Although some of us are still suffering through a seemingly endless series of rainstorms, the weather is looking better and cookout season is in full swing. Since so many of us are going to be doing some outdoor cooking, this seemed like a great time to talk about a few ways to grill up a masterpiece without burning a big wad of cash over an open flame.
We’re not going to discuss whether grilling is really cost-effective relative to cooking indoors. If you’re interested in one breakdown of that question, I’d look here.
We’re not going to discuss the relative merits, in financial terms, of gas vs. charcoal at great lengths, either. Gas is cheaper in the long run, more expensive to begin with (the front-end investment tends to be considerably higher). You can look it up.
No, I’m going to assume that you, like me, have an affinity for meat and that you enjoy cooking it outside when the weather allows because doing so is both one of life’s great joys and because it’s so darned tasty. If I’m right, and I’m pretty sure I am, you’d probably like to get some of that grilled flavor on the cheap. Here’s how to do it.
Compromise on meat. I’m a meat lover. It isn’t easy for me to say that you should ever compromise on your cut. It’s true, though. You can save a lot of money by passing by those delicious, thick, well-marbled porterhouses and picking up a few pounds of ground beef for hamburgers. If you just gotta have a steak (and I know that feeling, trust me), you can always sink your teeth into a cheaper cut. With some work and a good marinade, you can produce a winning grilled dinner. Oh, and there are some “compromise cuts” that are actually great on their own terms. Country style ribs come to mind.
Conserve on fuel. If you’re cooking with gas, don’t fire up the grill an hour before you slap your meat on it. Some preheating is necesary for proper searing and those cool grill stripes, but you don’t need to overdo it. Your propane will last longer, thus saving you money, if you take it easy. If you’re a charcoal buff, there’s no reason to dump that whole bag of Kingsfords into your Weber Kettle if you’re just making a few burgers and dogs. Heck, you don’t need that much charcoal to make four great medium-rare KC strips. People use more coal than they need and it only serves to run up their bills.
Grill your non-meat items. Learn how to heat that garlic bread on the grill. Your vegetables, too. If you can make it inside, you can make it outside. And you should. Your grill is hot either way. You might as well use it instead of simultaneously wasting electricity or gas by operating your indoor appliances at the same time.
Give your guests a grocery list. Grilling brings people together. If you’re firing up the grill and having family or friends come over to enjoy the meal, spread the expense. You can be a gracious host and a wonderful cook even if your neighbor is the one who provided the potato salad and buns. People don’t mind contributing and you won’t seem like a big jerk for telling your nephew to pick up a bag of wavy potato chips and some French onion dip on his way over for supper. I swear.
There you have it. A few tried and true ways to keep your costs down when you’re grilling. You know you won’t be able to resist the allure of the open flame, so you might as well do it in a way that costs a little less money, right?
(NOTE: You’ll notice that I used “grill” and its derivatives instead of “bbq,” “barbecue,” or “barbeque”. There’s a reason for that. There’s a big difference between the grilling most of us do on a summer Saturday night and what officially qualifies as barbecue in my mind. When you grow up within a few hours of three of the world’s finest barbecue restaurants, you develop a certain perspective on the issue.)
