Cooked meat for 30 people, 6 h (no margin)
- Input
- 12 homens; 12 mulheres; 6 crianças; 6 h
- Expected output
- 13500 g
450 g per person.
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barbecue for 30 people how much
Put 12 men, 12 women, 6 children and 6 hours into the calculator: it returns every cut, the drinks, the charcoal and the ice, already grouped by store section.
450 g per person.
With bone and 100 g rounding.
250 ml per drinker per hour.
1 kg per kg of meat.
1 kg per person.
Buy 9.5 kg.
Common practice is 400 to 500 g per adult over 4 hours. The tool uses 450 g per man, 350 g per woman and 200 g per child, counting all meats and cheese. For 4 men, 4 women and 2 children that is 3.6 kg, or 3.96 kg with a 10% margin.
Almost always. Thirteen and a half kilos of meat on a single fire takes hours to come off, and guests arrive hungry at the same time. Use two stations, one for slow cuts such as ribs and another for sausage, chicken and cheese.
Take the estimated total and divide it by the number of people. The calculator shows the cost per person, and the bill splitter tool helps when some do not drink or bring part of the food.
It does, and in big groups the variation between people evens out, so a 10% margin is usually enough. In groups of 4 to 6 people, where one extra guest weighs a lot, prefer 20%.
Each adds 30% of the average adult portion.
They leave the meat count and get 150 g of coalho cheese.
Planned surplus on meat, sides and drinks.
Rule of thumb: 1 kg of charcoal for each 1 kg of meat.
Relative weights: the total is rescaled to 100%. Set a cut to zero to drop it from the list.
Order on the grill
Shopping list
Example values from 2026-10, estimated by the author to fill the screen. They are not quotes: replace them with your butcher and store prices. They are saved on this device.
There is no official standard for meat per person. The tool uses common practice from public guides: 450 g for a man, 350 g for a woman and 200 g for a child at a 4-hour barbecue, adding up all meats and cheese. Duration changes the amount by 12.5% per hour against 4 hours (2 hours = 75%, 6 hours = 125%, capped at 150%). Meat as the only dish needs 25% more, and plenty of sides 10% less. Meat is split by the mix weights (classic: 40% beef, 20% sausage, 15% chicken, 15% pork, 10% cheese). Ribs and chicken have bone, so the weight you buy is higher than the edible weight (ribs 1.4 times, chicken 1.25 times). Charcoal is 1 kg per kg of meat, coarse salt 40 g per kg, beer 250 ml per drinker per hour, soda 130 ml and water 75 ml per person per hour, and 1 kg of ice per person in hot weather. These are practical rules, not standards: adjust them to your group.
References checked on 2026-10-18.