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

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

A new 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 Andre Rush alongside chef David Burke, with appearances by chef Robert Irvine, as they showcase classic American cooking and Fourth of July favorites.

Below are nine 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 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

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 .

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 re