How much do you need?
Change the guest count and the list updates.
| Main food | |
|---|---|
| Burger patties | 30 |
| Burger buns | 32 |
| Hot dogs | 20 |
| Hot dog buns | 22 |
| Veggie burgers | 4 |
| Sides & snacks | |
| Corn on the cob | 15 |
| Potato or pasta salad (lb) | 5 |
| Coleslaw (lb) | 4 |
| Chips (bags) | 3 |
| Condiments & toppings | 1 |
| Desserts | |
| Watermelon | 2 |
| Cookies or brownies | 30 |
| Drinks | |
| Soft drinks & seltzer (cans) | 50 |
| Water (bottles) | 30 |
| Ice (10 lb bags) | 3 |
| Gear & equipment | |
| Charcoal (15 lb bags) or propane | 1 |
| Grill tongs & spatula | 1 |
| Coolers | 2 |
| Folding chairs | 10 |
| Plates & disposables | |
| Plates | 30 |
| Napkins | 60 |
| Cups | 40 |
| Cutlery sets | 20 |
| Foil (roll) | 1 |
| Trash bags | 2 |
Rules of thumb for a typical get-together, rounded up. Adjust for your crowd.
Rules of thumb
- Meat
- Plan on about ½ lb of raw meat per adult. In practice that’s about 1½ quarter-pound burgers plus one hot dog each. Go higher if the party runs across a mealtime.
- Buns
- Match buns to patties and hot dogs, then add a few. They’re the item most often forgotten or under-bought.
- Sides
- About ¼ lb per person for each heavy side like potato salad, pasta salad or coleslaw. With three or more sides you can trim that a little.
- Drinks
- Two to three per person for the first two hours, then about one per hour after that, plus plenty of water on hot days.
- Ice
- Roughly 1½ lb per guest for drinks. Double it if the same coolers also keep raw meat cold.
Planning timeline
Two weeks before
- Pick a date and send the invite link.
- Ask about dietary needs: vegetarian, halal, allergies.
- Check the grill works and you have fuel.
Three days before
- Confirm the headcount and adjust quantities.
- Make sure every item has someone assigned.
- Buy charcoal or propane and other non-perishables.
The day before
- Buy meat, make salads and marinate.
- Chill drinks so they don’t eat all your ice.
- Send the reminder message from your plan.
On the day
- Light charcoal 20–30 minutes before you want to cook.
- Cook burgers to 160°F and chicken to 165°F.
- Don’t leave food out more than 2 hours, or 1 hour above 90°F.
Tips from people who’ve done it
- Ask people to claim specific quantities, not just “I’ll bring buns.” The point of a plan is knowing you have 30 buns, not 8.
- Give one person ice and one person trash bags. They’re cheap, easy to forget, and the whole party depends on them.
- Keep raw meat at the bottom of the cooler so it can’t drip onto anything else.
- Cook the vegetarian option first, or on foil, so it doesn’t pick up meat juices.
Common questions
How much meat do I need for a BBQ for 30 people?
About 15 lb of raw meat. For example, 45 quarter-pound burger patties (about 11 lb) and 30 hot dogs (about 4 lb). Add more if it’s a long party over dinner time.
How many drinks per person at a BBQ?
Plan on two to three per person for the first two hours and one per hour after that, plus water. For a four-hour BBQ that’s four to five drinks each.
How much ice do I need for a BBQ?
About 1½ lb per guest for drinks, so roughly two 10 lb bags for every 12 to 15 people. Double it on hot days or if coolers also hold food.