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Appeals court blocks Trump admin from holding migrants without bond for over 90 days
An appeals court on Thursday ruled that U.S. Immigration and Customs Enforcement cannot detain immigrants for more than 90 days without giving them an opportunity to seek release on bond while their deportation proceedings are pending.
In a 2-1 ruling, the Fifth U.S. Circuit Court of Appeals sided against the administration, potentially affecting thousands of immigrants who have been detained by Immigration and Customs Enforcement agents in states within the court 's jurisdiction, including Texas and Louisiana.
Judge Leslie Southwick, writing for the majority, said the U.S. Supreme Court found in 2001 that the due process clause protects everyone, including two Mexican citizens and one Honduran whose cases were at issue in this case.
"It is part of the historic majesty of this long-ago founding charter that it makes no exceptions in providing basic rights to those within our boundaries, including a right to be heard when personal liberty is taken," Southwick wrote.
FEDERAL APPEALS COURT UPHOLDS TRUMP MASS DETENTION POLICY FOR ILLEGAL IMMIGRANTS
In a dissenting opinion, Judge Cory Wilson said the majority "marginalizes the Constitution's express grant of plenary authority over immigration matters to Congress."
A different panel of the same court had previously been the first in the country to side with the administration's novel interpretation of a federal immigration statute allowing mandatory detention of non-citizens living in the U.S.
However, that ruling in February did not address whether the due process protections of the U.S. Constitution's Fifth Amendment require giving the immigrants an opportunity to seek release on bond by appearing before an immigration judge.
Rebecca Cassler, a lawyer for the migrants at the American Immigration Council, said in a statement to Reuters that the group is "delighted that the panel recognized the core constitutional principle that the due process clause does not allow the government to lock them away indefinitely."
The Department of Homeland Security said in a statement to the outlet that it disagrees with the ruling, adding that it is "confident in its legal position regarding mandatory detention."
Fox News Digital reached out to the department for comment.
Last week, the administration had asked the Supreme Court to review a similar ruling by a different appeals court.
Federal immigration law states that "applicants for admission" to the country are subject to mandatory detention while their cases proceed in immigration courts, making them ineligible for bond hearings.
BIDEN JUDGE OVERRULED ON KEY TRUMP IMMIGRATION POLICY
Despite a long-standing interpretation of immigration law, the Department of Homeland Security claimed last year that non-citizens who are already in the U.S. qualify as "applicants for admission" subject to mandatory detention, rather than only people arriving at the border.
The Board of Immigration Appeals, which is part of the Justice Department, announced in September that it had adopted the Department of Homeland Security's interpretation.
Immigration judges employed by the department began ordering mandatory detention across the country.
Reuters contributed to this report.
Judge blocks Philadelphia law targeting masked federal officers
A federal judge on Thursday temporarily blocked Philadelphia from enforcing against federal officers a law that restricted law enforcement officers’ use of masks, concealed identification and unmarked vehicles.
U.S. District Judge Chad Kenney, issued a preliminary injunction blocking Philadelphia from enforcing the mask ban and other restrictions against federal officers before they are set to take effect on Tuesday.
The judge ruled that the city cannot determine how federal officers conduct operations, siding with the Justice Department, which sued last month and argued the measure was a "blatantly unconstitutional" attempt to regulate federal agents.
"When the Philadelphia City Council voted to pass Bill No. 260060 … it attempted to sidestep the Constitution’s clear mandate and disregarded this fundamental principle of law that has informed American jurisprudence for over 200 years," Kenney wrote, citing the Constitution’s Supremacy Clause, which establishes that federal law preempts state and local law in cases of conflict.
DOJ ESCALATES BLUE-STATE ICE STANDOFF AFTER STATES REFUSE KEY FEDERAL REQUEST
"Endorsing the City of Philadelphia's position would mean ... municipalities could decide whether to pass their own laws regulating how, when, where, and whether federal law enforcement officers can conceal their identities," he added.
Philadelphia's mask ban against federal officers was approved earlier this year as part of a larger legislative package passed by the City Council amid a national debate over masked immigration agents carrying out raids targeting migrants in communities across the country, with some of these agents documented shooting people, including two U.S. citizens in Minneapolis in January.
