Video Chefs David Burke and Robert Irvine create America 250 BBQ spread Chefs David Burke and Robert Irvine join 'Fox & Friends' to showcase healthy and delicious recipes and promote their Fox Nation special, 'American Kitchen: An American 250 BBQ,' available Friday on Fox Nation.
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.
GEORGE WASHINGTON'S 1757 BEER RECIPE BROUGHT BACK TO LIFE AHEAD OF AMERICA'S 250TH BIRTHDAY
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)
Celebrity chef David Burke presents a cedar plank salmon prepared in his signature style. (Fox Nation)
1 side salmon fillet (3–4 lbs), skin-on, pin bones removed
1 untreated cedar plank (large enough to fit fillet)
4–6 food-safe stainless steel nails or metal skewers
Kosher salt and freshly cracked black pepper, to taste
'AMERICAN KITCHEN' CHEF SERVES CREAMY ACORN SQUASH SOUP IN EDIBLE BOWLS 'THAT EVERYONE WILL LOVE'
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.
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.
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.
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.
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.
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.
Final plated live-fire oak-smoked salmon on cedar and banana leaf, gently infused with oak smoke and roasted over live coals for a moist, flavorful finish. (Fox Nation)
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.
CHEF ON 'AMERICAN KITCHEN' SHARES COMMON SPICE THAT TURNS ORDINARY POTATOES INTO MEDITERRANEAN DELIGHT
Two full racks comfortably serve 6–8 people, depending on portion size and sides. (Yields: 6–8)
Chefs André Rush and David Burke prepare grilled ribs outdoors as part of an America 250 event. (Fox Nation)
'AMERICAN KITCHEN' CELEBRITY CHEF SHARES SECRET OF MAKING RESTAURANT-QUALITY PRIME RIB AT HOME
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.
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.
Reserve 1 cup of the glaze for basting and finishing later.
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.
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.
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.
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.
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.
Final dish of grilled ribs prepared by Chefs André Rush and David Burke. (Fox Nation)
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.
FROM YELLOWSTONE TO YOSEMITE, NEW COOKBOOK REVEALS RECIPES INSPIRED BY AMERICA'S MOST ICONIC PARKS
Serve with additional melted or drawn butter on the side, if desired. (Yields: 6–8)
A grilled twist on the traditional coastal clambake, where foil packets trap steam as clams cook with butter, white wine, lemon, and smoky sausage to create a rich, savory broth. (Fox Nation)
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
Cook the potatoes for about 10 minutes until slightly tender.
Add the corn during the final 3–4 minutes of cooking. Drain well.
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.
Seal the packets tightly, crimping all edges securely to trap the steam.
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.
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 hearty grilled clam bake featuring fresh seafood, corn, potatoes and sausage served as a classic New England-style meal. (Fox Nation)
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.
'AMERICAN KITCHEN' CHEF SHARES SECRET TO HOMEMADE LASAGNA THAT HAS NOTHING TO DO WITH MEASUREMENTS
Additional melted or drawn butter can be served on the side, if desired. (Yields: 6–8)
Chef David Burke assembles and prepares classic clam bakes. (Fox Nation)
¾ lb pee wee potatoes (or small baby potatoes), halved if needed
Fresh parsley or additional pea shoots, for garnish
'AMERICAN KITCHEN' CHEF'S POPOVERS RISE TO THE OCCASION
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
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.
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.
Seal the foil tightly, crimping all edges well to trap the steam.
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.
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.
A hearty clam bake featuring fresh seafood, corn, potatoes and sausage served as a classic New England-style meal. (Fox Nation)
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)
WORLD CUP FANS FALL IN LOVE WITH AMERICAN CULTURE, COMFORT FOOD CLASSICS
Chef David Burke readies a cedar plank salmon for the grill. (Fox Nation)
1 side salmon fillet (3–4 lbs), skin-on, pin bones removed
1 untreated cedar plank, large enough to fit the salmon
Neutral oil, for lightly brushing the plank if desired
Kosher salt and freshly cracked black pepper, to taste
Kosher salt and freshly cracked black pepper, to taste
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.
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.
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.
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.
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.
CLICK HERE FOR MORE LIFESTYLE STORIES
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)
A classic American cookout favorite is prepared with fresh sweet corn grilled until lightly charred, then finished with butter, salt, black pepper and fresh lemon. (Fox Nation)
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.
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.
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)
Chef André Rush presents a platter of grilled ribs served with seasonal vegetables. (Fox Nation)
TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ
Remove the membrane from the back of the ribs using a paper towel for grip.
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.
Combine all bulgogi marinade ingredients in a saucepan over medium heat.
Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
Reserve 1 cup of the glaze for basting and finishing later.
Preheat a gas or charcoal grill to approximately 275°F using indirect heat.
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.
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.
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.
Combine the barbecue sauce, reserved bulgogi glaze and butter to make the finishing sauce.
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.
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.
Chef Robert Irvine's heirloom tomato and beet salad with prosciutto. (Fox Nation)
1 lb. multi-color heirloom tomatoes, 1/2" thick sliced
2 tbsp fig balsamic glaze (or regular balsamic glaze)
CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER
Chefs Robert Irvine and David Burke collaborate to prepare a steak, showcasing grilling techniques and American cuisine. (Fox Nation)
For the chimichurri sauce
1 each 36 oz prime (or choice) dry-aged porterhouse steak
CLICK HERE TO DOWNLOAD THE FOX NEWS APP
Fox News Digital's Kelly McGreal contributed to this report.
