Planning for a Large BBQ Party

Planning a barbecue for 50 people can seem like a daunting task, especially when it comes to figuring out how much food to buy and prepare. With some advance planning and preparation, it is possible to plan a fun and delicious barbecue that will satisfy a crowd. The key is having a good handle on how much barbecue and side dishes to make so you have enough to feed everyone without having lots of expensive leftovers.

Some key things to consider when planning a barbecue for 50 guests include:

Types of meat – Choose 2-3 proteins like hamburgers, hot dogs, chicken, ribs, etc. Variety is good but too many options gets complicated.
Meat quantities – Estimate 1⁄4 to 1⁄3 pound of meat per person, so plan for 15-20 pounds of burgers, 10-15 pounds of chicken pieces, 3-4 racks of ribs, etc. Purchase extra as a buffer.
Side dishes – Plan for 2-3 sides per person. Potato salad, coleslaw, baked beans, fruit salad, chips, etc. Make large batches or ask people to contribute.
Buns and rolls – Allow 2 buns per person for burgers/dogs, so buy packages of 100. Get extra.
Drinks – Stock up on bottled water, sodas, juices and lemonade. Beer and wine if adults only.
Condiments – Buy jumbo sizes of ketchup, mustard, mayo, BBQ sauce, pickles, lettuce, tomato, onion.
Tools – Make sure you have large grills, servers, spatulas, knives, pans, etc to handle the volume.
Serving ware – Stock up on disposable plates, cups, utensils and napkins for easy clean-up.
Seating – Have tables and chairs to seat at least 50+ people comfortably.

Planning ahead and purchasing supplies in bulk quantities is key to keeping costs down for a large BBQ. Now let’s look at estimates for specific menu items.

Estimating Hamburgers and Hot Dogs

For a barbecue with 50 attendees, a good estimate is to plan for 25-30 pounds of hamburger patties and 15-20 pounds of hot dogs. Here are some more specific guidelines:

Hamburgers – Estimate 1/4 pound of uncooked ground beef per hamburger. With 50 people attending, plan for 25 pounds of ground beef to make 100 quarter-pound hamburgers. Add a couple extra pounds to be safe.
Hot Dogs – Estimate 2 hot dogs per person if serving as a main dish, or 1 hot dog per person if as a side. For 50 people, buy 75-100 hot dogs. Hot dogs come in 10 lb packages, so 2-3 packages should be enough.
Buns – Allow 2 buns per hamburger or hot dog. So for 100 hamburgers and 100 hot dogs, buy 200 hamburger buns and 200 hot dog buns. Purchase a couple extra bags of buns.
Condiments – With 200 burgers and dogs, you’ll want plenty of ketchup, mustard, mayo, and relish. Buy some jumbo containers from warehouse stores.
Veggie Options – Consider having a couple veggie burger options for non-meat eaters. Get 10-15 veggie patties.
Side Dishes – Plan for 2-3 side dishes per person. Potato salad, coleslaw, beans, chips and dip are all good options.

Having extra hot dogs, hamburgers, and buns on hand is better than running short. The excess can be frozen and used at future gatherings.

Estimating Chicken and Ribs

In addition to hot dogs and hamburgers, BBQ chicken and ribs are also popular choices for a crowd. Here are some estimates:

Chicken – Plan for 1⁄2 pound of chicken per person. Bone-in pieces like breasts, thighs, legs, wings add up faster than you think! For 50 people, get 25 lbs of mixed chicken pieces.
Ribs – Estimate 3-4 ribs per person. Pork baby back ribs and beef ribs are both good options. Get 15-20 racks of ribs for a group of 50.
Sides – Allow 1⁄2 pound of potato salad, coleslaw, pasta salad, etc per person. Make large batches of 2-3 different sides.
Baked Beans – They are a BBQ standard. Make 3-4 large pots, or allow 1 cup beans per person. Provide 50 cups total.
Corn – Fresh sweet corn is tasty in summer. Boil up to 50 ears of corn and provide butter for slathering.
Bread – Offer buns or cornbread alongside the ribs and chicken. Garlic bread also pairs well.

Having a variety of proteins and sides will satisfy all your guests and provide lots of options. The key is preparing (or purchasing) large quantities of everything.

Desserts and Drinks for 50

Don’t forget about dessert and drinks! Here are some good options for a group of 50:

Dessert – Sheet cakes, pies, cookies, brownies, fruit salad. Make or buy large quantities and offer a buffet.
Drinks – Stock up on bottled water, sodas, juices, and lemonade. Have at least 50 cans/bottles of various drinks people like.
Beer & Wine – Half the attendees drinking beer and wine is realistic. Get 4-6 cases of beer and 10-15 bottles of wine.
Coffee & Tea – Offer hot beverages too. Get a few large canisters of coffee and hot water pots, along with an assortment of tea bags.
Ice – Get at least 10-15 pounds of ice to fill coolers for drinks. Best to have extra ice on hand.

