'American Kitchen' serves up the ultimate backyard barbecue menu with steak, ribs, seafood and more

As America prepares to celebrate its 250th birthday, backyard barbecues and home-cooked meals remain at the heart of many Independence Day traditions.

A new Fox Nation special, "American Kitchen: An America 250 BBQ," celebrates those flavors with patriotic recipes, grilling inspiration and dishes that reflect the country's diverse culinary traditions.

Premiering July 3, the special features decorated U.S. Army veteran and celebrity chef Andre Rush alongside chef David Burke, with appearances by chef Robert Irvine, as they showcase classic American cooking and Fourth of July favorites.

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Below are nine recipes featured in the special, offering everything from classic barbecue favorites to regional dishes inspired by communities across the country.

A rustic, open-fire method that layers salmon over banana leaf and cedar plank, allowing gentle oak smoke to flavor the fish while keeping it exceptionally moist over live coals.

The banana leaf acts as a protective barrier, preventing the salmon from sticking or drying out during the slow roast. (Yields: 6–8)

For the Salmon

1 side salmon fillet (3–4 lbs), skin-on, pin bones removed

1 untreated cedar plank (large enough to fit fillet)

1 large banana leaf

4–6 food-safe stainless steel nails or metal skewers

Chunk oak firewood, burned down to glowing coals

Spray bottle filled with water

Herb & Garlic Marinade

8 garlic cloves, roughly chopped

Shallots, roughly chopped

1 cup olive oil

1 bunch parsley, roughly chopped

1 bunch dill, roughly chopped

½ cup capers, drained

1 bunch basil

Zest and juice of 2 lemons

Kosher salt and freshly cracked black pepper, to taste

Buttermilk Herb Sauce

1½ cups buttermilk

¾ cup mayonnaise

¾ cup sour cream

½ bunch basil

2 tbsp chopped dill

2 tbsp chopped parsley

2 tbsp capers

2 hard-boiled eggs

Kosher salt and black pepper, to taste

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1. Prepare the Cedar Plank & Banana Leaf

Submerge the cedar plank in water for at least 1–2 hours, or overnight if possible. This prevents the wood from burning too quickly over the fire.

Run the banana leaf under warm water or briefly pass it over a flame for several seconds until pliable. Trim to fit the plank.

2. Build the Fire

Use chunk oak firewood to build a live fire. Allow the wood to burn down until you have a steady bed of glowing coals with low, controlled flames. The goal is gentle smoke and indirect heat rather than aggressive flames.

3. Make the Marinade

In a food processor or blender, combine garlic, shallots, olive oil, parsley, dill, capers, basil, lemon zest and juice.

Blend until rustic but spoonable. Season with salt and black pepper.

Spread the mixture generously over the salmon fillet. Let marinate at room temperature for 20–30 minutes.

4. Assemble the Plank

Lay the banana leaf over the soaked cedar plank.

Place the salmon skin-side down on top of the leaf. Secure the salmon, banana leaf and plank together using stainless steel nails or skewers.

The banana leaf protects the fish while allowing the cedar and oak smoke to gently perfume the salmon.

5. Cook the Salmon

Place the planked salmon near — not directly over — the oak coals.

Cook slowly for 35–45 minutes, depending on thickness, until the salmon flakes easily with a fork and the internal temperature reaches approximately 140°F.

Keep the spray bottle nearby to control any flare-ups from the cedar plank.

6. Make the Buttermilk Herb Sauce

Whisk together buttermilk, mayonnaise and sour cream.

Finely chop the basil, dill, parsley, capers and hard-boiled eggs. Fold into the dressing mixture and season with salt and pepper.

Chill until ready to serve.

7. Serve

Carefully remove the plank from the fire using heat-resistant gloves.

Lift the salmon from the banana leaf and serve directly from the cedar plank alongside the chilled buttermilk herb sauce.

Serve with grilled lemons, charred vegetables, roasted potatoes or fire-toasted bread.

Slow-smoked until deeply tender and finished with a glossy Korean-inspired bulgogi glaze, these St. Louis ribs balance smoke, sweetness, heat and umami. The combination of soy, garlic, ginger, sesame and gochujang creates a lacquered finish that caramelizes beautifully during the final stage of cooking.

