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

close 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. NEWYou can now listen to Fox News articles! 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. Army veteran and celebrity chef Andre Rush alongside chef David Burke, with appearances , 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 . 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.