Barbecue contest shopping list

A barbecue contest needs more than meat and charcoal. You will need separate supplies for competition stations, judging, food service, drinks, cooling and safe cooking. Plan around your guest and team count: provide one dinner plate, dessert plate, cutlery set and glass per person, plus at least 10% extra. Buy meat and other chilled food close to the event, and leave enough time to wash, cut, marinate and cool everything before teams arrive.

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What to bring

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

Furniture

Party tentsqty 2
Tablesqty 8
Chairsqty 60
Buffet tablesqty 3
Judges' table
Waste binsqty 4

Tableware

Dinner platesqty 70
Dessert platesqty 60
Cutlery setsqty 70
Drinking glassesqty 70
Coffee cupsqty 30
Serving plattersqty 12
Serving tongsqty 8
Serving spoonsqty 6

Equipment

Barbecuesqty 6
Coolersqty 4
Cooking thermometersqty 6
Kitchen timersqty 6
Extension cordsqty 2
Coffee maker
Kettlesqty 2

Kitchen

Cutting boardsqty 8
Chef's knifeqty 6
Mixing bowlsqty 6
Measuring cupsqty 3
Aluminum traysqty 20
Oven mittsqty 6
Grill tongsqty 8
Grill brushesqty 4
Ice packsqty 20

Competition equipment

Jury formsqty 20
Name badgesqty 60
Markersqty 12
Prizesqty 3
Medalsqty 12
Bib numbersqty 12

Safety

Fire extinguishersqty 2
Bucketsqty 4
Heat-resistant glovesqty 6

Decorations

Buntingqty 6
Tableclothsqty 8
Competition postersqty 4

Lighting

String lightsqty 6

Cleaning

Washing-up bowlsqty 3
Dish brushesqty 4
Microfiber clothsqty 12
Trash binsqty 4

Catering

Groceries
- Beef burgers - 60 pieces
- Chicken thigh fillet - 6 kilograms
- Belly pork slices - 4 kilograms
- Beef sausages - 5 kilogram
- Vegetarian burgers - 12 pieces
- Vegetarian sausages - 2 kilograms
- Hamburger buns - 70 pieces
- Hot dog buns - 30 pieces
- Herb butter - 1 kilogram
- Baguettes - 12 pieces
- Corn cobs - 30 pieces
- Bell peppers - 20 pieces
- Zucchini - 10 pieces
- Mushrooms - 2 kilogram
- Red onions - 3 kilogram
- Cucumbers - 8 pieces
- Tomatoes - 4 kilogram
- Lettuce - 8 heads
- Potatoes - 8 kilograms
- Pasta salad - 4 kilograms
- Coleslaw - 4 kilograms
- Feta cheese - 1 kilogram
- Cheddar slices - 2 kilograms
- Pickles - 3 jars
- Crispy fried onions - 2 jars
- Ketchup - 3 bottles
- Mayonnaise - 3 bottles
- Mustard - 2 bottles
- Barbecue sauce - 4 bottles
- Garlic sauce - 3 bottles
- Chili sauce - 2 bottles
- Olive oil - 2 bottles
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Garlic powder - 150 gram
- Italian herbs - 150 grams
- Charcoal - 30 kilograms
- Firelighters - 4 boxes
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 6 bottles
- Spa Blauw - 10 bottles
- Spa Rood - 6 bottles
- Alcohol-free beer - 3 cases
- Beer - 5 crates
- White wine - 6 bottles
- Rosé - 6 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 5 liters
- Sugar - 1 kilogram
- Lemons - 15 pieces
- Ice cubes - 15 kilograms
- Ice pops - 60 pieces
- Brownies - 60
- Whipped cream - 6 cans
- Paprika chips - 8 bags
- Plain chips - 8 bags
- Peanuts - 2 kilograms
- Napkins - 300 pieces
- Aluminum foil - 4 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Paper towels - 6 rolls
- Hand soap - 4 bottles
- Dish soap - 3 bottles
- Cleaning spray - 3 bottles
- Sponges - 12 pieces
- Dishwasher tablets - 1 pack
- Trash bags - 3 rolls
- Toilet paper - 24 rolls

Tips

Plan one competition station per team and check each station has access to a barbecue, work surface, cutting boards, knives, mixing bowls and measuring cups before shopping.
For dinner, count one dinner plate, one cutlery set and one glass per guest, then add 10% spare. Add dessert plates, coffee cups and serving platters separately rather than using dinnerware for every course.
Keep meat chilled from the shop to the event. Prepare enough cool boxes and ice packs to hold all chilled food, and place drinks in separate coolers so the food cooler is not opened constantly.
Allow at least one cooking thermometer and one kitchen timer per active team. Grill tongs, grill brushes, oven gloves and aluminium trays should be available at every barbecue station, not shared between teams.
Count tables for the buffet, drinks point, jury and teams before buying or borrowing furniture. Provide one waste bin near the buffet and another near the cooking area, and check that extension cables are suitable for the coffee maker and kettles.

Frequently asked questions

How much barbecue food do I need per person for a contest?: For a mixed barbecue meal, plan about 350–450 g of raw meat or other grilled food per adult, plus salads, vegetables, bread and dessert. Add 10% extra when portions or attendance are uncertain.
How many plates and glasses do I need for a barbecue contest?: Provide one dinner plate, dessert plate, cutlery set and drinking glass per guest, plus 10% spare. For 50 guests, that means at least 55 of each item; coffee cups can be counted separately for the final drinks service.
When should I buy meat for a barbecue contest?: Buy fresh meat one day before the contest at the latest, then keep it refrigerated or in a well-filled cool box until cooking. Prepare marinades and vegetables the day before when possible, but keep raw meat separate from ready-to-eat food.
How many barbecues do I need for a barbecue competition?: Plan one barbecue for each active competing team or cooking station, plus one spare if the schedule depends on continuous cooking. Check the number of stations before buying ingredients, fuel and thermometers so teams are not waiting to cook.

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