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Two full racks comfortably serve 6–8 people, depending on portion size and sides. (Yields: 6–8)

For the Ribs

2 full racks St. Louis-style pork ribs

Yellow mustard, for binding

Dry Rub

3 tbsp brown sugar

2 tbsp smoked paprika

1 tbsp kosher salt

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cayenne pepper

Bulgogi Marinade & Glaze

1 cup soy sauce

½ cup brown sugar

¼ cup honey

1 Asian pear, grated (or 1 apple)

8 cloves garlic, minced

2 tbsp fresh ginger, grated

3 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp gochujang

1 tbsp black pepper

2 green onions, chopped

Finishing Sauce

½ cup barbecue sauce

¼ cup reserved bulgogi glaze

1 tbsp butter

Garnish

Sesame seeds

Sliced green onions

Pickled vegetables

Fresh cilantro, optional

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1. Prepare the Ribs

Remove the membrane from the back of the ribs using a paper towel for grip.

Lightly coat both sides of the ribs with yellow mustard.

In a bowl, combine all dry rub ingredients and season the ribs generously on all sides.

Allow the ribs to rest at room temperature while preparing the smoker.

2. Make the Bulgogi Glaze

Combine all bulgogi marinade ingredients in a saucepan over medium heat.

Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until slightly thickened.

Remove from heat and cool completely.

Reserve 1 cup of the glaze for basting and finishing later.

3. Prepare the Smoker

Preheat the smoker to 250°F.

Use applewood, hickory, oak or a combination for balanced smoke flavor.

Once the smoker is stable and producing clean smoke, place the ribs bone-side down directly on the grates.

4. Smoke the Ribs

Smoke the ribs uncovered for approximately 3 hours.

During this stage, the ribs will develop color, bark, and smoke flavor.

Lightly brush the ribs with bulgogi glaze during the final hour if desired.

5. Wrap the Ribs

Remove the ribs from the smoker.

Brush generously with bulgogi glaze, then wrap each rack tightly in heavy-duty foil with 2 tbsp butter and an extra splash of bulgogi glaze.

Return the wrapped ribs to the smoker and continue cooking for 1½–2 hours, until tender.

The ribs should bend easily and the meat should begin pulling back from the bones.

6. Finish & Caramelize

Carefully unwrap the ribs and return them to the smoker uncovered.

Combine the barbecue sauce, reserved bulgogi glaze and butter to make the finishing sauce.

Brush the ribs generously with the finishing sauce.

Smoke uncovered for an additional 30–45 minutes, allowing the glaze to caramelize into a sticky, lacquered finish.

7. Rest & Serve

Transfer the ribs to a cutting board and rest for 15 minutes before slicing.

Finish with sesame seeds, sliced green onions, pickled vegetables and fresh cilantro, if desired.

Serve warm with additional glaze alongside steamed rice, grilled vegetables or crisp slaw.

A grill-friendly version of a classic coastal clambake, cooked in foil packets over indirect heat until the clams steam open and the butter, wine, lemon and smoky sausage create a rich broth inside the packet.

This recipe can be made as individual foil packets for each guest or one large foil packet served family-style.

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Serve with additional melted or drawn butter on the side, if desired. (Yields: 6–8)

1. Prepare the Grill

Preheat a gas or charcoal grill to medium heat, approximately 375°F.

For charcoal grills, arrange coals to one side for indirect cooking. For gas grills, leave one burner on low or off to create an indirect heat zone.

Close the lid and allow the grill to fully preheat.

2. Par-Cook the Potatoes & Corn

Bring a large pot of salted water to a boil.

Cook the potatoes for about 10 minutes until slightly tender.

Add the corn during the final 3–4 minutes of cooking. Drain well.

3. Assemble the Foil Packets

Tear large sheets of heavy-duty foil.

For individual packets, divide all ingredients evenly among 6–8 packets. For one large packet, use a double layer of foil and pile everything into the center.

Layer potatoes, corn, sausage, cherry tomatoes, peppadew peppers and clams.

Pour the white wine and lemon juice evenly over the mixture.

