How Much BBQ to Feed a Crowd? Your Guide to Serving 20 Guests

Planning a barbecue for a larger group can be daunting, especially when it comes to figuring out just how much food you’ll need. Overestimate too much, and you’re stuck with leftovers for days. Underestimate, and you’ve got some hungry, unhappy guests. This guide will help you navigate the smoky waters of BBQ catering and confidently calculate the right amount of meat, sides, and even drinks to make your party a success for 20 people.

The Meat of the Matter: Calculating BBQ Portions

The cornerstone of any great BBQ is, of course, the meat. But serving sizes can vary greatly depending on the type of meat, how it’s prepared, and the appetites of your guests. A good rule of thumb is to plan for around ½ pound (8 ounces) of cooked meat per person. This accounts for bone-in meats, trimming, and the inevitable trimming and smaller appetites that will balance out those who go for seconds.

Different Meats, Different Measures

While ½ pound per person is a solid general guideline, let’s break down how to adjust that for specific types of BBQ fare.

Pulled Pork

Pulled pork is a BBQ staple. It’s relatively affordable, easily feeds a crowd, and is almost universally loved. For pulled pork, aim for ⅓ to ½ pound (5-8 ounces) per person after it’s cooked and shredded. Pork shoulder loses a significant amount of weight during the cooking process, so factor that in when purchasing your raw pork. Remember, pulled pork can be used in many dishes so adjust the serving to your event.

Beef Brisket

Brisket is arguably the king of Texas BBQ, but it also requires careful calculation. Like pork shoulder, brisket shrinks quite a bit during cooking. Plan on approximately ⅓ to ½ pound (5-8 ounces) per person of cooked brisket. Consider also the grade of brisket you’re using. Higher quality, fattier briskets will render out more fat and therefore shrink more.

Ribs (Pork or Beef)

Ribs are notoriously tricky. Some people eat only a few, while others devour a whole rack. As a general rule, plan on ½ rack of baby back ribs per person or 3-4 ribs per person. For spareribs, which are larger, 2-3 ribs per person will generally suffice. If you have hearty eaters, or are serving ribs as the primary entree, you may want to increase that slightly.

Chicken

Chicken is a more economical option and a crowd-pleaser. For chicken, consider whole chickens, chicken halves, or individual pieces like legs, thighs, and breasts. If serving bone-in, skin-on chicken, plan on one half-chicken or 2-3 pieces per person. If you’re serving boneless, skinless chicken breasts, aim for about 6 ounces per person.

Sausage

Sausage is a great addition to any BBQ spread. Plan on one sausage link (about 4-6 ounces) per person. Offer a variety of flavors, like bratwurst, Italian sausage, and spicy chorizo, to cater to different tastes.

Accounting for Bones, Fat, and Shrinkage

It’s crucial to remember that raw meat weight isn’t the same as cooked meat weight. Bones and fat contribute to the initial weight but are discarded during or after cooking. Meat also loses moisture during the cooking process, resulting in shrinkage. As mentioned earlier, pork shoulder and brisket are prime examples of meats that shrink considerably. Always factor in these losses when purchasing your meat.

Catering to Different Appetites

Consider your guests’ appetites when planning your BBQ. Are they known for being big eaters? Are there many children or light eaters in the group? If you know your crowd tends to eat heartily, increase the meat portions slightly. Conversely, if you’re hosting a more mixed group, the standard portions should be adequate. Offering a wider variety of side dishes can also help ensure everyone has plenty to eat, even if they don’t consume as much meat.

Sides that Shine: Complementing the BBQ

No BBQ is complete without a fantastic array of sides. Sides not only add variety and flavor to the meal but also help to fill up your guests and balance out the richness of the meat.

Classic BBQ Sides: Portion Sizes

Here’s a breakdown of some popular BBQ sides and the recommended portion sizes per person:

• Coleslaw: ½ cup (4 ounces)
• Potato Salad: ½ cup (4 ounces)
• Macaroni and Cheese: ½ cup (4 ounces)
• Baked Beans: ½ cup (4 ounces)
• Corn on the Cob: 1 ear per person
• Green Salad: 1 ½ cups (6 ounces)
• Cornbread: 1-2 slices per person

Variety is the Spice of Life: Offering a Range of Sides

Don’t limit yourself to just a few sides. Offer a variety of options to cater to different tastes and dietary needs. Include a mix of creamy, tangy, and refreshing sides to complement the smoky flavors of the BBQ. Consider including a vegetarian option or two, such as a grilled vegetable platter or a hearty salad, for guests who don’t eat meat.

