The Washington Post offers a mouth-watering interactive guide on how to grill nine cuts of beef that are cheaper than what's usually promoted, along with a guide to using portable grills when space is tight.
As a French butcher or chef can tell you, the tougher, less-respected parts of the cow can still yield great meals, but you have to know how to prepare and treat it. The Post's interactive graphic, an accompaniment to this write-up, tells you where the cuts come from and how they got their name for your 'round-the-grill discussion starters. More importantly, the graphic suggests how to prep and, if necessary, cut under-valued pieces like flap meat, which makes for good kebabs, or skirt steak, a perfect beef fajita candidate.
While it may be the unofficial start of backyard grilling season, those with just a fire escape or very small outdoor parcel can get in on the action, too—and with charcoal, no less. The Post also suggests two Weber grills, the 121020 Go-Anywhere and 40020 Smokey Joe Gold, for getting a tinge of real grill smokiness into your food, and offers suggestions on how to pack the most meat into your surface-top station.
Got your own urban guerilla grilling tale to tell? Found meaty magic in a cheap cut of beef? Gather 'round the commenters' patio and share the story.
Affordable Steaks
Giving Urbanites Access to a Summer Pastime [Washington Post via Serious Eats]