What to Buy for a Brazilian Barbecue

A Brazilian barbecue needs more than meat and charcoal. Plan the shopping around how many guests you have, how long the grill will run and whether food is served buffet-style. Buy meat early enough to collect it chilled, and leave time to refrigerate it before marinating. Drinks, ice or cooling mats, serving platters, thermometers and fire-safety equipment are easy to overlook when the focus is on the grill.

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What to bring

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

Furniture

Party tentqty 2
Tablesqty 6
Chairsqty 45
Buffet tablesqty 3
Bar stoolsqty 4

Equipment

Barbecueqty 2
Coolersqty 4
Core thermometersqty 2
Meat Tongsqty 6
Grill racksqty 4
Charcoal startersqty 2
Fire extinguishersqty 2
Cutting boardsqty 6
Knivesqty 8
Carafesqty 6
Thermos flasksqty 3
Cooling matsqty 6

Tableware

Platesqty 60
Deep platesqty 45
Glassesqty 60
Coffee cupsqty 30
Forksqty 60
Knivesqty 60
Spoonsqty 45
Serving spoonsqty 10
Small bowlsqty 12

Kitchen

Serving plattersqty 10
Aluminum traysqty 20
Oven mittsqty 4
Kitchen scalesqty 2
Meat plattersqty 6

Decorations

Brazilian flagsqty 12
Tableclothsqty 6
Napkin holdersqty 6

Lighting

String lightsqty 4
LED lampsqty 8

Cleaning

Waste binsqty 4
Bucketsqty 3
Spongesqty 6
Cleaning clothsqty 12

Catering

Groceries
- Beef picanha - 5 kg
- Beef ribeye - 3 kg
- Beef sirloin steak - 2 kg
- Pork sausage - 3 kg
- Chicken thigh fillet - 3 kg
- Chicken wings - 2 kg
- Pork belly slices - 2 kg
- Halloumi - 1 kg
- Mushrooms - 2 kg
- Red bell pepper - 2 kg
- Zucchini - 2 kg
- Red onions - 1.5 kg
- Garlic - 6 bulbs
- Limes - 30 pieces
- Fresh coriander - 6 bunches
- Fresh parsley - 4 bunches
- Arugula - 500 grams
- Tomatoes - 3 kg
- Cucumbers - 6 pieces
- Red cabbage - 2 pieces
- Corn cobs - 20 pieces
- Potatoes - 5 kg
- Black beans - 8 cans
- Rice - 3 kg
- Cassava flour - 1,5 kg
- Sandwiches - 50 pieces
- Butter - 500 grams
- Olive oil - 2 bottles
- White wine vinegar - 1 bottle
- Soy sauce - 1 bottle
- Red wine vinegar - 1 bottle
- Coarse sea salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Cumin - 1 jar
- Chili flakes - 1 jar
- Ketchup - 2 bottles
- Mayonnaise - 2 jars
- Chimichurri - 3 jars
- Piri-piri sauce - 2 bottles
- Barbecue sauce - 2 bottles
- Pineapple - 4 pieces
- Mangoes - 8 pieces
- Grapes - 2 kg
- Chocolate mousse - 40 servings
- Coffee - 2 packs
- Tea - 1 box
- Milk - 4 liters
- Sugar - 1 pack
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Ginger ale - 4 bottles
- Ice tea - 4 bottles
- Spa Blauw - 8 bottles
- Spa Red - 4 bottles
- Brazilian beer - 48 bottles
- Red wine - 6 bottles
- White wine - 4 bottles
- Cachaça - 2 bottles
- Ice cubes - 15 kg
- Charcoal - 20 kg
- Firelighters - 2 boxes
- Matches - 2 boxes
- Aluminum foil - 3 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Paper towels - 6 rolls
- Napkins - 120 pieces
- Garbage bags - 30 pieces
- Dish soap - 2 bottles
- Dishwasher tablets - 30 pieces
- Hand soap - 3 bottles
- Disinfectant spray - 2 bottles
- Toilet paper - 12 rolls
- Kitchen gloves - 2 boxes

Tips

Allow about 400–500 g of raw meat per adult for a meal, adjusting downward if you are serving substantial salads, sides and desserts. Ask about dietary requirements before finalizing the order so vegetarian or allergy-safe items are not an afterthought.
Buy charcoal and firelighters for the full grilling period, plus spare charcoal for a second round. A charcoal starter makes lighting more predictable; do not rely on a single small bag if guests will be eating for several hours.
Keep raw meat refrigerated until it goes on the grill. Collect it on the day of the barbecue where possible, use separate cutting boards and tongs for raw and cooked food, and keep a core thermometer available for checking thicker pieces.
Plan cooling capacity for both meat and drinks: use coolers or cooling mats for chilled food, and chill drinks several hours before guests arrive. Carafes and thermos flasks prevent the buffet from filling with individual bottles and cups.
Buy tableware for every guest plus at least 10% spare: for 20 guests, that means 22 plates, glasses and sets of cutlery. Add extra small bowls, serving spoons and platters so sauces, salads and side dishes do not share utensils.

Frequently asked questions

How much meat do I need for a Brazilian barbecue per person?: Plan on about 400–500 g of raw meat per adult for a meal with sides and dessert. For 20 adults, that is roughly 8–10 kg of meat; reduce the amount if you are serving a large number of filling side dishes.
How far in advance should I buy meat for a Brazilian barbecue?: Reserve the meat several days ahead if you need a specific cut or quantity. Pick it up on the day of the barbecue when possible, then refrigerate it immediately and marinate it according to the recipe or preparation plan.
How much tableware do I need for 20 barbecue guests?: Plan one complete place setting per guest plus 10% spare. For 20 people, buy or prepare at least 22 plates, 22 glasses and 22 sets of forks, knives and spoons, with extra serving pieces for the buffet.
How long before a Brazilian barbecue should I chill the drinks?: Put drinks in the refrigerator or coolers at least 4–6 hours before serving. Keep additional cooling capacity available during the event, especially if the barbecue lasts several hours or takes place outdoors.

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