What to buy for a barbecue cook-off

A barbecue cook-off needs more than meat, charcoal and sauces. You need separate equipment for cooking, judging, food preparation, serving and keeping ingredients cold, plus enough seating and lighting for the setup. Plan quantities around your final participant list and the number of cooking stations. This checklist helps you spot the items that are often forgotten until the day itself, such as fuel connections, thermometers, jury forms and covered work areas.

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What to bring

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

Furniture

Party tentsqty 2
Foldable tablesqty 8
Folding chairsqty 50
Buffet tablesqty 3
Judges' table

Equipment

Barbecuesqty 5
Coolersqty 4
Gas cylindersqty 3
Coal binsqty 5
Gas hosesqty 3
Extension cordsqty 4

Kitchen

Cutting boardsqty 8
Chef's knifeqty 6
Mixing bowlsqty 8
Serving plattersqty 10
Baking traysqty 6
Barbecue tongsqty 8
Oven mittsqty 8
Digital thermometersqty 5
Measuring cupsqty 4

Tableware

Platesqty 60
Bowlsqty 50
Reusable cupsqty 80
Cutlery setsqty 60
Coffee cupsqty 40

Decorations

Buntingqty 6
Competition number signsqty 5
Prize trophiesqty 3

Lighting

String lightsqty 4
LED lampsqty 6

Cleaning

Waste binsqty 6
Bucketsqty 3
Broom and dustpanqty 2

Safety

Fire extinguishersqty 3
Heat-resistant matsqty 5

Catering

Groceries
- Beef burgers - 60 pieces
- Chicken thigh fillet - 5 kilograms
- Spare ribs - 6 kilograms
- Belly pork slices - 4 kilograms
- Beef sausage - 4 kilogram
- Vegetarian burgers - 12 pieces
- Vegan vegetable skewers - 20 pieces
- Hamburger buns - 60 pieces
- Baguettes - 8 pieces
- Wraps - 40 pieces
- Cheddar slices - 60 pcs
- Iceberg lettuce - 6 heads
- Tomatoes - 4 kilogram
- Cucumbers - 4 pieces
- Red onions - 2 kilograms
- Peppers - 3 kilograms
- Mushrooms - 2 kilogram
- Zucchinis - 6 pieces
- Corn on the cob - 30 pieces
- Potatoes - 6 kilograms
- Coleslaw - 4 kilograms
- Pasta salad - 4 kilograms
- Potato salad - 4 kilogram
- Herb butter - 1 kilogram
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Barbecue sauce - 3 liters
- Garlic sauce - 2 liters
- Chili sauce - 1 liter
- Olive oil - 2 liters
- Apple cider vinegar - 1 liter
- Honey - 500 grams
- Sweet soy sauce - 1 liter
- Soy sauce - 1 liter
- Paprika powder - 250 gram
- Garlic powder - 250 grams
- Onion powder - 250 gram
- Chili powder - 150 grams
- Cumin powder - 150 grams
- Black pepper - 200 grams
- Salt - 500 grams
- Fresh garlic - 10 bulbs
- Lemons - 20 pieces
- Water - 40 liter
- Sparkling water - 24 bottles
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Lemonade - 8 liters
- Beer - 120 bottles
- Non-alcoholic beer - 24 bottles
- Rosé - 8 bottles
- White wine - 6 bottles
- Red wine - 6 bottles
- Coffee - 1 kilogram
- Tea - 100 bags
- Milk - 6 liters
- Sugar - 1 kilogram
- Ice cubes - 20 kilograms
- Vanilla ice cream - 5 liters
- Brownies - 50 pieces
- Ice lollies - 40 pieces
- Paper napkins - 200 pieces
- Aluminum foil - 4 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Paper towels - 8 rolls
- Trash bags - 50 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 10 pieces
- Toilet paper - 24 rolls

Tips

Give each cooking team a clear station with a barbecue, cutting board, chef’s knife, mixing bowls, tongs, oven mitts and a digital thermometer. Add one spare thermometer and one spare pair of tongs if several teams are cooking at once.
Allow at least one cooler for raw meat and vegetables, and fill it before guests arrive. Keep drinks in a separate cooler so the food cooler is not opened constantly during the competition.
Buy or bring enough fuel for the full cooking period, plus a reserve. Check gas hoses, cylinders and coal bins before setup; a missing connector or empty cylinder can stop one station completely.
Prepare serving and judging separately: use platters for entries, a dedicated judges’ table, printed jury forms and visible competition number signs. Numbered portions prevent judges from identifying teams by presentation or table position.
Count reusable cups, plates, bowls and cutlery against the final guest list, then add roughly 10% spare. Set up LED lamps or string lights before dusk and keep extension cords away from walkways and hot barbecue surfaces.

Frequently asked questions

What do I need for a barbecue cook-off?: Plan for barbecues, fuel, gas hoses or coal bins, coolers, preparation tools, serving platters, tableware, judging materials and safe lighting. Each cooking station should have its own basic tools, with at least one spare thermometer and a reserve of fuel.
How much food should I buy for a barbecue cook-off?: Use your confirmed participant and guest count rather than estimating from the number of teams. As a starting point, allow about 250–350 g of raw meat or other main ingredients per adult for a tasting-style event, then add vegetables, sauces, bread and dessert separately.
How many tables and chairs do I need for a barbecue competition?: Give each cooking team one stable work surface and reserve a separate judges’ table and buffet table. For seating, provide one chair per seated guest and add 5–10% extra if people may arrive without registering.
When should I buy and prepare barbecue cook-off supplies?: Buy non-perishable equipment, tableware and decorations several days in advance. Shop for fresh meat and vegetables one day before the event, cool them immediately, and prepare marinades and cut vegetables only after the final dietary requirements are confirmed.

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