A Summer Feast: Taylor Morgan's Favorite Family BBQ Recipes

With summer in full swing, there’s no better time to share some of my family’s favorite barbecue recipes. These dishes are guaranteed to be a hit at any gathering, and best of all, they are incredibly easy to prepare. The layered salad and corn soufflé are nostalgic classics that require minimal effort—simply stack or combine the ingredients, and you’re ready to go.

Warning: These recipes are indulgent and not exactly swimsuit-friendly, but they are irresistibly delicious. As New Orleanian Debbie Tabb humorously put it, “When I die, I want the corn soufflé to go with me in my grave.”

Brisket

  • 5 to 8 pound brisket, trimmed
  • 3 ounces Worcestershire sauce
  • 3 ounces liquid smoke
  • 2 teaspoons celery salt
  • 2 teaspoons onion salt
  • 2 teaspoons garlic salt
  • 2 teaspoons black pepper

Line a pan with heavy-duty foil. Place brisket fat-side up and pour Worcestershire and liquid smoke over it. Sprinkle with salts and pepper. Wrap tightly and refrigerate overnight. Cook at 225-250 degrees for 6 to 8 hours.

Layered Salad

  • 1 bag shredded lettuce
  • 1 bag frozen peas
  • 1 can sliced water chestnuts, chopped
  • 1 pound bacon, chopped
  • 1 bunch green onions, chopped
  • 1 bag Parmesan cheese, shredded
  • 1 bag cheddar cheese, shredded
  • 1 cup lite mayo

Layer ingredients in a tall, clear glass bowl: lettuce, peas, water chestnuts, bacon, green onions. Mix Parmesan cheese with lite mayo and spread over layers. Top with cheddar cheese.

Corn Soufflé

  • 1 can creamed corn (15 ounces)
  • 1 can corn, drained (15 ounces)
  • 1 stick butter, melted
  • 1 box Jiffy corn muffin mix
  • 2 eggs, beaten
  • ½ cup sour cream

Combine all ingredients in a greased casserole dish or individual ramekins. Bake at 350 degrees for 30-40 minutes until set.

Amaretto Macaroon Ice Cream

  • Tub of vanilla ice cream
  • Chopped pecans
  • Chopped macaroons
  • Amaretto (to taste)

Combine ingredients in a bowl, adjusting amounts to taste. Return mixture to the ice cream carton and freeze. Serve and enjoy!

I must give proper credit to our dear family friends, the Scanlons, for sharing the brisket and corn soufflé recipes and allowing us to make them our own. Enjoy these dishes with family and friends, and create lasting summer memories!