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 BIRTHDAYBelow 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 Salmon1 side salmon fillet (3–4 lbs), skin-on, pin bones removed1 untreated cedar plank (large enough to fit fillet)1 large banana leaf4–6 food-safe stainless steel nails or metal skewersChunk oak firewood, burned down to glowing coalsSpray bottle filled with waterHerb & Garlic Marinade8 garlic cloves, roughly choppedShallots, roughly chopped1 cup olive oil1 bunch parsley, roughly chopped1 bunch dill, roughly chopped½ cup capers, drained1 bunch basilZest and juice of 2 lemonsKosher salt and freshly cracked black pepper, to tasteButtermilk Herb Sauce1½ cups buttermilk¾ cup mayonnaise¾ cup sour cream½ bunch basil2 tbsp chopped dill2 tbsp chopped parsley2 tbsp capers2 hard-boiled eggsKosher salt and 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 LeafSubmerge 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 FireUse 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 MarinadeIn 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 PlankLay 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 SalmonPlace 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 SauceWhisk 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. ServeCarefully 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.CHEF ON 'AMERICAN KITCHEN' SHARES COMMON SPICE THAT TURNS ORDINARY POTATOES INTO MEDITERRANEAN DELIGHTTwo full racks comfortably serve 6–8 people, depending on portion size and sides. (Yields: 6–8)For the Ribs2 full racks St. Louis-style pork ribsYellow mustard, for bindingDry Rub3 tbsp brown sugar2 tbsp smoked paprika1 tbsp kosher salt1 tbsp black pepper1 tbsp garlic powder1 tbsp onion powder1 tsp cayenne pepperBulgogi Marinade & Glaze1 cup soy sauce½ cup brown sugar¼ cup honey1 Asian pear, grated (or 1 apple)8 cloves garlic, minced2 tbsp fresh ginger, grated3 tbsp sesame oil2 tbsp rice vinegar2 tbsp gochujang1 tbsp black pepper2 green onions, choppedFinishing Sauce½ cup barbecue sauce¼ cup reserved bulgogi glaze1 tbsp butterGarnishSesame seedsSliced green onionsPickled vegetablesFresh cilantro, optional'AMERICAN KITCHEN' CELEBRITY CHEF SHARES SECRET OF MAKING RESTAURANT-QUALITY PRIME RIB AT HOME1. Prepare the RibsRemove 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 GlazeCombine 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 SmokerPreheat 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 RibsSmoke 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 RibsRemove 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 & CaramelizeCarefully 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 & ServeTransfer 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.FROM YELLOWSTONE TO YOSEMITE, NEW COOKBOOK REVEALS RECIPES INSPIRED BY AMERICA'S MOST ICONIC PARKSServe with additional melted or drawn butter on the side, if desired. (Yields: 6–8)1. Prepare the GrillPreheat 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 & CornBring 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 PacketsTear 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 ClambakePlace 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. ServeCarefully 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.'AMERICAN KITCHEN' CHEF SHARES SECRET TO HOMEMADE LASAGNA THAT HAS NOTHING TO DO WITH MEASUREMENTSAdditional melted or drawn butter can be served on the side, if desired. (Yields: 6–8)60 littleneck clams, scrubbed clean6 ears corn, cut in halves or thirds1¼ lbs smoked sausage, sliced into thick rounds1 cup dry white wine1¼ lbs unsalted butter, divided½ cup fresh lemon juice¾ lb pee wee potatoes (or small baby potatoes), halved if needed1 pint cherry tomatoes1 small handful pea shoots½ cup sliced peppadew peppers (estimated amount)Kosher salt and freshly cracked black pepperFresh parsley or additional pea shoots, for garnishHeavy-duty aluminum foil'AMERICAN KITCHEN' CHEF'S POPOVERS RISE TO THE OCCASION1. Build the FirePrepare 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 & CornBring 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 PacketsTear 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 FirePlace 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. ServeCarefully 