Having a self-serve area for desserts and drinks allows people to help themselves. Be sure to have plates, cups, napkins and utensils stocked in the area as well.

Non-Food Supplies for 50

In addition to the food and drinks, you’ll need adequate supplies on hand to serve 50 guests. Stock up on:

Plates, bowls, cups, utensils – at least 150-200 of each
Napkins – 300-500 napkins
Tablecloths – 6-8 large ones
Serving utensils – large spoons, tongs, spatulas, knives
Trash bags – 20-30 large trash bags
Foil pans – for side dishes and tossing trash
Paper towels
Hand soap and hand sanitizer

Also make sure you have large grills, tables and chairs to accommodate everyone comfortably. Having a buffet station and seating for dining makes the event flow smoothly.

Sample Menu for 50 People

Here is a sample complete menu for a barbecue for 50 guests:

Main Dishes

30 lbs Hamburgers
20 lbs Hot Dogs
25 lbs Chicken pieces
5 racks Ribs
Veggie burgers (have 10-15 on hand)

Sides

Potato salad
Pasta salad
Coleslaw
Corn on the cob
Baked beans
Chips and dip
Fruit salad

Buns/Rolls

100 hamburger buns
100 hot dog buns
Burger toppings (cheese, lettuce, tomato, onion)

Condiments

Ketchup, mustard, mayo, BBQ sauce
Relish, pickles

Desserts

Assorted cookies, brownies and pie
Watermelon slices

Drinks

Bottled water
Sodas
Lemonade
Iced tea
Coffee
Beer and wine

This sample menu provides a variety of meats, sides, desserts and drinks that 50 people can enjoy. Adjust quantities based on the appetites of your particular guests. The key is having PLENTY of everything.

Shopping Tips and Timeline

Shopping for food, drinks and supplies for 50 can get expensive. Here are some tips:

Buy in bulk – Warehouse stores like Costco allow you to buy proteins, buns, beverages and condiments in large quantities.
Look for sales – Check grocery store ads and pick up discounted bags of chips, cases of sodas, etc.
Compare prices – Don’t assume warehouse stores are always cheapest. Shop around.
Buy generic brands – Opt for store brands of condiments, plates, napkins and other supplies to save money.
Assign dishes – Have guests sign up to bring specific side dishes and desserts.

In terms of timeline, shop for non-perishable items 1-2 weeks in advance. Purchase meat and fresh produce a day or two before the BBQ. Bake desserts a day ahead also.

Grilling Tips for Large Crowds

Grilling for 50 people requires strategy! Here are some tips:

Use large grills – Have a couple large propane grills with ample cooking space.
Cook in batches – Don’t overload the grills all at once. Cook in organized batches.
Keep food warm – Have foil pans ready to transfer cooked food into to keep warm.
Monitor levels – Keep an eye on how much food you have left as you go.
Have grill tools – Use high-quality, long handled grilling tools to maneuver multiple items.
Add smoke – Consider adding smoker boxes to add extra barbecue flavor. Soak wood chips in water first.
** Prevent cross-contamination** – Use separate utensils and platters for handling raw meat vs cooked meat.
Have flare-ups plan – Oil and grease will cause flames. Have baking soda or water ready to douse flames.
Use thermometers – Use instant-read thermometers to check food temperatures and ensure food safety.
Take breaks – Trade off grill duties so the main person gets breaks. It’s hot work!

With smart planning and an assembly line approach, it’s totally possible for a couple “grill masters” to handle the grilling for a crowd.

Keeping Food Safe

When cooking and serving food for large groups of people, food safety has to be a top priority. Here are some important guidelines:

Transport cold foods cold – Keep perishable foods like meat, salads, etc chilled below 40°F when transporting to the event site. Use ice chests.
Cook meats thoroughly – Use a food thermometer to ensure meats reach safe internal temperatures. Hamburgers and chicken need to reach 165°F.
Don’t let food sit out – Bacteria multiply rapidly between 40°F and 140°F. Keep hot food hot and cold food cold.
Use separate stations – Have distinct areas for raw meats vs cooked foods to prevent cross-contamination.
No double-dipping – Provide shared condiments in squeeze bottles or individual packets to avoid contamination.
Wash produce – Wash veggies, fruit and herbs thoroughly before serving, even if organic.
Provide gloves and utensils – Offer gloves or tongs for self-serve foods so guests don’t touch shared items with bare hands.
Label allergen foods – Identify foods containing common allergens like peanuts, dairy, etc to protect those with food allergies.
Chill and refrigerate leftovers – Get leftover food back into coolers within 2 hours. Refrigerate promptly.

Following basic food safety practices will help keep your BBQ guests healthy. Monitor conditions closely when cooking and serving large volumes.

Have Fun and Enjoy!

