{"id":137780,"date":"2026-07-03T00:01:41","date_gmt":"2026-07-03T04:01:41","guid":{"rendered":"https:\/\/cablemanpro.com\/wallstreetpr\/american-kitchen-serves-up-the-ultimate-backyard-barbecue-menu-with-steak-ribs-seafood-and-more-137780"},"modified":"2026-07-03T00:01:41","modified_gmt":"2026-07-03T04:01:41","slug":"american-kitchen-serves-up-the-ultimate-backyard-barbecue-menu-with-steak-ribs-seafood-and-more","status":"publish","type":"post","link":"https:\/\/cablemanpro.com\/wallstreetpr\/american-kitchen-serves-up-the-ultimate-backyard-barbecue-menu-with-steak-ribs-seafood-and-more-137780","title":{"rendered":"‘American Kitchen’ serves up the ultimate backyard barbecue menu with steak, ribs, seafood and more"},"content":{"rendered":"
\n

As America prepares to celebrate its 250th birthday<\/a>, backyard barbecues and home-cooked meals remain at the heart of many Independence Day traditions.<\/p>\n

A new Fox Nation<\/a> 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.\u00a0<\/p>\n

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

GEORGE WASHINGTON’S 1757 BEER RECIPE BROUGHT BACK TO LIFE AHEAD OF AMERICA’S 250TH BIRTHDAY<\/strong><\/a><\/p>\n

Below are nine recipes<\/a> featured in the special, offering everything from classic barbecue favorites to regional dishes inspired by communities across the country.<\/p>\n

A rustic, open-fire method that layers salmon over banana leaf and cedar plank, allowing gentle oak smoke to flavor the fish<\/a> while keeping it exceptionally moist over live coals.\u00a0<\/p>\n

The banana leaf acts as a protective barrier, preventing the salmon from sticking or drying out during the slow roast. (Yields: 6\u20138)<\/p>\n

For the Salmon<\/strong><\/p>\n

1 side salmon fillet (3\u20134 lbs), skin-on, pin bones removed<\/p>\n

1 untreated cedar plank (large enough to fit fillet)<\/p>\n

1 large banana leaf<\/p>\n

4\u20136 food-safe stainless steel nails or metal skewers<\/p>\n

Chunk oak firewood, burned down to glowing coals<\/p>\n

Spray bottle filled with water<\/p>\n

Herb & Garlic Marinade<\/strong><\/p>\n

8 garlic cloves, roughly chopped<\/p>\n

Shallots, roughly chopped<\/p>\n

1 cup olive oil<\/p>\n

1 bunch parsley, roughly chopped<\/p>\n

1 bunch dill, roughly chopped<\/p>\n

\u00bd cup capers, drained<\/p>\n

1 bunch basil<\/p>\n

Zest and juice of 2 lemons<\/p>\n

Kosher salt and freshly cracked black pepper, to taste<\/p>\n

Buttermilk Herb Sauce<\/strong><\/p>\n

1\u00bd cups buttermilk<\/p>\n

\u00be cup mayonnaise<\/p>\n

\u00be cup sour cream<\/p>\n

\u00bd bunch basil<\/p>\n

2 tbsp chopped dill<\/p>\n

2 tbsp chopped parsley<\/p>\n

2 tbsp capers<\/p>\n

2 hard-boiled eggs<\/p>\n

Kosher salt and black pepper, to taste<\/p>\n

‘AMERICAN KITCHEN’ CHEF SERVES CREAMY ACORN SQUASH SOUP IN EDIBLE BOWLS ‘THAT EVERYONE WILL LOVE’<\/strong><\/a><\/p>\n

1. Prepare the Cedar Plank & Banana Leaf<\/strong><\/p>\n

Submerge the cedar plank in water for at least 1\u20132 hours, or overnight if possible. This prevents the wood from burning too quickly over the fire.<\/p>\n

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

2. Build the Fire<\/strong><\/p>\n

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.<\/p>\n

3. Make the Marinade<\/strong><\/p>\n

In a food processor or blender, combine garlic, shallots, olive oil, parsley, dill, capers, basil, lemon zest and juice<\/a>.<\/p>\n