The measure applied to local, state and federal law enforcement officers, but Thursday’s injunction blocked Philadelphia from enforcing it against federal officers. The statute would ban covered officers from wearing masks or shielding their identities while on duty and interacting with the public, with exceptions including medical masks, religious coverings, certain tactical equipment and hazardous conditions. They would also be required to wear visible badges and use marked vehicles in certain circumstances.
The statute would ban federal officers from wearing masks or shielding their identities. They would also be required to wear visible badges and use marked vehicles.
Officers could be subject to civil and criminal penalties under the ordinance.
"This type of direct regulation of the federal government by a municipality is blatantly impermissible," Kenney wrote.
Philadelphia Mayor Cherelle Parker, a Democrat, declined to sign the bill, saying the city solicitor's office informed her it presented significant legal problems.
Kenney wrote that Parker "acted with civic wisdom and courage to stand up for the Constitution and follow the rule of law where it led" by not signing the measure.
But the bill was not vetoed and became law in May after Parker allowed it to take effect without her signature.
Fox News Digital reached out to the city for comment on Thursday's ruling.
In a statement to Reuters, the Justice Department praised the court's ruling and said the department "will keep fighting jurisdictions that try to obstruct President Trump's immigration enforcement with policies that endanger agents and public safety."
Fox News Digital reached out to the Justice Department for comment.
This is just the latest in ongoing legal fights between the Trump administration and state and local governments that have attempted to adopt mask bans or identification requirements affecting federal officers.
On Tuesday, a federal judge blocked a new law in Virginia barring federal law enforcement from wearing masks.
In February, a federal judge halted a California law that prohibited federal officers from wearing masks while on duty.
The Justice Department also sued New Jersey to block a similar mask ban targeting federal officers.
Reuters contributed to this report.
'American Kitchen' serves up the ultimate backyard barbecue menu with steak, ribs, seafood and more
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)
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
'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.
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. 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 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.
Two full racks comfortably serve 6–8 people, depending on portion size and sides. (Yields: 6–8)
For the Ribs
2 full racks St. Louis-style pork ribs
Yellow mustard, for binding
Dry Rub
3 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
Bulgogi Marinade & Glaze
1 cup soy sauce
½ cup brown sugar
¼ cup honey
1 Asian pear, grated (or 1 apple)
8 cloves garlic, minced
2 tbsp fresh ginger, grated
3 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp gochujang
1 tbsp black pepper
2 green onions, chopped
Finishing Sauce
½ cup barbecue sauce
¼ cup reserved bulgogi glaze
1 tbsp butter
Garnish
Sesame seeds
Sliced green onions
Pickled vegetables
Fresh cilantro, optional
'AMERICAN KITCHEN' CELEBRITY CHEF SHARES SECRET OF MAKING RESTAURANT-QUALITY PRIME RIB AT HOME
1. Prepare the Ribs
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.
2. Make the Bulgogi Glaze
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.
Remove from heat and cool completely.
Reserve 1 cup of the glaze for basting and finishing later.
3. Prepare the Smoker
Preheat 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 Ribs
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.
5. Wrap the Ribs
Remove 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 & Caramelize
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.
7. Rest & Serve
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.
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)
1. Prepare the Grill
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
Bring 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 Packets
Tear 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 Clambake
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.
5. Serve
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 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)
60 littleneck clams, scrubbed clean
6 ears corn, cut in halves or thirds
1¼ lbs smoked sausage, sliced into thick rounds
1 cup dry white wine
1¼ lbs unsalted butter, divided
½ cup fresh lemon juice
¾ lb pee wee potatoes (or small baby potatoes), halved if needed
1 pint cherry tomatoes
1 small handful pea shoots
½ cup sliced peppadew peppers (estimated amount)
Kosher salt and freshly cracked black pepper
Fresh parsley or additional pea shoots, for garnish
Heavy-duty aluminum foil
'AMERICAN KITCHEN' CHEF'S POPOVERS RISE TO THE OCCASION
1. Build the Fire
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
Bring 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 Packets
Tear 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 Fire
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.
5. Serve
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.
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
For the Salmon
1 side salmon fillet (3–4 lbs), skin-on, pin bones removed
1 untreated cedar plank, large enough to fit the salmon
Chunk oak firewood or oak smoking chunks
Neutral oil, for lightly brushing the plank if desired
Herb & Garlic Marinade
8 garlic cloves, roughly chopped
4 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, finely chopped
Kosher salt and freshly cracked black pepper, to taste
1. Soak the Cedar Plank
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.
