What to Buy for a Barbecue Workshop

A barbecue workshop needs more than meat and charcoal. You will be preparing food at several workstations, cooking in batches and serving a group, so the shopping list must cover ingredients, tools, fuel and tableware. Buy perishable food close to the workshop and keep meat refrigerated until preparation starts. Check dietary requirements before shopping, then allow enough equipment for several people to work safely at once.

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What to bring

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

Furniture

Party tentsqty 2
Beer tablesqty 6
Work tablesqty 6
Chairsqty 36
Buffet tablesqty 2

Tableware

Reusable platesqty 40
Reusable bowlsqty 40
Reusable drinking glassesqty 50
Coffee cupsqty 35
Cutlery setsqty 40
Serving spoonsqty 10
Small bowlsqty 12

Equipment

Charcoal barbecuesqty 3
Gas barbecue
Gas cylinder
Coolersqty 4
Cooking thermometersqty 4
Wireless speaker

Kitchen

Cutting boardsqty 8
Chef's knivesqty 8
Mixing bowlsqty 8
Measuring cupsqty 4
Tongsqty 8
Spatulasqty 6
Paintbrushesqty 6
Aluminum traysqty 12
Cast iron pansqty 4
Kitchen scalesqty 2
Food warmersqty 4
Coffee machinesqty 2
Kettlesqty 2

Safety

Fire extinguishersqty 2
Heat-resistant glovesqty 6
First aid kit

Lighting

String lightsqty 4
Extension cordsqty 4

Cleaning

Waste binsqty 4
Washing-up basinsqty 3
Reusable cleaning clothsqty 12

Catering

Groceries
- Chicken thighs - 4 kilogram
- Beef burger patties - 4 kilograms
- Entrecote - 3 kilograms
- Pork spareribs - 4 kilograms
- Salmon fillet - 2 kilograms
- Vegetarian burgers - 12 pieces
- Halloumi - 1.5 kilograms
- Hamburger buns - 36 pieces
- Ciabatta - 8 pieces
- Corn cobs - 36 pieces
- Zucchini - 8 pieces
- Bell peppers - 12 pieces
- Eggplants - 6 pieces
- Mushrooms - 2 kilogram
- Red onions - 2 kilograms
- Baby potatoes - 5 kilograms
- Mixed salad - 2 kilogram
- Cucumbers - 8 pieces
- Cherry tomatoes - 2 kilograms
- Avocados - 12 pieces
- Lemons - 20 pieces
- Garlic - 6 bulbs
- Fresh rosemary - 6 bunches
- Fresh thyme - 6 bunches
- Fresh parsley - 6 bunches
- Olive oil - 3 liters
- Butter - 1 kilogram
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Barbecue sauce - 2 liters
- Chili sauce - 1 liter
- Garlic sauce - 1,5 liters
- Soy sauce - 1 liter
- Honey - 1 kilogram
- Paprika powder - 250 gram
- Cumin powder - 150 grams
- Chili powder - 100 gram
- Garlic powder - 150 gram
- Black pepper - 250 grams
- Salt - 500 grams
- Brown sugar - 500 grams
- Apples - 30 pieces
- Grapes - 3 kilograms
- Brownies - 40 pieces
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Sparkling water - 12 bottles
- Still water - 24 bottles
- Alcohol-free beer - 36 bottles
- Beer - 72 bottles
- Rosé - 8 bottles
- Red wine - 6 bottles
- White wine - 6 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Ice cubes - 15 kilograms
- Charcoal - 30 kilograms
- Firelighters - 3 boxes
- Aluminum foil - 4 rolls
- Baking paper - 2 rolls
- Paper towels - 6 rolls
- Napkins - 150 pieces
- Trash bags - 50 pieces
- Dish soap - 2 bottles
- Dishwasher tablets - 30 pieces
- All-purpose cleaner - 2 bottles
- Toilet paper - 24 rolls
- Hand soap - 4 bottles

Tips

Plan ingredients by participant count, then add about 10% extra for tasting, trimming and mistakes. This is especially useful for meat, vegetables, marinades and salad ingredients.
Buy or collect charcoal, gas and fire starters before the workshop day. Do not leave fuel until the last shopping trip, because a missing gas cylinder or empty charcoal bag can stop the practical session.
Allow one cutting board and chef’s knife for each active preparation station where possible. Keep separate boards available for raw meat and vegetables to reduce cross-contamination.
Prepare serving quantities as well as cooking quantities: plan reusable plates, bowls, glasses and cutlery for every participant, plus roughly 10% extra for dropped or misplaced items.
Bring at least one cooking thermometer for each barbecue or cooking team. Check coolers and refrigerated storage before buying meat, and keep chilled food cold until it is portioned and marinated.

Frequently asked questions

What do I need for a barbecue workshop shopping list?: Buy the planned meat, vegetables, salad and dessert ingredients, plus marinades and cooking oil. You also need charcoal or gas, fire starters, thermometers, cutting boards, knives, tongs, spatulas, trays and enough tableware for every participant.
How much food should I buy per person for a barbecue workshop?: Use the recipe quantities as your primary guide, because a workshop may include several small tastings rather than one meal. Add about 10% extra ingredients for trimming, practice portions and mistakes.
How many plates and glasses do I need for a barbecue workshop?: Provide one plate, bowl, drinking glass and cutlery set per participant, then add around 10% extra. For example, 20 participants means planning for about 22 of each reusable item.
When should I buy meat for a barbecue workshop?: Buy fresh meat as close to the workshop as practical, preferably the day before or on the day itself. Store it refrigerated immediately, and keep it chilled until portioning and preparation begin.

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