Budget Grilling Ideas: Cheap Cuts of Meat and Clever BBQ Recipes

Big Flavor, Low Budget

Inexpensive meats don’t have to taste cheap. In fact, with the right ingredients, the most affordable meats can be the most flavorful. As always, check your local grocery store and shop sales and the clearance section of meat. You can always buy in bulk and freeze for later.

Chicken: Thighs, drumsticks, wings

Bone-in chicken tends to be cheaper than the go-to: boneless, skinless chicken breast. Although inexpensive, the dark meat of chicken thighs and drumsticks can be more flavorful and tender than chicken breast.

Beef: Skirt steak, flank steak, chuck roast (for shredded beef)

Tougher cuts of beef like flank steak and skirt steak can be marinated and smoked for a more tender texture and robust flavor.

Pork: Pork shoulder, pork chops, ribs

Spare ribs, pork loin, pork shoulder, and pork belly hold up very well on the grill and have hearty textures and rich flavor.

Fish: Tilapia, mackerel, or shrimp

Fish is a great low-cost option for grilling. They also cook quickly and pair well with various marinades, sauces, and even salsas. 

Veggie options for grilling: Zucchini, bell peppers, eggplant

Produce is a great way to add flavor and volume to your meals. Potatoes, zucchini, bell peppers, onions, eggplant, and other squash are typically inexpensive and easy to obtain. They also taste great!

Now that you have decided on your meat, the next step is to create a marinade. Marinades can be simple, budget-friendly, and make a huge difference in the texture and flavor of your dish. Cheap cuts of meat can be tougher than the alternative, and marinades help to tenderize the meat. Most marinades follow a simple formula with ingredients you might already have in your pantry.

Basic Marinade Formula:

A basic marinade consists of fat and acid as the base, with seasonings for flavor. Once you become familiar with the basics of marinades, you can start experimenting with different flavors.

The fat component coats the meat to preserve moisture and keep the meat tender and juicy. The fat also carries fat-soluble flavor compounds from seasonings and other parts of the marinade deeper into the meat. The fat also balances out the flavors of the dish as a grounding or neutral flavor. Fat components can include oils, fatty yogurt, and even coconut milk. Different flavor profiles will be better with a specific fat.

The acid in a marinade helps to tenderize the meat by breaking down surface proteins. This softens the meat and allows it to absorb flavor. Acids in meats can also enhance the flavor profile. Examples of acids include citrus juice, enzymatic fruit juices (like pineapple), vinegar, cooking wine, Worcestershire sauce, and buttermilk.

Finally, enhance the flavor of your dish with various seasonings. You can even add honey or brown sugar to add a hint of sweetness to your dishes. The ratio of a marinade should be three parts fat to one part acid, and season to taste. Be sure to create your marinade and taste it as you season it to ensure the best result.

 Below are some popular marinades for you to try.

 Fajita Marinade: Olive oil, lime juice, garlic, salt/pepper, onion powder,
 chili powder, paprika, oregano, cumin (optional)

 Greek Marinade: Olive oil, lemon juice, garlic, salt/pepper, oregano,
 thyme

 Tandoori Marinade: Greek Yogurt, lemon juice, garlic, salt/pepper,
 garam masala, paprika, turmeric, cumin, coriander, ginger, cayenne
 pepper

 Steak Marinade: Olive oil, Worcestershire sauce, garlic, salt/pepper,
 thyme