2. Prepare the Grill
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.
Close the lid and allow smoke to develop.
3. Make the Marinade
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.
4. Grill the Salmon
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.
6. 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.
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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)
8 ears fresh sweet corn, husks removed
6 tbsp unsalted butter, melted
Kosher salt
Freshly cracked black pepper
1 lemon, cut into wedges
Chopped fresh parsley, optional
1. Prepare the Grill
Preheat a grill to medium-high heat.
Clean and lightly oil the grates if needed.
2. Grill the Corn
Place 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 Corn
Transfer 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. Serve
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)
For the Ribs
2 full racks St. Louis-style pork ribs
Yellow mustard, for binding
Dry Rub
3 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
Bulgogi Marinade & Glaze
1 cup soy sauce
½ cup brown sugar
¼ cup honey
1 Asian pear, grated (or 1 apple)
8 cloves garlic, minced
2 tbsp fresh ginger, grated
3 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp gochujang
1 tbsp black pepper
2 green onions, chopped
Finishing Sauce
½ cup barbecue sauce
¼ cup reserved bulgogi glaze
1 tbsp butter
Garnish
Sesame seeds
Sliced green onions
Pickled vegetables
Fresh cilantro, optional
TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ
1. Prepare the Ribs
Remove 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 Glaze
Combine 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 Grill
Preheat 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 Ribs
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.
Rotate occasionally for even cooking.
5. Wrap the Ribs
Brush 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 & Caramelize
Carefully 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 & Serve
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.
Serve hot with additional glaze on the side.
Yields 4 portions – family style
For the roasted beets
1 lb. yellow beets
2 tbsp evo oil
½ cup water
For the dressing
¼ cup red wine vinegar
2 tsp Dijon mustard
2 tsp dried oregano flakes
½ tsp kosher salt
1 dash ground black pepper
½ cup evo oil
For the salad
8 oz stracciatella cheese
1 lb. multi-color heirloom tomatoes, 1/2" thick sliced
2 each cara cara oranges, segmented
1 large fennel bulb, sliced thin
6 oz thin sliced prosciutto ham
2 tbsp fig balsamic glaze (or regular balsamic glaze)
¼ cup fresh basil sprigs, torn
¼ cup pistachios, chopped
2 tsp maldon sea salt flakes (optional)
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For the Roasted Beets
For the Dressing
For the Salad
Yields 4 portions
For the steak dry rub
1/4 cup porcini mushroom powder
1/3 cup brown sugar
1/4 cup kosher salt
1 tbsp ground black pepper
1 tsp red pepper flakes
2 tbsp ground coriander
For the chimichurri sauce
1 bunch fresh cilantro
3 bunches fresh parsley
5 each peeled whole garlic cloves
2 cups grapeseed oil
3 each lemons, zested and juiced
¼ cup red wine vinegar
2 tsp kosher salt
1 tsp ground black pepper
Other ingredients
1 each 36 oz prime (or choice) dry-aged porterhouse steak
2 tbsp grapeseed oil (to oil the grill with)
For the steak dry rub
For the chimichurri sauce
Grill and serve
Fox News Digital's Kelly McGreal contributed to this report.
VAR denies Croatia's game-tying goal as Cristiano Ronaldo leads Portugal to Round of 16
Croatia thought their FIFA World Cup hopes were still alive when they scored the game-tying goal just before the end of stoppage time in the second half.
But a VAR review said Mario Pasalic was offside, and it was Portugal moving on instead.
Gonçalo Ramos’ goal just minutes earlier — a beautiful header into the back of the net in the 94th minute — was the decider in this 2-1 victory for Portugal. And it was only the second time in Portuguese World Cup history the nation needed to come from behind to win, underscoring its resilience on the sport's biggest stage.
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It was a controversial ending, though, and one where Croatia tried to argue the ball never hit the head of Igor Matanovic, which made Pasalic offside during VAR review.
It’s also worth noting that a new chip within the ball shows when it is touched, giving more concrete evidence to the referee’s final decision in such a crucial time of the match. This was the 10th goal overruled by VAR thus far in the World Cup.
