What, no grits?
The only thing I’m not really fond of in your neck of the woods is the BBQ sauce. LOL
Key Lime Pie used to be one of my favorites! Have shifted lately towards the coconut cream though.
Once you hit the Tennessee side of things, barbecue starts slowly morphing away from pepper vinegar toward smoky and sweet, like Texas. Small wonder, Tennesseeans brung it with ‘em when they went, lol, just as Carolinians and Virginians brung it to Tennessee. So, not sure what you’d dislike.
It’s interesting to me to sample the variations as they go across Carolina, Tennessee and onward. The first dates to “catsup” popularized in Elizabethan times, vinegar, herbs and sometimes mushrooms. Settlers in the Tidewater region of Virginia and the Albemarle Sound region of NC were introduced to pit cooking by the local native tribes, combined their “catsup” with it and voila, barbecue.
As American as it gets, going back to the early 1600’s as it does. I love them all. Well, maybe not South Carolina mustard mush. Cooked to a pulp and mustardy isn’t my idea of barbecue heaven, but it must be for somebody. White barbecue sauce in Alabama is strange too, especially in appearance, but the flavor is nice.