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)WORLD CUP FANS FALL IN LOVE WITH AMERICAN CULTURE, COMFORT FOOD CLASSICSFor the Salmon1 side salmon fillet (3–4 lbs), skin-on, pin bones removed1 untreated cedar plank, large enough to fit the salmonChunk oak firewood or oak smoking chunksNeutral oil, for lightly brushing the plank if desiredHerb & Garlic Marinade8 garlic cloves, roughly chopped4 shallots, roughly chopped1 cup olive oil1 bunch parsley, roughly chopped1 bunch dill, roughly chopped½ cup capers, drained1 bunch basilZest and juice of 2 lemonsKosher salt and freshly cracked black pepper, to tasteButtermilk Herb Sauce1½ cups buttermilk¾ cup mayonnaise¾ cup sour cream½ bunch basil2 tbsp chopped dill2 tbsp chopped parsley2 tbsp capers2 hard-boiled eggs, finely choppedKosher salt and freshly cracked black pepper, to taste1. Soak the Cedar PlankSubmerge 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 GrillPreheat 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 MarinadeIn 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 SalmonPlace 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 SauceIn 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. ServeCarefully 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 STORIESA 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 removed6 tbsp unsalted butter, meltedKosher saltFreshly cracked black pepper1 lemon, cut into wedgesChopped fresh parsley, optional1. Prepare the GrillPreheat a grill to medium-high heat.Clean and lightly oil the grates if needed.2. Grill the CornPlace 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 CornTransfer 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. ServeServe 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 Ribs2 full racks St. Louis-style pork ribsYellow mustard, for bindingDry Rub3 tbsp brown sugar2 tbsp smoked paprika1 tbsp kosher salt1 tbsp black pepper1 tbsp garlic powder1 tbsp onion powder1 tsp cayenne pepperBulgogi Marinade & Glaze1 cup soy sauce½ cup brown sugar¼ cup honey1 Asian pear, grated (or 1 apple)8 cloves garlic, minced2 tbsp fresh ginger, grated3 tbsp sesame oil2 tbsp rice vinegar2 tbsp gochujang1 tbsp black pepper2 green onions, choppedFinishing Sauce½ cup barbecue sauce¼ cup reserved bulgogi glaze1 tbsp butterGarnishSesame seedsSliced green onionsPickled vegetablesFresh cilantro, optionalTEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ1. Prepare the RibsRemove 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 GlazeCombine 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 GrillPreheat 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 RibsPlace 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 RibsBrush 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 & CaramelizeCarefully 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 & ServeTransfer 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 styleFor the roasted beets1 lb. yellow beets2 tbsp evo oil½ cup waterFor the dressing¼ cup red wine vinegar2 tsp Dijon mustard2 tsp dried oregano flakes½ tsp kosher salt1 dash ground black pepper½ cup evo oilFor the salad8 oz stracciatella cheese1 lb. multi-color heirloom tomatoes, 1/2" thick sliced2 each cara cara oranges, segmented1 large fennel bulb, sliced thin6 oz thin sliced prosciutto ham2 tbsp fig balsamic glaze (or regular balsamic glaze)¼ cup fresh basil sprigs, torn¼ cup pistachios, chopped2 tsp maldon sea salt flakes (optional)CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTERFor the Roasted BeetsFor the DressingFor the SaladYields 4 portionsFor the steak dry rub1/4 cup porcini mushroom powder1/3 cup brown sugar1/4 cup kosher salt1 tbsp ground black pepper1 tsp red pepper flakes2 tbsp ground corianderFor the chimichurri sauce1 bunch fresh cilantro3 bunches fresh parsley5 each peeled whole garlic cloves2 cups grapeseed oil3 each lemons, zested and juiced¼ cup red wine vinegar2 tsp kosher salt1 tsp ground black pepperOther ingredients1 each 36 oz prime (or choice) dry-aged porterhouse steak2 tbsp grapeseed oil (to oil the grill with)For the steak dry rubFor the chimichurri sauceGrill and serveFox News Digital's Kelly McGreal contributed to this report.