Five Tips for Great BBQ on a Budget
It’s that time of the year when everyone has finances on the brain. People are busy gathering all of their personal information, submitting documents for tax season, and looking ahead to the rest of 2021. Furthermore, this past year has resulted in economic hardships and uncertainty for many people.
With this in mind, we thought we’d share some budget-friendly ideas on how you can enjoy barbecue in the backyard while still saving money. Here are five tips for BBQ on a budget.
If you want to make burnt ends, try using chuck roast as an alternative. (Photo by Wai Chan)
Substitute standard cuts with less expensive alternatives.
The past year has seen fluctuating meat prices as well as shortages and supply issues and the trend is projected to continue in the coming months. Typically, prices increase ahead of Memorial Day but they are already on the rise due to increased demand and rising feed and transportation costs. Budget conscious BBQ enthusiasts would be well-advised to consider being more flexible with the meat they use. Chicken thighs, for instance, can be a delicious and inexpensive option for backyard cooks. BBQ lovers can also substitute standard cuts with less expensive alternatives. Instead of smoking a full packer brisket, consider using chuck roast or tri tip instead. We’ve seen people make “poor man’s burnt ends” using hot dogs and even sweet potatoes!
You can save a substantial amount of money by buying rubs and seasonings in bulk. (Photo by Wai Chan)
Buy rubs and seasonings in bulk
Making your own barbecue rub can get expensive, especially if you use more than a few ingredients. One suggestion we have is to consider finding a good commercial rub that you like and buying in bulk. Many of the top rub companies sell seasonings in large bottles or even in bags by the pound online and at BBQ supply stores.
Try picking up some corned beef after St. Patrick’s Day to save money when you make pastrami. (Photo by Ryan Cooper)
Visit butchers and grocery stores right after holidays
Similar to buying candy after Valentine’s Day, Easter, or Halloween, you can also buy cheap and creative cuts of meat right after holidays pass as well. Around Christmas time, you can often find prime rib or turkey discounted on December 26 or after Easter, you might find whole hams or lamb chops at a lesser price. Heck, we’ve even seen steeply discounted corned beef right after St. Patrick’s Day.
There are a ton of deals on meat at stores like Costco. (Photo by Peter Pham / Twitter)
Buy from warehouse clubs when possible (Costco, Sam’s Club, Restaurant Depot)
Over the years, one of the most frequent tips we’ve heard for barbecuing on a budget is to regularly check the selection of meats at your local big-box store, including Costco and Sam’s Club. Both of these stores often sell large quantities of meat at surprisingly good prices. If you have a friend who has a membership to Restaurant Depot (or if you own a business), you should check out Restaurant Depot as well for great meat and ingredient deals. On a fun related note, the Kansas City Barbeque Society gives all of its members a free one day pass to your local Restaurant Depot, so that’s another reason to check them out.
Make sure you vacuum seal barbecue leftovers as soon as you can. (Photo by Evan Reed)
Repurpose or vacuum seal and freeze your leftovers
Eating the same meal over and over for days on end can get boring, so try to experiment with different ways to repurpose your leftovers. Barbecue leftovers can be used in beans, tacos, or any number of great dishes. Investing in a machine like a FoodSaver to vacuum seal your leftovers will result in savings in the long run. You can easily divide your cuts into smaller portions and freeze them for later. Check out our previous feature for tips for what to do with barbecue leftovers.
Ryan Cooper (BBQ Tourist) & Sean Ludwig (NYC BBQ)
Co-Founders, The Smoke Sheet
—Wilberdean Shirley, the founder of Wilber’s BBQ in Goldsboro, NC, passed away this week. (Photo by Ryan Bevel)—
HOT OFF THE PRESS
Wilberdean "Wilber" Shirley, one of the original owners of historic Wilber's Barbecue in Goldsboro, North Carolina, passed away this week at the age of 90. Wilber’s opened in 1962 and was a popular destination for whole-hog barbecue. The restaurant closed in March 2019 following financial hardships but . Shirley worked as an advisor when the restaurant reopened. "It is with a heavy heart we share that Mr. Wilberdean Shirley has gone to be with the Lord," the restaurant shared on Facebook on Monday. "We are grateful for all he has done for the community and ask that you lift his family up in your prayers during this time." READ MORE.
