Finally got my sausage stuffer to go with the meat grinder. Went to the butcher and picked up a 5 lb boston butt and some hog casings for my first attempt at sausage. Decided to do some Boudin. Kind of played around with the seasonings, and made a mild batch as well as a not so mild batch. Ended up with about 25, 8 inch links. Threw a few links on the egg (I prefer grilled Boudin over steamed), whipped up some of my Remoulade-ish sauce to go with the sausage, and went to eatin'. Turned out great! I will tweak it a little next time, but I was very pleased with the first attempt.
Also, ran across a good lookin' rack of spares, and figured I'd rub 'em down with some Rendezvous Rub (courtesy of missingtoof) and throw those on for a few hours. In the corner of the butcher shop, I noticed a few bags of lump called B & P Lump Charcoal. When I looked closer, I realized it is made in Birmingham! Being the sucker for local stuff that I am, I figured I'd try it. 20 lb bag for $16. Good mix of big and small pieces, as well as a good flavor.
All in all, a great night grillin' with the family.