Heaping piles of chicken bog are a festival highlight

Chicken Bog

They say that chicken bog is to South Carolina what Brunswick stew is to North Carolina, which is to say, an intricate part of lowcountry life. Dating back to 17th century Charleston, chicken bog is a savory stew of chicken, rice, onions and sausage spiced with lots and lots of black pepper. The name is supposed to refer to either the lowcountry swamp bogs that the rice grew in or the fact that the dish is bogged down in rice.

No matter the meaning, the Loris Bog-Off celebrates all aspects of the regional dish on October 17th, with a cooking competition that encourages bulging bellies.  Contestants travel from miles around to conjure up their version of the best chicken bog.  The lucky winner gets a cash prize, a trophy and an apron embroidered with the coveted title.

Visitors can sample a diverse array of recipes, some falling in sticky clumps, others forming a cloud of fluffy mounds.  If you can still move, the fest features about 100 arts and craft vendors, three stages of live music, a petting zoo and an antique tractor exhibit.  The highlight of the day arrives with a parade showcasing the Bog-Off Queen.  About 30 minutes outside of Myrtle Beach, the 30th annual Loris Bog-Off runs from 9AM-11PM, organized by the Loris Chamber of Commerce.