Intro: It's time to celebrate crisp air and fall flavors. Whether the grill's your thing or you prefer to spend time in the kitchen, we've got you covered.

SAUSAGE SHEETPAN SUPPER

1 (14-ounce) package andouille or smoked sausage, cut into 1/2-inch pieces

1 large russet potatoes, peeled and cut into 1/2-inch cubes 

1 medium red onion, cut in wedges

1/2 red bell pepper, cut in 1-inch pieces

1/2 green bell pepper, cut in 1-inch pieces

1/2 yellow bell pepper, cut in 1-inch pieces

1/2 orange bell pepper, cut in 1-inch pieces

1/2 cup pickled banana pepper rings

3 tablespoons olive oil

1 teaspoon Creole seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

Butter for greasing pan

In a large bowl, combine sausage, potatoes, onion, bell peppers and pepper rings. Mix oil, Creole seasoning, salt and pepper; drizzle over sausage mixture and toss to coat.

Transfer to a 15x10-inch rimmed baking pan greased with butter. Roast at 400 degrees until vegetables are tender, stirring occasionally, 35 to 45 minutes. Serves 4.

MAVERICK SHRIMP AND GRITS

GRITS

4 cups water

1⁄2 teaspoon salt

2 tablespoons unsalted butter, divided

1 cup stone-ground grits

1⁄4 cup heavy whipping cream

TOPPING

4 ounces chorizo sausage

4 ounces country ham, cut in thin strips

3 ounces smoked sausage, such as Conecuh, sliced in 1/4-inch rounds (about 20 coins)

1 1/2 tablespoons unsalted butter, divided

12 large shrimp, peeled, leaving tail fan attached if desired

1 clove garlic, minced

1⁄4 cup sliced scallions

2 tomatoes, seeded and diced

1⁄4 cup water

Bring water, salt and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Stir in grits and reduce heat to low. Cook, uncovered, stirring frequently and adding more water as needed, until grits are thick and creamy, about 40 minutes. Remove from heat and stir in cream and remaining tablespoon of butter. Keep warm.

Make the topping 15 minutes before grits are done. Cook chorizo, ham and smoked sausage coins in 1⁄2 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, for about 5 minutes. Transfer chorizo, ham and sausage to a plate with a slotted spoon. Add 1⁄2 tablespoon butter to skillet and heat until foam subsides. Add shrimp and cook, turning, until just cooked through, about 3 minutes. Stir in chorizo, ham, sausage, remaining 1⁄2 tablespoon butter, and remaining ingredients. Cook, stirring and scraping up any brown bits in skillet, until heated through.

Divide grits among four bowls and spoon topping over each serving. Serves 4.

WHITE RUSSIAN

2 ounces vodka

1 ounce Kahlúa coffee liqueur

1 splash heavy cream

Combine vodka and Kahlúa in a rocks glass with one cube of ice. Pour in heavy cream and stir. Makes 1.

SHOTGUN SHELLS

1 pound ground beef

1 pound ground breakfast sausage

1 (8-ounce) bag good shredded Cheddar cheese (such as an aged blend)

2 (4-ounce) cans diced green chilies

2 (8-ounce) boxes manicotti shells

2 (12-ounce) packages hickory smoked bacon slices

Sweet barbecue spice rub

Sweet barbecue sauce

In a large bowl, combine ground beef, ground sausage, shredded cheese and green chilies. Mix well.

Stuff manicotti shells with mixture, filling end to end (you may only need 20 to 24 of the shells). Wrap each shell with one slice of bacon. Sprinkle shells with sweet barbecue spice rub. Refrigerate overnight.

When ready to cook, heat charcoal grill to 300 degrees (you can throw in a few hickory wood chips). Place stuffed manicotti on grill in a single layer. Cook for 1 hour, uncovered, over indirect heat.

Brush shells with sweet barbecue sauce and let cook another 15 minutes. Remove shells from grill and let cool 10 minutes before slicing.

POOR MAN'S BURNT ENDS

1 (4-pound) chuck roast

2 to 4 tablespoons yellow mustard

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dry mustard

1/4 cup brown sugar

1 tablespoon kosher salt

2 teaspoons black pepper

2 tablespoons butter, sliced

1 (12-ounce) bottle barbecue sauce

Rub roast all over with yellow mustard.

In a small bowl, combine garlic powder, onion powder, dry mustard, brown sugar, salt and pepper. Sprinkle spice mixture all over roast and rub it into the meat.

Heat grill to 275 degrees. Place seasoned roast on grill and cook over indirect heat until roast reaches internal temperature of 165 degrees.

Remove roast from grill and cut into 1-inch cubes. Place cubes in an 8x10-inch aluminum pan. Cover meat with pats of butter. Pour barbecue sauce over all.

Place pan on grill and cook until meat reaches internal temperature of 205 degrees. Remove from grill. Let meat rest for 20 to 30 minutes, uncovered. (Total cook time should be between 4 and 4 1/2 hours.)

SWEET PORK LOIN

1 (3-pound) pork loin, cut in 1 1/4-inch-thick slices

2 to 3 tablespoons olive oil

Kosher salt 

Ground black pepper

1/4 cup honey

Hot cooked white rice

Rub pork slices with olive oil and season with salt and pepper.

Heat grill to 450 degrees. Place pork slices on grill. Cook until a meat thermometer inserted in the thickest part of one chop reaches 90 degrees. At that point, flip all pieces of meat. Continue cooking, flipping every 15 to 20 degrees, until a meat thermometer reaches 160 to 165 degrees, about 20 minutes total.

Remove pork slices from grill. Brush pork with honey and let rest for 10 minutes. Slice each chop into 1/4-inch slices (you should get about 10 slices per chop). Fan pork over hot cooked rice and serve.