How to BBQ for a Crowd

Planning, Recipes, and Pro Tips for Feeding 20+ People

So, you're throwing a BBQ for 20+ people. Maybe it’s a family reunion, a block party, or your kid’s baseball team just crushed their season and you're the MVP of the after-party. Either way, here’s the deal: cooking for a crowd doesn’t have to be chaotic. It can be downright legendary.

At Big Poppa Smokers, we’ve helped backyard cooks become crowd-feeding heroes. This guide isn’t just about firing up a grill — it’s about turning a gathering into an experience. With the right plan, a few proven recipes, and some expert moves, you’ll serve up food that people talk about long after the last bite.

Step 1: Start With the Plan, Not the Flame

The #1 mistake first-time crowd cooks make? Not planning. Before you pick up a brisket or even clean your grill, ask yourself:

• How many people are coming?
• What’s your equipment situation?
• Do you want hands-on or hands-off cooking?
• Any dietary restrictions? Kids? Vegans? Uncle Bob who hates anything spicy?
• Build your menu around 1-2 star proteins, a few easy sides, and a big-batch dessert. You don’t need 10 dishes—you need the right ones.

Step 2: Choose the Right BBQ Equipment for the Job

Your gear determines your game plan. Cooking for a crowd means you need equipment that can keep up.

Pellet Grills

• Set it and forget it.
• Great for brisket, pork shoulder, ribs, and chicken.
• Perfect temp control for overnight or long cooks.
• Ideal for first-timers feeding a group.
  
  

Drum Smokers

• Incredible smoke flavor.
• Great airflow and high capacity.
• Ideal for ribs, chicken, and even tri-tip.
  

Charcoal Grills

• Old school but reliable.
• Great for burgers, dogs, kebabs.
• You’ll need space and lots of coals to scale up.
  
  

Big Poppa Hero Advice: If you're hosting often, invest in a Big Poppa Drum or a MAK 2 Star pellet grill. They’re built to handle the heat (and the crowd).

Step 3: Choose the Right Meats (And How Much to Buy)

Let’s do some quick BBQ math:

• Adults eat about ½ pound of cooked meat.
• Kids eat about ¼ pound.
• Meat loses 25-30% of its weight when cooked (shrinkage is real).
  
  

Crowd-Friendly Meat Ideas:

• Pulled Pork: Easy to scale, cooks overnight, perfect for sandwiches or sliders.
• Chicken Thighs or Drumsticks: Affordable and juicy, especially with Big Poppa’s Desert Gold or Sweet Money.
• Ribs: A fan favorite and surprisingly easy to portion (about ½ rack per person).
• Brisket or Tri-Tip: Big flavor, big impact. Just plan for resting time.
• Sausages, Brats & Hot Links: Great add-ons for extra variety.
  

Pro Tip: Plan for about 1.25 pounds of raw meat per adult—better to have leftovers than run out mid-meal. And if you're setting up a buffet, place the meat at the end of the line. Guests tend to fill up on sides first, helping your main dish stretch further.

Step 4: Recipes That Always Win (and Scale Up Beautifully)

Here are some go-to Big Poppa recipes designed to feed the masses, hold up well, and bring bold flavor.

• Pulled Pork Sliders
• Ribs with Sweet Money
• Chicken Wings

 

Step 5: Sides That Work (And Can Be Prepped in Advance)

You don’t want to babysit sides while tending meat. Go with dishes that hold well and serve easily.

• BBQ Beans with a bit of chopped smoked meat stirred in.
• Mac and Cheese in a foil pan on the grill.
• Coleslaw or Pasta Salad — make the day before.
• Cornbread or sliders buns.

Hero tip: Use foil pans for everything. Easy to transport, store, and clean.

Step 6: Timing Is Everything — Build a Schedule

A great cook knows when everything is supposed to be ready, not just when to start.

Sample Schedule for 20 Guests at 5PM:

• 10PM Night Before: Start pork shoulder on pellet grill.
• 10AM: Start ribs or tri-tip. Prep chicken to go on later.
• 12PM: Prep sides, start setting up.
• 2PM: Reheat or finish ribs. Fire up second grill if needed.
• 4PM: Chicken on grill.
• 4:30PM: Sides warmed.
• 5PM: Food out, showtime.
• Add 1 hour buffer for safety. Always rest meat!

 

Step 7: Sauce, Serve & Celebrate

Once you’re done cooking, don’t forget presentation. Pile it high, sauce it right, and give people choices.

• Serve sauces on the side (Big Poppa’s Granny's Sauce, Blues Hog Championship Blend, Clark Crew Original or Head Country Apple Habanero).
• Use big trays or foil pans with labels.
• Keep backups warm in foil in an empty cooler or warm oven.
• You did it. Now grab a plate, enjoy the moment, and accept compliments like a pro.

Top 5 Tips from Big Poppa to Feed a Crowd Like a Champion

1. Don’t overcomplicate the menu. Stick to what you can manage.
2. Cook ahead where possible. Ribs and pork reheat beautifully.
3. Use your grill and oven together. Sides don’t need smoke.
4. Make sure to put your protein at the end of the buffet, it will last longer
5. Write down your plan. You'll thank yourself later.

With a solid plan, the right rubs and tools, and a little Big Poppa confidence, feeding a crowd becomes an opportunity—not a stressor. You don’t have to be a pro pitmaster to pull it off. You just need the right guide.

 

---

 

FAQs: BBQ for a Crowd

What’s the easiest meat to cook for 20 people?

Pulled pork! It’s forgiving, flavorful, and budget-friendly.

Can I make ribs ahead of time?

Yes! Smoke, cool, wrap in foil, and reheat on the grill or in the oven.

How much meat do I need per person?

Plan on 1/2 pound cooked meat per adult. That’s about 1.25 lbs raw.

What if I only have one grill?

Stagger your cooks. Use the grill for meat, oven for sides.

How do I keep everything warm?

Foil pans in an empty cooler work like a charm. Towels help insulate.