Budget BBQ: 12 Cheap Cuts & Budget-Friendly Grilling Plans

How to grill like a king without paying royal prices.

There’s a quiet truth every pitmaster eventually discovers: great barbecue isn’t about expensive meat – it’s about knowing what to do with the cheap cuts. Sure, wagyu ribeyes are nice, but so is keeping your wallet intact.

And honestly? Some of the best, boldest, juiciest flavors live in those bargain-bin cuts nobody else is paying attention to.

I’ve been cooking long enough to know this:

If you can make brisket taste good, congrats. If you can make chicken thighs taste magical, you’re a legend.

So today, we’re going all in on the 12 best cheap cuts and the grilling plans that make them shine. These are the cuts your butcher hopes you never learn about – because once you try them, you’ll never go back to overpaying again.

1. Chicken Thighs – The Underrated MVP

If chicken breasts are the popular kid in school, thighs are the quiet genius who ends up running the company.

Why it’s amazing:

• Naturally juicy
• Hard to overcook
• Absorbs marinades like a sponge

Grilling plan:

Hit thighs with a simple dry rub, grill over medium-high heat, and finish with a quick glaze. They’re nearly impossible to mess up – perfect for beginners or anyone who wants full flavor without fuss.

Key phrase:“If you can’t grill thighs, the grill is probably off.”

Mini recipe

Ingredients:

• 6 chicken thighs
• Salt, pepper, garlic powder
• 2 tbsp honey
• 1 tbsp soy sauce

Steps:

1. Season thighs generously with salt, pepper, and garlic powder.
2. Grill over medium heat, skin-side down, until crispy.
3. Mix honey + soy; brush on for the final 5 minutes.
4. Grill until internal temp hits 175°F for max tenderness.

Flavor note: Higher temp = softer dark meat. Trust it.

2. Pork Shoulder Steaks – Cheap, Fatty, Flavor Bombs

Cut from the same muscle used for pulled pork, these steaks are fatty, forgiving, and deeply flavorful.

Why it’s amazing:

• High fat marbling
• Perfect for low-and-slow or hot-and-fast

Grilling plan:

Sear hard, then move indirect until tender. You’ll get something that tastes like a hybrid of pork chop and brisket – for a fraction of the price.

Mini recipe

Ingredients:

• 2 pork shoulder steaks
• BBQ rub of choice
• Splash of apple cider vinegar

Steps:

1. Coat steaks with rub.
2. Grill hot for a 2-minute sear per side.
3. Move indirect for 20–30 minutes.
4. Lightly spritz with cider vinegar halfway through.

Result: Fat melts, edges crisp, flavor explodes.

3. Flat Iron Steak – The Steakhouse Hack

Flat iron used to be a throwaway cut until someone accidentally discovered it was delicious. It’s now one of the best value-for-money steaks you can buy.

Why it’s amazing:

• Second-most tender cut of beef
• Rich flavor without ribeye prices 

Grilling plan:

Medium rare. Always. Slice against the grain, and you’ve got the kind of steak that makes guests ask, “Wow… what is this?”

Mini recipe

Ingredients:

• 1 flat iron steak
• Salt + black pepper
• Butter (optional)

Steps:

1. Season heavily with salt and pepper.
2. Sear on high heat 3–4 minutes per side.
3. Rest 10 minutes.
4. Slice thin against the grain.
5. Add a pat of butter if you’re feeling fancy.

Pro-tip: Flat iron is naturally tender – don’t overcook it.

4. Pork Belly Strips – Bacon’s Wild Cousin

Everyone knows bacon. Fewer know the glory of thick-cut pork belly strips on the grill.

Why it’s amazing:

• Crispy edges
• Tender interior
• Takes on smoke beautifully

Grilling plan:

Season lightly, grill low until tender, then blast with high heat to finish. Think “pork candy,” but grilled.

Mini recipe

Ingredients:

• Pork belly strips
• Salt + brown sugar
• Chili flakes

Steps:

1. Season with salt, brown sugar, and chili flakes.
2. Grill low (275°F) for 45 minutes until soft.
3. Finish high to crisp the edges.
4. Brush with a little maple syrup for shine.