While cooking for 50 people is a big task, the reward is a fun, memorable event with family, friends, or community. Here are some final tips:

Make plans – Communicate the date, time, location, and share the menu so guests know what to expect.
Ask for help – Delegate tasks like grilling, setup, cleanup. It takes a village!
Check supplies – Do an inventory check a few days before to allow time to shop for any missing items.
Prep ahead – Do as much food prep and cooking ahead of time as possible so the host isn’t overwhelmed.
Decorate – Add some festive touches like balloons, flags and tablecloths to set the mood.
Take photos – Capture the memories! Assign someone to be the event photographer.
Have activities – Yard games, a playlist of music, face painting, etc can add to the fun, especially for kids.
Relax and enjoy – As the host, make sure you have time to eat and mingle with guests too!

Planning a BBQ for 50 takes effort, but the fellowship and good times are so worthwhile. With smart preparation, teamwork, and a little creativity, you can throw an amazing and memorable bash for family, friends or the whole community.

Frequently Asked Questions

Here are answers to some common questions about planning a barbecue for a large group:

How much should I budget for food for 50 people?

You should budget $15-20 per person as a rough estimate. For 50 people that translates to $750-$1000 for all the food. Shop wholesale clubs and look for sales to lower costs.

Should I cook all the food myself or have it catered?

It’s up to you! Cooking yourself costs less but requires more effort. Catering simplifies preparation but adds expense. A hybrid approach is assigning some dishes to willing guests.

What are some good main dishes besides hamburgers and hot dogs?

Pulled pork, bbq chicken, ribs, brisket, smoked sausage, grilled shrimp, and kebabs are all good options that work for a crowd.

How can I ensure food safety for a large group?

Use separate stations for raw and cooked meat, keep foods at safe temps, wash produce, avoid cross-contamination, and refrigerate leftovers promptly.

How do I prevent running out of food?

It’s better to have too much than too little. Make extra of everything, especially popular items. Leftovers can be frozen for future events. Guests can also take leftovers home.

What are some kid-friendly foods to have?

Chicken nuggets or fingers, hot dogs, hamburgers, mac and cheese, fruit cups, applesauce pouches, carrot sticks with ranch, and peanut butter and jelly sandwiches appeal to kids.

What are good drinks for both kids and adults?

Provide a variety – sodas, juices, lemonade, iced tea, and bottled water. Coffee and hot chocolate also appeal to both age groups.

How should I keep desserts from melting in hot weather?

Store desserts in a cool spot and add to the serving table right before eating. Items like fruit salad, cookies, and brownies hold up better than cake and ice cream.

Planning and executing a fantastic barbecue for 50 people is very rewarding. With smart preparation and thoughtful organization, you can create wonderful memories cooking and enjoying great food with family and friends.

Conclusion

Planning a barbecue for 50 guests takes careful preparation and quantity calculations, but the payoff is a festive and memorable event. The key is having enough of all your menu items – plenty of burgers, hot dogs, chicken, ribs, sides, desserts, and drinks. Shop wholesale retailers, buy generic brands, and look for sales to reduce costs. Prep and cook as much as possible in advance. Use large grills and have an assembly line approach to efficiently handle the volume of food. Keep perishable items at proper temperatures. Provide separate stations for raw and cooked foods. Most importantly – have fun and savor the experience! With a little creativity and some help from friends, hosting an epic barbecue bash for 50 is totally doable.

How to Pick the Perfect Grill for a BBQ Party of 50 Guests

When planning a backyard barbecue party for 50 guests, choosing the right grill is critical. Here are tips on picking the perfect grill for a large BBQ party:

Consider the Grill Size

For a party of 50, you need substantial grilling space. Look for a grill with 700-1000 square inches of cooking area.
Multiple burners allow you to cook different foods at varying temps. Look for a grill with 3-5 burners.
The more BTUs (British Thermal Units), the more powerful the grill. Shoot for 90-150 BTUs per square inch. Higher is better for fast cooking.

Compare Fuel Types

Propane – Convenient and quick. Propane tanks are easy to replace. Good for high heat.
Natural Gas – Hooks up to your home line for an endless fuel source. More economical over the long haul.
Charcoal – Gets hotter than gas and provides authentic smoky flavor. However, temperature control is harder with charcoal. Managing the fire takes skill.

Assess Grilling Features

Side burners – Allow you to boil water or sauté side dishes while you grill. Helpful to have.
Warming racks – Keep cooked food warm while you use main grilling space. Bonus feature.
Shelves – Look for sturdy side shelves and condiment racks to hold platters and grilling tools.
Rotisserie – Motorized rotisseries let you slow roast meat. A nice add-on but not essential.

Consider Durability

Opt for stainless steel construction. It holds up better to outdoor elements.
Check that lid seals tightly to hold in heat and smoke flavor.
Make sure knobs and dials are heavy duty. They take abuse.
Look for solid, sturdy legs and wheels that lock. Mobility is a plus.
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How Much BBQ to Feed 50 People?