Chicken Barbeque Fundraiser Kit
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
- The best method of cooking is over
It will take about 25
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
barbeque sauce. One gallon of sauce will baste approximate 50
- To complete the meal, add a drink,
and side dish like
- 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 Timeline
Here is a rough timeline for your
- 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
- 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
- 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
contact the Dudley Poultry Sales Staff
at 800-648-6881 to inquire about delivery times and prices.