End result: Sweet, smoky, crunchy, ridiculous.

5. Beef Shank (a.k.a. Osso Buco on a Budget)

If brisket had a tougher older brother who secretly tasted better with smoke, it’d be beef shank.

Why it’s amazing:

• Loaded with collagen
• Melts into tenderness when cooked right
• Dirt cheap

Grilling plan:

Sear → place in foil pan → add broth and aromatics → smoke until fork-tender. This is budget BBQ royalty.

Mini recipe

Ingredients:

• 1–2 beef shanks
• Salt, pepper, onion powder
• 1 cup beef broth
• 1 small onion sliced

Steps:

1. Season shank thoroughly.
2. Sear both sides over high heat.
3. Place in a foil pan with broth + onions.
4. Smoke at 275°F for 3–4 hours until tender.

Outcome: Melted collagen = silky texture.

6. Turkey Legs – Renaissance Fair Energy

Everyone who’s held a giant turkey leg instantly understands their appeal.

Why it’s amazing:

• Huge portion size
• Deep flavor
• Low price per pound

Grilling plan:

Dry brine overnight, smoke low and slow, and finish with a crispy, caramelized skin. Kids, adults, and cavemen-at-heart love these.

Mini recipe

Ingredients:

• 2 turkey legs
• Salt brine (1 tbsp salt per cup water)
• Paprika + garlic powder

Steps:

1. Brine legs 4–6 hours.
2. Pat dry and season with paprika + garlic.
3. Smoke at 250°F for ~2 hours until 170°F internal.
4. Finish over direct heat to crisp.

Tip: Brining is non-negotiable here.

7. Lamb Shoulder Chops – Bold Flavor, Small Price

Lamb gets a “too expensive” reputation, but shoulder chops are a total loophole.

Why it’s amazing:

• Complex, earthy flavor
• Tender when grilled right
• Still half the price of lamb loin

Grilling plan:

Marinate with garlic, rosemary, and lemon. Grill hot and fast to medium. One of the best flavor-per-dollar cuts in existence.

Mini recipe

Ingredients:

• Lamb shoulder chops
• Olive oil
• Garlic, rosemary, lemon

Steps:

1. Marinate chops with oil, garlic, rosemary, and lemon for 1–2 hours.
2. Grill hot and fast, 3–4 minutes per side.
3. Rest 5 minutes and serve.

Flavor profile: Bold, earthy, bright.

8. Chuck Eye Steak – “The Poor Man’s Ribeye”

People call chuck eye the ribeye’s cousin – but honestly, sometimes it tastes even better.

Why it’s amazing:

• Comes from the same primal section as ribeye
• Similar marbling
• Costs dramatically less

Grilling plan:

Salt, pepper, high heat, done. This cut exists to end steak snobbery.

Mini recipe

Ingredients:

• Chuck eye steak
• Salt + coarse pepper
• Worcestershire sauce

Steps:

1. Season with salt and pepper.
2. Grill hot, 4–5 minutes per side.
3. Splash Worcestershire during the final minute.
4. Rest and slice.

Note: Treat it like ribeye – because it almost is.

9. Chicken Drumsticks – Backyard Party Legends

Drumsticks are the friendliest food ever invented. Kids love them, adults love them, and your bank account loves them most of all.

Why it’s amazing:

•  Insanely cheap
• Perfect dark meat flavor
• Works with any rub or sauce

Grilling plan:

Grill indirect until nearly done, then crisp the skin over high heat. You can feed a crowd for pocket change.

Mini recipe

Ingredients:

• Drumsticks
• Salt
• Paprika
• BBQ sauce

Steps:

1. Season with salt and paprika.
2. Grill indirect for 30–35 minutes.
3. Move to high heat and glaze with BBQ sauce.
4. Pull at 180°F internal.

Why: Dark meat gets better the hotter it finishes.

10. Pork Sirloin Roast – Low-Cost, High Versatility

Pork sirloin is leaner than shoulder but still moist and flavorful when cooked right.

Why it’s amazing:

• Half the cost of pork loin
• Tender when pulled early
• Great for slicing or shredding

Grilling plan:

Smoke until 140°F internal, let rest, and slice thin. Works for sandwiches, tacos, meal prep — a budget warrior cut.

