ole ▁ ▁Sm other ed ▁P ork ▁Ch ops ▁ ▁Tr out ▁me uni ère ▁ ▁Side ▁d ishes ▁ ▁Red ▁be ans ▁ ▁D irty ▁rice ▁ ▁Sm other ed ▁green ▁be ans ▁with ▁sa usage ▁and ▁pot atoes ▁ ▁D ess ert s ▁▁ ▁Ban anas ▁F oster ▁ ▁Be ign ets ▁ ▁King ▁c ake ▁ ▁Do ber ge ▁c ake ▁ ▁Pr al ine ▁ ▁Ban ana ▁p ud ding ▁ ▁B read ▁p ud ding ▁ ▁B ever ages ▁ ▁C afé ▁Br û lot ▁ ▁C afé ▁au ▁la it ▁ ▁Ram os ▁G in ▁F izz ▁ ▁S az er ac ▁co ck tail ▁ ▁Break fast ▁▁ ▁Cal as ▁ ▁E gg s ▁S ard ou ▁ ▁G rit s ▁and ▁Gr ill ades ▁ ▁French ▁to ast ▁( P ain ▁per du , ▁or ▁Lost ▁B read ) ▁ ▁Cond iments ▁ ▁Cre ole ▁cre am ▁che ese ▁ ▁Pe pper ▁jel ly ▁ ▁Rem ou lade ▁ ▁Cre ole ▁must ard ▁ ▁Cre ole ▁cook ing ▁methods ▁Bar bec uing ▁- ▁similar ▁to ▁" slow ▁and ▁low " ▁Southern ▁bar bec ue ▁trad itions , ▁but ▁with ▁Cre ole ▁season ing . ▁B aking ▁- ▁direct ▁and ▁indirect ▁dry ▁heat ▁in ▁a ▁furn ace ▁or ▁o ven , ▁faster ▁than ▁sm oking ▁but ▁slower ▁than ▁gr illing . ▁Gr illing ▁- ▁direct ▁heat ▁on ▁a ▁shall ow ▁surface , ▁fast est ▁of ▁all ▁variants ; ▁sub - vari ants ▁include : ▁Char bro