BBQ meal planner
Turn a guest count into a first shopping plan for protein, sides, and serving style
Build the shopping list around the table
Start with a practical food range, then leave room for sides, buns, and the way people actually serve themselves
Make the plan match the menu
Use this as a baseline, then adjust for your exact cut, other mains, dietary needs, and whether the gathering is a plated meal, an all-day buffet, or a sandwich service.
Let the plan leave room for people
A guest count is not an appetite forecast. Keep the result generous when the menu is the main event, and trim it only when you know there are filling sides or another substantial protein. The shopping plan becomes useful when it reflects the day you are actually hosting.