Distribute the cubed butter throughout the packets. As the packets cook, the butter combines with the wine, clam juices and lemon to create the broth.

Season lightly with kosher salt and black pepper.

Top with pea shoots.

Seal the packets tightly, crimping all edges securely to trap the steam.

4. Grill the Clambake

Place the packets on the indirect heat side of the grill.

Close the lid and cook for 30–40 minutes, depending on packet size and grill temperature.

Rotate the packets once during cooking for even heat distribution.

The clambake is ready when the clams have fully opened, the potatoes are tender, the broth is bubbling and the sausage is heated through.

Discard any clams that remain closed after cooking.

5. Serve

Carefully open the foil packets — hot steam will escape immediately.

Serve directly from the packets or transfer to a large serving platter with plenty of the buttery broth spooned over the top.

Finish with fresh lemon wedges, parsley, or additional pea shoots.

Serve additional melted or drawn butter on the side, if desired.

A rustic, fire-cooked clambake designed for cooking directly over hot coals in a fire pit. Clams, sausage, potatoes, sweet corn, tomatoes, butter, white wine and bright lemon steam together inside foil packets until smoky, briny and deeply flavorful.

This recipe can be prepared as individual foil packets for each guest or one large shared foil packet for serving family-style.

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Additional melted or drawn butter can be served on the side, if desired. (Yields: 6–8)

60 littleneck clams, scrubbed clean

6 ears corn, cut in halves or thirds

1¼ lbs smoked sausage, sliced into thick rounds

1 cup dry white wine

1¼ lbs unsalted butter, divided

½ cup fresh lemon juice

¾ lb pee wee potatoes (or small baby potatoes), halved if needed

1 pint cherry tomatoes

1 small handful pea shoots

½ cup sliced peppadew peppers (estimated amount)

Kosher salt and freshly cracked black pepper

Fresh parsley or additional pea shoots, for garnish

Heavy-duty aluminum foil

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1. Build the Fire

Prepare a wood fire in a fire pit and allow it to burn down to a steady bed of hot coals with moderate heat.

You want enough residual heat to steadily steam and roast the packets without scorching them.

2. Par-Cook the Potatoes & Corn

Bring a large pot of salted water to a boil.

Cook the potatoes for about 10 minutes until just beginning to soften.

Add the corn during the final 3–4 minutes. Drain well.

This ensures everything finishes cooking evenly inside the packets.

3. Assemble the Packets

Tear large sheets of heavy-duty foil.

For individual packets, divide ingredients evenly among 6–8 packets. For one large packet, double-layer the foil and pile everything in the center.

Layer in potatoes, corn, sausage, cherry tomatoes, peppadew peppers and clams.

Pour the wine and lemon juice evenly over everything.

Cut the butter into cubes and distribute throughout the packets. The butter melts into the seafood broth as the clambake cooks.

Season lightly with kosher salt and black pepper.

Top with pea shoots.

Seal the foil tightly, crimping all edges well to trap the steam.

4. Cook Over the Fire

Place the foil packets directly over the hot coals or on a grill grate positioned above the fire.

Cook for 35–45 minutes, rotating occasionally if needed for even heat.

The clambake is ready when the clams have opened, the potatoes are tender, the sausage is heated through and the broth is bubbling and fragrant.

Discard any clams that remain closed after cooking.

5. Serve

Carefully open the packets — hot steam will escape immediately.

Serve directly from the foil with crusty bread and additional melted or drawn butter on the side, if desired.

Finish with extra lemon, parsley or fresh pea shoots before serving.

This grill-friendly version captures the same wood-fired character and slow-roasted texture of traditional plank salmon without the banana leaf or nailed presentation.