Blend until rustic but spoonable. Season with salt and black pepper.<\/p>\n

Spread the mixture generously over the salmon fillet. Let marinate at room temperature for 20\u201330 minutes.<\/p>\n

4. Assemble the Plank<\/strong><\/p>\n

Lay the banana leaf over the soaked cedar plank.<\/p>\n

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.<\/p>\n

The banana leaf protects the fish while allowing the cedar and oak smoke to gently perfume the salmon.<\/p>\n

5. Cook the Salmon<\/strong><\/p>\n

Place the planked salmon near \u2014 not directly over \u2014 the oak coals.<\/p>\n

Cook slowly for 35\u201345 minutes, depending on thickness, until the salmon flakes easily with a fork and the internal temperature reaches approximately 140\u00b0F.<\/p>\n

Keep the spray bottle nearby to control any flare-ups from the cedar plank.<\/p>\n

6. Make the Buttermilk Herb Sauce<\/strong><\/p>\n

Whisk together buttermilk, mayonnaise and sour cream.<\/p>\n

Finely chop the basil, dill, parsley, capers and hard-boiled eggs. Fold into the dressing mixture and season with salt and pepper.<\/p>\n

Chill until ready to serve.<\/p>\n

7. Serve<\/strong><\/p>\n

Carefully remove the plank from the fire using heat-resistant gloves.<\/p>\n

Lift the salmon from the banana leaf and serve directly from the cedar plank alongside the chilled buttermilk herb sauce.<\/p>\n

Serve with grilled lemons, charred vegetables, roasted potatoes or fire-toasted bread.<\/p>\n

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<\/a>.<\/p>\n

CHEF ON ‘AMERICAN KITCHEN’ SHARES COMMON SPICE THAT TURNS ORDINARY POTATOES INTO MEDITERRANEAN DELIGHT<\/strong><\/a><\/p>\n

Two full racks comfortably serve 6\u20138 people, depending on portion size and sides. (Yields: 6\u20138)<\/p>\n

For the Ribs<\/strong><\/p>\n

2 full racks St. Louis-style pork ribs<\/p>\n

Yellow mustard, for binding<\/p>\n

Dry Rub<\/strong><\/p>\n

3 tbsp brown sugar<\/p>\n

2 tbsp smoked paprika<\/p>\n

1 tbsp kosher salt<\/p>\n

1 tbsp black pepper<\/p>\n

1 tbsp garlic powder<\/p>\n

1 tbsp onion powder<\/p>\n

1 tsp cayenne pepper<\/p>\n

Bulgogi Marinade & Glaze<\/strong><\/p>\n

1 cup soy sauce<\/p>\n

\u00bd cup brown sugar<\/p>\n

\u00bc cup honey<\/p>\n

1 Asian pear, grated (or 1 apple)<\/p>\n

8 cloves garlic, minced<\/p>\n

2 tbsp fresh ginger, grated<\/p>\n

3 tbsp sesame oil<\/p>\n

2 tbsp rice vinegar<\/p>\n

2 tbsp gochujang<\/p>\n

1 tbsp black pepper<\/p>\n

2 green onions, chopped<\/p>\n

Finishing Sauce<\/strong><\/p>\n

\u00bd cup barbecue sauce<\/p>\n

\u00bc cup reserved bulgogi glaze<\/p>\n

1 tbsp butter<\/p>\n

Garnish<\/strong><\/p>\n

Sesame seeds<\/p>\n

Sliced green onions<\/p>\n

Pickled vegetables<\/p>\n

Fresh cilantro, optional<\/p>\n

‘AMERICAN KITCHEN’ CELEBRITY CHEF SHARES SECRET OF MAKING RESTAURANT-QUALITY PRIME RIB AT HOME<\/strong><\/a><\/p>\n

1. Prepare the Ribs<\/strong><\/p>\n

Remove the membrane from the back of the ribs using a paper towel for grip.<\/p>\n

Lightly coat both sides of the ribs with yellow mustard.<\/p>\n

In a bowl, combine all dry rub ingredients and season the ribs generously on all sides.<\/p>\n

