I've tried making my own barbecue sauce. No matter what I do I end up with overly-vinegary sauces, even when I barely put any vinegar in. I think it's because of the vinegar in the ketchup that most stock BBQ sauce recipes invariably start with. I recently picked up some tomato paste specifically for trying to make BBQ sauce, so I can control the vinegar tang completely (or elect to put none in at all, if I so choose).
I've had duck on one occasion, when a family friend gave us one he shot. It was very gamey, and we overcooked it so it ended up dry. I won't judge duck based on that one experience because I'm sure it can be a lot better than that.
As I believe I've mentioned earlier in this thread (possibly several times), I've also had pigeon. Again, not impressive. I saved the head to show my buddies that I'd actually eaten a pigeon. Unfortunately, it never occurred to me that there was useful (non-charred) meat inside, so two months later when I couldn't figure out why there were so many flies in my bedroom, I finally decided for unrelated reasons to pitch the head and discovered that it was filled with maggots. I've thus learned to never display the heads of pigeons in my room.
Regarding ice cream in general, I'm really boring, I guess, but I like the standard flavors like vanilla and chocolate the best. I prefer very mildly-flavored chocolate to the extremely rich stuff, too. Basically, I like it to taste like frozen chocolate milk. I don't mind strawberry, either, though here I like the strawberry flavor to be stronger and for there to be less sugar than a lot of brands use.