For me there are two that I absolutely will not even try, both are from the Philippines:
Balut - Basically hard boiled eggs with a chick inside. They take the egg from the hen at about 17 or 18 days, bury it in a compost pile for about a week, then they cook it.
Dinaguan - which is chitlins cooked in the pigs blood with a couple of chili peppers added.
Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.