Tips for cooking out without burning too much cash

It cost $70 to fill up your gas tank, you're still paying off last month's vacation and back-to-school shopping lurks around the corner.

We're all squeezed these days and the rising cost of groceries isn't helping the bottom line. Still, you don't want to forgo summer traditions like backyard cookouts with friends and neighbors. You can have a wonderful barbecue that's more sophisticated than hot dogs without breaking the bank.

Selecting less expensive cuts of meat is the first rule, says Rick Browne, host of PBS' "Barbecue University."

Instead of grabbing more pricey boneless, skinless chicken breasts or beef steaks, purchase other chicken parts and roasts.

"Let's say you're buying chicken ... buy the chicken thighs. The darker meat has a lot of moisture and flavor that's good with the grill," Browne says. "Two on a plate is a good portion."

He adds that less expensive cuts of beef, like roasts, can be prepared to ensure tender, moist meat comes off the grill.

"With a (4- to 5-pound) bone-in chuck roast, you can brine or marinate overnight. Get the grill nice and hot and grill it 10 minutes on each side; then move it to indirect heat and cook it for 1 hours."

Country ribs make a meaty stand-in for baby backs at a fraction of the price. I spotted them on sale at $1.29 a pound the other week.

Check the frozen aisle as well for less expensive seafood. Heck, even check your own freezer. A stray pork chop or half bag of frozen shrimp that's been in the hold a couple of months will taste just fine soaking in a marinade and hitting the flames.

Look in your pantry for marinade ideas as well.

A homemade, all-purpose marinade is an inexpensive way to add flavor to poultry, meat, fish and vegetables.

Olive oil and lemon juice-based versions are an excellent choice. Both ingredients are affordable and pair well with a variety of herbs, as well as with aromatics such as onion, garlic and shallot.

If you have some specialty vinegars on the shelf, pull them out. Try raspberry vinegar with pork; champagne vinegar with chicken or fish. Have some chili-infused oil back there? Combine it with lime juice, cumin and cilantro for a spicy soak for any kind of protein.

In most marinades, there's no need to use your best (and pricier) olive oil. Too many other flavors will compete with it in a marinade, so it's a waste to use anything but the cheaper stuff.

A small amount of Dijon mustard whisked into the mixture adds another layer of flavor and also helps emulsify the marinade so it won't separate right away.

Browne has another strategy: "My secret is to serve less protein, more sides."

Seasonal (read less pricey) vegetables, a pound of dried pasta and a dressing made with oil, vinegar and mustard already in your fridge can be combined into a tasty salad. Look to your garden (or your neighbor's) for fresh herbs to infuse the dressing. (And don't let leftover herbs wilt in the refrigerator. Wrapped tightly in plastic they can be frozen for several months.)

In addition, baked beans, corn on the cob, potato salad and apple sauce continue to be cost-effective side dishes.

Grill Lemon and Sage Chicken

1/3 cup coarsely chopped sage or other fresh herb

½ cup lemon juice

¼ cup olive oil

1 tablespoon Dijon mustard

6 cloves garlic, minced (about 2 tablespoons)

1 teaspoon ground black pepper

4 pounds cut up chicken parts, bone-in, skin removed

Salt to taste

In a medium bowl, whisk together sage, lemon juice, oil, mustard, garlic and pepper.

Pour the marinade into a sealable plastic bag or a dish large enough to hold the chicken in a single layer. Add the chicken, turning to coat with marinade. If using a dish, cover it. Refrigerate for 2-10 hours.

Heat a gas grill to medium-high or prepare a charcoal fire. Remove the chicken from the marinade. Season both sides with salt. Grill the chicken until well browned and no longer pink in the center, 10-15 minutes per side.

Serves six.

Jim Romanoff, Associated Press

Citrus Grilled Shrimp

1 cup olive oil

¼ cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

1-2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds frozen large shrimp, partially thawed, peeled and deveined with tails attached

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

Heat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Serves six.

Adapted from Allrecipes.com

Cola Mustard BBQ Ribs

1 cup brown sugar

1 can favorite cola

½ cup favorite yellow mustard bbq sauce

2 medium onions, chopped

2 cloves of garlic, minced

2 tablespoons soy sauce

Dash of cayenne pepper

Salt and pepper to taste

3-4 pounds country style pork ribs

In a large casserole, or 2-gallon sealable plastic bag, combine the brown sugar, cola, sauce, onions, garlic, soy sauce, salt and pepper and stir until mixed.

Place the ribs in the sauce mixture and marinate for 2 hours. Drain, pouring marinade into a saucepan. Boil marinade for 12 minutes for use when basting. Reserve half the boiled sauce to serve tableside.

Grill ribs over high heat for 3 minutes per side, then put on indirect side of grill for 30 minutes, turning often and basting heavily with remaining sauce for the last 10 minutes.

To thicken reserved sauce, mix in a cornstarch mixture. Serve with the sweet and smoky flavors available in Smokehouse Recipe Grillin' Beans.

Serves four to five.

Rick Browne for Bush's Best Beans

Grilled Sausage Salad with Ginger Crostini

5 tablespoons extra-virgin olive oil, divided

1 teaspoons ground ginger

8 slices (-inch thick) baguette

1 pound sweet Italian pork sausages

1 large sweet onion, cut into 8 wedges

1 tablespoon balsamic vinegar

5 ounces mixed greens

1 tablespoon apple cider vinegar

Salt and pepper

Heat the oven to 300 degrees.

In a small bowl, combine 2 tablespoons olive oil and the ginger; brush on the baguette slices. Transfer to a baking sheet and bake until crispy, about 15 minutes.

Meanwhile, preheat a grill or grill pan to medium-high. Grill the sausages until cooked through, about 15 minutes. Drizzle the onion wedges with the balsamic vinegar; grill until softened and charred, about 4 minutes on each side.

In a medium bowl, add the greens, the remaining 3 tablespoons olive oil and the cider vinegar; toss. Season with salt and pepper divide the salad among 4 plates and top with the sausages and onions. Serve with the crostini.

Serves four.

Every Day with Rachael Ray, June/July 2008