Allow the ribs to rest at room temperature while preparing the smoker.<\/p>\n

2. Make the Bulgogi Glaze<\/strong><\/p>\n

Combine all bulgogi marinade ingredients in a saucepan over medium heat.<\/p>\n

Bring to a gentle simmer and cook for 10\u201315 minutes, stirring occasionally, until slightly thickened.<\/p>\n

Remove from heat and cool completely.<\/p>\n

Reserve 1 cup of the glaze for basting and finishing later.<\/p>\n

3. Prepare the Smoker<\/strong><\/p>\n

Preheat the smoker to 250\u00b0F.<\/p>\n

Use applewood, hickory, oak or a combination for balanced smoke flavor.<\/p>\n

Once the smoker is stable and producing clean smoke, place the ribs bone-side down directly on the grates.<\/p>\n

4. Smoke the Ribs<\/strong><\/p>\n

Smoke the ribs uncovered for approximately 3 hours.<\/p>\n

During this stage, the ribs will develop color, bark, and smoke flavor.<\/p>\n

Lightly brush the ribs with bulgogi glaze during the final hour if desired.<\/p>\n

5. Wrap the Ribs<\/strong><\/p>\n

Remove the ribs from the smoker.<\/p>\n

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.<\/p>\n

Return the wrapped ribs to the smoker and continue cooking for 1\u00bd\u20132 hours, until tender.<\/p>\n

The ribs should bend easily and the meat should begin pulling back from the bones.<\/p>\n

6. Finish & Caramelize<\/strong><\/p>\n

Carefully unwrap the ribs and return them to the smoker uncovered.<\/p>\n

Combine the barbecue sauce, reserved bulgogi glaze and butter to make the finishing sauce.<\/p>\n

Brush the ribs generously with the finishing sauce.<\/p>\n

Smoke uncovered for an additional 30\u201345 minutes, allowing the glaze to caramelize into a sticky, lacquered finish.<\/p>\n

7. Rest & Serve<\/strong><\/p>\n

Transfer the ribs to a cutting board and rest for 15 minutes before slicing.<\/p>\n

Finish with sesame seeds, sliced green onions, pickled vegetables and fresh cilantro, if desired.<\/p>\n

Serve warm with additional glaze alongside steamed rice, grilled vegetables or crisp slaw<\/a>.<\/p>\n

A grill-friendly version<\/a> 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.<\/p>\n

This recipe can be made as individual foil packets for each guest or one large foil packet served family-style.<\/p>\n

FROM YELLOWSTONE TO YOSEMITE, NEW COOKBOOK REVEALS RECIPES INSPIRED BY AMERICA’S MOST ICONIC PARKS<\/u><\/strong><\/a><\/p>\n

Serve with additional melted or drawn butter on the side, if desired. (Yields: 6\u20138)<\/p>\n

1. Prepare the Grill<\/strong><\/p>\n

Preheat a gas or charcoal grill<\/a> to medium heat, approximately 375\u00b0F.<\/p>\n

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.<\/p>\n

Close the lid and allow the grill to fully preheat.<\/p>\n

2. Par-Cook the Potatoes & Corn<\/strong><\/p>\n

Bring a large pot of salted water to a boil.<\/p>\n

Cook the potatoes for about 10 minutes until slightly tender.<\/p>\n

Add the corn during the final 3\u20134 minutes of cooking. Drain well.<\/p>\n

3. Assemble the Foil Packets<\/strong><\/p>\n

Tear large sheets of heavy-duty foil.<\/p>\n

For individual packets, divide all ingredients evenly among 6\u20138 packets. For one large packet, use a double layer of foil and pile everything into the center.<\/p>\n

Layer potatoes, corn, sausage, cherry tomatoes, peppadew peppers and clams.<\/p>\n

Pour the white wine and lemon juice evenly over the mixture.<\/p>\n

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.<\/p>\n

Season lightly with kosher salt and black pepper.<\/p>\n

Top with pea shoots.<\/p>\n

Seal the packets tightly, crimping all edges securely to trap the steam.<\/p>\n

4. Grill the Clambake<\/strong><\/p>\n

Place the packets on the indirect heat side of the grill.<\/p>\n

Close the lid and cook for 30\u201340 minutes, depending on packet size and grill temperature.<\/p>\n

Rotate the packets once during cooking for even heat distribution.<\/p>\n

The clambake is ready when the clams have fully opened, the potatoes are tender, the broth is bubbling and the sausage is heated through.<\/p>\n

