbial chicken sans head, so did not pay close enough attention to the pork. After what I thought was a long enough cooking time, I asked my husband to slice while I attended to details….Yep, nice and RAW!! I didn’t even see it until it had graced the buffet table for several minutes. Shoulda-woulda-if I coulda cooked by temp, not guesswork!
My husband forgot all his cooking knowledge when he said “I do.” As the chief cook for the last 24 years of marriage, I’m trying to convince my husband he can help by grilling. A Thermapen MK4 would help us avoid overdone burgers and underdone chicken! Thanks!!
we were not very happy when transporting a brand new grill from a sports camp( where it had been very well used ) back to our home and the ties that we thought had secured the grill broke away and dislodged the grill to the point of no return. End result…Had to buy a new grill
The worst experience I had at a BBQ was when I was served raw chicken. The outside was nice and crispy but the inside was raw and not cooked at all. This thermometer definitely would have taken care of the problem.
I would love to be chosen because I love to eat meat! I am also very health conscious and want to know my meat is safe to eat!
I should be chosen because I love grilling burgers for my friends, but I never know when they are done. Weeks ago I made burgers and they turned out to be really rare when I served them and it was such a nightmare. These tools would help me be great at the grill and avoid rare burgers!
We asked a friend how to cook salmon on the grill; it wasn’t a good idea – it ended up charred beyond belief! That Thermapen would come in handy! LOL