What to buy for a barbecue contest

A barbecue contest needs more than meat and charcoal. You will need enough cooking equipment for each station, reliable cold storage for meat and dairy, and serving supplies for judges, teams and guests. Plan drinks, ice and tableware before the day itself, because these are easy to underestimate and difficult to replace once cooking has started. This shopping list also covers practical setup items such as extension leads, waste bins, name cards and weather protection.

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What to bring

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

Furniture

Party tentsqty 2
Foldable tablesqty 10
Beer tablesqty 6
Chairsqty 50
High tablesqty 4
Waste binsqty 6

Tableware

Reusable platesqty 60
Reusable bowlsqty 50
Reusable glassesqty 80
Cutlery setsqty 60
Serving plattersqty 12

Equipment

Barbecuesqty 8
Gas barbecue
Cooking thermometersqty 8
Coolersqty 6
Extension cordsqty 4
Power stripsqty 3
Bluetooth speaker
Fire extinguishersqty 2
Fire blanketsqty 2
Water barrelsqty 2

Kitchen

Cutting boardsqty 12
Chef's knivesqty 8
Barbecue tongsqty 8
Spatulasqty 8
Mixing bowlsqty 10
Measuring cupsqty 4
Aluminum traysqty 40
Ice cube traysqty 4

Decorations

Buntingqty 6
Contest banner
Tableclothsqty 12
Name badgesqty 60

Lighting

String lightsqty 4
LED lampsqty 6

Cleaning

Washing-up tubsqty 3
Cleaning bucketsqty 3
Cleaning brushesqty 4

Catering

Groceries
- Beef burgers - 60 pieces
- Chicken thigh fillet - 5 kilograms
- Spareribs - 8 kilograms
- Beef bavette - 5 kilograms
- Sausages - 60 pieces
- Chicken thighs - 5 kilograms
- Belly pork slices - 4 kilograms
- Halloumi cheese - 2 kilogram
- Portobello mushrooms - 20 pieces
- Corn cobs - 30 pieces
- Zucchini - 12 pieces
- Bell peppers - 20 pieces
- Red onions - 15 pieces
- Mushrooms - 3 kilogram
- Potatoes - 8 kilograms
- Baby potatoes - 5 kilograms
- Romaine lettuce - 8 heads
- Cucumbers - 8 pieces
- Cherry tomatoes - 3 kilograms
- Avocados - 15 pieces
- Coleslaw - 4 kilograms
- Hamburger buns - 70 pieces
- Baguettes - 10 pieces
- Garlic bread - 8 pieces
- Tortilla wraps - 60 pieces
- Cheddar slices - 2 kilograms
- Feta - 1 kilogram
- Butter - 1 kilogram
- Mayonnaise - 3 bottles
- Ketchup - 3 bottles
- Barbecue sauce - 4 bottles
- Mustard - 2 bottles
- Garlic sauce - 3 bottles
- Chili sauce - 2 bottles
- Olive oil - 2 bottles
- Sunflower oil - 2 bottles
- Salt - 2 packs
- Black pepper - 2 jars
- Paprika powder - 2 jars
- Garlic powder - 2 jars
- Chili powder - 2 jars
- Italian herbs - 2 jars
- Brown sugar - 1 kilogram
- Honey - 2 jars
- Apple cider vinegar - 2 bottles
- Lemons - 20 pieces
- Limes - 20 pieces
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 5 bottles
- Iced tea - 5 bottles
- Spa Blauw - 8 bottles
- Spa Red - 4 bottles
- Beer - 8 crates
- Alcohol-free beer - 2 crates
- Rosé - 8 bottles
- Red wine - 6 bottles
- White wine - 6 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Paper napkins - 200 pieces
- Paper towels - 6 rolls
- Aluminum foil - 4 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Charcoal - 8 bags
- Firelighters - 8 packs
- Wooden skewers - 200 pieces
- Bamboo skewers - 100 pieces
- Trash bags - 3 rolls
- Dish soap - 2 bottles
- Sponges - 10 pieces
- Rubber gloves - 3 pairs
- Toilet paper - 24 rolls

Tips

Plan one barbecue or cooking setup per competing team where the format requires simultaneous cooking. Add at least one spare cooking thermometer and keep fuel or gas available before teams arrive.
For drinks, allow 2–3 drinks per person for the first hour, then about 1 drink per hour. Buy ice separately for the drink point and for keeping meat and dairy cold.
Count reusable plates, bowls, glasses and cutlery against the full guest list, not just the contestants. A practical buffer is 10% extra, so 40 guests means at least 44 of each frequently used item.
Provide one serving platter or aluminium tray for each judged entry, plus a few extras for overflow and shared food. Label name cards before setup so dishes and teams do not get mixed up.
Check every extension cable, power strip and barbecue at least one day before the contest. Keep cables away from wet areas and walkways, and place waste bins where guests can reach them without crossing cooking stations.

Frequently asked questions

How much food and drink do I need for a barbecue contest?: For drinks, plan 2–3 per person during the first hour and about 1 per hour after that. Food quantities depend on the contest menu, so confirm team portions and dietary requirements before shopping, ideally 3–5 days in advance.
How many plates, glasses and cutlery sets should I buy?: Count one complete set per expected guest or judge, then add 10% extra for breakage, dropped items and second servings. For 50 people, prepare at least 55 plates, glasses and cutlery sets.
How much ice is needed for a barbecue contest?: Allow roughly 1 kg of ice per 3–4 guests for drinks, with additional cold storage for meat and dairy. For 40 guests, start with about 10–14 kg and check the weather and storage capacity the day before.
When should I buy meat, dairy and other chilled ingredients?: Buy chilled ingredients no earlier than 1–2 days before the contest, unless their use-by dates allow more time. Keep them refrigerated immediately and transfer them to stocked coolers only shortly before setup.

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