I like cooking on cast iron, I like fresh vegetables, and I really like good BBQ in it's many regional and even local incarnations.
I'm not crazy about molasses and will usually replace it with cane syrup which has a little lighter flavor, but I do like spicy, and vinegary, and smoky sweet the best.
I have no aversion to vinegar and I think that's relevant because I run in to quite a few folks that do.
Honestly though, if the cook is good and believes in what their doing, and it's BBQ, it's all pretty good.
Oh, I'm also getting another 22.5 WSM for larger cooks and especially sides so I don't have to use the oven.