Poultry Production in Mississippi
Barbeque planning guide
The following guide is designed to assist those planning to serve 10 to 500 persons at a single gathering. The quantities have been calculated from experiences with grilling and serving large groups of individuals. The values shown are only recommendations and can vary widely depending on the characteristics of the group being served.
| Ingredients/dishes | Persons Served |
||||
| 10 | 20 | 50 | 100 | 500 | |
| Chickens (2-3 lb) | 5 | 10 | 25 | 50 | 250 |
| Side Dishes: | |||||
| Potato Chips | 12 oz | 1.5 lb | 3 lb | 6 lb | 30 lb |
| Potato Salad, Cole Slaw or Baked Beans |
2 qt | 1 gal | 2.5 gal | 5 gal | 25 gal |
| Extra Condiments: | |||||
| Pickles | 1 pt | 1 qt | 2 qt | 1 gal | 5 gal |
| Bread (loaves) | 1.5 | 3 | 7.5 | 15 | 60 |
| Rolls (dozen) | 1.5 | 3 | 7.5 | 15 | 75 |
| Margarine | .25 lb | .5 lb | 1 lb | 2 lb | 10 lb |
| Soft drinks | 12 | 24 | 60 | 124 | 600 |
| Sauce: | |||||
| Cider Vinegar | 1 pt | 1 qt | 2 qt | 1 gal | 5 gal |
| Vegetable Oil | pt | 1 pt | 1 qt | 2 qt | 2.5 gal |
| Tabasco Sauce | 2 tsp | 4 tsp | 8 tsp | 16 tsp | 5 btl |
| Red Pepper | 2 tsp | 4 tsp | 8 tsp | 16 tsp | 1 box |
| Garlic Powder | .25 tsp | .5 tsp | 1 tsp | 2 tsp | 5 tsp |
| Salt | 4 Tbs | 8 Tbs | 1 lb | 2 lb | 8 lb |
| Charcoal: | |||||
| Briquettes | 5 lb | 10 lb | 25 lb | 50 lb | 250 lb |
| Lighter | .25 pt | .5 pt | 1 pt | 1 qt | .5 gal |
| Paper Goods/Utensils: | |||||
| Paper Plates | 12 | 24 | 60 | 124 | 600 |
| Napkins | 24 | 50 | 100 | 250 | 1000 |
| Knife/Fork Sets | 12 | 24 | 60 | 124 | 600 |
| Grill (2x3 ft) | 1 | 2 | 4 | 7 | 25 |
| Tongs, Sauce Mops, Sauce Pans, Cotton Gloves |
1 | 1 | 1 | 2 | 5 |