Because of the marinade, this recipe requires advance preparation.

Ingredients

2 (8- to 10-ounce) bone-in pork chops, trimmed and fat scored

4 tablespoons pure maple syrup

1/3 cup coarse-grain Dijon-style mustard

1 tablespoon fresh lemon juice

1 teaspoon cracked black pepper

Kosher salt and black pepper, to taste

Instructions

In a small bowl, combine the maple syrup, mustard, lemon juice and black pepper.

Arrange the chops in a shallow casserole dish. Spread the mustard mixture over the chops and marinade, refrigerated and covered, at least four hours, turning often. Remove chops from marinade and pat dry. Season chops to taste with salt and pepper.

Preheat grill for medium high direct cooking and grill chops eight to 10 minutes per side (depending on the ambient temperature). Cook to an internal temperature of 150 degrees F. Tent with foil and keep warm in a low oven until service.

Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling. This recipes pairs grilled chicken with a seasonally inspired relish that combines the tang of uncooked cranberries with the sweet heat of horseradish. (This recipe requires advance preparation.)

Prepare the cranberry relish at least one day in advance. This relish will keep, covered and refrigerated, for one week.

Ingredients

4 boneless, skinless chicken breasts

Coarse kosher salt

Freshly ground black pepper

For the marinade:

1/2 cup oil
1/4 cup lime juice
2 tablespoons crushed fresh rosemary
2 tablespoons Worcestershire sauce

1 tablespoon ancho chile powder
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon ground cumin

For the cranberry relish:

1 cup whole cranberries, washed and picked over
1/4 cup granulated sugar
1/4 cup prepared horseradish, well drained
1 1/2 teaspoons fresh lemon juice

Instructions

Combine the marinade ingredients in a small bowl. Trim any fat from the chicken and gently pound to an even thickness. Place the chicken in a resealable plastic bag and add the marinade. Marinate for at least one hour or up to four hours. Remove the chicken from the marinade and pat dry; season with salt and pepper.

Preheat the grill for medium high (375 degrees F.) direct cooking.

Grill the chicken for seven to eight minutes per side or to an internal temperature of 165 degrees F. Transfer the chicken to a warmed platter and bring to the kitchen. Tent the chicken with foil and let it rest for five minutes before serving.

Using a small food processor, roughly chop the cranberries. Add the sugar, horseradish and lemon juice. Pulse to combine.

Transfer to a storage container and refrigerate at least one day. Serve at room temperature.

This recipe appears in Mike Stine’s article “Outdoor Cooking: Not Just a Summer Pastime.”

Ingredients

2 large turnips, peeled and cut into one-inch cubes
1 pound beets, peeled and cut into one-inch cubes
2 large (chef’s) carrots, cut into 1/2-inch rounds
1 large onion, peeled and roughly chopped
Six small red bliss potatoes, cubed
3 tablespoons olive oil
1 1/2 tablespoons fresh thyme (or two teaspoons dried)
1 tablespoon fresh rosemary
Coarse kosher salt to taste
Freshly ground black pepper to taste

Instructions

Combine the vegetables in a medium mixing bowl. Drizzle with olive oil and season with thyme, rosemary, salt and pepper. Toss well to coat.

Make a packet of heavy duty aluminum foil large enough to hold the vegetables and seal tightly. Place the packet on an indirect grill and cook for one to 1 1/2 hours or until the vegetables are fork-tender.