GABRIEL MARTINELLI'S 96TH-MINUTE GOAL RESCUES BRAZIL FROM JAPAN UPSET IN WORLD CUP ROUND OF 32
So, with the goal annulled, Croatia’s time at the tournament has ended. As a result, Croatian legend Luka Modrić is finishing his fifth World Cup, which will likely be the 40-year-old midfielder’s final one.
But another older legend on the pitch will move on, as Cristiano Ronaldo made some World Cup history during this match.
When No. 7 stepped foot on the pitch and the ball was kicked, he became the oldest player to participate in a knockout stage match at the World Cup at 41 years and 147 days old. He also became the oldest player to score in a knockout stage match when he saw a penalty situation while Portugal was down 1-0 in the match.
Ivan Perisic got the first goal of this game and put Portugal’s back against the wall. But after a foul was committed inside Croatia’s box in the 67th minute, it was time for Ronaldo to get his first career knockout goal, and he didn’t disappoint.
Ronaldo was ecstatic, sprinting toward the corner flag and performing his signature "SIU!" celebration, which the crowd bellowed with the score at 1-1. Ronaldo had also seemed to get that first knockout goal just minutes earlier but he was called offside.
Modrić and Ronaldo, two former teammates on Real Madrid, also made history together, as they were the first two players 40 years or older to play in the same match together.
It was also an emotional moment after the match, as Ronaldo wore the jersey of late Portugal teammate Diogo Jota, who died in a car accident a year ago. A team photo was taken on the pitch, with Ronaldo holding up Jota's jersey alongside his squad.
Now that the job is done in the Round of 32 for Portugal, they face a big challenge against a key rival in the Round of 16.
Spain, who dominated Austria with a 3-0 finish earlier on Thursday, awaits Portugal at Dallas Stadium on July 6 at 3 p.m. ET.
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The Democratic socialists are no longer on the fringe
No one will struggle to keep warm amid an historic heat wave gripping the eastern U.S.
But how about keeping "your comrade warm?"
No. You’re not back in the USSR.
But you might be in the Democratic party.
SOCIALISTS SWEEP NYC AS AMERICANS BALK AT MOVEMENT’S BRUTAL CATCH: ‘TALK TO IMMIGRANTS’
"You deserve to make sure that your international comrades are actually working with you and getting the benefits that you that you all deserve," said Democratic New York House nominee Darializa Avila Chevalier at a union rally in New York City.
"Half of the people here are strangers to you all. But now you have comrades," said Colorado Democratic Congressional nominee Melat Kiros who defeated Rep. Diana DeGette (D-CO) Tuesday.
"I’ve got to give a shout out to my comrades," said Missouri Democratic Congressional candidate Hartzell Gray on a podcast interview.
To Democratic Socialists, you don’t know how lucky you are.
"You have the solidarity of the entire labor movement. And you have my solidarity, too," said Democratic New York House nominee Claire Valdez.
House Minority Leader Hakeem Jeffries (D-NY) didn’t endorse either Avila Chevalier nor Valdez. However, he did congratulate them. Jeffries naturally needs Avila Chavalier, Valdez and Democratic New York House nominee Brad Lander to win. They probably will this fall. But when asked about progressives who prevailed in the New York primary – who he didn’t endorse – Jeffries delivered a nuanced answer.
"I will support every single Democratic incumbent in the New York Congressional delegation and beyond," said Jeffries.
CNN resuscitated a set of old tweets from Avila Chevalier. Some praised communism. Others called for more Marxist literature in libraries. Yours truly pressed Jeffries about whether he should call out Avila Chevalier for some of her old social media postings.
"Should she apologize or clarify some of these very inflammatory tweets that she sent?" I queried.
"That’s a question you're going to have to ask her," answered Jeffries.
"But as Leader, is that a problem?" I followed up.
"I've spoken to this issue. I've expressed my position as it relates to many of the things that she has said in the past over Twitter. my statement speaks for itself," answered Jeffries.
Then the 29-year-old Melat Kiros whipped 29-year House veteran Diana DeGette in Colorado. Kiros’s victory demonstrated that the Democratic Socialist message didn’t just resonate in the urban canyons of lower Manhattan. But in the Rocky Mountains, too.
"What we are fighting for is Medicare for all. Universal child care. Abolishing ICE. And ending the genocide in Gaza," said Kiros.
These are core subjects for the left.