The Memphis in May World Championship Barbecue Cooking Contest will be happening this year, but it will be a much smaller affair this year. It will not, for example, feature large concerts, sauce wrestling, or the Miss Piggy Idol contest. The focus will be on competition barbecue and more than 150 teams are expected to compete. READ MORE.
Recently, we reported that the Kansas City Barbeque Society is once again partnering with the National Turkey Federation to offer the Turkey Smoke Series at a number of competitions this season. Now, pitmasters will have even more opportunities to shine with the Celebrate Real Pork Series in partnership with the National Pork Board. KCBS events will add a pork chop contest in addition to standard categories at a number of contests. Additionally, Kids ‘Que competitions held at KCBS contests will include a boneless pork chop category for competitors in the 11-15 age group and ground pork for kids under 10. READ MORE.
One-meat contests are an exciting new addition to the line up on offer from the Kansas City Barbeque Society. These are contests where only one meat is cooked, which may be held in addition to an existing contest or as a standalone event for smaller venues or when less time is available. One meat contests still count towards KCBS Team of the Year points and are a good avenue for attracting newcomers to the world of competition barbecue. The Kansas City Barbeque Society created a video highlighting these new contests. WATCH HERE.
If you’re in or around Fort Worth, you best stop by Goldee’s Barbecue. Daniel Walker of D Magazine proclaims that they have the best brisket in Texas and gushes over the restaurant’s simple perfection in a new article. “It’s a menu full of Central Texas barbecue standards presented in their purest, most ideal form,” Walker notes. “You will not find a finer brisket in Texas. A bold claim, indeed, but true. They burn only Texas post oak, aged for eight months, to yield a perfectly moist, smokey, and peppery brisket. The pork ribs exhibit the perfect tenderness. The sausage is all made in house and comes in standard and jalapeño-cheddar. Both are excellent.” READ MORE.
The team behind Houston’s Blood Bros. BBQ are planning to open a new sandwich shop in the Stomping Grounds development in the Garden Oaks neighborhood. Details are light, but the trio behind Blood Bros. is working with pastry chef Alyssa Dole. The “bodega bakery” will feature sandwiches made popular by the BBQ joint, as well as marketplace items and canned cocktails. READ MORE.
ADDITIONAL READS
After the pandemic put a halt to planned openings of several highly anticipated restaurants, Raleigh Magazine highlights the best BBQ in the Triangle in 2021.
The pitmaster at Bandit BBQ is betting big on brisket-based house-made sausages, writes Daniel Vaughn in Texas Monthly.
The American Royal is looking for nominations for this year’s class of Barbecue Hall of Fame inductees.
East Austin’s most exciting new joint serves “modern African American” barbecue.
J.C. Reid writes in the Houston Chronicle about the return of Beaumont-style beef links at Houston barbecue joints.
Bumbershoot Barbecue in Argyle, Texas has a new pitmaster.
Soul & Smoke brings its brisket and ribs from Evanston to Chicago.
Michael Seale took a look at what makes Alabama barbecue special in an article for Patch.
Famous Dave's will implement their new “Quick Que” model in Salt Lake City and Las Vegas.
Retired NFL star Eli Manning talks about being a BBQ brand ambassador and life after football.
Oklahoma Sooners football coach Lincoln Riley’s Easter brisket tweet sparked plenty of commentary.
Outdoor-only Texas barbecue restaurant opening on 6th Avenue in Tacoma.
Plant-based BBQ is a growing trend at this award-winning Michigan spot.
—The Smoke Sheet has joined forces with Grill Girl Robyn Lindars for a new weekly video show.—
WATCH
Episode #1 — This Week In Grilling & BBQ
Last week, The Smoke Sheet and Grill Girl launched This Week in Grilling & BBQ, a new video series where we share what’s happening in barbecue news and the newest trends in backyard cooking. We dive into the latest important barbecue news items and talk about exciting new things we’re seeing in the food world. For the first episode, we invited Brad Orrison from The Shed Barbecue & Blues Joint to talk about grilled corn, SCA cookoff events, and more. The show is live every Thursday at 4:30 p.m. Eastern on The Smoke Sheet’s Facebook page, and we hope you’ll come join us soon. WATCH THE FIRST EPISODE HERE.
