Barbecue without waste or lack of meat – 06/24/2023 – Nação Churrasco

With these tips you will never waste or miss meat on the barbecue again!

When planning a barbecue, one of the fundamental aspects is to calculate the amount of meat per person, so that all the guests are satisfied and to avoid waste or lack of food.

The generally recommended average is 400g to 500g of boneless meat or 700g of bone-in meat per person. This estimate includes all types of meat that will be served, such as beef, chicken, pork and sausage. In the case of children under 11 years old, half of that amount, that is, 200 grams, is sufficient. And for every kilo of meat, a kilo of coal is calculated.

Accompaniments are always welcome, such as rice, vinaigrette, salad, potato mayonnaise and bread. Calculate 100 g of accompaniment per person. If the event lasts longer than four hours, you can add another 100 g of meat, and if you are the football crowd that never goes away, add another 100 g of meat.

The cool thing is to have a variety of meats and cuts. As for the distribution of types of meat, I recommend the following proportion: 60% beef, 20% chicken, 20% pork and 10% sausage. Thus, it is possible to guarantee a variety of flavors and meet the different palates of guests.

I’ll give you a practical example for 20 people:

Considering 60% beef = 6 kg (1 kg of sirloin steak, 1 kg of breast, 2 kg of flank steak, 2 kg of sirloin steak)

20% chicken meat = 2 kg (1 kg chicken heart, 1.2 kg wing drumstick)

20% pork = 2 kg (1 kg loin cup, 1 kg pork belly)

10% sausage = 1 kg (500 g spicy sausage and 500 g Tuscan sausage)

Following these tips, the success of the next barbecue is guaranteed.

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