Mini recipe

Ingredients:

• Pork sirloin roast
• Salt, pepper, onion powder
• 1 tbsp mustard 

Steps:

1. Rub roast with mustard (as a binder).
2. Season generously.
3. Smoke at 250°F until 140°F internal.
4. Rest 15 minutes; slice thin.

Great for: Sandwiches, wraps, meal prep.

11. Beef Tri-Tip – West Coast Treasure

Tri-tip used to be a secret cut in California until the internet ruined the secrecy. Still, it’s often cheaper than brisket and cooks way faster.

Why it’s amazing:

• Big beef flavor
• Triangular shape allows multiple doneness levels
• Loves dry rubs

Grilling plan:

Grill or smoke to medium rare, rest, then slice across the grain in two directions. A masterpiece of value grilling.

Mini recipe

Ingredients:

• 1 tri-tip
• Salt, pepper, garlic powder (SPG)
• Wood chunks (oak if possible)

Steps:

1. Season heavily with SPG.
2. Grill or smoke at 275°F until 130°F internal.
3. Sear hot for 1–2 minutes per side.
4. Slice across the grain – remember tri-tip has two grain directions.

Reward: Buttery beef with steakhouse vibes.

12. Sausage Links – The Grill’s Best Supporting Actor

Yes, sausage counts. And yes, it deserves a spot on this list.

Why it’s amazing:

• Cheap
• Easy
• Always a crowd-pleaser

Whether you’re grilling brats, chorizo, hot links, or Italian sausage, you’re getting big flavor for small money.

Grilling plan:

Indirect first, then crisp the casing over high heat. If you only cook sausages one way, make it this way.

Mini recipe

Ingredients:

• Sausage of choice
• Beer (optional)
• Onions (optional)

Steps:

1. Grill indirect for 15–20 minutes.
2. Move to high heat to crisp the casing.
3. Optional: simmer in beer + onions after grilling.

Result: Snappy skin, juicy interior, no splitting.

How to Build a Budget-Friendly Grilling Plan

Great BBQ isn’t just about the meat – it’s about how you use it. Here’s how to stretch every dollar while still eating like royalty.

1. Mix High-Flavor Cuts with Filler Items

Use chicken thighs, drumsticks, and sausages to fill plates so your more “prestige” items like tri-tip go further.

2. Marinate Smart

Cheap cuts thrive with marinades. Use:

• Acid (vinegar, citrus)
• Fat (oil or yogurt)
• Aromatics (garlic, herbs)

Marinades turn budget cuts into premium experiences.

3. Use Dry Rubs to Create Instant Flavor

Dry rubs are cheap, fast, and practically foolproof. A simple rub of salt, pepper, paprika, garlic, and brown sugar transforms almost anything.

4. Master Two-Zone Grilling

It’s free, but it makes cheap cuts taste expensive.

Two zones:

• High heat for searing
• Low heat for finishing

Perfect for pork shoulder steaks, turkey legs, and sausages.

5. Smoke When in Doubt

A cheap cut + smoke = magic. Beef shank, pork sirloin roast, pork belly, chicken thighs – they all love smoke.

A Quick Budget-Friendly Sample Menu

Here’s a complete grilling plan for under $25 that feeds four people beautifully.

Main Proteins

• Chicken thighs
• Two pork shoulder steaks
• 1 lb of sausages

Sides

• Grilled onions
• Corn
• Potato wedges

Total cook time: 45–90 minutes

Flavor score: Maxed out

Financial pain: Minimal

Final Thoughts: Cheap Doesn’t Mean Boring

The secret to great grilling isn’t money – it’s know-how, patience, and a grill that gets used more than it gets admired.

These cheap cuts aren’t just budget-friendly – they’re insanely flavorful when treated right. And if anyone at your next cookout says, “Wow, this tastes expensive,” just smile and let that be your little secret.

Because in the world of BBQ, the only thing that matters is this:

You cooked it. You made it delicious. And you didn’t have to refinance your house to do it.

Featured image credit: @ranchmarket99id