Making Sides in Advance

One of the best things about many BBQ sides is that they can be made in advance. Coleslaw, potato salad, and baked beans often taste even better after they’ve had time to sit and let the flavors meld. Making sides ahead of time will save you a lot of stress on the day of the BBQ.

Don’t Forget the Condiments!

Provide a generous selection of condiments to allow your guests to customize their meals. Include BBQ sauce (both sweet and tangy), ketchup, mustard, mayonnaise, hot sauce, pickles, and onions.

Beyond Meat and Sides: The Finishing Touches

A successful BBQ is about more than just the food. Pay attention to the details to create a truly memorable experience for your guests.

Bread and Buns: Essential Accompaniments

Don’t forget the bread and buns! Soft hamburger buns are perfect for pulled pork or brisket sandwiches. Sliced white bread is a classic accompaniment to BBQ and is great for soaking up the delicious sauces. Plan on 1-2 buns or slices of bread per person.

Drinks: Quench Your Guests’ Thirst

Keep your guests hydrated with a variety of refreshing drinks. Offer water, iced tea, lemonade, soda, and beer. Consider providing a signature cocktail or punch for a festive touch. Calculate approximately 2-3 drinks per person.

Dessert: A Sweet Ending

End the BBQ on a sweet note with a delicious dessert. Watermelon is a classic BBQ dessert and is especially refreshing on a hot day. Other popular options include cobblers, pies, brownies, and ice cream. If you’re short on time, store-bought cookies or brownies are perfectly acceptable.

Equipment Checklist: Having the Right Tools

Make sure you have all the necessary equipment for serving your BBQ feast. This includes plates, cutlery, napkins, serving utensils, bowls, and platters. If you’re using disposable tableware, choose sturdy options that won’t bend or break easily. Consider renting tables and chairs if you don’t have enough seating for all your guests.

The Shopping List: Putting it all Together

Here’s a sample shopping list based on feeding 20 people, using the guidelines outlined above. Remember to adjust quantities based on your specific menu and guests’ appetites.

• Meat:
  • Pork Shoulder: 10-12 pounds (for pulled pork)
  • Beef Brisket: 10-12 pounds
  • Ribs: 10 racks of baby back ribs OR 7 racks of spareribs
  • Chicken: 10 whole chickens or 20-25 individual pieces
  • Sausage: 20 sausage links
• Sides:
  • Coleslaw: 10 cups
  • Potato Salad: 10 cups
  • Macaroni and Cheese: 10 cups
  • Baked Beans: 10 cups
  • Corn on the Cob: 20 ears
  • Green Salad: 30 cups
  • Cornbread: 20-40 slices
• Bread/Buns: 20-40 buns or slices of bread
• Drinks:
  • Water: Several gallons
  • Iced Tea: 2-3 gallons
  • Lemonade: 2-3 gallons
  • Soda: 20-30 cans/bottles
  • Beer: 20-30 cans/bottles (adjust based on preference)
• Dessert: Watermelon, cobbler, pie, brownies, or ice cream (enough for 20 people)
• Condiments: BBQ sauce, ketchup, mustard, mayonnaise, hot sauce, pickles, onions
• Tableware: Plates, cutlery, napkins, serving utensils, bowls, platters

The Day Of: Staying Organized and Stress-Free

Plan ahead and prep as much as possible in advance. Set up your serving area before your guests arrive. Keep food warm in chafing dishes or slow cookers. Enlist the help of friends or family to manage the food and drinks. Most importantly, relax and enjoy your BBQ!

Feeding a crowd doesn’t have to be a stressful experience. By following these guidelines, you can confidently plan and execute a delicious and memorable BBQ for 20 people. Remember to adjust the quantities based on your specific menu and guests’ appetites, and don’t be afraid to ask for help. With a little planning and preparation, you can throw a BBQ that everyone will enjoy.

FAQ 1: How much BBQ meat should I estimate per person when serving 20 guests?

As a general rule of thumb, plan for approximately 1/2 pound (8 ounces) of cooked BBQ meat per person. This allows for a decent portion size and a little extra to satisfy heartier appetites. When feeding 20 guests, this translates to about 10 pounds of cooked BBQ meat in total. Remember this is a starting point; consider your guests’ appetites and the types of meat you’re serving.

