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Low Country Grill

by | Published Jul 27, 2021 | Last updated Jan 6, 2022 | 4 comments

Prep Time15 minsCook Time45 minsTotal Time1 hrYields8 Servings
We collaborated with Chef Tina Cannon to bring a true southern classic to the grill - the low country grill that is! This recipe will have your guest circling 'round the grill in anticipation of a great feast.
Nutrition Facts

Servings 8

Amount Per Serving
Calories 1046
% Daily Value *
Total Fat 54g84%
Saturated Fat 38g190%
Cholesterol 502mg168%
Sodium 2067mg87%
Potassium 1159mg34%
Total Carbohydrate 57g19%
Dietary Fiber 4g16%
Sugars 9g
Protein 81g162%

Vitamin A 31%
Vitamin C 19%
Calcium 14%
Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



In a large pot of water with 3 tbsp of OLD BAY, parboil your corn and potatoes until just tender. Strain and hold at room temp until your grill is hot.


I heated the grill to about 350 with GrillGrates turned to the flat side. This allows for ease of cooking without losing any shrimp or goodies into your fire.


Once your grill is hot, toss the sausage, potatoes, onions, lemons, and corn and let them start to get a nice char, move to one side, add shrimp to the other side.


You can put your already cooked seafood on top of your charred vegetables and sausages because it just needs to be warmed.


Once your shrimp is done place all of your grilled items into a large platter and drizzle garlic old bay butter all over the top, serve with charred lemon pieces, make sure you have plenty of paper towels, enjoy

Garlic Old Bay Butter

Heat in microwave or a small pan two sticks of butter 2 teaspoons of Old Bay, and 2 tablespoons of minced garlic


 3 lbs Extra Large Shrimp, raw, peeled & deveined
 crab clusters, claws, or stone crab1-2 per person, about 3 lbs
 1 lb smoked sausage kielbasa
 1 lb andouille sausage
 6 ears of corn, cut in half
 2 large sweet onions, peeled and quartered
 2 sticks salted butter
 2 tbsp minced garlic
 3 lbs mixed color mini potatoes
 2 lemons cut into large pieces
 old bay seasoning
Pairs Well With


  1. B. Harris

    Being that I was born and raised on the southern coast of Georgia (Brunswick, to be exact), I grew up with Low Country Boils as a regular staple. Now…having gained master grilling skills from my dad (R.I.P.), I’m thrilled to now see the intersection of the two…the Low Country Boil…GRILLED!! Now…I live in Hawaii, and I’ve brought a bit of that Southern Low Country flair out here to the Islands…so I can’t wait to try this recipe out here!!

    Mahalo for sharing!

    • Emily Astin

      This makes our hearts so happy to hear. Born and raised Georgian here, I tried this recipe this weekend and it was incredible! It was even more flavorful in my opinion! Your comment truly brought joy to me! My papa was stationed in Honolulu when my uncle was born. Mahalo Nui Loa.

  2. NCTom

    I love Low Country Boils and this being grilled sounds even better. Anything on a charcoal grill is better.

    • Emily Astin



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