What to buy for a BBQ workshop
A BBQ workshop needs more than meat and charcoal. You will be preparing ingredients at workstations, keeping food chilled, cooking safely and serving several dishes at once. Use this checklist to buy the ingredients, kitchen tools, tableware and practical supplies before the session. Confirm dietary requirements first, then plan quantities around your final participant count so you do not run short on food, cold storage or serving equipment.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Party tentqty 2
- Tablesqty 8
- Chairsqty 50
- Buffet tablesqty 3
- Waste binsqty 4
Equipment
- Barbecuesqty 3
- Gas burnersqty 2
- Coolersqty 4
- Coffee maker
- Kettle
- Kitchen scaleqty 2
- Digital thermometersqty 3
Kitchen
- Cutting boardsqty 8
- Chef's knivesqty 8
- Mixing bowlsqty 8
- Measuring cupsqty 4
- Pliersqty 8
- Spatulasqty 6
- Paintbrushesqty 6
- Aluminum traysqty 12
- Baking dishesqty 4
- Serving spoonsqty 8
Tableware
- Platesqty 60
- Dessert platesqty 60
- Drinking glassesqty 70
- Coffee cupsqty 50
- Cutlery setsqty 60
- Serving plattersqty 12
- Sauce bowlsqty 8
Cleaning
- Washing-up basinsqty 6
- Spongesqty 10
- Dish brushesqty 4
- Cleaning bucketsqty 4
- Rubber glovesqty 6
- Hand brush and dustpanqty 2
Safety
- Fire extinguishersqty 2
- Fire blanketsqty 2
- Heat-resistant glovesqty 6
- Cold packsqty 4
Decorations
- Tableclothsqty 8
- Menusqty 8
- Name badgesqty 50
- Pensqty 10
Lighting
- String lightsqty 4
- Battery lanternsqty 4
Catering
- Groceries
- Chicken thigh fillet - 5 kilograms
- Beef burgers - 50 pieces
- Spareribs - 5 kilogram
- Sausages - 50 pieces
- Halloumi - 2 kilogram
- Tofu - 2 kilograms
- Hamburger buns - 60 pieces
- Hot dog buns - 60 pieces
- Potatoes - 8 kilograms
- Corn cobs - 50 pieces
- Zucchini - 10 pieces
- Bell peppers - 15 pieces
- Mushrooms - 3 kilogram
- Red onions - 3 kilogram
- Tomatoes - 4 kilogram
- Cucumbers - 8 pieces
- Mixed salad - 3 kilograms
- Coleslaw - 4 kilograms
- Baguettes - 8 pieces
- Garlic - 10 bulbs
- Lemons - 20 pieces
- Fresh parsley - 10 bunches
- Fresh coriander - 6 bunches
- Mayonnaise - 3 liters
- Ketchup - 3 liters
- Mustard - 2 liters
- Garlic sauce - 2 liters
- Barbecue sauce - 3 liters
- Chili sauce - 1 liter
- Olive oil - 3 liters
- Sunflower oil - 2 liters
- Red wine vinegar - 1 liter
- Soy sauce - 1 liter
- Honey - 1 kilogram
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Cumin - 100 grams
- Chili powder - 100 gram
- Italian herbs - 100 grams
- Brown sugar - 1 kilogram
- Butter - 1 kilogram
- Ice cubes - 15 kilograms
- Spa Blauw - 40 bottles
- Spa Rood - 20 bottles
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Iced tea - 8 bottles
- Alcohol-free beer - 48 bottles
- Beer - 96 bottles
- White wine - 12 bottles
- Rosé - 8 bottles
- Coffee - 2 kilograms
- Tea - 100 bags
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Cookies - 4 packs
- Ice - 5 liters
- Fresh fruit - 5 kilogram
- Cleaning product - 3 bottles
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Trash bags - 60 pieces
- Aluminum foil - 6 rolls
- Plastic wrap - 4 rolls
- Baking paper - 4 rolls
- Charcoal - 30 kilograms
- Firelighters - 4 boxes
Tips
- Allow about 250–300 g of raw meat or other main protein per participant, then add vegetables, bread or sides according to the recipes you selected. Buy the main ingredients no later than the day before, and marinate meat several hours ahead.
- Plan for two to three drinks per person during the first hour, then one drink per person for each additional hour. Chill drinks in the coolers before guests arrive; do not rely on a last-minute refrigerator run.
- Give each workstation its own chopping board, chef’s knife, mixing bowl and measuring equipment. This avoids queues when several groups are cutting vegetables, mixing sauces and preparing marinades at the same time.
- Bring at least one digital thermometer for each active barbecue or cooking area, and check that you have separate utensils for raw and cooked food. Pack tongs, spatulas, aluminium trays and oven dishes before shopping for ingredients.
- Count plates, cutlery, glasses and serving platters against the confirmed participant list, adding at least 10% spare pieces. Include sauce bowls, washing-up basins and waste bins; these are easy to forget when the focus is on the recipes.
Frequently asked questions
- How much food do I need for a BBQ workshop?
- Budget around 250–300 g of raw meat or another main protein per participant, plus vegetables, bread and sides from the selected recipes. Add about 10% extra if attendance is uncertain or participants will be cooking and tasting throughout the session.
- How many drinks should I buy for a BBQ workshop?
- Plan for two to three drinks per person in the first hour, followed by about one drink per person for every additional hour. Include water and non-alcoholic options, and chill them in coolers before the workshop starts.
- When should I buy and marinate the BBQ ingredients?
- Buy fresh meat and vegetables the day before where possible, and check them again on the morning of the workshop. Marinate meat several hours before cooking, while keeping it refrigerated until it is taken to the barbecue.
- How many plates and glasses do I need for a BBQ workshop?
- Provide one dinner plate, one dessert plate and one glass per participant, plus at least 10% spare items. For 20 participants, that means at least 22 of each frequently used item, with extra serving platters and sauce bowls as needed.
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