What you thought of: Paper plates, plastic cups, utensils and plenty of ketchup.
What you forgot to save for: Enough meat to feed a crowd—at this year's prices, not last year's.
How to get a good deal: Revisit the London broil, an inexpensive steak that's frequently overlooked but, when cooked correctly, tastes like a pricey top sirloin. "Everybody shies away from a London broil," says Jessica Applestone, co-owner of Fleisher's Grass-Fed & Organic Meats, of Julie Powell fame. "They're like, 'Oh my God, my mother used to make that; it's disgusting; it used to curl up around the edges.'" The trick to ensuring the steak tastes like a fancier cut is to cook it very quickly: "Use a lot of salt, a quick sear on each side, and serve it pretty rare," Applestone says.