| Slicing the cost of a backyard barbecue
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One cut that's already popular, lean and still a good
buy: flank steak. "It takes so well to marinades and dry rubs,"
Aidells says. Plus, there "tends to be no waste."
Poultry primer
Chicken and turkey are not really seasonal, though prices spike
before Thanksgiving and Christmas due to increased demand.
Vaillancourt picked up a capon for 49 cents per pound
and a turkey for 69 cents per pound -- both frozen holiday surplus.
If you buy frozen: Check the bottom of the bird to
make sure it was not frozen and refrozen, says Lobel. The tip-off:
lumps of ice. Also be wary of cuts or damage to the packaging, or
turkey that is gray or discolored. Another clue: the sell-by date.
But Lobel prefers fresh chicken. If you need to, you
can freeze it yourself. He also selects chickens that are lighter
in color because that means they have less fat and will lose less
to "shrinkage," he says.
With turkey, legs are a good bargain, usually less
than $1 per pound, says Aidells. Cut off the meat and use it for
stews.
Want to get cheaper chicken? The cuts with the best
flavor -- legs, thighs and wings -- are also in lowest demand. And
if you know your way around a chicken, it can be really inexpensive
to buy a whole bird and cut it up yourself.
"It doesn't have to be a perfect job," Lobel
says. "Cut it in half, cut it in quarters and remove the wings."
In some cases, you might want to pay a little more,
says Aidells. "I think the cheaper the chicken, the worse the
chicken," he says. "I like to see people pay a bit more
and get one with some flavor." His pick: kosher chicken.
Want a juicier finished product? Roast the chicken
breastside down for three-quarters of the cooking, "so the
moisture goes to the breast," then turn it over, says Lobel.
Pick of the pork
Looking for ribs this summer? So is everyone else. Spare-rib prices
tend to skyrocket when everyone starts firing up their grills in
the summer. Stock your freezer in January "and you can save
30 percent to 40 percent," says Lobel.
"Pork loins, boneless, center cut, are very,
very reasonable," especially if you confine yourself to sales,
says Vaillancourt.
If you like pork chops, consider a whole loin of pork.
One way to really save money: "Cook that roast loin of pork
without the bones," says Lobel. "Take the spare-ribs off
and cut the pork into medallions, chops or cook it as a roast.
By utilizing it in that fashion, you are saving a considerable amount
of money."
Aidells says, "the absolute bargain in the pork
department is anything from the leg." His picks: fresh ham
or leg of pork. Have the butcher divide the leg into smaller roasts
ranging from two to six. "These are great roasts, and you can
cook them directly on the barbecue."
Also look for sirloin. "Any roast from that area
is far superior to the pork loin, which is no bargain whatsoever,"
Aidells says.
Buy and hold
If you're freezing meat, have the butcher freezer wrap it for you,
says Lobel. Failing that, put the meat directly in a plastic bag
and get all of the air out. You want it "almost air- and moisture-free,"
says Lobel. Then wrap it up, and put it in the freezer.
The quick trick to marinades and spice rubs: Apply
before you freezer wrap it. "When the meat defrosts, the seasoning
soaks into the meat," he says.
If you like to buy ahead and save, consider buying
a dedicated meat freezer. If you keep meat and poultry in the same
freezer that you're opening 10 times a day, you want to store it
for two months max, says Lobel. But if you have a dedicated freezer
that gets and stays cold, then you can keep it for "easy, six
months."
Want to know if that meat freezer is cold enough?
The test: Look for one that freezes ice cream hard, says Lobel.
Really want to make sure you're getting the most for
your money? Ask the butcher.
"Nine out of 10 times, the butchers will be more
than happy to tell you what they think is the best cut," says
Lobel. "And that's the one you should listen to."
Dana Dratch is a freelance writer
based in Atlanta.
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