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The BBQ Guide

How much to buy, and how to cook it for a crowd.

Feeding a crowd is mostly planning. Get the amounts right, give the barbecue time to heat, and keep a cool zone to move things to. Everything here is general guidance: go by temperature for anything that must be cooked through.

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The cover of The BBQ Guide: Sausages, lamb chops, chicken kebabs and butterflied chicken on a charcoal barbecue in a backyard.Illustration

Part 1

How much per person

Allow about 250g of meat a person when there are plenty of salads and sides. When the meat is the main event, or the crowd is hungry, allow about 350g. Bone-in cuts weigh more for the same amount of meat, so buy a little extra.

Party planner
GuestsWith sides (250g each)Main event (350g each)Sausages (2 each)
61.5kg2.1kg12
102.5kg3.5kg20
153.75kg5.25kg30
205kg7kg40
307.5kg10.5kg60
5012.5kg17.5kg100

Meat weights are the total of everything on the barbecue. Count sausages in the total, or add them on top for big eaters.

  • A good mix for a crowd: sausages, one marinated thing (kebabs or chicken), and one bigger piece to slice (butterflied lamb, rump or rump cap).
  • Children usually eat about half an adult serve.
  • Ask us for amounts when you order and we will help you work it out.

Part 2

Setting up the barbecue

Before anything goes on

  1. Step 1: Heat the barbecue with the lid down for 10 to 15 minutes.
  2. Step 2: Make two zones: high on one side, low on the other. Move food to the cool side to finish without burning.
  3. Step 3: Scrape the grill clean, then wipe it with an oiled cloth.
  4. Step 4: Have a clean plate ready for cooked food. Never put cooked meat back on the plate that held it raw.

Part 3

Sausages

Barbecued sausages

  1. Step 1: Take the sausages out of the fridge about 15 minutes before cooking.
  2. Step 2: Do not prick them. Pricking lets the juices and fat run out and the sausage dries.
  3. Step 3: Cook over medium heat, not high. High heat splits the skins and burns the outside before the middle is cooked.
  4. Step 4: Turn them often with tongs, not a fork, for 12 to 15 minutes depending on thickness.
  5. Step 5: They are done when the centre reaches 75°C and there is no pink inside.

Part 4

Kebabs

  • Soak bamboo skewers in water for 30 minutes so they do not burn.
  • Keep the pieces about the same size, about 3cm, so they cook evenly. Do not pack them too tight.
  • Cook over medium to high heat, turning every couple of minutes, for about 10 to 12 minutes.
  • Chicken kebabs must reach 75°C in the centre. Beef and lamb can be served a little pink.
  • Sticky marinades with honey or sugar burn easily: cook over medium heat and baste towards the end.

Part 5

Butterflied lamb and chicken

Opened out flat, so they cook quickly and evenly. Ask us to butterfly them for you.

Butterflied lamb leg

  1. Step 1: Marinate it for a few hours or overnight in the fridge: olive oil, lemon, garlic, rosemary or oregano.
  2. Step 2: Heat the barbecue to medium. Shake off excess marinade and season with salt.
  3. Step 3: Cook for about 15 minutes a side, with the lid down, turning once. A rough guide; go by temperature.
  4. Step 4: Take it off at 55°C for medium-rare or 60°C for medium in the thickest part.
  5. Step 5: Rest it, loosely covered, for 10 minutes, then slice thinly across the grain.

Butterflied chicken

  1. Step 1: Rub with oil, salt and your choice of spices or a marinade.
  2. Step 2: Cook skin side down over medium heat for about 10 minutes until golden, then turn it.
  3. Step 3: Move it to the cooler side, close the lid and cook for about 30 to 40 minutes more. A rough guide; go by temperature.
  4. Step 4: It is done when the thickest part of the thigh reaches 75°C and the juices run clear.
  5. Step 5: Rest it for 10 minutes before cutting it into pieces.
Two butterflied chickens, chargrilled golden with lemon halves and herbs, on a tray.Illustration
Butterflied, a whole chicken cooks evenly on the barbecue.

Part 6

Steaks for a crowd

  • Cooking one big piece and slicing it is easier than lots of single steaks. A whole rump, a thick piece of rump cap or a few big scotch fillets will feed many people.
  • Sear the meat hard on the hot side, then move it to the cool side with the lid down to bring it to temperature.
  • Take it off at 55°C for medium-rare, rest it for 10 minutes, then slice thinly across the grain and fan it out on a platter.
  • Slicing to order means people can choose the end pieces (more done) or the middle (pinker).
  • Season the sliced meat with a little flaky salt and spoon the resting juices over it.
A steak, lamb cutlets, a coil of sausages and chicken thighs with herbs on slate.Illustration
Steaks, cutlets, sausages and chicken: a good mix for a barbecue.

Keep it in the kitchen

The BBQ Guide as a printable PDF, free. We'll email you a link to download it.

Free. We'll email you a download link.

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