Michael Letchworth, business partner at Sam Jones BBQ in North Carolina, has rules when it comes to tailgating: Plan ahead, eliminate any “project” meals, cut out prep work if you can. A lowcountry boil is one of his staples for tailgates and game day festivities in his eastern North Carolina home. Lowcountry boils can feed a crowd and, in Letchworth’s words, “I like something I can dump on the table, then roll up the tablecloth afterwards and toss it.” His move is to shop at Costco or Sam’s Club for ingredients like little new potatoes, onions, and lemons that he can toss into the steamer basket.

Image by Jonathan Boncek

recipe heading-plus-icon

  • 3 bottles of Sam Jones BBQ Fish Out of Water seasoning or Old Bay
  • 1 bag lemons
  • 3 yellow onions, quartered
  • 2 pounds smoked sausage, sliced into 1-inch rounds
  • 3 pounds new potatoes, halved
  • 2 pounds brussels sprouts
  • 5 ears of corn, cut into 4-inch chunks
  • 2 pounds shrimp
  • 2 pounds crab legs
  1. In a steam pot with a strainer basket, add 2 bottles of seasoning and juice from all the lemons to 6 gallons of water and bring to a boil. Add onions, potatoes, sausage, and brussels sprouts and cook until potatoes are almost tender enough to be pierced by a fork. Add corn to pot and cook an additional 10 minutes.
  2. After 10 minutes, add crab legs and shrimp. Remove pot from heat and cover while seafood cooks, about 3 to 5 minutes. Remove strainer basket from pot and turn out onto a long table. Season again before eating.
  • Recipe By
    Michael Letchworth of Sam Jones BBQ in Greenville and Raleigh, North Carolina
  • Contributing City
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