Rising food prices have you in a bind for your July 4 bash? You might have been able to afford to grill rib-eyes for 12 last year, but this year it may be a different matter.
No need to feel embarrassed: There are plenty of ways to get frugality into your grilling without making your guests feel you've put them on an austerity diet. Truth is, many economical cuts of meat are actually better served by grilling than their more expensive counterparts.
* Chicken thighs, for example, remain juicier over the flame than do chicken breasts (especially the pricier boneless, skinless breasts), and the fuller-flavored thighs can stand up to assertive rubs and seasonings.
* When it comes to beef, flank steak or skirt steak has more flavor than filet mignon or some of the other luxury cuts. The cheaper cuts of beef are naturals for marinating, too.
These easy Asian-influenced recipes from the new cookbook "The Sunset Grill: 125 Tasty Recipes for Casual Get-Togethers and Easy Weeknight Cookouts" by the editors of "Sunset" magazine (Sunset Books, $21.95) promise to ease your budget without shortchanging your guests.
Barbecued chicken with asian flavors
8 skinned chicken thighs (6 ounces each)
1/4 cup firmly packed brown sugar
1/4 cup soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 cloves garlic, minced
Lime wedges and green onion tops for garnish, optional
* Rinse chicken and pat dry. In a large resealable bag, mix brown sugar, soy sauce, lime juice, red pepper, curry powder and garlic.
* Add chicken; seal and marinate in the refrigerator at least 4 hours or overnight, turning occasionally.
* Prepare a grill for medium-high heat (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).
* Remove chicken from bag.
* Transfer marinade to a small saucepan, bring to a boil and cook 2 minutes.
* Lay chicken on grill rack. If using a gas grill, close the lid.
* Grill chicken, turning once and basting frequently with the marinade, until meat is no longer pink in the center of the thickest part (cut to test), about 8 minutes on each side.
* Garnish with lime wedges and green onion tops if you like.
Makes 4 servings.
Nutritional information per serving: 279 calories, 8 grams fat, 12 grams carbohydrates, 39 grams protein, 161 milligrams cholesterol, 1,200 milligrams sodium, trace dietary fiber, 25 percent of calories from fat.
Orange-soy skirt steaks
2 beef skirt steaks (2.5 pounds total)
2 cups fresh orange juice
1/4 cup soy sauce
4 to 5 cloves garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
* Rinse steaks and pat dry. In a 1-gallon resealable bag, combine steaks, orange juice, soy sauce, garlic, pepper, oregano and cumin.
* Chill at least 4 hours or up to 1 day, turning occasionally.
* Prepare a grill for high heat (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds).
* Lift steaks from marinade.
* Thread two 18- to 24-inch-long metal skewers parallel through the center of each steak; season steaks generously with salt and pepper.
* Discard marinade.
* Lay steaks on the grill rack. If using a gas grill, close the lid.
* Cook steaks, turning once, until rare (cut to test), about 6 minutes on each side, or medium-rare, about 8 minutes on each side.
* Transfer steaks to a platter, remove skewers and serve.
Makes 8 to 10 servings.
Nutritional information per serving, based on 8: 262 calories, 15 grams fat, 2 grams carbohydrates, 28 grams protein, 72 milligrams cholesterol, 356 milligrams sodium, trace dietary fiber, 52 percent of calories from fat.
