BBQ Per Person Calculator
Get exact BBQ meat quantities per person — no guesswork, no running out
| Guests | Burgers (patties) | Ribs (lbs) | Chicken Thighs |
|---|---|---|---|
| 10 | 20–24 patties | 8–10 lbs | 18–22 pieces |
| 20 | 40–48 patties | 16–20 lbs | 36–44 pieces |
| 30 | 60–72 patties | 24–30 lbs | 54–66 pieces |
| 40 | 80–96 patties | 32–40 lbs | 72–88 pieces |
| 50 | 100–120 patties | 40–50 lbs | 90–110 pieces |
| 75 | 150–180 patties | 60–75 lbs | 135–165 pieces |
| Side Dish | Per Person | For 20 Guests | For 50 Guests |
|---|---|---|---|
| Coleslaw | 4 oz | 5 lbs | 12.5 lbs |
| Potato Salad | 5 oz | 6 lbs | 15.5 lbs |
| Baked Beans | 4 oz | 5 lbs | 12.5 lbs |
| Corn on the Cob | 1 ear | 20 ears | 50 ears |
| Green Salad | 2 oz | 2.5 lbs | 6.5 lbs |
| Watermelon | 1 slice | 1–2 whole | 3–4 whole |
Barbecue have a lot of different spellings, Baron-B-Q, BarBQ, Bar-B-Que, however you want to call it, but everything shows the same thing: cook by means of live flame and smoke. The term changes according to place depending on where you find yourself. In Australia and New Zealand one simply says “barbie” or “barby”, and honestly local explanations can become entirely wild.
Basically, everything grilled above fire or outside on coals belongs to bbq. Meats, steaks, chicken skewers, lamb slices, hamburgers… Everything works well.
Barbecue: What to Cook and How Much
Naturally there is a clear difference between bbq and simple grilling, about that folks argue constantly. Some strict fans require, that cooking without closed cover is not real bbq. The good part?
It does not depend on season. Even during cold, grilling and bbq happen during the whole year.
In a typical American bbq meal you will find beef brisket, pork ribs, beef ribs, chicken, pulled pig and sausages, everything slowly smoked until perfection. Sides also matter a lot: baked beans, coleslaw, potato salad, macaroni with cheese, deviled eggs and pasta salad are classic, that well agrees with the meat. Grilled corn on the cob becomes even more delicious with toppings form elotes, melted butter and a bit of bbq sauce.
On the other hand, grilled tropical fruits like pineapple, papaya and mango work surprisingly together with pig, chicken or fish.
Here things become serious: brisket is basic for bbq, but it shrinks during smoking. You must count loss of between 30% and 50% from the weight. A whole brisket of 16 to 18 pounds requires around 18 hours in the smoker to reach the right state.
On the other hand, Boston butt in the range of 12 to 15 pounds requires about 12 hours. If you rush too much, you end with tough meat, not what you intend.
Amounts matter more than one believes, when you plan a gathering. An adult usually eats around one pound of whole food during one meal. About whole meat, half to three quarters of a pound per person is the best measure.
Children take less, about a quarter of a pound. For ribs especially, five or six pieces per person suffice, if there are other foods on the table. If you serve only wings?
I found, that seven to ten pieces per person keep all happy. Adding extra hamburger patties and sausages in the freezer is only clever preparation (surprise guests come), and picky eaters also.
Before you even think about buying, write a clear list of guests. Knowing especially, who will come and whether they eat a lot or little, helps to avoid useless expense. Buying too much meat per person only means money thrown uselessly.
The amount, that best works, is around four units of finished bbq per person, more or less, because the output ranges a bit.
bbq sauce is truly a personal thing. A good basic sauce with the right sweetness and bitterness helps a lot. Bbq sauce with Coca-Cola, made from cola syrup and tomato sauce, gives something really tasty.
Ciabatta bread works great for sandwiching leftovers of grilled steak or pulled porkbutt between the slices.