What to Buy for a Barbecue: Complete Checklist

A barbecue in nature or at the dacha seems simple until you realize you forgot the charcoal, salt, or tongs. To avoid running to the nearest store and improvising on the spot, it's better to prepare a clear barbecue checklist in advance.

Below is a practical "shashlik checklist" with food, supplies, and little things that really matter. Choose the items you need based on the type of gathering: a picnic in the park, a dacha with a grill, or a trip to a base.

Tip: First, decide on the number of people and the menu (meat/fish/vegetables), and only then go shopping. This way you won't overpay or be left with extra kilos of marinated meat.

1) Barbecue Food: Meat, Fish, Vegetables

The foundation of any barbecue is the hot food. For a group, it's convenient to combine: meat + grilled vegetables + quick snacks. Then everyone will have something to eat, even if someone doesn't eat pork or prefers lighter options.

For quantities, use this guideline: 250–350 g of meat per person (closer to 250 g if there are many appetizers), 200–300 g of vegetables, 80–120 g of bread. For children and those who are just "tagging along," you can plan for less.

Meat: pork neck/shoulder, chicken thighs, turkey, beef for steaks, grill sausages
Fish and Seafood: salmon/trout, mackerel, shrimp (preferably peeled), squid
Vegetables for Grilling: zucchini, eggplant, bell peppers, corn, champignon mushrooms, onions
Fresh Vegetables: cucumbers, tomatoes, herbs, salad mixes
Side Dishes: potatoes (in foil or pre-boiled), lavash/pita bread, rice/bulgur (if you have a cauldron)
Cheese: halloumi/suluguni (grills excellently), hard cheese for slicing

If you want a "no surprises" menu, add a couple of universal options: chicken thighs and sausages almost always save the day. And vegetables on the grill solve the side dish question.

2) Marinades, Sauces, and Spices: For Flavor

The taste of a barbecue rests on three pillars: salt, acidity, and aroma. You can make a marinade at home in 10 minutes and marinate the meat overnight—this makes it more tender and juicy.

For a quick option, ready-made mixes work, but it's better to have basic spices separately. Then it's easier to adjust to the group's taste and not overdo it with sugar or salt.

Base: salt, black pepper, paprika, dried garlic, coriander
For Marinade: onion, lemon/lime, kefir/yogurt or soy sauce, vegetable oil
Spicy Kick: chili, adjika, Tabasco (optional)
Sauces: ketchup, BBQ sauce, mustard, mayonnaise/aioli, meat sauce (tkemali/satsibeli)
Additions: vinegar or apple cider vinegar, honey (for glaze), fresh herbs

Life hack: Set aside a portion of the sauce "clean" (not in contact with raw meat) to serve with the cooked food. This is both safer and more convenient.

3) What You Need for the Grill and Barbecue: Charcoal, Fire Starters, Tools

If you're wondering what you need for the grill, start with fuel and fire. This is where failures most often happen: you have charcoal but no fire starter; you have a grate but no tongs.

Below is a basic kit that covers 90% of scenarios. If you're cooking on a grate, add a cleaning brush and gloves—it makes life noticeably easier.

Fuel: charcoal (or firewood), reserve 1.5–2 kg of charcoal per hour of active grilling
Fire Starters: lighter fluid or paraffin cubes, matches/lighter
Equipment: grill/barbecue, grate or skewers, if needed—blower/fan
Tools: tongs, spatula, meat fork, knife, cutting board
Safety: heat-resistant gloves, first aid kit, water/sand in case of sparks
Supplies: foil, parchment/bags, paper towels, trash bags

If you're cooking steaks or chicken, add a thermometer: it answers the "is it done?" question without cutting and losing juices.

4) Serving and Comfort: Tableware, Drinks, Miscellaneous

A barbecue isn't just about the heat, but also the table. Disposable tableware is a lifesaver on trips, while reusable is better at the dacha. The main thing is to have something to serve the food on and somewhere to put the waste.

Plan drinks and ice with a reserve: in the heat, everything goes faster. And if there are children in the group, keep a separate "no sugar, no fizz" set.

Tableware: plates, glasses, utensils, serving tongs/spoon, cutting boards
Textiles: napkins, paper towels, wet wipes
Drinks: water, lemonade/fruit drink, tea/coffee in a thermos, optionally—adult beverages
Cooling: ice, cooler bag/portable fridge, ice packs
Comfort: blanket, folding chairs, insect repellent, sunscreen

Another practical item is containers for leftovers. They save the day when there's more food than planned (which happens often).

Shashlik Checklist: Quick List Before You Go

If you're short on time, run through this checklist. It's compiled to cover food, what you need for the grill, and basic comfort.

Food: meat/fish, vegetables for grilling, bread/lavash, herbs, cheese
Flavor: salt, pepper, spices, sauces, lemon/onion for marinade
Fire: charcoal, fire starter, matches/lighter
Tools: skewers/grate, tongs, knife, board, gloves
Serving: plates, glasses, utensils, napkins, towels
Cleanliness & Safety: trash bags, water, first aid kit
Drinks: water, ice, cooler bag

Check separately: Is there a place for the cooked food (tray/container) and a separate bag for raw meat? This simple habit makes the trip neater and safer.

Conclusion. A good barbecue checklist saves time, money, and nerves: you know in advance what to buy, who's responsible for what, and what you need for the grill. Save the checklist, adjust it for your group—and your barbecue will be relaxed and delicious.

To compile shopping lists together and avoid duplicate items, it's convenient to use a shared list in Pickt—a free mini-app in Telegram with real-time sync: t.me/PicktBot/app.