For those that think they have it all...

[JGo37]

And this isn't even hard to make!​

[HawkerXP]

Looks good. But maybe just a little bigger drip pan....?

[Jerod Broussard]

More like a "drip hole."

[Andrrr]

I like it!

[Washblue]

So that’s why my legs stay roasted standing by the fireplace…

[RonB]

YES! You need to use bbq sauce instead of bug spray or suntan lotion on yur legs when doin' this.

[Washblue]

LMLegsO RonB !

[Washblue]

For the folks that do this style of barbecue, they obviously know what they’re doing…
I’ve never been to a cook like this…
But I would like to before I’m gone…

[Dan Deter]

Is it just me or does that look more like they're drying a skin than cooking something?

[realdocBBQ]

Looks like a big rack of St. Louis ribs to me - prolly too big to be a pig, not thick enough for beef, maybe... not sure.

<edit> Either way, I bet they come out good! Searing like that on both sides at once! Oh man, my mouth is watering... of course, considering how little I've eaten this week... a wad of notebook paper might have my mouth watering! lol

[Texas Larry]

Goat maybe?

[realdocBBQ]

Texas Larry that'd be a big-arse goat, too. I've seen lots of 'em in the Caribbean, none of 'em even close to the size of a decent pig. I thought about mutton, but they aren't any bigger, either - depending on where that is.... South America? Maybe it's a llama!!!

[rlozinak]

Nice

[Washblue]

Looks to be a young beef… assuming that’s a 55 gallon drum…

[willsands]

I agree with Hawker that a larger drip pan would be needed. The meat does appear to be a small beef and there may be a benefit to changing the mount so that the chuck end is down and closest to the fire while the loin end is up to cook more slowly. That might even out the cook time.
That setup would be the centerpiece for a barbecue party.

[Mark V]

I would put some live charcoal in the drip pan so you get the smoke from the drippings too.