Whole animals - pigs, goats, lambs, etc. - different ways - rotissirie, block pit, in an offset, etc. There's also other styles of cooking like churrasco. Frances Mallman has a great book called "7 Fires" that has a few different things going on - including cooking a whole farking cow. :shocked: But also more doable things like chicken cased in salt. Armenians do a really cool thing with skewers hanging vertically, but that kinda requires a rig. There's "real" barbacoa, which, if I understand correctly, is a cow head cooked underground. Daniel Vaughn has info on that. There's a bunch of stuff to do, all of it interesting and delicious.
There's also making sausage, bacon, etc. from scratch, curing, smoking, etc. Farking around with dry aging cuts of beef is fun as well.
Also shoulder clods & chuck rolls are fun and delicous - gotta have a few folks over to help eat those, which I see as a good thing!
