Barbecuing for a large group can seem like an intimidating task, especially when it comes to figuring out how much food to buy and prepare. When cooking barbecue for 50 people, it’s important to plan ahead and have a good understanding of how much meat and sides you’ll need to purchase and prepare. With some advance planning and preparation, barbecue for 50 can be a fun and delicious experience for everyone.
Introduction
When trying to determine how many pounds of barbecue to feed 50 people, there are a few key factors to consider:
- The type of meat – Beef, pork, chicken, etc. each have different serving sizes per pound.
- Sides and appetizers – Will you serve just the meat, or are sides, salads, bread etc. included?
- Leftovers – Do you want to have extras, or plan for everyone to eat until full?
- Appetites – Are most guests big meat eaters, or lighter eaters?
- Menu – Is it just the main meat dish, or multiple meat options?
Taking these elements into account will help you buy and prepare the right quantity. The general recommendation is 1⁄2 to 3⁄4 pound of meat per person, but this can vary based on the menu. Read on for more specific guidelines on quantities for different meats and menu options.
Pounds of BBQ Needed for 50 People
BBQ Beef Brisket
Beef brisket is a popular choice for barbecuing for a crowd. Figure about 1⁄2 pound of brisket per person, as it is quite filling. For 50 people, plan on purchasing 25-30 pounds of brisket.
Trim off excess fat before cooking, as brisket shrinks during smoking. Allow for a cooking loss of 30-40%, meaning if you start with 30 lbs raw, you’ll end up with about 18-21 lbs after cooking.
Serve sliced brisket along with buns and condiments like pickles, onions, barbecue sauce on the side. Cole slaw or potato salad make great accompaniments.
Pulled Pork for 50
For pulled pork, estimate 3⁄4 to 1 pound per person, as it can be quite rich. You’ll need 38-50 pounds of pork shoulder or butt for 50 guests.
Pork shoulder does not shrink much during cooking, just 10-15%, so you don’t need to buy a lot extra. Inject the meat with a marinade or rub with spices before smoking for added flavor.
Shred the pork after cooking and serve on buns with your favorite barbecue sauce. Have slaw, beans, mac and cheese or cornbread as sides.
BBQ Chicken for 50
Chicken is lighter than red meat, so allow 1⁄2 pound per person. For 50 people, purchase 25 pounds of bone-in chicken pieces.
Chicken shrinks more during cooking, so buy about 30% extra raw. You can grill or smoke chicken. Serve with barbecue sauce, along with potato salad, coleslaw, corn on the cob.
For easy serving, cook chicken pieces in advance, then chop or shred the meat and mix with sauce. Offer buns or bread to make sandwiches.
Ribs for 50 Guests
For baby back or spare ribs, estimate 1⁄2 rack per person, so 25 racks total for 50 people. That equals about 35-40 pounds for a full menu.
Cook ribs low and slow until tender and falling off the bone. Allow guests to grab their own ribs, along with wet naps and plenty of napkins.
Serve ribs with traditional barbecue sides like baked beans, coleslaw, corn on the cob, cornbread or rolls. Have lots of napkins and wet wipes on hand!
Combination Barbecue Meats
Offering 2-3 meat choices is common for large groups. Here is an example combination menu:
- 15 lbs pulled pork
- 15 lbs chicken pieces
- 10 racks ribs
- Sides like beans, slaw, potato salad
This feeds 50 with a good variety. Adjust amounts based on your crowd’s tastes – add more ribs or beef if they are big meat eaters.
Barbecue Sides for 50
In addition to the main meat, plan on barbecue side dishes for a well-rounded meal. Figure about 1⁄2 pound total per person of sides.
Some easy sides for a crowd include:
- Baked beans – 7-10 (28 oz) cans
- Coleslaw – 2-3 large bowls
- Potato salad – 2-3 large bowls
- Corn on the cob – 50 ears
- Mac and cheese – 2 large pans
- Fruit salad – 2 large bowls
- Chips and dip – 10-15 bags chips
- Provide buns, pickles, onions, barbecue sauce and condiments to go with the meat.
- Make some sides ahead of time – beans, slaw, potato salad. Grill veggies or corn to serve fresh.
- Keep sides simple and familiar for a crowd. Now is not the time to try a complicated new recipe!
Appetizers and Drinks
In addition to main dishes and sides, you’ll need appetizers, drinks and dessert to round out the menu:
Appetizers:
- Chips and dip
- Veggie tray
- Meatballs
- Pigs in a blanket
- Stuffed mushrooms
Drinks:
- Soda, lemonade, iced tea
- Beer, wine
- Water
Dessert:
- Cookies, brownies
- Fruit crisps
- Pies
- Ice cream
Plan for at least 2-3 appetizers, a selection of drinks and 2-3 desserts. Make some ahead of time, and keep others simple like a veggie tray.