Discard any clams that remain closed after cooking.<\/p>\n

5. Serve<\/strong><\/p>\n

Carefully open the foil packets \u2014 hot steam will escape immediately.<\/p>\n

Serve directly from the packets or transfer to a large serving platter with plenty of the buttery broth spooned over the top.<\/p>\n

Finish with fresh lemon wedges, parsley, or additional pea shoots.<\/p>\n

Serve additional melted or drawn butter on the side, if desired.<\/p>\n

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.<\/p>\n

This recipe can be prepared as individual foil packets for each guest or one large shared foil packet for serving family-style.<\/p>\n

‘AMERICAN KITCHEN’ CHEF SHARES SECRET TO HOMEMADE LASAGNA THAT HAS NOTHING TO DO WITH MEASUREMENTS<\/strong><\/a><\/p>\n

Additional melted or drawn butter can be served on the side, if desired. (Yields: 6\u20138)<\/p>\n

60 littleneck clams, scrubbed clean<\/p>\n

6 ears corn, cut in halves or thirds<\/p>\n

1\u00bc lbs smoked sausage, sliced into thick rounds<\/p>\n

1 cup dry white wine<\/p>\n

1\u00bc lbs unsalted butter, divided<\/p>\n

\u00bd cup fresh lemon juice<\/p>\n

\u00be lb pee wee potatoes (or small baby potatoes), halved if needed<\/p>\n

1 pint cherry tomatoes<\/p>\n

1 small handful pea shoots<\/p>\n

\u00bd cup sliced peppadew peppers (estimated amount)<\/p>\n

Kosher salt and freshly cracked black pepper<\/p>\n

Fresh parsley or additional pea shoots, for garnish<\/p>\n

Heavy-duty aluminum foil<\/p>\n

‘AMERICAN KITCHEN’ CHEF’S POPOVERS RISE TO THE OCCASION<\/strong><\/a><\/p>\n

1. Build the Fire<\/strong><\/p>\n

Prepare a wood fire in a fire pit and allow it to burn down to a steady bed of hot coals with moderate heat.<\/p>\n

You want enough residual heat to steadily steam and roast the packets without scorching them.<\/p>\n

2. Par-Cook the Potatoes & Corn<\/strong><\/p>\n

Bring a large pot of salted water to a boil.<\/p>\n

Cook the potatoes for about 10 minutes until just beginning to soften.<\/p>\n

Add the corn during the final 3\u20134 minutes. Drain well.<\/p>\n

This ensures everything finishes cooking evenly inside the packets.<\/p>\n

3. Assemble the Packets<\/strong><\/p>\n

Tear large sheets of heavy-duty foil.<\/p>\n

For individual packets, divide ingredients evenly among 6\u20138 packets. For one large packet, double-layer the foil and pile everything in the center.<\/p>\n

Layer in potatoes, corn, sausage, cherry tomatoes, peppadew peppers and clams.<\/p>\n

Pour the wine and lemon juice evenly over everything.<\/p>\n

Cut the butter into cubes and distribute throughout the packets. The butter melts into the seafood broth as the clambake cooks.<\/p>\n

Season lightly with kosher salt and black pepper.<\/p>\n

Top with pea shoots.<\/p>\n

Seal the foil tightly, crimping all edges well to trap the steam.<\/p>\n

4. Cook Over the Fire<\/strong><\/p>\n

Place the foil packets directly over the hot coals or on a grill grate positioned above the fire.<\/p>\n

Cook for 35\u201345 minutes, rotating occasionally if needed for even heat.<\/p>\n

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.<\/p>\n

Discard any clams that remain closed after cooking.<\/p>\n

5. Serve<\/strong><\/p>\n

Carefully open the packets \u2014 hot steam will escape immediately.<\/p>\n

Serve directly from the foil with crusty bread and additional melted or drawn butter on the side, if desired.<\/p>\n

