Food & Catering
Quantities for every protein and side, grill capacity planning for 30 to 100 guests, a timing schedule to get everything ready at once, and side dish ratios that balance the spread.
These quantities assume one main meal with seconds available. Add 15% buffer for outdoor summer events where appetites run high. Use Reunly's food calculator for exact quantities by headcount.
| Item | 30 Guests | 50 Guests | 100 Guests | Note |
|---|---|---|---|---|
| Pulled pork (cooked weight) | 7–8 lbs | 12–14 lbs | 24–28 lbs | Plan 1 lb raw shoulder per 2–2.5 guests served; loses ~40% in cooking |
| Beef brisket (cooked weight) | 8–9 lbs | 14–16 lbs | 28–32 lbs | Loses 30–35% during a low-and-slow cook |
| Chicken halves | 18 halves | 30 halves | 60 halves | 1 half per adult; add 10% for those who want more |
| Burgers (1/3 lb patties) | 40 patties | 65 patties | 130 patties | 1.3 per person average; keep 10% in reserve |
| Hot dogs | 36 dogs | 60 dogs | 120 dogs | Kids often prefer hot dogs — skew higher if lots of kids |
| Baked beans | 5 lbs | 8 lbs | 16 lbs | Approx 4 oz per serving; one of the most requested sides |
| Corn on the cob | 36 ears | 60 ears | 120 ears | 1.2 ears per person is a safe baseline |
| Coleslaw | 6 lbs | 10 lbs | 20 lbs | Keep cold — use ice bath or keep in cooler until service |
| Burger buns / hot dog buns | 45 each | 75 each | 150 each | Buy extra — they crush and go stale, so round up |
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The most common BBQ mistake at large reunions: underestimating the grill capacity and having hungry guests wait 45 minutes. Match your grill to your guest count.
Capacity: About 12–15 burgers or 8 chicken pieces at once
Best for: Reunion under 20 people
Note: For 30+ guests, you need multiple grills or a much larger unit
Capacity: About 25–35 burgers or 16 chicken pieces at once
Best for: Reunion of 30–60 people
Note: Plan for 2 hours of active grilling to feed 50 people burgers
Capacity: Varies widely — typically 30–60 lbs of meat in one batch
Best for: Pulled pork and brisket for large groups
Note: Requires a pitmaster — smoking is a full-day commitment
Capacity: Can cook 60+ burgers simultaneously
Best for: Reunion of 80–200 people
Note: Rental runs $150–350/day from an equipment company; requires propane
Capacity: Professional-grade smoker and grill; handles 100–500 people
Best for: Large reunions of 100+ where you don't want to manage the grill
Note: All-in catering service; runs $22–32/person including all sides
The hardest part of a BBQ reunion is timing everything to be ready at the same moment. Low-and-slow smoked meats can't be rushed — plan backwards from your serving time.
Apply dry rub to brisket and pork shoulder. Prep side dish ingredients. Chill coleslaw overnight.
Start smoker. Put on brisket and pork shoulder. These need 12–16 hours at 225°F.
Prep burger patties, season, and refrigerate. Set up serving table, chafing dishes, and sides.
Start chicken halves on the grill. Chicken takes 45–60 minutes. Baste with sauce at the 30-minute mark.
Pull brisket and pork off the smoker. Rest meat for 30–45 minutes before slicing/pulling. Start burgers and dogs.
Everything should be ready: smoked meats rested, chicken off, burgers hot. Open the buffet line.
Keep a grill going for additional burgers and dogs as needed. Replenish chafing dishes every 30 minutes.
A great BBQ spread has a balance of hot sides, cold sides, and refreshing items. Each side plays a different role in the meal.
Baked beans
Anchor side
Per person: 4 oz per person
Slow cooker or chafing dish — stays warm easily
Mac and cheese
Crowd favorite
Per person: 4–5 oz per person
Two smaller pans beat one large pan for even reheating
Coleslaw
Refresher / palate cleanser
Per person: 3–4 oz per person
Keep cold — ice bath essential in summer heat
Corn on the cob
Finger food / festive
Per person: 1–1.2 ears per person
Grill or boil; keep in a large foil pan covered with foil
Potato salad
Filling starch
Per person: 4–5 oz per person
Keep cold — do not leave in sun; 2-hour rule applies strictly
Watermelon
Dessert / hydration
Per person: 1/12th of a melon per person
Cut at the event; 1 whole melon serves about 12–15 people
Plan for 6–8 oz of cooked meat per adult for a single serving. Since people usually take seconds at a reunion, budget 10–12 oz of cooked meat per adult. For raw meat, account for a 30–40% loss during cooking: to serve 6 oz cooked, start with 9–10 oz raw. For a mixed crowd of adults and kids, use a blended rate of about 8 oz cooked per person. Round up — running out of BBQ at a reunion is a memory nobody wants.
For 50 people at a main cookout meal, plan for 65–70 burger patties (1.3–1.4 per person, accounting for the people who take two and the kids who take half). Use 1/3 lb patties for adults. Have 10–15 additional patties in reserve in case of high demand. For a family reunion with a mix of burgers and hot dogs, plan 1 burger + 1 hot dog per person as a baseline, then adjust based on your crowd's preferences.
Work backward from your target serving time. Smoked meats (brisket, pork shoulder) need 1–1.5 hours per pound at 225°F — start these the night before or very early morning. Chicken halves take 45–60 minutes on a medium grill. Burgers and hot dogs take 10–15 minutes. For a noon lunch: start smoked meats by 6 AM, put chicken on at 11 AM, and save burgers and dogs for the final 15 minutes. Use a meat thermometer to confirm doneness rather than relying on time alone.
Track headcount, collect meal preferences, and share a clean food plan with your grill team — all in one place.