MCES letterhead

BARBECUE PLANNING GUIDE

The following guide is designed to assist those planning to serve 10 to 500 persons at a single gathering. The quantities have been calculated from experiences with grilling and serving large groups of individuals. The values shown are only recommendations and can vary widely depending on the characteristics of the group being served.
The sauce ingredients and their amounts were determined for grilling chickens when using the Garrison Barbecue Sauce discussed in the MCES Publication 351 Barbecuing Mississippi Broilers.

	Persons Served
Ingredients/dishes	10	20	50	100	500
Chickens (2-3 lb)	5	10	25	50	250
Side Dishes:
Potato Chips	12 oz	1½ lb	3 lb	6 lb	30 lb
Potato Salad, Cole Slaw or Baked Beans	2 qt	1 gal	2½ gal	5 gal	25 gal
Extra Condiments:
Pickles	1 pt	1 qt	2 qt	1 gal	5 gal
Bread (loaves)	1½	3	7½	15	60
Rolls (dozen)	1½	3	7½	15	75
Margarine	¼ lb	½ lb	1 lb	2 lb	10 lb
Soft drinks	12	24	60	124	600
Sauce:
Cider Vinegar	1 pt	1 qt	2 qt	1 gal	5 gal
Vegetable Oil	½ pt	1 pt	1 qt	2 qt	2½ gal
Tabasco Sauce	2 tsp	4 tsp	8 tsp	16 tsp	5 btl
Red Pepper	2 tsp	4 tsp	8 tsp	16 tsp	1 box
Garlic Powder	¼ tsp	½ tsp	1 tsp	2 tsp	5 tsp
Salt	4 Tbs	8 Tbs	1 lb	2 lb	8 lb
Charcoal:
Briquettes	5 lb	10 lb	25 lb	50 lb	250 lb
Lighter	¼ pt	½ pt	1 pt	1 qt	½ gal
Paper Goods/Utensils:
Paper Plates	12	24	60	124	600
Napkins	24	50	100	250	1000
Knife/Fork Sets	12	24	60	124	600
Grill (2x3 ft)	1	2	4	7	25
Tongs, Sauce Mops, Sauce Pans, Cotton Gloves	1	1	1	2	5

Prepared by: Dr. Tom W. Smith, Emeritus Professor of Poultry Science, Mississippi State University.

Return to:
Poultry Science Home Page
College of Agriculture & Life Sciences
Mississippi State University

For information about this page, contact Sharon Whitmarsh.
For information about Mississippi State University, contact msuinfo@ur.msstate.edu.
Last modified: Tuesday, 24-June-97.
URL: http://www.msstate.edu/dept/poultry/bbqneeds.htm
Mississippi State University is an equal opportunity institution.