The Prudent Pantry: BBQ Grilling for Memorial Day Weekend

It's Memorial Day on Monday, and of course we're grilling as many of our meals as possible this long weekend! We are lucky enough to have a gas grill, which makes it oh-so-easy to barbecue. We trade in our propane tank whenever it runs dry and for about $25 we get a full one. It's a bit of a splurge, but we must be saving a little bit on our electric bill, and besides it raises morale.

Ground beef is inexpensive, and ground buffalo is not much pricier (and if you can find grass-fed bison, it is much better for you). Veggie burgers seem pricy at about $5 for a package of four, but whenever I buy Morningstar Farms burgers at Ralphs, I get coupons for $1 off my next purchase--and they frequently have two-for deals.

I buy big jars of condiments--like pickles, mustard, and mayonnaise--at the local warehouse store (Smart & Final, which has no member fee) and grill onions and peppers to go on my burger. Just add lettuce, which is cheap for even the fancier salad mixes.

I haven't found a cheap bun that doesn't taste bad and/or fall apart, so please be sure to comment if you have a suggestion for that!

Wings are a big favorite for barbecue days, and we've got a killer method for cooking them: make (or buy) a spice rub, coat the chicken in it, and grill until cooked through. Then toss the wings in your favorite wing sauce and throw them back on the grill to seal in the flavor. No butter and no deep frying--just juicy, tasty wings. And the best part is that you can use any rub and any sauce you like! I am forever grateful to my brother-in-law for sharing this method with my husband.

Feel like something fancier than a burger, but on a burger budget? How about a steak? Buy a cheap cut of meat (perhaps a club steak or flap steak) and prepare it by poking holes in it with the tip of a sharp knife. Stick slivers of garlic in the holes and squeeze a lime over the steak. Let it sit on a plate for 15-30 minutes, then throw it on a very hot grill (or in a hot pan) and cook until just done. The citrus pre-cooks it a little, breaking down the fibers so even a cheap cut will not be too chewy. Plus it adds great flavor!

As for what to eat on the side, there is nothing better than grilled corn on the cob. Leave the husk on, but trim off any loose bits. Place the ears on the rack of a hot grill (or in a hot oven) and cook for about 20 minutes. You may never boil corn again once you've had it this way.

Other vegetable favorites: onion, pepper, zucchini, and anything else that's ripe and on hand, tossed with olive oil and lemon juice and cooked in a grill pan; or try the same thing with a mixture of potatoes and sweet potatoes.

So what's on your grill this weekend?

Annika Barranti is a writer living in Los Angeles and blogging at Through the Looking Glass. She and her husband are raising two children and trying to eat well on a tiny budget.