Barbecue Menu Timeline
When hosting a barbecue for 50 guests, advance planning and preparation is key. Follow this general timeline:
- 1 week before: Send invites, finalize guest list
- 3-4 days before: Shop for food, drinks, supplies
- 2 days before: Prepare salads, sides, desserts
- 1 day before: Marinate meats, cut veggies, make appetizers
- Day of: Grill meats (start early!), heat sides, bake desserts
- 2 hours before guests arrive: Set up serving stations, chairs, decor
- 1 hour before: Light grill or smoker, finish cooking meats and sides
- Party time! Keep grilling, replenish dishes, have fun!
Follow this schedule, and your barbecue for 50 will come together smoothly for an amazing feast!
How to Buy Meat in Bulk for 50
Once you’ve estimated how much meat you need, it’s time to purchase it. Here are some tips for buying in bulk:
- Check sales and prices at warehouse stores like Costco or Sam’s Club. They often have great deals on large cuts of meat.
- Butcher shops can also prepare special orders and sell bundles for large parties.
- Look for deals from meat wholesalers and processors online. They cater to events and restaurants.
- Buy extra – It’s better to have leftovers than run short. Wrap and freeze extras.
- Get on-sale cuts like pork shoulder or beef brisket to stretch your budget.
- Allow time to defrost large frozen cuts – at least 2 days in the fridge.
- If grilling multiple meats, label bags clearly so there’s no mix-up.
- Prepare ahead by trimming meats and removing excess fat before cooking day.
With smart planning, you can get all the barbecue meat you need for 50 guests at a reasonable price. Shop sales, bulk order from suppliers, and give yourself time to defrost and prep the meat.
How Much to Cook Per Hour on a Grill or Smoker
When cooking barbecue for a crowd, you need to estimate how much food your grill or smoker can handle per hour. This will help you plan cooking times. Here are some general guidelines:
On a standard backyard grill:
- Burgers – 10-15 burgers at a time
- Chicken pieces – 15-20 pieces
- Vegetables – 2-3 trays
- Hot dogs/sausages – 40-50 total
On a large smoker:
- Pork shoulder – 1 large 8-10 lb shoulder
- Beef brisket – 1 large 10-15 lb brisket
- Racks of ribs – 5-10 racks
- Whole chickens – 10-15 chickens
Tips:
- Give yourself plenty of time – start cooking meats early.
- Plan periods of higher grilling activity around meal times.
- Maintain heat but don’t overload the grill.
- Have cooked meats ready earlier to reheat as needed.
- Use a smoker for large tough cuts that require long cooks.
- Add sides periodically when there’s room on the grill.
With smart scheduling and using both your grill and smoker efficiently, you can cook enough barbecue for an army!
How to Keep Food Warm and Ready for 50 People
When cooking in batches for a crowd, you’ll need a system for keeping finished food warm until serving time. Here are some tips:
- Use a gas grill with warming racks built in. Keep one side hot for cooking, one warm for holding.
- For a charcoal grill, move cooked meat to a rimmed baking sheet and keep in a low oven (200°F) to stay warm.
- Use slow cookers, chafing dishes and warming trays to hold meats like pulled pork or brisket for serving.
- Slowly reheat large cuts wrapped in foil on the grill when needed.
- Keep side dishes like baked beans and mac & cheese warm in crock pots or on warming trays.
- Set out smaller serving dishes as food is replenished rather than large dishes that cool quickly.
- For side salads, only put out small amounts at a time, refreshed as needed.
- Keep cold foods cold with ice baths for containers, or serve from a chilled cooler.
Proper planning for how to hold both hot and cold foods is the key to feeding 50 people barbecue!
Serving and Replenishing Food for a Crowd
When party time arrives, you’ll need a strategy for serving and replenishing so food stays hot and delicious. Follow these tips:
- Set up separate serving stations – one area just for plates and utensils.
- Have 2-3 tables for food set up buffet style – one for meats, one for sides, one for salads.
- Replenish dishes frequently – don’t wait for them to empty out.
- Keep hot foods hot in crock pots, chafing dishes – use sternos to maintain heat if needed.
- Pull reserve meats from coolers as needed and slice/shred for serving.
- For sides, have backup pans already hot and ready to swap out.
- Make sure serving utensils stay on the correct dishes to avoid cross-contamination.
- Check beverage station often and replenish ice, soda cans etc as needed.
- Pay attention to popular items like ribs and replenish promptly when they run low.
With multiple grills, buffet stations, and teamwork, you can keep the food flowing smoothly all party long. The key is having a plan and staying organized.
Food Safety Tips When Cooking for Groups
Food safety is especially important when cooking meat and dishes that need temperature control to prevent bacterial growth. Follow these guidelines:
- Transport and store raw meat safely – use ice chests, don’t cross-contaminate.
- Use separate plates and utensils for raw meat prep vs cooked foods.
- Cook meats like chicken to safe internal temperatures (165°F). Use a food thermometer.