Cooking the salmon directly on a soaked cedar plank allows the fish to absorb gentle oak smoke while staying tender and moist over indirect heat. (Yields: 6-8)

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For the Salmon

1 side salmon fillet (3–4 lbs), skin-on, pin bones removed

1 untreated cedar plank, large enough to fit the salmon

Chunk oak firewood or oak smoking chunks

Neutral oil, for lightly brushing the plank if desired

Herb & Garlic Marinade

8 garlic cloves, roughly chopped

4 shallots, roughly chopped

1 cup olive oil

1 bunch parsley, roughly chopped

1 bunch dill, roughly chopped

½ cup capers, drained

1 bunch basil

Zest and juice of 2 lemons

Kosher salt and freshly cracked black pepper, to taste

Buttermilk Herb Sauce

1½ cups buttermilk

¾ cup mayonnaise

¾ cup sour cream

½ bunch basil

2 tbsp chopped dill

2 tbsp chopped parsley

2 tbsp capers

2 hard-boiled eggs, finely chopped

Kosher salt and freshly cracked black pepper, to taste

1. Soak the Cedar Plank

Submerge the cedar plank in water for at least 1–2 hours, or overnight if possible. This helps prevent the plank from burning too quickly on the grill.

If desired, lightly brush the top of the soaked plank with neutral oil to further reduce sticking.

2. Prepare the Grill

Preheat a gas or charcoal grill to medium heat, approximately 350–375°F.

For charcoal grills, push the coals to one side for indirect cooking. Add chunk oak firewood or oak smoking chunks directly onto the hot coals.

For gas grills, use indirect heat by leaving one burner off or lowering one side of the grill. Add oak chunks in a smoker box or foil packet with ventilation holes.

Close the lid and allow smoke to develop.

3. Make the Marinade

In a food processor or blender, combine garlic, shallots, olive oil, parsley, dill, capers, basil, lemon zest and juice.

Pulse until rustic but spreadable. Season generously with kosher salt and black pepper.

Spread the marinade evenly over the salmon fillet and let sit for 20–30 minutes at room temperature.

4. Grill the Salmon

Place the marinated salmon skin-side down directly onto the soaked cedar plank.

Transfer the plank to the indirect heat side of the grill and close the lid.

Cook for 30–40 minutes, depending on thickness, until the salmon flakes easily with a fork, the internal temperature reaches approximately 140°F and the edges are lightly caramelized and smoky.

If the plank begins to smolder aggressively, lightly mist the edges with water.

5. Make the Buttermilk Herb Sauce

In a bowl, whisk together buttermilk, mayonnaise and sour cream.

Fold in basil, dill, parsley, capers and chopped hard-boiled eggs.

Season with salt and black pepper to taste. Refrigerate until ready to serve.

6. Serve

Carefully remove the cedar plank from the grill using heat-resistant gloves.

Serve the salmon directly from the plank with the chilled buttermilk herb sauce alongside grilled lemons, charred vegetables, roasted potatoes, or toasted rustic bread.

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A straightforward, American summer cookout staple.

Fresh sweet corn is grilled until lightly charred, then finished with melted butter, salt, black pepper and fresh lemon. Simple, smoky, and built for backyard barbecues, smoked ribs, burgers and Fourth of July gatherings. (Yields: 6-8)

8 ears fresh sweet corn, husks removed

6 tbsp unsalted butter, melted

Kosher salt

Freshly cracked black pepper

1 lemon, cut into wedges

Chopped fresh parsley, optional

1. Prepare the Grill

Preheat a grill to medium-high heat.

Clean and lightly oil the grates if needed.

2. Grill the Corn

Place the corn directly on the grill grates.

Cook, turning every few minutes, until the corn is tender and lightly charred on all sides, about 12–15 minutes total.

The kernels should develop dark golden spots without becoming overly blackened.

3. Finish the Corn

Transfer the grilled corn to a platter.

Brush generously with melted butter while still hot.

Season with kosher salt and freshly cracked black pepper.

Squeeze fresh lemon over the corn and sprinkle with chopped parsley if desired.

4. Serve

Serve immediately alongside smoked meats, barbecue ribs, grilled burgers, sausages, baked beans, potato salad or watermelon.

Additional melted butter can be served on the side for guests.

These Korean-inspired St. Louis ribs are slow-cooked on the grill until tender, then lacquered with a sweet-savory bulgogi glaze layered with soy, garlic, ginger, sesame and gochujang.

Finished over live heat for caramelization, the ribs develop a sticky, smoky crust without requiring a smoker.

