BBQ quantity calculator
How many burgers, sausages and chicken pieces for your cookout, with vegetarians looked after and buns to match. Change the per-person amounts to fit your menu.
On the grill
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43 buns for the burgers, sausages & hot dogs, veggie burgers or halloumi.
Safe minimum internal temperatures
Check the thickest part with a food thermometer. Colour alone does not tell you whether meat is done.
| Ground meat and sausages (burgers, raw sausages) | 160°F (71°C) |
|---|---|
| Chicken and turkey, all cuts, including ground | 165°F (74°C) |
How the amounts are set
Each item has a number per guest and the raw weight of one piece, both editable. The defaults assume a typical cookout with three kinds of meat: one burger, one sausage and one chicken piece per adult who eats meat. If you are grilling only one thing, raise its number. Bone-in chicken and ribs need more raw weight per person than boneless cuts. Corn is counted for everyone, and buns are added up from everything that goes in a bun.
Grilling safely
The temperatures above come from the FoodSafety.gov chart: 145 °F (63 °C) with a 3-minute rest for whole cuts such as steaks and chops, 160 °F (71 °C) for burgers and fresh sausages, and 165 °F (74 °C) for all chicken. Keep raw meat cold until it goes on the grill, use a clean plate for cooked food, and do not leave cooked food out for more than 2 hours, or 1 hour above 90 °F (32 °C).
Sources
- FoodSafety.gov (U.S. Department of Health and Human Services): Safe Minimum Internal Temperature Chart.
- U.S. Department of Agriculture, Food Safety and Inspection Service: “Danger Zone” (40°F–140°F).
Questions
How much meat per person for a BBQ?
Our defaults, a burger, a sausage and a chicken piece each, add up to about 11 oz (320 g) of raw meat per adult, some of it bone. Big eaters and long afternoons need more.
How do I plan for vegetarians?
Enter how many guests eat no meat. They get two veggie burgers or halloumi pieces each instead of meat, and their buns are included.
Can I cook early and keep food warm?
Yes, if it stays hot. The USDA advises keeping hot food at or above 140 °F (60 °C), for example in a warming tray or slow cooker, until it is served.