- Keep cold foods chilled at 40°F or below – use ice baths as needed.
- Hold hot foods at 140°F+ – use chafing dishes or warming trays.
- Avoid leaving foods in the “danger zone” between 40-140°F.
- Discard foods sitting out for over 2 hours. Don’t rely on appearance or smell.
- Keep perishable foods like salad greens, milk, eggs, fish well chilled.
- Have plenty of ice on hand for beverages, chilling, and cooling as needed.
Follow safe grilling and food handling processes when cooking outdoors for groups. This prevents the spread of bacteria that could cause foodborne illness.
Leftover Barbecue – Storage and Uses
Leftovers are likely after grilling up a massive barbecue feast. Avoid waste and enjoy your efforts twice by properly storing and using up extras.
- Let foods fully cool, then refrigerate within 2 hours. Split into smaller shallow containers.
- Freeze shredded meats, sides and baked goods in freezer bags or airtight containers.
- Use leftovers within 4 days – reheat fully to safe internal temperature.
- Serve leftovers as sandwiches, over greens, baked potatoes, nachos or pizza.
- Incorporate into casseroles, soups, pasta dishes and stir fries.
- Make stock from meat bones and scraps for extra flavor.
- Share extras with family, neighbors and friends who could use a homecooked meal.
With creative ways to repurpose leftovers, you can get the most out of every pound of barbecue! Proper refrigeration prevents waste and protects against foodborne illness.
Barbecue Catering Hacks
For especially large events, consider hiring caterers to handle some or all of the food for 50 people. Here are some barbecue catering tips:
- Hire a mobile smoker/grill service to cook meats onsite – less hassle, guaranteed delicious results.
- Order main meat dishes from a barbecue restaurant – they can smoke in bulk efficiently.
- Get side dishes, appetizers and desserts from a full service caterer – easiest for one stop service.
- Rent serving equipment like chafing dishes, large coolers, tables. Delivery is available.
- Use disposable tableware – plates, utensils, cups, napkins. Saves cleanup time.
- Have catering staff handle setup, replenishing and takedown. Worth the expense.
- Check references to find reliable caterers that provide high volume services.
Taking the catered route for a barbecue for 50+ can ensure top notch results with less effort on your part. Focus on guests not cooking!
Grilling for 50 People – Final Tips
Cooking barbecue for a crowd of 50 takes skill and preparation, but is very rewarding. Here are some final tips:
- Make detailed timelines and shopping lists. Create schedules and delegate duties to helpers.
- Have more food than you think you need. Extras freeze well and are better than running short.
- Start early – allow for longer cooking times for large meat cuts.
- Use both grill and smoker to cook meats in stages.
- Set up a centralized prep station for basting, slicing, replenishing.
- Keep hot foods hot, cold foods cold – follow food safety guidelines.
- Make sure serving utensils stay with their dishes to prevent cross-contamination.
- Take time to sit down and enjoy the fruits of your labor when the crowd has been served!
With the right recipes picked out, meat purchased, and a solid plan in place, you’ll be ready to successfully barbecue for even the largest gathering. The sweet smell of smoke and happy guests make all the hard work worthwhile.
Hope this article has provided a good overview of how much you will need when planning barbecue for 50 people. Let me know if you have any other questions!
Frequently Asked Questions:
How much BBQ should I have for 50 people?
You will need 25-40 pounds of meat total, depending on the types you choose. Figure 1/2 – 3/4 pound of meat per person. Popular choices are brisket, pulled pork, chicken, and ribs. Also plan on 20-25 pounds of side dishes.
How do I keep BBQ warm when serving 50?
Use a gas grill with warming racks, keep cooked meat in low ovens, chafing dishes, or slow cookers. Reheat meats wrapped in foil as needed. Keep side dishes warm in crock pots. Refresh dishes frequently.
What’s a good BBQ menu for 50?
Offer 2-3 meat choices like brisket, pulled pork, and chicken. Have classic sides like baked beans, coleslaw, potato salad, corn on the cob. Add appetizers, desserts, and a selection of drinks.
How far in advance should I cook BBQ for 50 people?
Cook large cuts of meat like brisket the day before. Cook chicken and ribs earlier the same day. Hold meats in warmers until serving. Make side dishes and desserts 1-2 days ahead. Grill vegetables/corn fresh the day of.
How much BBQ should I cook per hour?
You can grill 10-15 burgers, 15-20 chicken pieces, or 40-50 hot dogs in an hour on a standard grill. On a large smoker, you can smoke a 8-10 lb pork shoulder, 10-15 lb brisket, or 5-10 racks of ribs per hour.
What are some good make-ahead BBQ sides?
Baked beans, coleslaw, potato salad, fruit salads, pasta salads, and desserts like cookies and pies can all be made 1-2 days ahead. Keep chilled until ready to serve.
I hope these tips help you plan a fantastic barbecue feast for 50 guests! Let me know if you have any other questions.