Finish with extra lemon, parsley or fresh pea shoots before serving.<\/p>\n

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.\u00a0<\/p>\n

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)<\/p>\n

WORLD CUP FANS FALL IN LOVE WITH AMERICAN CULTURE, COMFORT FOOD CLASSICS<\/u><\/strong><\/a><\/p>\n

For the Salmon<\/strong><\/p>\n

1 side salmon fillet (3\u20134 lbs), skin-on, pin bones removed<\/p>\n

1 untreated cedar plank, large enough to fit the salmon<\/p>\n

Chunk oak firewood or oak smoking chunks<\/p>\n

Neutral oil, for lightly brushing the plank if desired<\/p>\n

Herb & Garlic Marinade<\/strong><\/p>\n

8 garlic cloves, roughly chopped<\/p>\n

4 shallots, roughly chopped<\/p>\n

1 cup olive oil<\/p>\n

1 bunch parsley, roughly chopped<\/p>\n

1 bunch dill, roughly chopped<\/p>\n

\u00bd cup capers, drained<\/p>\n

1 bunch basil<\/p>\n

Zest and juice of 2 lemons<\/p>\n

Kosher salt and freshly cracked black pepper, to taste<\/p>\n

Buttermilk Herb Sauce<\/strong><\/p>\n

1\u00bd cups buttermilk<\/p>\n

\u00be cup mayonnaise<\/p>\n

\u00be cup sour cream<\/p>\n

\u00bd bunch basil<\/p>\n

2 tbsp chopped dill<\/p>\n

2 tbsp chopped parsley<\/p>\n

2 tbsp capers<\/p>\n

2 hard-boiled eggs, finely chopped<\/p>\n

Kosher salt and freshly cracked black pepper, to taste<\/p>\n

1. Soak the Cedar Plank<\/strong><\/p>\n

Submerge the cedar plank in water for at least 1\u20132 hours, or overnight if possible. This helps prevent the plank from burning too quickly on the grill.<\/p>\n

If desired, lightly brush the top of the soaked plank with neutral oil to further reduce sticking.<\/p>\n

2. Prepare the Grill<\/strong><\/p>\n

Preheat a gas or charcoal grill to medium heat, approximately 350\u2013375\u00b0F.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Close the lid and allow smoke to develop.<\/p>\n

3. Make the Marinade<\/strong><\/p>\n

In a food processor or blender, combine garlic, shallots, olive oil, parsley, dill, capers, basil, lemon zest and juice.<\/p>\n

Pulse until rustic but spreadable. Season generously with kosher salt and black pepper.<\/p>\n

Spread the marinade evenly over the salmon fillet and let sit for 20\u201330 minutes at room temperature.<\/p>\n

4. Grill the Salmon<\/strong><\/p>\n

Place the marinated salmon skin-side down directly onto the soaked cedar plank.<\/p>\n

Transfer the plank to the indirect heat side of the grill and close the lid.<\/p>\n

Cook for 30\u201340 minutes, depending on thickness, until the salmon flakes easily with a fork, the internal temperature reaches approximately 140\u00b0F and the edges are lightly caramelized and smoky.<\/p>\n

If the plank begins to smolder aggressively, lightly mist the edges with water.<\/p>\n

5. Make the Buttermilk Herb Sauce<\/strong><\/p>\n

In a bowl, whisk together buttermilk, mayonnaise and sour cream.<\/p>\n

Fold in basil, dill, parsley, capers and chopped hard-boiled eggs.<\/p>\n

Season with salt and black pepper to taste. Refrigerate until ready to serve.<\/p>\n

6. Serve<\/strong><\/p>\n

Carefully remove the cedar plank from the grill using heat-resistant gloves.<\/p>\n

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

CLICK HERE FOR MORE LIFESTYLE STORIES<\/u><\/strong><\/a><\/p>\n

A straightforward, American summer cookout staple.\u00a0<\/p>\n

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)<\/p>\n

8 ears fresh sweet corn, husks removed<\/p>\n

6 tbsp unsalted butter, melted<\/p>\n

Kosher salt<\/p>\n

Freshly cracked black pepper<\/p>\n

1 lemon, cut into wedges<\/p>\n

Chopped fresh parsley, optional<\/p>\n

1. Prepare the Grill<\/strong><\/p>\n

Preheat a grill to medium-high heat.<\/p>\n

Clean and lightly oil the grates if needed.<\/p>\n

2. Grill the Corn<\/strong><\/p>\n

Place the corn directly on the grill grates.<\/p>\n

Cook, turning every few minutes, until the corn is tender and lightly charred on all sides, about 12\u201315 minutes total.<\/p>\n

