What to buy for a Barbecue Championship

A Barbecue Championship needs more than meat and a grill. You will need separate equipment for cooking, judging, serving, chilling food, and keeping teams and guests moving safely around the site. Plan fuel, coolers, thermometers, tableware, and power supplies before buying ingredients. This checklist focuses on the items that are often forgotten or ordered too late, including jury serving platters, score sheets, foil, gloves, and containers for prepared food.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 3
Foldable tablesqty 12
Chairsqty 90
Buffet tablesqty 4
Judges' table
Folding barsqty 2

Equipment

Barbecue grillsqty 8
Gas cylindersqty 6
Gas pressure regulatorsqty 6
Core thermometersqty 8
Coolersqty 8
Extension cordsqty 6
Power stripsqty 6

Kitchen

Cutting boardsqty 12
Chef and serving knivesqty 16
Mixing bowlsqty 12
Measuring cupsqty 4
Kitchen tongsqty 16
Serving spoonsqty 12
Aluminum barbecue traysqty 120
Heat-resistant glovesqty 12
Aluminum foilqty 8
Food storage containersqty 24

Tableware

Reusable platesqty 120
Reusable bowlsqty 100
Reusable cupsqty 180
Cutlery setsqty 120
Coffee cupsqty 50
Serving plattersqty 20
Serving platters for the juryqty 32

Decorations

Competition table signsqty 16
Route arrowsqty 12
Tableclothsqty 16
Buntingqty 8
Prizes and medalsqty 12

Lighting

String lightsqty 6
Battery lanternsqty 8

Cleaning

Waste binsqty 8
Waste sorting binsqty 4
Bucketsqty 6
Spongesqty 12
Dish brushesqty 6
Broom and dustpanqty 4
Mopsqty 4
Paper towel dispensersqty 4

Catering

Groceries
- Beef burgers - 100 pieces
- Chicken thigh fillet - 8 kilograms
- Pork spare ribs - 8 kilograms
- Beef bavette - 6 kilograms
- Chipolata sausages - 6 kilogram
- Chicken thighs - 6 kilogram
- Vegetarian burgers - 30 pieces
- Vegetarian sausages - 30 pieces
- Tofu - 3 kilogram
- Hamburger buns - 120 pieces
- Ciabatta - 12 pieces
- Baguettes - 12 pieces
- Cheddar slices - 120 pieces
- Iceberg lettuce - 8 heads
- Tomatoes - 6 kilograms
- Cucumbers - 5 kilogram
- Red onions - 3 kilogram
- Bell peppers - 5 kilograms
- Mushrooms - 4 kilogram
- Zucchini - 4 kilogram
- Corn on the cob - 60 pieces
- Potatoes - 12 kilogram
- Arugula - 1 kilogram
- White cabbage - 4 kilograms
- Carrots - 4 kilograms
- Apples - 5 kilograms
- Grapes - 4 kilograms
- Strawberries - 4 kilogram
- Mayonnaise - 4 liters
- Ketchup - 4 liters
- Mustard - 2 liters
- Barbecue sauce - 5 liters
- Garlic sauce - 3 liters
- Chili sauce - 2 liters
- Peanut sauce - 3 liters
- Olive oil - 3 liters
- Apple cider vinegar - 2 liters
- Honey - 1 kilogram
- Granulated sugar - 2 kilograms
- Salt - 1 kilogram
- Black pepper - 500 grams
- Paprika powder - 500 grams
- Garlic powder - 250 grams
- Onion powder - 250 gram
- Chili powder - 250 grams
- Dried oregano - 100 grams
- Fresh garlic - 500 grams
- Coffee - 2 kilograms
- Tea - 100 bags
- Milk - 8 liters
- Oat milk - 4 liters
- Cola - 12 liters
- Cola Zero - 12 liters
- Orange soda - 8 liters
- Iced tea - 8 liters
- Spa Blauw - 48 bottles
- Sparkling water - 24 bottles
- Beer - 10 crates
- Alcohol-free beer - 3 cases
- Rosé wine - 12 bottles
- Red wine - 8 bottles
- Paprika chips - 2 kilograms
- Plain chips - 2 kilograms
- Mixed nuts - 1 kilogram
- Marshmallows - 2 kilograms
- Brownies - 100 pieces
- Vanilla ice cream - 8 liters
- Lemons - 3 kilogram
- Ice cubes - 40 kilogram
- Coffee creamer - 500 milliliters
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Liquid dish soap - 3 liters
- Hand soap - 4 bottles
- Disinfectant spray - 4 bottles
- Trash bags - 100 pieces

Tips

Give each competition team its own clearly labelled table, cutting boards, knives, tongs, mixing bowls, measuring cups, and food storage containers. Sharing these items creates delays and makes it harder to keep raw and cooked food separate.
Keep meat and vegetarian products chilled until they are needed. Prepare at least one cooler for ingredients and another for drinks, and use core thermometers to check that cooked food reaches the required temperature.
Count fuel before event day: each barbecue grill needs a compatible gas cylinder and gas pressure regulator, plus a spare cylinder if cooking runs for several hours. Test the connections before teams arrive.
Set up separate serving equipment for competitors, guests, and judges. Put reusable plates, bowls, cups, cutlery, serving spoons, and platters at the buffet, while keeping dedicated jury platters at the judges’ table.
Check the site’s power needs before bringing extension cords and power strips. Keep cables away from cooking and walking areas, and use party tents, tables, chairs, and barriers to create a defined, weather-protected competition area.

Frequently asked questions

What equipment do I need for a Barbecue Championship?: Plan one barbecue grill, suitable gas supply, and a gas pressure regulator for each cooking team. You will also need core thermometers, coolers, heat-resistant gloves, cutting boards, knives, tongs, trays, foil, tables, chairs, and separate servingware for judges and guests.
How many barbecue grills do I need for the competition?: Use one grill per competition team if teams cook at the same time. Add one extra grill only if you need a separate grill for demonstrations, vegetarian cooking, or a backup during a long event.
How many gas cylinders should I buy for a barbecue competition?: Allow one compatible gas cylinder per grill, then keep at least one spare cylinder available for the full competition. Check each cylinder and regulator before event day rather than waiting until teams start cooking.
What should I buy for the judges’ table?: Provide a judges’ table with dedicated serving platters, score sheets, pens, and any printed participant or schedule information. Set this up at least 30 minutes before judging begins so samples can be received without interrupting the cooking teams.

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