Tools in This Collection
BBQ Planner
Calculate meat quantities and timing for BBQ events
Meat Smoking Calculator
Estimate smoking times by cut, weight, and temperature
Grilling Temperature Chart
Internal temperature targets for every protein
Hot Sauce Calculator
Scale hot sauce recipes and estimate Scoville heat
Batch Cocktail Calculator
Scale cocktail recipes for party-size batches
Event Bar Calculator
Calculate drinks, ice, and mixers for your guest count
Cocktail ABV Calculator
Calculate alcohol content of mixed drinks
Grocery Budget Calculator
Plan weekly grocery spending by household size
Planning a Cookout: The Numbers That Matter
For a 20-person BBQ, estimate 1/2 lb (225g) of bone-in meat per adult or 1/3 lb (150g) of boneless — then add 15-20% for shrinkage. Brisket loses 30-40% of its raw weight during a long smoke; ribs lose 20-30%. The BBQ Planner accounts for this shrinkage, guest appetite level (light/moderate/hearty), and whether the cookout is the main event or part of a larger spread with sides and appetizers. For a 20-person event buying whole brisket packer cuts, you'd typically start with 14-16 lbs raw to serve 8-9 lbs of cooked brisket.
Meat Smoking Times and Temperatures
Smoking is primarily about internal temperature, not time. Brisket flat is done at 200-205°F internal temperature, which typically takes 1-1.5 hours per pound at 225°F smoker temperature — so a 14-lb packer brisket takes 14-21 hours. Pork shoulder/butt hits pullable consistency at 195-205°F, at about 1-1.5 hours/lb at 225°F. The Meat Smoking Calculator estimates time ranges by cut, weight, and smoker temperature. The Grilling Temperature Chart gives target internal temperatures for every protein — the USDA-safe minimums and the chef-preferred doneness temperatures for steaks, poultry, fish, and burgers.
Bar Planning and Cocktails
The standard estimate for event bar planning: 2 drinks per guest for the first hour, then 1 drink per hour after. For a 3-hour event with 20 guests: approximately 40 + 20 + 20 = 80 drinks. At 1.5 oz of spirits per drink, that's 120 oz (roughly 3.5 standard 750ml bottles of spirits). The Event Bar Calculator handles this math and breaks it down by spirits, wine, beer, and mixers based on your guest preferences. For signature cocktails, the Batch Cocktail Calculator scales any cocktail recipe from a single-serve to pitcher or punch bowl size — preserving the balance of spirit, citrus, and sweetener ratios. The Cocktail ABV Calculator shows the alcohol content of any mixed drink.
Hot Sauce and Grocery Planning
Making hot sauce for the party? The Hot Sauce Calculator scales recipes by batch size and estimates Scoville heat units from the pepper varieties used. For grocery planning, the Grocery Budget Calculator helps estimate weekly food spend by household size — useful for planning the shopping trip that precedes any large cookout.
Frequently Asked Questions
How much meat should I plan per person for a BBQ?
Plan 0.5 lb (225g) per person for bone-in cuts like ribs or chicken quarters, or 0.33 lb (150g) per person for boneless proteins like burgers or chicken breasts. Then add 15-20% extra to account for cooking shrinkage. For brisket, which shrinks 30-40%, buy 0.75 lb raw per person to end up with about 0.5 lb cooked per guest.
What temperature and time for smoking brisket?
Smoke brisket at 225°F (107°C) until internal temperature reaches 200-205°F (93-96°C) in the thickest part of the flat. This typically takes 1-1.5 hours per pound. A 14-lb packer brisket takes 14-21 hours — overnight cooks are common. The stall (where internal temp plateaus around 150-165°F) can last 3-6 hours; wrapping in butcher paper or foil helps push through it.
How many drinks should I plan per guest for an event?
A standard estimate is 2 drinks per person for the first hour, then 1 drink per hour after. For a 3-hour party with 20 guests: about 80 drinks total. Adjust upward if your crowd drinks heavily, or downward for a daytime event with food. Budget for roughly 30% beer, 30% wine, and 40% spirits/cocktails as a default split — your Event Bar Calculator can customize this ratio.
How do I scale a cocktail recipe for a large batch?
Multiply each component by the number of servings, but reduce the citrus juice by 10-15% (it tastes more acidic in bulk). Dilution from ice matters for shaken cocktails — add 25% water to batch recipes since guests won't shake over ice. Build the batch the day before, refrigerate, then add ice just before serving. The Batch Cocktail Calculator handles all of these adjustments automatically.