LISTEN
Chef Vaughn Good of Night Goat Barbecue in Kansas City — Kevin’s BBQ Joints
In this episode, host Kevin Kelly chats with Vaughn Good, the James Beard nominated chef of the acclaimed Fox and Pearl restaurant in the historic Westside neighborhood in Kansas City. Recently, Good started a craft barbecue pop-up at the restaurant on Sundays called Night Goat (named after a song from the Melvins). The menu features unique items such as guajillo beef sausage, pig head boudin, and pastrami brisket. Good discusses his barbecue journey from butchery and charcuterie to running a successful restaurant that uses live fire to cook rustic cuisine. LISTEN HERE.
READ
The Ultimate Outdoor Cookbook: All-Day Meals and Drinks for Getting Outside and Camping, Backpacking, or Backyard Entertaining — Linda Ly
In The Ultimate Outdoor Cookbook, you will learn how to cook every meal of the day outside, from breakfast to dessert with drinks in between, using live fire, grills, foil packs, cast iron pans, dutch ovens, planchas, and some with a smoker. Whether you are cooking in your backyard, at a local park, or camping deep in the woods, there is a recipe and technique for you. Enjoy over 100 delicious and easy-to-prepare recipes for all tastes and diets curated from author Linda Ly's best-selling The New Camp Cookbook and its successful follow-up, The Backyard Fire Cookbook. The Ultimate Outdoor Cookbook also provides practical guidance on how to build and work with different types of fires. Whether you are a seasoned home cook or a novice of the flame, these techniques and recipes will have you in love with your new kitchen — the great outdoors. PRE-ORDER HERE.
—Try making this easy recipe for Smoked Pork Loin for your next backyard cook.—
Smoked Pork Loin Recipe with Pineapple BBQ Sauce
By Postal Barbecue
For this week’s Recipe of the Week, we chose this video recipe for Smoked Pork Loin from Postal Barbecue. This simple cut is prepared with a pineapple sauce that perfectly complements the flavors of the pork loin. Your family and friends will enjoy the smoky and sweet flavors of this recipe. Pork loin is also an inexpensive and readily available cut that is also delicious.
—Early 2021 may be light on larger barbecue events, but we expect many to happen later in the year.—
April 21, 2021: Brisket King NYC — Brooklyn, New York
If you love brisket, you won’t want to miss Brisket King NYC 2021 in Brooklyn. The event will be held this year at the outdoor space at Pig Beach NYC in Brooklyn. More than 15 chefs and pitmasters will be there serving up their takes on brisket and pastrami, including Blue Smoke, Central City BBQ, Morgan’s Brooklyn Barbecue, and others. MORE INFO HERE.
May 7-8, 2021: The BBQ Fest on the Neuse — Kinston, North Carolina
The 39th annual BBQ Festival on the Neuse kicks off soon in Kinston, NC. The 2020 version of the event was canceled due to COVID-19, but it’s back in 2021 with a slightly different setup for safely. The festival will include barbecue, food competitions, shopping, arts and crafts, wine garden, children’s activities, and more. Expect a good time for families and BBQ enthusiasts. MORE INFO HERE.
May 12-15, 2021: Memphis in May World Championship Barbecue Cooking Contest — Memphis, Tennessee
This four-day competition will be held in Tom Lee Park on the banks of the Mississippi River in downtown Memphis. Teams travel from around the world to compete for the title of World Champion and a share of the more than $115,000 in prize money. Teams will compete in the championship pork categories of Ribs, Shoulder, and Whole Hog, as well as the ancillary competitions of Hot Wings, Sauce, and “Anything But Pork.” MORE INFO HERE.
June 4-5, 2021: Hogs For the Cause — New Orleans, Louisiana
The bug Hogs For the Cause barbecue competition and festival is back in 2021 with a few changes. Proceeds still go to fight pediatric brain cancer, but this year's event will be held at a 15-acre site in Belle Chasse on the east side of the city. Organizers are limiting ticket sales to only 25% of the venue's capacity, and they will make the event cashless. MORE INFO HERE.
July 9-11, 2021: Windy City Smokeout BBQ & Country Music Festival — Chicago, Illinois
Get ready for beer, BBQ, and country tunes, because the Windy City Smokeout BBQ & Country Music Festival is returning to Chicago. The Windy City Smokeout is one of the largest barbecue festivals in the U.S. and typically features the world’s best pitmasters and more than 15 musical acts. Read our to learn about the experience. MORE INFO HERE.
NOTE: Due to the pandemic, it’s possible these dates and details might change. For the latest details, please check out our full events calendar.
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