Throwing a BBQ for a handful of friends is easy. But when you’re grilling for 100 people, it’s a whole different ball game.
Managing portions, cooking time, and guest expectations can feel overwhelming. But don’t worry—I’ve got you covered. With the right game plan, you’ll pull off a large-scale BBQ like a pro.
Let’s break it down step by step.
1. Plan the Menu
A successful BBQ starts with a killer menu. You want variety, but not so much that it becomes unmanageable.
Diverse Protein Choices
Stick to 2-3 protein options:
- Beef: Burgers, brisket, or steaks
- Chicken: Drumsticks, thighs, or wings
- Pork: Ribs or pulled pork
- Seafood: Shrimp skewers or salmon fillets (for a premium touch)
Sides, Drinks, and Desserts
Balance out the meat-heavy menu with classic sides:
- Sides: Coleslaw, baked beans, mac & cheese, potato salad
- Bread: Burger buns, dinner rolls, or cornbread
- Drinks: Lemonade, iced tea, soda, and a mix of alcoholic beverages
- Desserts: Brownies, cookies, or fruit salad for a sweet finish
2. Estimate Food Quantities
Getting the portions right ensures no one leaves hungry (or you don’t drown in leftovers).
Meat: Portion Breakdown
Plan for 1/2 lb of boneless meat per adult and 3/4 lb for bone-in cuts.
For 100 guests:
- Boneless meat: 50 lbs
- Bone-in meat: 75 lbs
- Burgers: 150 patties (assuming 1.5 per person)
- Hot dogs: 120-140 (some guests will eat two)
Sides and Salads: Serving Size Guidelines
Each guest eats around 1/2 cup to 1 cup per side:
- Coleslaw or salad: 8-10 gallons
- Potato salad: 8-10 gallons
- Mac & cheese: 15 lbs dry pasta
- Baked beans: 8-10 gallons
Beverages: Alcoholic and Non-Alcoholic
- Soda/Lemonade: 2-3 drinks per person (~250 drinks total)
- Beer/Wine: 1-2 drinks per adult (~150 alcoholic drinks total)
3. Equipment and Space
Don’t make the rookie mistake of underestimating the amount of cooking and seating space needed.
Grills: Quantity and Type Needed
For 100 guests, you’ll need:
- Large charcoal/propane grills: At least two large grills (or more, depending on how fast you cook)
- Smoker (optional): Great for ribs, brisket, or pulled pork
Seating and Tables
- Tables: 10 tables seating 10 each
- Chairs: 100+ chairs
- Serving Tables: 2-3 tables for buffet-style serving
4. Prep in Advance
A smooth BBQ day starts with prepping ahead of time.
Marinating Meat
Marinate your meat 24 hours in advance for the best flavor. Store in large Ziploc bags or covered trays in the fridge.
Pre-Chopping Vegetables and Sides
- Slice burger toppings (lettuce, tomatoes, onions)
- Pre-mix salads and dressings
- Set up condiments in serving trays
5. Cooking Strategy
The key to a stress-free BBQ? Cooking smart.
Staggered Cooking for Freshness
Don’t throw everything on the grill at once. Instead:
- Start with slow-cooking meats (brisket, ribs, pulled pork)
- Move to burgers and hot dogs as guests arrive
- Finish with quick-cooking items (shrimp, chicken wings)
Keeping Cooked Food Warm
- Use warming trays or an oven on low heat
- Wrap cooked meat in foil to retain heat
- Have a slow cooker ready for pulled pork or beans
6. Managing Guests
The bigger the crowd, the harder it gets to serve everyone efficiently.
Assigning Helpers
- Designate grill masters to cook
- Assign servers to keep the buffet line moving
- Have drink runners to refill coolers and kegs
Buffet-Style Serving vs. Table Service
- Buffet style works best for 100+ guests
- Keep it organized with separate stations for meat, sides, and drinks
Conclusion
BBQing for 100 guests is a challenge, but with the right prep, portioning, and cooking strategy, you’ll pull it off like a pro. Just plan ahead, keep the grill running, and most importantly—enjoy the event!
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