Hey y’all, I’m The Boil Boy.
This site is my guide to the food of the Lowcountry, the coastal plain and sea islands that run from Charleston down through Edisto, Beaufort, Hilton Head and Bluffton toward Savannah: low country boils, shrimp and grits, she-crab soup and the rest of the dishes that make this part of the world worth the drive. This is home territory, and these are the dishes we grew up around.
What You’ll Find Here
- Planning guides: how much to buy, how many people it feeds, and how long everything takes
- Gear and ingredient guides: pots, burners, seasonings and grits, explained without the hype
- The stories behind the food: where these dishes came from and why they’re called what they’re called
How We Make Our Guides
Every guide is researched from multiple sources, including historians, local cookbooks and experienced cooks, and written to be practical. When we recommend gear or ingredients, it’s because they’re the kind of thing Lowcountry cooks actually use. If something on the site is wrong or out of date, we want to know.
How the Site Is Supported
The Boil Boy is free to read. It’s supported by advertising and by affiliate links, which means we may earn a small commission if you buy something through a link on the site, at no extra cost to you. You can read more on our affiliate disclosure page.