Two full racks typically serve 6–8 people comfortably, depending on sides and portion size. (Yields: 6–8)

For the Ribs

2 full racks St. Louis-style pork ribs

Yellow mustard, for binding

Dry Rub

3 tbsp brown sugar

2 tbsp smoked paprika

1 tbsp kosher salt

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cayenne pepper

Bulgogi Marinade & Glaze

1 cup soy sauce

½ cup brown sugar

¼ cup honey

1 Asian pear, grated (or 1 apple)

8 cloves garlic, minced

2 tbsp fresh ginger, grated

3 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp gochujang

1 tbsp black pepper

2 green onions, chopped

Finishing Sauce

½ cup barbecue sauce

¼ cup reserved bulgogi glaze

1 tbsp butter

Garnish

Sesame seeds

Sliced green onions

Pickled vegetables

Fresh cilantro, optional

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1. Prepare the Ribs

Remove the membrane from the back of the ribs using a paper towel for grip.

Lightly coat the ribs with yellow mustard.

In a bowl, combine all dry rub ingredients and season the ribs generously on all sides.

Allow the ribs to rest at room temperature while preparing the grill.

2. Make the Bulgogi Glaze

Combine all bulgogi marinade ingredients in a saucepan over medium heat.

Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.

Cool completely.

Reserve 1 cup of the glaze for basting and finishing later.

3. Prepare the Grill

Preheat a gas or charcoal grill to approximately 275°F using indirect heat.

For charcoal grills, bank coals to one side.

For gas grills, leave one burner off or on very low.

If desired, add wood chunks or foil packets of wood chips for light smoke flavor.

4. Slow Grill the Ribs

Place the ribs bone-side down on the indirect heat side of the grill.

Close the lid and cook for approximately 2½–3 hours, maintaining a steady temperature around 275°F.

Rotate occasionally for even cooking.

5. Wrap the Ribs

Brush the ribs generously with bulgogi glaze.

Wrap each rack tightly in heavy-duty foil with 2 tbsp butter and an additional splash of bulgogi glaze.

Return the wrapped ribs to the grill over indirect heat and cook for another 1½–2 hours, until tender.

6. Finish & Caramelize

Carefully unwrap the ribs.

Combine the barbecue sauce, reserved bulgogi glaze and butter to make the finishing sauce.

Brush generously over the ribs.

Return the ribs to the grill uncovered for 15–30 minutes, allowing the glaze to caramelize and become sticky and lacquered.

Watch carefully during this stage to prevent burning.

7. Rest & Serve

Transfer the ribs to a cutting board and let rest for 15 minutes before slicing.

Finish with sesame seeds, sliced green onions, pickled vegetables and fresh cilantro, if desired.

Serve hot with additional glaze on the side.

Yields 4 portions – family style

For the roasted beets

1 lb. yellow beets

2 tbsp evo oil

½ cup water

For the dressing

¼ cup red wine vinegar

2 tsp Dijon mustard

2 tsp dried oregano flakes

½ tsp kosher salt

1 dash ground black pepper

½ cup evo oil

For the salad

8 oz stracciatella cheese

1 lb. multi-color heirloom tomatoes, 1/2" thick sliced

2 each cara cara oranges, segmented

1 large fennel bulb, sliced thin

6 oz thin sliced prosciutto ham

2 tbsp fig balsamic glaze (or regular balsamic glaze)

¼ cup fresh basil sprigs, torn

¼ cup pistachios, chopped

2 tsp maldon sea salt flakes (optional)

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For the Roasted Beets

For the Dressing

For the Salad

Yields 4 portions

For the steak dry rub

1/4 cup porcini mushroom powder

1/3 cup brown sugar

1/4 cup kosher salt

1 tbsp ground black pepper

1 tsp red pepper flakes

2 tbsp ground coriander

For the chimichurri sauce

1 bunch fresh cilantro

3 bunches fresh parsley

5 each peeled whole garlic cloves

2 cups grapeseed oil

3 each lemons, zested and juiced

¼ cup red wine vinegar

2 tsp kosher salt

1 tsp ground black pepper

Other ingredients

1 each 36 oz prime (or choice) dry-aged porterhouse steak

2 tbsp grapeseed oil (to oil the grill with)

For the steak dry rub

For the chimichurri sauce

Grill and serve

Fox News Digital's Kelly McGreal contributed to this report.