If you’re offering several different types of BBQ (e.g., brisket, ribs, pulled pork), you can adjust the quantities accordingly. For example, if brisket is the main star, perhaps allocate 4 pounds for that. Then, for the remaining 6 pounds, split it among other options. If you are offering significant sides you can estimate slightly less meat per person. Don’t forget vegetarian guests and consider alternatives for them.

FAQ 2: What about bones and waste? How do they affect my BBQ meat calculations?

Bones and other inedible portions of BBQ meat significantly impact the amount of raw meat you’ll need to purchase. For ribs, estimate closer to 1 pound (16 ounces) of raw ribs per person, as a large portion of that weight is bone. A similar consideration should be made for other bone-in cuts. Remember, the 1/2 pound estimate is for *cooked*, edible meat.

To minimize surprises, research the yield of each type of meat. Brisket, for example, can shrink considerably during cooking. Factor in the trimming of fat and the loss of moisture. If you’re unsure, it’s always better to err on the side of caution and purchase a little extra. Any leftovers can be used for sandwiches, salads, or other dishes.

FAQ 3: What are some popular BBQ sides, and how much should I prepare for 20 guests?

Popular BBQ sides often include coleslaw, potato salad, macaroni and cheese, baked beans, and corn on the cob. For coleslaw and potato salad, aim for about 1/2 cup per person, totaling about 10 cups (2.5 quarts) each. Macaroni and cheese and baked beans are also good choices. Allocate roughly 1/2 cup per person which translates to 10 cups (2.5 quarts) of each.

For corn on the cob, consider one ear per person, plus a few extra for good measure, bringing the total to 22-24 ears. Remember to account for dietary restrictions and preferences when selecting sides. Offering a variety of options ensures everyone can find something they enjoy, reducing the likelihood of food waste.

FAQ 4: How can I prevent running out of food at my BBQ for 20 guests?

Careful planning is key. Start by accurately estimating the amount of meat and sides you’ll need, factoring in guest appetites and preferences. It’s always better to slightly overestimate than to run out of food, especially when hosting a large group. Communicate with your guests and, if possible, get a sense of their dietary needs and preferences in advance.

Consider preparing some sides that can be easily replenished, such as a simple green salad or extra corn on the cob. Also, having some backup snacks, like chips and dips, on hand can help bridge any gaps. Don’t forget beverages! Ensure you have plenty of water, soda, beer, and other drinks to keep your guests hydrated and happy.

FAQ 5: How early should I start preparing BBQ for 20 guests?

The timing of your BBQ preparation depends on the types of meat you’re serving and the cooking method. Slow-smoked meats like brisket and pulled pork require many hours, sometimes even overnight, to cook properly. For these, you’ll need to start at least a day in advance. Other meats, such as chicken or ribs, can be prepared on the day of the event.

Sides can often be made a day ahead to save time and reduce stress on the day of the BBQ. Coleslaw, potato salad, and baked beans typically taste better after they’ve had time to chill and the flavors have melded. Create a detailed timeline to ensure everything is cooked and ready to serve at the desired time. Proper planning reduces stress and can increase the quality of the final product.

FAQ 6: What are some cost-effective ways to feed a crowd of 20 with BBQ?

Opt for less expensive cuts of meat, such as chicken thighs or pork shoulder (for pulled pork). These cuts are often more flavorful and forgiving than leaner cuts. Cooking in bulk is more efficient. Also, consider buying in bulk if you have access to a wholesale store. Take advantage of sales and seasonal produce to reduce costs on sides.

Consider a potluck-style BBQ where guests bring a side dish or dessert to share. This not only reduces your expenses but also adds variety to the meal. Focus on flavor over fancy ingredients. A well-seasoned and properly cooked inexpensive cut of meat will be much more satisfying than a poorly prepared expensive one.

FAQ 7: What equipment do I need to BBQ for 20 people?

The essential equipment depends on the style of BBQ you’re planning. If you’re using a smoker, ensure it’s large enough to accommodate the amount of meat you’ll be cooking. A large grill is essential for burgers, chicken, and other quicker-cooking items. You’ll also need a reliable thermometer to monitor the internal temperature of the meat.

Beyond the cooking equipment, you’ll need serving dishes, utensils, plates, cups, and cutlery for 20 people. Consider disposable options for easy cleanup or reusable ones for a more eco-friendly approach. Also, ensure you have enough seating and table space for everyone to comfortably enjoy their meal. Don’t forget serving spoons, tongs, and heat resistant gloves for handing the food.