When it comes to smoked meats, there's not a lot you can actually make on gameday. Ribs only take about six or seven hours, if you have ‘em all prepped and ready ahead of time. That's certainly doable if you get an early enough start with a proper 6 p.m. kickoff. Although if you just start overnight and bring them from the smoker to the tailgate, I don't think anybody's going to complain.
Boudin, well, if you can make it yourself, more power to you. But it's much easier to just pick it up from your favorite joint and grill it up yourself. It's at its best as an appetizer, although we've occasionally just added it in with some other smoked sausages on the grill and enjoyed on buns.
If enjoying boudin is wrong, I don't want to be right.