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Planning a barbecue involves more than just choosing the meat and lighting the grill. One of the biggest challenges is calculating the ideal amount of food and drink to ensure everything goes smoothly.
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Finding that perfect balance can seem complicated, but the good news is that there are simple, practical strategies to get it right.
From the amount of meat per person to the variety of side dishes, every detail makes a difference to ensure that everyone leaves satisfied and the host can enjoy the occasion without worries.
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Furthermore, we cannot forget about drinks, which also need to be calculated carefully. Whether it is beer, soda or water, each type of drink has an average consumption that can be taken into account to make planning easier.
Throughout the text, you will discover how to make these calculations in a practical way, taking into account the number of guests, the profile of the event and even the duration of the barbecue.
Planning is Everything: Understand the Profile of Your Guests
Number of adults, children and eating styles
Also, be mindful of guests with specific diets or dietary restrictions. It’s always nice to have options for vegetarians or people who don’t eat red meat. A mix of grilled vegetables, such as zucchini, eggplant, and mushrooms, can be the star of the show for those who aren’t meat lovers, without complicating the planning too much.
- Adults: Consider about 400g to 500g of meat per person.
- Children: On average, 200g to 300g per child is usually sufficient.
- Vegetarians: Aim for around 300g to 400g of vegetarian options per person.
With these numbers in mind, you avoid waste and ensure that no one leaves hungry or carrying an unnecessary lunch box!
Choose Meats and Side Dishes Carefully
Variety is the key to pleasing everyone
Let's agree that a barbecue without meat is no fun, right? But it doesn't have to be all about rump steak and flank steak. A good mix of meats adds that special touch and pleases different palates. Think about combining prime cuts, such as rump steak or sirloin steak, with more economical options, such as chicken wings, sausage or pork ribs. The secret is balance.
- Rump steak: A classic, but don't overdo it; around 150g per person is already impressive.
- Chicken: Wings or thighs are great options; estimate around 100g to 150g per person.
- Sausage: Practical and tasty, about 100g per person is enough.
- Rib: If you are going to make it, consider 200g per person, since it has bones.
Calculate the Right Drink Size
From soda to beer: how to get the volume right
- Beer: The standard calculation is 1 liter per adult. On very hot days, consider increasing this to 1.5 liters per person.
- Refrigerator: Approximately 500ml per person, including children and those who do not drink alcohol.
- Water: Always have about 300ml to 500ml per person.
- Other drinks: If the idea is to diversify with drinks or wines, think about 1 bottle of wine for every 3 to 4 people or 1 bottle of spirits for every 10.
Organize the Barbecue Rhythm
Serving at the right time to avoid waste
Think of it this way: start with the simplest and quickest options, like sausage and chicken, while the more expensive meats, like picanha, are grilled. This helps keep your guests satisfied and gives you time to better control the amount you prepare.
- Start with sausage It is chicken, which bake faster.
- Then go for medium cuts like rump or beef rump.
- Leave the noble cuts, like rump steak, for the height of the barbecue.
How to Avoid Leftovers and Make the Most of Them
Practical tips for reusing leftovers
- Meat: Freeze or use the next day to make dishes such as baked rice or sandwiches.
- Grilled vegetables: They are perfect for adding to salads or pasta.
- Garlic bread: Any leftovers? Bake them the next day to give them a new look.
Conclusion
Plan the perfect barbecue
