Cheap and easy tricks to make a basic barbecue special

Want to get the barbecue out but not spend a fortune on expensive ingredients? Here are some easy ways to turn simple barbecue food into something special.

By Deborah Reddihough

Barbecue weather has arrived and we Brits are sticklers for tradition, with burgers, bangers, cheese and potatoes the items we are most likely to place atop the coals.

If you are planning a barbecue, we’ve put together our top grill tips so you can make the most of the classics without spending an age – or a fortune – on your spread.

Brilliant bangers

When it comes to sausages, quality can make a big difference – but the better it is, the more you’ll pay. It’s easy to spruce up basic bangers though by drizzling a glaze over them after cooking. This sticky hot honey mustard glaze is perfect for adding heat and flavour, as is this sweet and spicy sauce. To be really economical with time and budget, if you have honey or maple syrup at the back of the cupboard, a quick drizzle of that will also work a treat.

If you are one of the many people who worry about sausages being cooked through when barbecuing, precook them. Simmer them in a saucepan of boiling water for 6–8 minutes (depending on the thickness of the sausages). While, admittedly, they will look pretty unappetising at this point, they will be cooked through. Then, you can finish on the barbecue, cooking them until they are nicely browned on the outside. This method will result in sausages which are lovely and juicy, not blackened and burnt.

Caramelised onions are essential for a good hotdog – happily they’re also cheap and easy to make. They are traditionally cooked low and slow in a frying pan, which produces fantastic results but takes quite a lot of time. If you’re after a speedier solution, your microwave can help. It’s much faster (and most likely cheaper) to use. Finely slice your onions and put them in a microwave-safe bowl with a (very) generous knob of butter (for extra sweetness you could also add a little brown sugar at this stage if you like). Cover with microwave-safe cling film and poke a couple of holes to let the steam escape. Cook on high for two minutes, stir and then cook in one minute bursts until the onions are soft.

Or you can simply cook them on the barbecue while you’re gilling everything else. Just wrap the slices in a foil parcel with plenty of butter, and sit on a cooler part of the barbecue that’s not directly over the coals. They’ll be good to go in about half an hour, having required barely any effort and contributing nothing to the washing up pile.

The best burgers

If you are up for making your own patties, this could save you money as plain mince is frequently cheaper than premium burgers. Aim for mince that’s 10–15% fat to make sure your burgers stay juicy. This great basic burger recipe uses nothing more than mince, salt and pepper.

If beef isn’t your thing, there’s a whole host of alternative burgers to try, from super-easy grilled mushroom to halloumi and even smoky roast carrot.

Whether or not you are making your own patties, if you want a great burger, there are a couple of simple touches that cost nothing and make a big difference. First up, toast the bread buns (this is essential if using brioche rolls which get soggy very easily). Just cut open the bread buns and toast the cut sides – you can do this in advance using a grill or pop them on the barbecue just before serving. Secondly, if you are adding cheese, get it nicely melted. Place slices of cheese on top of the cooked side of your burgers while they’re still over the coals. It’s so worth it.

Toppings are key to great burgers. We all love a bit of ketchup, but homemade sauces are next level – and there are plenty that are super easy to make. For a classic sauce reminiscent of what you’ll find in you-know-who’s flagship burger, try this three ingredient recipe. If you like your condiments smoky, barbecue sauce is the one for you, and if spice is your thing, Cajun mayo will be right up your street.

Lamb or veggie burgers are great with an easy raita, while salsa is dreamy on halloumi burgers or veggie burgers.

Beyond burgers and bangers

If you want to broaden your barbecue horizons and skip the sausages and burgers, there are some great alternatives that won’t break the bank.

Ribs always feel like a special occasion dish but are actually a relatively cheap cut. Stick them in the slow cooker first and finish them on the barbecue to ensure you get soft tender meat with delicious crispy bits.

Another option is chicken drumsticks which work really well on the barbecue because they contain a good amount of fat which prevents them drying out. You don’t need to pay extra for ones that come with sauces: there are lots of easy marinades which will deliver extra flavour.

Kebabs are a great option – they look fancy and are ideal for using up the veg that’s hanging around in your fridge. Got a courgette that’s starting to look a bit sad? Go for that! Some mushrooms or peppers? They’ll add a lovely bit of texture. And of course, the ultimate budget all-rounder veg: onions.

Chicken, of course, works well on a skewer, but if you’re making vegetarian ones you could go for a different protein like paneer or halloumi. Or, if you want a vegan option, super-firm tofu works well. As Dr Rupy demonstrates below, you can add flavour to it with a quick and easy marinade.

Super sides

There’s no denying that readymade slaw is cheap to buy, but homemade tastes miles better and, actually, you don’t need expensive ingredients. If you have a few condiments and some veg in your fridge, you’re probably only going to need to get the vinegar and cabbage for this easy coleslaw recipe. Not a fan of mayo in your coleslaw? Try swapping it for natural yoghurt. To make it super easy to put together, a food processor with a slicing blade will save you the effort of shredding the veg.

Corn on the cob is a classic barbecue side and in plentiful supply in the summer, meaning it’s more likely to be on sale. We like to cook them in boiling water for five minutes to keep them juicy before finishing on the barbecue for 5–10 minutes, but you can just pop them onto a cooler area of the grill if you prefer and let them cook for about 40 minutes. To jazz them up, load them with herbs and cheese if you have some lying around. Otherwise, they’re perfect just with butter and seasoning.

Pasta salad is a budget crowd pleaser and has the advantage of keeping well, so you can make it ahead and it won’t wilt in the heat. Try a Greek-style version full of sunshine flavour, or perhaps a healthy pasta salad is more your thing. Have some pesto in the fridge? Get it involved.

For a basic salad you can rely on not to flop as soon as it sees the sun, turn to Mary Berry’s fool-proof green salad, which includes ingredients that keep well. Or, this simple salad verte will be a winner, with extra crunch from croutons.

Finally, remember, that barbecues are made for lazy weekends spent in the sun and shouldn’t add to your workload. It’s more than OK to throw a few inexpensive ingredients together and let the smoking coals work their magic. And if you can add a simple glaze here or a cheap marinade there, then all the better.

Originally published June 2023