"They're winning on platforms like Medicare for all. Universal health care. Universal childcare. Raising the minimum wage," said Rep. Pramila Jayapal (D-WA). "These ideas, whether you call it socialism or not, they are very popular across the country."
Progressive influencer Hasan Piker believes victories by these candidates in New York and Colorado are just the beginning.
"Progressive politics, left populism. It can work in every district in every state. That's why I kept saying over and over again, it's coming to a city near you," said Piker.
But not everyone is on board.
"Will Democrats continue to defend crazypants?" asked Sen. John Fetterman (D-PA) on Fox.
Rep. Greg Landsman (D-OH) is another. He’s a moderate, pro-Israel Democrat in a battleground district in which President Trump carried in 2024.
HAKEEM JEFFRIES CONFRONTED ON 'YOU'RE NEXT' CHANTS FOLLOWING NY DEMOCRATIC SOCIALIST VICTORIES
"My folks want really normal folks. Democrats, Republicans, just people who are going to get things done. And so they see this because this is what gets attention," said Landsman. "I hope the party doesn't go in that direction. Having a diversity of opinions is one thing. But some of what some of them think is beyond the pale. It's just outrageous."
Landsman wished Democratic leaders would speak out against controversial candidates and nominees.
"The fact that they won't even call it out, I think is an underlying current within the Democrat Party that they're scared of their own base," said Rep. Russell Fry (R-SC).
Rep. Nydia Velazquez (D-NY) is retiring after 32 years in Congress. She’s not aligned with her likely successor, Claire Valdez.
"So what do you make of some of the controversy about your prospective successor? And is that driving a wedge through the party?" yours truly asked Velazquez.
"Look, we are celebrating the outcome of this Supreme Court decision that reaffirm the fundamental principle of the Constitution that anyone born in this country is an American citizen," answered Velazquez, trying to change the subject.
"But do you have but did you not see things eye to eye with your prospective successor here?" I followed up.
Velazquez sighed.
"Look, she won and I wish her well. And I offered myself to sit down with her and discuss the transition. But this is how democracy works," said Velazquez.
Still, other Democrats believe the party can operate under a "big tent" and court voters.
"There's room for conversations about where we go. But we're not the party of one person or coalition and there's going to be those discussions about where we move forward," said Rep. Maxwell Frost (D-FL).
Rep. Debbie Dingell (D-MI) asserted that wins by Democratic Socialists in New York City carried outsized weight. She also said that it was natural for the press corps to capitalize on possible divisions in the party.
"I think that you all try to stir it up. Stir up this language. Try to pit people against each other," said Dingell.
I asked Dingell about "controversial things" which Avila Chevalier peddled over the years.
"I don't have to agree with everything that she said. The Republicans are putting kerosene on the fire," said Dingell.
"Didn't she pour kerosene on it to start with?" I asked.
"Look, I wouldn't have said some of the things that she said. But I don't vote in New York. They do," answered Dingell.
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Republicans are adamantly opposed to socialism. But in a weird way, the Democratic lurch left might actually help the GOP beat the historic odds and hold the House.
"They're a complete socialist party now," said Rep. Ralph Norman (R-SC). "They’ve got to either own it or disassociate themselves from it."
When the Beatles released Back In the USSR, American conservatives and right-wing reactionaries said this proved that the group harbored communist sentiments.
Now the American right says the Democratic party has turned to the left. Republicans say listen to the rhetoric of Democratic Socialists espousing their views. And to hear the GOP tell it, those candidates may as well be back in the USSR.
MLB drops hammer on Boston's Willson Contreras with hefty suspension after helmet-throwing incident
Major League Baseball handed down four suspensions Thursday in the aftermath of Tuesday night's benches-clearing brawl between the Washington Nationals and Boston Red Sox at Fenway Park.
Boston first baseman Willson Contreras and Washington starter Cade Cavalli each received seven-game suspensions and undisclosed fines for their roles in the fourth-inning altercation.
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The suspensions stemmed from an incident during Washington's 8-1 victory Tuesday, when Cavalli struck out Contreras looking on a full-count pitch and yelled, "Sit down, boy."
WATCH:
Contreras answered by charging the mound, then firing his batting helmet toward Cavalli, prompting both benches and bullpens to empty.
MLB also disciplined two players who left the dugout and became involved in a separate scuffle.
