Keep the costs down

• Don't pay for what you don't need. Get your butcher to cut off the excess fat and skin before he weighs it.
• Try a cheaper cut of meat. Cuts that are less expensive can be just as tasty (if not more so) than their higher-priced counterparts. For example:
• Pork roast (picnic shoulder or Boston butt). See recipe.
• Beef brisket with a wet rub. The key is to make sure it has sugar and acid. Use cider vinegar and brown sugar, plus your favourite spices. Experiment, don't be a wuss.
• Flank steak: Marinate overnight in Kahlua and espresso with some of the tasty BBQ sauce you've made.
• Keep in mind all of these cuts should be done 'low and slow.' This means your BBQ should be barely on (remember: WARM not HOT).
• Use medium ground beef. Use medium ground beef for burgers, not lean. A mix of meats is even better (i.e. beef, pork, veal).