Dudley Poultry, 910 State Route 245, Middlesex, NY, 14507-9745 - Phone: 1-800-648-6881

We Service Customers in Upstate New York


Chicken Barbeque Fundraiser Guide

Chicken Barbeques are a great way for organizations to raise money for their many projects. Here is all the information you need to put on a successful barbeque. Click here to download the PDF version.

  • We recommend using chickens weighing 2½ lb. - 3 lb., split in half. Most barbeques sell between 350-500 halves.
  • The best method of cooking is over charcoal. It will take about 25 (20 lb.) bags of charcoal to cook 500 halves of chicken.
  • It is recommended that the chicken be checked with a meat thermometer as they are cooking. Do not serve them until they reach an internal temperature of 180ºF, measured in the thickest part of the thigh (without touching the bone). It can take 15 seconds for the thermometer to give a correct reading.
  • Birds can usually be cooked in 1¼ - 1½ hours.
  • Every time you turn the chicken as it’s cooking, remember to baste it with a good barbeque sauce. One gallon of sauce will baste approximate 50 chicken halves.
  • To complete the meal, add a drink, roll with butter and side dish like baked beans, salt potatoes, salad, or coleslaw.
  • DoDownload the Chicken Barbeque Sign-up Sheet

Now is the time to get started on your next fundraiser and remember to have plenty of paper napkins available because this is one delicious event and eating with your fingers is perfectly acceptable!

Chicken Barbeque

Chicken Barbeque Timeline

Here is a rough timeline for your chicken barbeque:

  • Set a date for your barbeque a couple months (or more) in advance.
  • Decide where you would like to have it – a high traffic area parking lot is a good choice. A store, park, or bank might be options. Get permission from the appropriate individual for using the space.
  • Prepare a sign-up form and schedule volunteers to do different tasks or work different shifts.
  • Borrow cookers (large grills) for barbequing the chicken – a VFW post, Moose Club, volunteer fire department, a church or even a local caterer are possibilities.
  • Determine what supplies you will need to buy or borrow. If you are a non-profit organization, you may even get items given to you.
  • Line up items being borrowed:
    • Always make sure you obtain permission from the appropriate individual.
    • Plan on who will pick up and transport items as well as who will return them.
    • Determine who will buy items, when, where and how much.
    • Ordering chicken: You can get chicken from a meat market, grocery or a wholesaler. One week advance notice should be enough time but double check that with your supplier. In New York State, check Dudley Poultry’s delivery area.
  • In the weeks before the barbeque, make and deliver flyers and put up signs to advertise your barbeque. Grocery stores and libraries often have community bulletin boards for such purposes. Make some large signs that can be used the day of the barbeque.
  • The day before the barbeque, transport the cookers to the site. Plan on doing as much set up the day before as is possible. Make sure that anything left overnight will be secure.
  • The day of the barbeque:
    • 6:00AM – Start the charcoal and get cooker hot
    • 7:00AM – Set up tables and prep area. Set out signs
    • 10:00AM – Start cooking chicken
    • 10:00AM-4:00PM – Cook, clean, sell, sell, sell
    • 4:00PM – If appropriate, begin to break down the site. Take down signs, tables, and other equipment. Clean cookers and any other borrowed items. Pack up and return items.

Chicken Barbeque Supplies (for approx. 500 split chickens)

Chicken Barbeque


Please contact the Dudley Poultry Sales Staff at 800-648-6881 to inquire about delivery times and prices.



Related Terms

  • BBQ
  • 3rd Party Audit Certified
  • Barbeque
  • Barbeque Chicken
  • Certified Angus Beef
  • Chicken Halves
  • Chicken Packed in Ice
  • Cornell Sauce
  • Finger Lakes Chicken
  • Finger Lakes Ham
  • Food Safety Program
  • Ice Pack Chicken
  • Ice Packed Chicken
  • Locally Smoked Ham
  • Marinated Boneless Breast
  • Marinated Chicken
  • Sizing Chicken
  • Split Chickens
  • USDA Certified Poultry
  • Women Owned Business
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