Nationals right-hander Miles Mikolas was suspended five games, while Red Sox outfielder Nate Eaton received a three-game ban. Both players were also fined undisclosed amounts and ejected during the game.
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All four suspensions are scheduled to begin Friday.
The Red Sox open a three-game series in Anaheim on Friday, while the Nationals host the Pittsburgh Pirates.
Boston figures to feel the impact more immediately. While Cavalli and Mikolas are likely to miss only one turn through the rotation, Contreras will be out of the Red Sox lineup for a full week.
Cavalli apologized Wednesday, saying he regretted using the word "boy" and now understands its historical weight. He added that the incident kept him awake that night because of the example he wants to set for young fans. Nationals officials also addressed the matter with the right-hander.
Contreras, meanwhile, entered Tuesday's game after an emotional stretch. The veteran first baseman had been ejected the previous night for arguing a checked-swing call and has also spoken publicly about the stress of devastating earthquakes in his home country of Venezuela.
Any appeals would delay the suspensions until MLB's review process is complete.
Send us your thoughts: alejandro.avila@outkick.com / Follow along on X: @alejandroaveela
Massachusetts city imposes curfew ahead of historic World Cup match
A Massachusetts city with one of the nation's largest Cape Verdean communities has imposed a temporary curfew ahead of Friday's historic World Cup match between the West African nation and Argentina.
The curfew will be in effect in Brockton, just south of Boston, from 10 p.m. Friday until 5 a.m. Saturday.
City officials said the decision follows recent World Cup celebrations that led to dangerous and unlawful behavior.
"World Cup celebrations have resulted in incidents of reckless driving, illegal street gatherings, vandalism, assaults, fireworks violations, disorderly conduct, and other criminal activities," the city said.
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Brockton is home to one of the largest Cape Verdean communities in the United States, with nearly one in four residents identifying as Cape Verdean, according to local outlet The Enterprise.
Friday's match was expected to draw large celebrations, as the 2026 tournament marks the first time the African island nation has qualified for the FIFA World Cup.
Following previous World Cup matches, Brockton police said several people were injured in shootings that erupted during postgame celebrations, according to local outlet Boston 25 News — prompting city officials to impose the temporary curfew ahead of Friday's matchup.
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Under the curfew order, no one will be permitted to enter establishments serving alcohol after 7 p.m.
Patrons already inside will be allowed to remain until 10 p.m., but "last calls" for alcoholic beverages must end by 9:30 p.m.
The city said only limited exceptions to the curfew will be permitted.
Such cases include law enforcement officers and other first responders, individuals traveling directly to or from lawful employment, those seeking medical care, and those responding to emergencies.
Brockton officials described the measure as a public safety measure intended to preserve public order.
"The purpose of this curfew is to protect public safety, reduce criminal activity associated with post-match celebrations, and enable police, fire, and emergency personnel to effectively maintain order and respond to emergencies," the city said.
"Residents and visitors are urged to celebrate responsibly, obey all laws, avoid unlawful gatherings, and cooperate with public safety officials to ensure that all World Cup celebrations remain peaceful and safe."
Fitness influencer pleads guilty in violent gym attack after beating man with weightlifting belt
Social media fitness influencer Wes Watson pleaded guilty Thursday to aggravated battery in connection with a confrontation at a Miami-Dade County gym, resolving the case ahead of sentencing later this month.
Watson, 42, entered the plea in Miami-Dade County court as part of a negotiated agreement with prosecutors. Under the deal, prosecutors recommended a sentence of 21 months in prison, including credit for time already served, followed by seven years of probation and court-ordered mental health treatment.
He is scheduled to be sentenced July 17.
Watson, a former prison inmate who built a large online following as a fitness influencer and motivational personality after his release, was charged after a Dec. 29, 2024, altercation at Elevation Fitness in Miami-Dade County.
He has amassed millions of followers across social media, where he shares content focused on fitness, discipline, entrepreneurship and his life after prison.
According to an arrest affidavit, Watson told responding officers he was working out when the victim approached him and said he wanted to fight. Investigators said surveillance footage showed Watson striking the man with a weightlifting belt during the confrontation.
During Thursday's hearing, Watson's attorney argued the circumstances surrounding the incident were unusual, saying the alleged victim intentionally sought out his client because of Watson's online notoriety.
