What you need for a satay contest

A satay contest needs more than meat, skewers and a barbecue. You need enough chilled ingredients for every participant, separate preparation equipment, reliable cooking supplies and a clear serving setup for the judges. Plan quantities from the final participant list, then add a small reserve for spills, tasting and damaged skewers. Buy or check fuel, extension cords, coolers and thermometers early; these are easy to overlook and can stop the contest on the day.

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What to bring

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

Furniture

Party tentsqty 2
Foldable tablesqty 8
Chairsqty 60
Judges' table
Work tablesqty 6

Tableware

Platesqty 70
Bowlsqty 30
Glassesqty 80
Coffee cupsqty 30
Forksqty 70
Knivesqty 70
Spoonsqty 40
Serving utensilsqty 12

Equipment

Barbecuesqty 6
Gas cylindersqty 6
Coolersqty 4
Coffee machinesqty 2
Extension cordsqty 4
Power stripsqty 3
Fire extinguishersqty 2
Buckets of fire waterqty 4

Kitchen

Cutting boardsqty 6
Chef’s and office knivesqty 6
Mixing bowlsqty 8
Measuring cupsqty 3
Storage binsqty 12
Grill tongsqty 8
Brushesqty 6
Aluminum traysqty 20
Skewersqty 500
Kitchen thermometersqty 4
Aluminum foilqty 4
Cling filmqty 3
Parchment paperqty 3

Decorations

Tableclothsqty 10
Buntingqty 6
Race numbersqty 30
Prize ribbonsqty 3
Name badgesqty 60

Lighting

String lightsqty 4
LED lampsqty 6

Cleaning

Waste binsqty 6
Washing-up tubsqty 3
Spongesqty 10
Dish brushesqty 4
Hand broomsqty 2
Dustpan and brushqty 2
Mop setsqty 2

Other

Competition formsqty 40
Markersqty 12
Pensqty 20
Clipboardsqty 6
Prize trophiesqty 3

Catering

Groceries
- Chicken thigh fillet - 8 kilogram
- Pork tenderloin - 5 kilogram
- Beef stew meat - 4 kilogram
- Tofu - 2 kilograms
- Tempeh - 2 kilograms
- Bell peppers - 4 kilograms
- Courgettes - 3 kilograms
- Mushrooms - 3 kilogram
- Red onions - 2 kilograms
- Pineapple - 3 pieces
- Cucumbers - 4 pieces
- Iceberg lettuce - 4 heads
- Chili sauce - 3 bottles
- Ketjap manis - 4 bottles
- Ketjap asin - 2 bottles
- Soy sauce - 2 bottles
- Peanut sauce - 5 kilograms
- Satay sauce - 3 kilograms
- Sambal oelek - 4 jars
- Mayonnaise - 2 jars
- Ketchup - 3 bottles
- Garlic - 8 bulbs
- Ginger - 500 grams
- Limes - 20 pieces
- Lemons - 12 pieces
- Olive oil - 2 liters
- Sunflower oil - 2 liters
- Brown sugar - 1 kilogram
- Honey - 2 jars
- Sesame oil - 2 bottles
- Curry powder - 2 jars
- Cumin powder - 2 jars
- Paprika powder - 2 jars
- Coriander powder - 1 jar
- Salt - 1 kilogram
- Black pepper - 2 grinders
- Basmati rice - 6 kilograms
- Krupuk - 10 bags
- Baguettes - 12 pieces
- Herb butter - 6 tubs
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Peanuts - 3 kilograms
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 5 bottles
- Ice tea - 5 bottles
- Spa Blauw - 10 bottles
- Spa Rood - 6 bottles
- Beer - 8 crates
- Alcohol-free beer - 2 crates
- White wine - 8 bottles
- Red wine - 6 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Sugar - 1 kilogram
- Ice cubes - 20 kilograms
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 60 pieces
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant spray - 2 bottles
- Hand soap - 4 bottles
- Paper towels - 6 packs
- Aluminum trays - 100 pieces
- Napkins - 200 pieces
- Wooden skewers - 200 pieces
- Plastic wrap - 3 rolls
- Freezer bags - 2 boxes

Tips

Plan the meat, vegetables and marinade ingredients from the confirmed participant list, then add about 10% extra for trimming, spills and tasting portions.
Keep raw meat and vegetables chilled until preparation and cooking. Fill the coolers before setup and use kitchen thermometers to check that food stays properly cold.
Allow at least one work table for preparation and a separate competition table for each active cooking area. Keep the jury table away from raw ingredients and barbecue smoke.
Count skewers by portion rather than by person, and keep a reserve pack available. Broken or dropped skewers become a problem quickly once marinated meat is ready to grill.
Check gas cylinders, barbecue space, extension cords and power strips at least one day before the contest. Test coffee machines and other powered equipment at the same time, not during setup.

Frequently asked questions

How much satay meat do I need per contestant?: Use the portion size in your competition rules and multiply it by the final number of contestants. Add roughly 10% extra meat for trimming, dropped pieces and judging samples.
How many skewers should I buy for a satay contest?: Buy enough for every required portion, then add at least 10% spare skewers. For example, 100 planned portions means keeping about 110 skewers on hand.
When should I buy and prepare the satay ingredients?: Buy perishable meat and vegetables as close to the contest as practical, preferably within 24 hours. Prepare the marinades and portion the meat before the event, while keeping everything chilled until use.
How many barbecues do I need for a satay contest?: Match the number of barbecues to the number of contestants cooking at the same time and the match schedule. Check the plan at least one day ahead, including gas cylinders, barbecue tools and safe spacing.

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