An offshoot of Brunswick Stew is the “Kentucky Burgoo”. Authentic recipes use small game and Mutton as the meat base .
 
Speaking of Mutton, don’t forget the Central and Western Kentucky BBQ choice of adult Sheep (not Spring Lamb) for the main course of BBQ Meat.
 
St Louis is the home of Toasted Ravioli, and ‘Snoot (Snout) Sandwiches.
 
Carmel Pie (so Central Tennessee),  BBQ Spaghetti (Memphis area),  Crwfish/MudBugs (Cajun Louisiana), Mississippi Delta Tamales, Navajo Fry Bread (and related Tacos) Arizona.  Meat Stuffed KOLACHE from the Czech communities in Texas..
 
You have opened a door to a lot of memories of samples we have tried over the years…thanks
 
PS- Always add the two Lobster Rolls from New England…Hot with Butter, Cold with Mayo !!