What you need for a barbecue demonstration
A barbecue demonstration needs more than meat, charcoal and a grill. You also need enough chilled storage, servingware, preparation tools and safety equipment for guests to watch, taste and move around safely. Plan quantities from the confirmed registration list, then add a small reserve for spills, dropped plates and extra portions. Arrange fuel, dietary alternatives and refrigeration before shopping day so the setup is not delayed.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Party tentqty 2
- Tablesqty 6
- Chairsqty 45
- Buffet tablesqty 3
- Waste binsqty 4
Tableware
- Platesqty 60
- Dessert platesqty 50
- Cutlery setsqty 60
- Glassesqty 60
- Coffee cupsqty 30
Equipment
- Gas barbecueqty 2
- Charcoal barbecue
- Coolersqty 3
- Cooking thermometersqty 3
- Power stripsqty 3
- Extension cordsqty 3
Kitchen
- Cutting boardsqty 6
- Chef's utensil setsqty 3
- Serving plattersqty 8
- Serving utensilsqty 8
- Aluminum traysqty 12
- Mixing bowlsqty 6
- Measuring cupsqty 3
- Kitchen scalesqty 2
- Paper towel holdersqty 3
Decorations
- Menusqty 6
- Name badgesqty 45
- Tableclothsqty 8
Safety
- Fire extinguishersqty 2
- Heat-resistant glovesqty 4
- Barrier tapeqty 2
Cleaning
- Dishpanqty 2
- Dish brushesqty 3
- Trash binsqty 4
Lighting
- String lightsqty 4
- Outdoor lightsqty 3
Catering
- Groceries
- Beef burgers - 50 pieces
- Chicken skewers - 50 pieces
- Beef sausages - 50 pieces
- Chicken breast - 3 kilograms
- Salmon fillet - 2 kilograms
- Pork spareribs - 3 kilograms
- Vegetarian burgers - 15 pieces
- Corn cobs - 30 pieces
- Zucchini - 8 pieces
- Bell peppers - 12 pieces
- Mushrooms - 2 kilogram
- Red onions - 2 kilograms
- Garlic - 6 bulbs
- Mixed salad - 2 kilogram
- Cucumbers - 6 pieces
- Cherry tomatoes - 2 kilograms
- Potatoes - 5 kilograms
- Hamburger buns - 60 pieces
- Baguettes - 12 pieces
- Garlic bread - 8 pieces
- Feta - 1 kilogram
- Cheddar slices - 60 pcs
- Butter - 1 kilogram
- Olive oil - 2 liters
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Barbecue sauce - 2 liters
- Garlic sauce - 2 liters
- Chili sauce - 1 liter
- Soy sauce - 1 liter
- Lemons - 20 pieces
- Apple cider vinegar - 1 bottle
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Garlic powder - 250 grams
- Onion powder - 250 gram
- Dried oregano - 100 grams
- Fresh rosemary - 6 bunches
- Fresh thyme - 6 bunches
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Sparkling water - 6 bottles
- Still water - 8 bottles
- Non-alcoholic beer - 24 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Sugar - 1 kilogram
- Ice cubes - 10 kilograms
- Charcoal - 15 kilogram
- Firelighters - 2 boxes
- Gas cylinders - 3 pieces
- Aluminum foil - 3 rolls
- Baking paper - 2 rolls
- Cling film - 2 rolls
- Napkins - 150 pieces
- Disposable gloves - 2 boxes
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 6 pieces
- Toilet paper - 24 rolls
Tips
- Count one plate, one dessert plate, one cutlery set and one glass per guest, then add 10% spare. Provide one coffee cup per expected coffee or tea drinker rather than relying on drinking glasses.
- Allow two to three tasting portions per guest for each demonstration dish. Buy and portion meat and vegetables only after checking dietary requirements, and keep all perishable food chilled at 4°C or below.
- Plan at least one cooler for raw meat and a separate cooler for drinks. Chill drinks several hours before guests arrive; a cooler packed at the last minute will not cool a full supply quickly.
- Match the fuel purchase to the barbecue equipment: arrange gas cylinders for gas barbecues and charcoal for charcoal barbecues. Confirm deliveries at least 48 hours before the demonstration and keep spare fuel available for the final cooking session.
- Place heat-resistant gloves, cooking thermometers and fire extinguishers beside the barbecue area before lighting anything. Keep extension cords and power strips away from heat and wet ground, and leave clear access around every grill.
Frequently asked questions
- How much food do I need for a barbecue demonstration?
- For a tasting-focused demonstration, plan two to three small tasting portions per guest for each dish. Add 10% extra food for spills, uneven portions and late additions, then adjust for the menu and dietary requirements.
- How many plates and glasses do I need for a barbecue demonstration?
- Use one plate, one dessert plate, one cutlery set and one glass per registered guest, plus 10% spare. For 40 guests, that means 44 of each item, rounded up to the next available pack size.
- When should I buy meat and vegetables for a barbecue demonstration?
- Buy fresh meat and vegetables one day before the event when possible, then store them chilled at 4°C or below. Prepare marinades and cut vegetables on the day of the demonstration, while keeping raw meat separate from ready-to-eat ingredients.
- How early should I arrange barbecue fuel and safety equipment?
- Confirm gas cylinder or charcoal deliveries at least 48 hours before the event. Put fire extinguishers, heat-resistant gloves and thermometers in the barbecue area before setup is complete and before any grill is lit.
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