How to barbecue on a budget

Add gourmet toppings

Budget cuts of meat benefit from being loaded with flavour and the quickest way to do that is with a relish or salsa. Combine diced pineapple, corn kernels, red onion, coriander, chilli and lime juice in a bowl. Use it to top chicken, fish or sausages. A homemade tomato relish is a cost-effective way to add flavour and impress your guests.

Use cheaper cuts of meat

Don’t underestimate cheaper cuts of meat—a barbecue can transform them into delicious dinners that won’t hurt the hip pocket. For sticky chicken wings, combine barbecue sauce with a sprinkle of smoky paprika and a squeeze of lemon juice. Add a little olive oil to loosen the mix then pour it over the chicken and marinate in the fridge for an hour before cooking.

Learn how to cook the perfect steak

The secret to a great-tasting steak—no matter how much you’ve paid for it – is to avoid turning it more than once, says Simon Sandall, owner and chef at Boronia Kitchen in Sydney. “Flipping steak is unnecessary—you lose track of how it’s actually cooking. The less you touch it, the better.” Here’s how to do it right: allow the meat to come to room temperature, brush with olive oil and season with salt and pepper. Cook the steak over medium heat for four minutes on one side and three on the other then set it aside to rest for a couple of minutes.

Consider plant-based alternatives

Think barbie, think meat—right? For a more cost-effective gathering, opt for a plant-based barbecue. Marinated tofu burgers, vegetables, kebabs and stuffed portobello mushrooms are all affordable and inclusive options. Treat these exactly as you would meat, with marinades, salsas and relishes to add more flavour.

Make meat go further

Feed more mouths for less with this budget tip. Instead of serving each guest individual steaks, cook a few generous-sized pieces of meat then slice those— across the grain—into pieces. Arrange over a large salad that’s bulked out with pantry staples like rice, chickpeas or lentils and lots of veg. Serve it with crusty bread.

Chargrill dessert

Don’t save your barbecue just for savoury foods. Summer fruit is great on the grill and because it’s in season, it’ll be an affordable option, too. Start with nectarines, peaches and mangoes, halved and stones removed. Drizzle with honey or sprinkle with brown sugar and cook on a chargrill for two minutes or until they’re heated through. Serve with natural yoghurt, ice-cream or a dollop of fresh cream.

Barbecue, bougie style

You don’t need to splash out for a barbecue. Shop the specials at the supermarket and look for basics that can be easily transformed. Think seasoned butters that you can brush over steak or prawns, pre-made salads that get better with the addition of deli favourites like fetta-stuffed olives, or an ice-cream dessert you can top with seasonal berries and extra chocolate.

Make use of mince

Mince is a great budget buy. You can use it to make burger patties or, for entertaining, take it up a notch and make lamb koftas, Middle Eastern flatbread pizzas cooked on the barbecue or American-style sloppy joes—spicy mince served in a bread roll (cook the mince mixture in a flameproof pan on the barbecue).

How to stay on top of grocery costs

The key to sticking to a budget is knowing how much you spend. Track your grocery expenditure per week, fortnight or month in Money Plan in the CommBank app. You can also look back at what you’ve spent in prior periods. In Money Plan you can also set a weekly, fortnightly or monthly grocery category budget. This will help you track how you’re going and tighten the belt if the budget is blowing out.

Cook it right

You’ve decided to splurge on quality meat for the barbie. Make the most of it with these tips:

1. Start with a clean grill. After each use, leave the heat on for an extra 5 minutes and then scrub the grates with a barbecue brush. When cool, wipe the grates with a damp cloth.

2. Cold meat takes longer to cook so take it out of the fridge at least 30 minutes before you’re planning to cook it. This also makes cooking times easier to judge and results in more tender steak.

3. Always rest your protein. It’s essential for juicy, tender meat and chicken. When it’s cooked, cover loosely with foil to stop the meat getting cold and set it aside for about a third of the cooking time.

For more budget-friendly recipes, visit commbank.com.au/brighter/brighterside/taste-test