What to buy for a barbecue clinic

A barbecue clinic needs more than meat and charcoal. You will be preparing food, teaching participants at workstations and serving meals at the same time, so quantities and equipment need to be planned together. Use the guest list and dietary requirements to calculate food, then check that every grill, cooler, table and serving item is ready before shopping. Keep meat and fish chilled from the moment you buy them until they go on the grill.

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What to bring

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

Furniture

Party tentqty 2
Tablesqty 6
Chairsqty 36
Buffet tablesqty 2

Tableware

Platesqty 40
Bowlsqty 40
Cutlery setsqty 40
Drinking glassesqty 50
Coffee cupsqty 40

Kitchen

Cutting boardsqty 8
Chef's knivesqty 8
Mixing bowlsqty 8
Serving plattersqty 10
Serving tongsqty 8
Aluminum traysqty 30
Kitchen scaleqty 2
Meat thermometersqty 4
Barbecue tongsqty 8
Barbecue brushesqty 4
Spatulasqty 6
Grill basketsqty 4
Potholdersqty 8

Equipment

Gas barbecuesqty 3
Charcoal barbecue
Gas cylindersqty 4
Coolersqty 4
Food warmersqty 4
Thermos flasksqty 4
Extension cordsqty 4
Power stripsqty 3
Bluetooth speaker

Safety

Fire extinguishersqty 2
Heat-resistant glovesqty 4
First aid kit

Lighting

String lightsqty 4
Battery lanternsqty 4

Decorations

Name badgesqty 40
Program formsqty 40

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Spongesqty 8
Cleaning clothsqty 12

Catering

Groceries
- Beef burgers - 40 pieces
- Beef sirloins - 4 kilograms
- Chicken thigh fillet - 4 kilograms
- Pork satay - 3 kilogram
- Chipolata sausages - 3 kilogram
- Salmon fillet - 2 kilograms
- Vegetarian burgers - 12 pieces
- Vegetarian skewers - 12 pieces
- Hamburger buns - 48 pieces
- Baguettes - 8 pieces
- Tortilla wraps - 40 pieces
- Herb butter - 500 grams
- Iceberg lettuce - 6 heads
- Tomatoes - 3 kilograms
- Cucumbers - 6 pieces
- Peppers - 3 kilograms
- Red onions - 1 kilogram
- Mushrooms - 2 kilogram
- Zucchinis - 6 pieces
- Eggplants - 4 pieces
- Corn cobs - 36 pieces
- Potatoes - 5 kilograms
- Feta - 1 kilogram
- Shredded cheese - 1 kilogram
- Arugula - 500 grams
- Potato salad - 4 kilogram
- Pasta salad - 4 kilograms
- Coleslaw - 3 kilograms
- Mayonnaise - 2 liter
- Ketchup - 2 bottles
- Barbecue sauce - 3 bottles
- Garlic sauce - 2 bottles
- Mustard - 2 jars
- Chili sauce - 2 bottles
- Soy sauce - 1 bottle
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Red wine vinegar - 1 bottle
- Lemons - 2 kilograms
- Garlic - 6 bulbs
- Fresh rosemary - 4 bunches
- Fresh thyme - 4 bunches
- Paprika powder - 1 jar
- Chili powder - 1 jar
- Black pepper - 1 jar
- Salt - 1 kilogram
- Cumin - 1 jar
- Honey - 1 jar
- Brown sugar - 500 grams
- Eggs - 30 pieces
- Butter - 500 grams
- Strawberries - 3 kilograms
- Melons - 4 pieces
- Vanilla ice cream - 5 liters
- Whipped cream - 2 liters
- Brownies - 40 pieces
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 6 liters
- Sugar - 1 kilogram
- Still mineral water - 8 bottles
- Sparkling mineral water - 8 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Iced tea - 4 bottles
- Non-alcoholic beer - 24 bottles
- White beer - 24 bottles
- Rosé - 6 bottles
- White wine - 6 bottles
- Red wine - 4 bottles
- Ice cubes - 10 kilograms
- Charcoal - 15 kilogram
- Firelighters - 2 boxes
- Aluminum foil - 4 rolls
- Baking paper - 2 rolls
- Cling film - 2 rolls
- Paper towels - 6 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- Hand soap - 3 bottles
- Toilet paper - 24 rolls

Tips

Plan around 250–350 g of raw meat or fish per adult, then add vegetables, salads, bread and side dishes. Buy separate ingredients for dietary requirements rather than trying to adapt everything at the last minute.
Allow two to three drinks per person for the first hour and one drink per person for each additional hour. Chill them in coolers before participants arrive; drinks at room temperature take much longer to cool.
Provide one cutting board and one chef’s knife for each active preparation station, plus separate boards for raw meat and ready-to-eat food. This reduces cross-contamination during the clinic.
Use one meat thermometer per grill or workstation and check the batteries before shopping. Barbecue tongs, spatulas, grill baskets and brushes are easy to overlook when the food itself is already on the list.
Check the venue’s power supply before buying or bringing powered equipment. Count extension cords and power strips, keep them away from wet areas, and place fire extinguishers beside the barbecues before lighting them.

Frequently asked questions

How much meat do I need for a barbecue clinic?: Allow 250–350 g of raw meat or fish per adult, depending on how many salads, vegetables, bread and side dishes you serve. Add separate portions for dietary requirements and keep all meat and fish chilled until use.
How many drinks should I buy per person for a barbecue?: Plan for two to three drinks per person during the first hour, followed by about one drink per person for each additional hour. Buy extra water, especially if participants will be standing near hot barbecues for a long session.
What equipment is needed for a barbecue cooking clinic?: Each active workstation needs access to a barbecue, barbecue tongs, a spatula, a cutting board, a chef’s knife and a meat thermometer. Also prepare coolers, serving platters, grill baskets, brushes and suitable gas cylinders or charcoal.
When should I buy meat and fish for a barbecue clinic?: Buy meat and fish no earlier than one day before the clinic unless you have reliable cold storage for the entire period. Store them chilled immediately after shopping, and transport them in coolers until they reach the venue.

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