"There's been a lot that's been argued in this case about stand your ground," defense attorney Eric Clayman said, according to Local 10.
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"What's unique is you have an alleged victim that sought somebody out because of his presence online. This guy bought a plane ticket, came through New Jersey, showed up at the gym for the sole purpose of confronting Mr. Watson. That turned into something else."
The Miami-Dade case is separate from multiple pending felony cases Watson faces in neighboring Broward County. Prosecutors there have charged him with felony battery, aggravated assault, witness tampering and charges related to an alleged domestic violence incident involving his girlfriend. Those charges remain pending.
The Miami-Dade State Attorney's Office did not immediately respond to Fox News Digital's request for additional comment.
Driver charged with manslaughter after Tesla crashes into Texas home, kills grandmother
A Texas man has been charged with manslaughter after authorities said his Tesla crashed into a home last month, killing a 76-year-old grandmother.
According to court documents, Michael David Butler, 44, told investigators he was driving a Tesla Model 3 with a Tesla driver-assistance system engaged when it crashed into Martha Avila's home in Katy on June 19. He later told paramedics the vehicle was on "Autopilot," according to the affidavit. Tesla has disputed that account.
Avila was inside the residence when the vehicle crashed into the home. She was flown by Life Flight to a local hospital, where she was later pronounced dead.
Butler was arrested Thursday and charged with manslaughter, according to the Harris County Sheriff's Office.
According to an arrest affidavit, Butler told investigators he was making a DoorDash delivery when he adjusted the music on the Tesla's touchscreen before he "passed out."
The affidavit alleges the vehicle reached 73 mph — more than double the posted speed limit — and that the brake pedal was not applied during the minutes leading up to the crash.
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The sheriff's office said Butler failed to maintain a single lane before leaving the roadway and crashing through the side of the home.
Ring doorbell footage of the crash shows the vehicle slamming into the house at a high rate of speed.
According to the affidavit, Butler denied feeling ill or consuming alcohol or drugs before the crash.
Tesla has disputed Butler's account. CEO Elon Musk said a vehicle operating in Full Self-Driving mode would travel slowly through residential streets, while Tesla's head of AI, Ashok Elluswamy, said Butler manually overrode the system by fully depressing the accelerator.
"In this case, the driver manually overrode self-driving by pressing the accelerator all the way to 100% of the accel pedal in this residential area," he wrote in a post on X.
KHOU-TV reported Butler appeared in probable cause court Thursday, where his bail was set at $150,000. He was also ordered to wear an ankle monitor and not drive.
Avila's family sued Tesla last week, alleging her death resulted from the company's gross negligence and failure to warn consumers that its self-driving systems were defective.
Fox News Digital has reached out to Tesla for comment.
Fox News Digital's Tessa Hoyos and Reuters contributed to this report.
Athletics prospect Ryan Lasko awaits feeling in lower half after C6-C7 spinal surgery following collision
A top Athletics outfield prospect still can’t feel his lower half after spinal surgery was needed to repair fractured vertebrae following a scary collision with a teammate in Double-A ball.
Ryan Lasko, a 24-year-old outfielder in the Athletics system, was injured during a game with Double-A Midland RockHounds after diving to catch a ball while playing center field.
The problem was Lasko’s right field teammate was also barreling down to catch the ball. They both gave up their bodies for the potential catch, but collided as they hit the turf.
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Lasko’s teammate, Devin Taylor, was able to get up and field the rolling ball that split the two defenders, but Lasko stayed on the ground in what was a pretty ugly crash.
After he was carted off , it was found that Lasko fractured his C6-C7 vertebra, according to MLB.com. He needed spinal decompression and stabilization surgery to repair the injury, and he was in stable condition.
However, due to swelling, Lasko still doesn’t have feeling in his lower half just yet.
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Athletics manager Mark Kotsay discussed Lasko’s injury on Wednesday, saying that "there’s hope the feeling comes back."
Lasko is one of the Athletics’ top prospects, entering the season as the franchise’s No. 18 prospect, per MLB Pipeline. He was taken by the Athletics’ in the 2023 MLB Draft in the second round.
While he opened the season in Double-A, Lasko made it to Triple-A Las Vegas last season.
This year, Lasko is slashing .209/.275/.360 with six home runs, five triples and 34 RBI.
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