The kernels should develop dark golden spots without becoming overly blackened.<\/p>\n

3. Finish the Corn<\/strong><\/p>\n

Transfer the grilled corn to a platter.<\/p>\n

Brush generously with melted butter while still hot.<\/p>\n

Season with kosher salt and freshly cracked black pepper.<\/p>\n

Squeeze fresh lemon over the corn and sprinkle with chopped parsley if desired.<\/p>\n

4. Serve<\/strong><\/p>\n

Serve immediately alongside smoked meats, barbecue ribs, grilled burgers<\/a>, sausages, baked beans, potato salad or watermelon.<\/p>\n

Additional melted butter can be served on the side for guests.<\/p>\n

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.\u00a0<\/p>\n

Finished over live heat for caramelization, the ribs develop a sticky, smoky crust without requiring a smoker.<\/p>\n

Two full racks typically serve 6\u20138 people comfortably, depending on sides and portion size. (Yields: 6\u20138)<\/p>\n

For the Ribs<\/strong><\/p>\n

2 full racks St. Louis-style pork ribs<\/p>\n

Yellow mustard, for binding<\/p>\n

Dry Rub<\/strong><\/p>\n

3 tbsp brown sugar<\/p>\n

2 tbsp smoked paprika<\/p>\n

1 tbsp kosher salt<\/p>\n

1 tbsp black pepper<\/p>\n

1 tbsp garlic powder<\/p>\n

1 tbsp onion powder<\/p>\n

1 tsp cayenne pepper<\/p>\n

Bulgogi Marinade & Glaze<\/strong><\/p>\n

1 cup soy sauce<\/p>\n

\u00bd cup brown sugar<\/p>\n

\u00bc cup honey<\/p>\n

1 Asian pear, grated (or 1 apple)<\/p>\n

8 cloves garlic, minced<\/p>\n

2 tbsp fresh ginger, grated<\/p>\n

3 tbsp sesame oil<\/p>\n

2 tbsp rice vinegar<\/p>\n

2 tbsp gochujang<\/p>\n

1 tbsp black pepper<\/p>\n

2 green onions, chopped<\/p>\n

Finishing Sauce<\/strong><\/p>\n

\u00bd cup barbecue sauce<\/p>\n

\u00bc cup reserved bulgogi glaze<\/p>\n

1 tbsp butter<\/p>\n

Garnish<\/strong><\/p>\n

Sesame seeds<\/p>\n

Sliced green onions<\/p>\n

Pickled vegetables<\/p>\n

Fresh cilantro, optional<\/p>\n

TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/u><\/strong><\/a><\/p>\n

1. Prepare the Ribs<\/strong><\/p>\n

Remove the membrane from the back of the ribs using a paper towel for grip.<\/p>\n

Lightly coat the ribs with yellow mustard.<\/p>\n

In a bowl, combine all dry rub ingredients and season the ribs generously on all sides.<\/p>\n

Allow the ribs to rest at room temperature while preparing the grill.<\/p>\n

2. Make the Bulgogi Glaze<\/strong><\/p>\n

Combine all bulgogi marinade ingredients in a saucepan over medium heat.<\/p>\n

Simmer for 10\u201315 minutes, stirring occasionally, until slightly thickened.<\/p>\n

Cool completely.<\/p>\n

Reserve 1 cup of the glaze for basting and finishing later.<\/p>\n

3. Prepare the Grill<\/strong><\/p>\n

Preheat a gas or charcoal grill to approximately 275\u00b0F using indirect heat.<\/p>\n

For charcoal grills, bank coals to one side.<\/p>\n

For gas grills, leave one burner off or on very low.<\/p>\n

If desired, add wood chunks or foil packets of wood chips for light smoke flavor.<\/p>\n

4. Slow Grill the Ribs<\/strong><\/p>\n

Place the ribs bone-side down on the indirect heat side of the grill.<\/p>\n

Close the lid and cook for approximately 2\u00bd\u20133 hours, maintaining a steady temperature around 275\u00b0F.<\/p>\n

