4th of July Alternatives to Backyard BBQ

With Fourth of July barbecues on the horizon, complement your grilling classics with these delicious alternatives by Chef Chris Vocci! 

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Low Country Boil


5# Shell-on Shrimp

3# Andouille or Smoked Sausage, cut into 2” Pieces

6 ears Corn on the Cob, cut into thirds

2# Fingerling Potatoes

1 Cup Apple Cider Vinegar

Boil Mix

  • 1 gallon Water
  • 2 Cups Old Bay
  • 1 Can Tomato Paste
  • 3 Beers of your choice
  • 6 Bay Leaves


Bring the Water, Old bay, Tomato Paste, Beer, Bay Leaves and Apple Cider Vinegar and add potatoes.
Cook potatoes 10 minutes and add Andouille/Smoked Sausage.
Cook Andouille 5 Minutes and add Corn.
Cook Corn 5 minutes and add Shrimp.
Cook Shrimp 3-5 minutes, until cooked through.
Remove from heat and serve.
Garnish with torn basil and serve with old bay, lemon wedges and cocktail sauce

 low country boil 

Steamed Mussels “Casino”


2# Mussels
8oz Bacon
1 C Yellow Onion, Diced
1 C Red Pepper
½ C Poblano Pepper
5 Garlic Cloves, Minced
1 C White Wine
½ # Butter, cubed
Salt and Pepper to taste
¼ C Chopped Parsley


Render Bacon over medium heat and add peppers, onions and garlic.
Saute 5-8 minutes until vegetables are fragrant and caramelizing.
Deglaze with white wine and add mussels.
Cook until mussels have opened.
Remove Mussels from pan and add butter until incorporated.
Add chopped Parsley and season with salt and pepper to taste.
Pour sauce over mussels and serve. 



Red, White and Blue Salad


1 Seedless Watermelon, cut into cubes
1# Feta Cheese, cut into cubes
2 Pt Fresh Blueberries
1 C Extra Virgin Olive Oil
¼ Cup Chiffonade Basil
Salt And Pepper To Taste


 Toss Watermelon, Blueberries and Feta together in a bowl.
Drizzle with Olive Oil, Season with Salt and Pepper and garnish with Basil 

red white and blue salad

All Photos Credited to Pinterest

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