Texas BBQ Party Checklist
Everything to line up before guests arrive, grouped so you can shop once.
Headcount and plan
- Count adults and kids separately. Kids count as half.
- Pick the meats and the split. Run it through the planner for pounds to buy.
- Confirm headcount about a week out and round up. Late additions are common.
- Order large cuts (packers, butts, racks) ahead from your butcher or club store.
Meat
- Brisket, pork butt, ribs, sausage and anything else on the plan, bought in matching sizes.
- Rub, salt and pepper, and any binder.
- A spare protein that stretches, like sausage or chicken thighs.
Fuel and fire
- Wood (post oak is the Texas default), plus a backup bag. Split wood, chunks or pellets to suit your pit.
- Charcoal or lump if your cooker uses it, and a chimney starter and fire starters.
- Long lighter or matches, and a fire extinguisher within reach of the pit.
Cook's tools
- Tongs, a spray bottle, a basting mop or brush, and a few clean towels.
- Butcher paper and heavy foil for wrapping.
- Foil pans for drippings and for holding finished meat.
- A long, sharp slicing knife, a cleaver or chef's knife, and big cutting boards with juice grooves.
- Heat-resistant gloves and nitrile gloves for pulling and chopping.
- A cooler with towels to hold wrapped meat, separate from the drink cooler.
Sides and extras
- Beans, slaw, potato salad, mac and cheese. See the sides and drinks guide for amounts.
- White bread or buns, pickles, sliced onion and jalapeños.
- Two or three sauces, one of them not sweet.
- Dessert such as banana pudding or cobbler.
Serving
- Trays or paper-lined boards, plates, forks and knives, and napkins, lots of them.
- Serving spoons for every dish. Chafing dishes or slow cookers for hot sides if you have no oven nearby.
- Butcher paper to cover tables, and hand wipes.
- Labels on dishes for common allergens (nuts, dairy, wheat).
Drinks and ice
- Sweet and unsweet tea, water, soda and beer. Check the quantities.
- Ice, more than you think. Keep it in a cooler separate from food.
Food safety and cleanup
- Refrigerate perishable food in shallow containers within 2 hours after cooking or removal from safe hot holding (1 hour if the surrounding temperature is above 90°F). Count earlier unrefrigerated time too; serving does not reset the clock. Discard food that exceeds these limits.
- Keep cold sides at 40°F or below.
- Foil, zip bags and containers for leftovers and for guests who ask.
- Trash cans with liners, extra bags and a bin for ash. Let the pit cool before dumping coals.
Guests
- Tables and chairs in shade, plus a spot for parking.
- Bug spray and sunscreen near the door, and a plan for rain.