Rotate occasionally for even cooking.<\/p>\n

5. Wrap the Ribs<\/strong><\/p>\n

Brush the ribs generously with bulgogi glaze.<\/p>\n

Wrap each rack tightly in heavy-duty foil with 2 tbsp butter and an additional splash of bulgogi glaze.<\/p>\n

Return the wrapped ribs to the grill over indirect heat and cook for another 1\u00bd\u20132 hours, until tender.<\/p>\n

6. Finish & Caramelize<\/strong><\/p>\n

Carefully unwrap the ribs.<\/p>\n

Combine the barbecue sauce, reserved bulgogi glaze and butter to make the finishing sauce.<\/p>\n

Brush generously over the ribs.<\/p>\n

Return the ribs to the grill uncovered for 15\u201330 minutes, allowing the glaze to caramelize and become sticky and lacquered.<\/p>\n

Watch carefully during this stage to prevent burning.<\/p>\n

7. Rest & Serve<\/strong><\/p>\n

Transfer the ribs to a cutting board and let rest for 15 minutes before slicing.<\/p>\n

Finish with sesame seeds, sliced green onions, pickled vegetables and fresh cilantro, if desired.<\/p>\n

Serve hot with additional glaze on the side.<\/p>\n

Yields 4 portions \u2013 family style<\/p>\n

For the roasted beets<\/strong><\/p>\n

1 lb. yellow beets<\/p>\n

2 tbsp evo oil<\/p>\n

\u00bd cup water<\/p>\n

For the dressing<\/strong><\/p>\n

\u00bc cup red wine<\/a> vinegar<\/p>\n

2 tsp Dijon mustard<\/p>\n

2 tsp dried oregano flakes<\/p>\n

\u00bd\u00a0 tsp kosher salt<\/p>\n

1 dash ground black pepper<\/p>\n

\u00bd cup evo oil<\/p>\n

For the salad<\/strong><\/p>\n

8 oz stracciatella cheese<\/p>\n

1 lb. multi-color heirloom tomatoes, 1\/2″ thick sliced<\/p>\n

2 each cara cara oranges, segmented<\/p>\n

1 large fennel bulb, sliced thin<\/p>\n

6 oz thin sliced prosciutto ham<\/p>\n

2 tbsp fig balsamic glaze (or regular balsamic glaze)<\/p>\n

\u00bc cup fresh basil sprigs, torn<\/p>\n

\u00bc cup pistachios, chopped<\/p>\n

2 tsp maldon sea salt flakes (optional)<\/p>\n

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/u><\/strong><\/a><\/p>\n

For the Roasted Beets<\/strong><\/p>\n

For the Dressing<\/strong><\/p>\n

For the Salad<\/strong><\/p>\n

Yields 4 portions<\/p>\n

For the steak dry rub<\/strong><\/p>\n

1\/4 cup porcini mushroom powder<\/p>\n

1\/3 cup brown sugar<\/p>\n

1\/4 cup kosher salt<\/p>\n

1 tbsp ground black pepper<\/p>\n

1 tsp red pepper flakes<\/p>\n

2 tbsp ground coriander<\/p>\n

For the <\/strong>chimichurri sauce<\/strong><\/a><\/p>\n

1 bunch fresh cilantro<\/p>\n

3 bunches fresh parsley<\/p>\n

5 each peeled whole garlic cloves<\/p>\n

2 cups grapeseed oil<\/p>\n

3 each lemons, zested and juiced<\/p>\n

\u00bc cup red wine vinegar<\/p>\n

2 tsp kosher salt<\/p>\n

1 tsp ground black pepper<\/p>\n

Other ingredients<\/strong><\/p>\n

1 each 36 oz prime (or choice) dry-aged porterhouse steak<\/a><\/p>\n

2 tbsp grapeseed oil (to oil the grill with)<\/p>\n

For the steak dry rub<\/strong><\/p>\n

For the chimichurri sauce<\/strong><\/p>\n

Grill and serve<\/strong><\/p>\n

Fox News Digital’s Kelly McGreal contributed to this report.<\/i><\/p>\n<\/div>\n

Source – https:\/\/www.foxnews.com\/food-drink\/american-kitchen-america-250-recipes <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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