Winter barbecue shopping list

A winter barbecue needs more than meat and charcoal. Plan food and drinks for the full guest list, then add the equipment that keeps the cooking, serving and seating areas working in cold weather. This checklist covers the items commonly forgotten until setup day: gas, fire starters, warmers, lighting, extension cords, ice packs and separate vegetarian serving tools. Buy chilled and perishable ingredients shortly before the barbecue, and check fuel and electrical equipment before guests arrive.

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What to bring

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

Furniture

Party tentqty 2
Tablesqty 6
Chairsqty 40
High tablesqty 3
Tableclothsqty 6

Lighting

String lightsqty 6
LED lanternsqty 8
Extension cordsqty 4
Power stripsqty 4

Equipment

Gas barbecueqty 2
Patio heatersqty 3
Gas cylindersqty 3
Coolersqty 4
Coffee machinesqty 2
Kettlesqty 2

Kitchen

Cutting boardsqty 4
Chef and serving knivesqty 8
Mixing bowlsqty 6
Aluminum grill traysqty 8
Barbecue tongsqty 4
Serving spoonsqty 8
Food warmersqty 4
Ice packsqty 12
Bottle openersqty 3
Cut-resistant glovesqty 2
Oven mittsqty 4
Kitchen timersqty 2

Tableware

Platesqty 50
Bowlsqty 50
Glassesqty 60
Coffee cupsqty 40
Knivesqty 50
Forksqty 50
Spoonsqty 50
Serving boardsqty 6
Pitchersqty 4

Decorations

Winter table decorqty 8
Table runnersqty 6
Menusqty 6
Name badgesqty 40

Cleaning

Waste binsqty 4
Bucketsqty 3
Cleaning clothsqty 12
Washing-up tubsqty 2
Dustpans and brushesqty 2
Mopsqty 2

Catering

Groceries
- Beef burgers - 40 pieces
- Chicken skewers - 40 pieces
- Pork satay - 40 pieces
- Chipolata sausages - 40 pieces
- Vegetarian burgers - 12 pieces
- Vegetarian vegetable skewers - 12 pieces
- Pork belly slices - 2 kg
- Hamburger buns - 48 pieces
- Baguettes - 8 pieces
- Herb butter - 6 tubs
- Potatoes - 6 kg
- Pasta salad - 4 kg
- Mixed salad - 4 kg
- Arugula - 500 g
- Cucumbers - 6 pieces
- Tomatoes - 3 kg
- Bell peppers - 12 pieces
- Mushrooms - 2 kg
- Red onions - 1 kg
- Corn on the cob - 24 pieces
- Garlic - 4 bulbs
- Lemons - 12 pieces
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Garlic sauce - 2 bottles
- Barbecue sauce - 2 bottles
- Mustard - 2 jars
- Satay sauce - 2 jars
- Olive oil - 2 bottles
- Sunflower oil - 1 bottle
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Italian herbs - 1 jar
- Chili powder - 1 jar
- Potato seasoning - 1 jar
- Chicken marinade - 2 bottles
- Mixed nuts - 1 kg
- Paprika chips - 4 bags
- Plain chips - 4 bags
- Peanuts - 1 kg
- Brownies - 40 pieces
- Apple pie - 3 pieces
- Vanilla ice cream - 4 liters
- Whipped cream - 4 cans
- Coffee - 2 packs
- Tea - 2 boxes
- Sugar - 1 kg
- Milk - 6 liters
- Oat milk - 2 liter
- Hot chocolate - 6 liters
- Whipped cream for hot chocolate - 2 cans
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Ice tea - 4 bottles
- Spa Blauw - 6 bottles
- Spa Red - 4 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Non-alcoholic beer - 24 bottles
- Pilsner - 48 bottles
- Red wine - 6 bottles
- White wine - 4 bottles
- Mulled wine - 8 liters
- Ice cubes - 10 kg
- Charcoal - 12 kg
- Firelighters - 2 boxes
- Aluminum foil - 3 rolls
- Baking paper - 2 rolls
- Cling film - 2 rolls
- Paper towels - 6 rolls
- Trash bags - 3 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 1 box
- All-purpose cleaner - 2 bottles
- Toilet paper - 3 packs
- Liquid hand soap - 4 bottles
- Paper towels - 4 packs

Tips

Plan two to three drinks per person for the first hour, then one drink per person for each additional hour. Include hot drinks as well as chilled options, especially if guests will stay outside.
Allow about 250–350 g of raw meat or vegetarian alternatives per adult, depending on how many salads, bread and side dishes you serve. Keep vegetarian products separate from meat from preparation through serving.
Buy or reserve enough gas for the entire cooking period plus a backup cylinder if the barbecue will run for several hours. Check the connection and fuel level before the day rather than when the first food is ready.
Provide one plate, bowl, knife, fork and glass per guest, plus at least 10% extra. Add separate serving spoons, barbecue tongs, bottle openers and coffee cups so guests are not waiting for shared utensils.
Count the equipment needed for cold and dark conditions: one patio heater for each seating zone, lighting for every walking route, and extension cords and power strips that reach the tent and drinks area safely. Test all lights and coffee equipment at least one day beforehand.

Frequently asked questions

How much food do I need for a winter barbecue?: Allow roughly 250–350 g of raw meat or vegetarian products per adult, depending on the amount of bread, salads and side dishes. For children, plan about 125–200 g. Add 10% extra if the guest count is uncertain.
How many drinks should I buy for a winter barbecue?: Plan two to three drinks per person for the first hour and one per person for every hour after that. For a four-hour barbecue with 20 guests, that means about 100–120 drinks, including water and hot drinks.
What do I need for heating a winter barbecue party?: Plan one patio heater for each separate seating zone and check whether each heater needs its own gas cylinder. Add a party tent or sheltered area, and test the heaters and fuel supply at least one day before the event.
When should I buy food for a winter barbecue?: Buy meat, vegetarian barbecue products and other chilled items one day before the barbecue, or on the same day if possible. Marinate the food several hours ahead, and chill drinks at least 4–6 hours before guests arrive.

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