Get grilling: A guide to cooking everything over the fire

Cooking on the grill is a little like riding a bike: Shaky at first, but smooth sailing once you know what you are doing.

There is a lot to consider before you set that steak on the grates: Gas or charcoal? High heat or low? And how long does that steak need to cook?

And – this is the fun part – what else can you throw on the grill?

We asked Ray Sheehan – Neptune resident, barbecue aficionado, and creator of the BBQ Buddha line of sauces and rubs – for tips to help take the fear out of grilling, and we also put together a guide on how to grill just about anything. Let's get cooking!

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Gas versus charcoal 

Some people prefer the ease of gas grilling, some like the flavor and heat that come from a charcoal grill, and others like both.

"The biggest difference is how much time do you have have, and when you have more time, you're going to get more flavor with the charcoal," Sheehan said. "Weeknight grilling is done on the gas grill. On weekends, I have a Weber Kettle grill, and with that I use the charcoal."

Getting started

Be it gas or charcoal, the first step in grilling is cleaning the grates.

"Start out with a good, clean grill," said Sheehan, who recommends cleaning before and after each cook. "Get it nice and hot and burn off whatever bits of food that are on there from the last cook. I preheat it for 15 to 20 minutes and use a wire brush to scrape it, make sure everything is off.

The next thing I do is oil the grates. I use olive oil - some people use vegetable oil, but if that's really hot, it will catch (fire)," he said. Soak a clean dish towel or paper towel in the oil then use tongs to oil the grates. "That's going to give you a good, clean sear if you're doing beef or burgers. And you're going to gain lots of flavor from the caramelization of the meats."

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Second, prepare the meat. Thick steaks, such as rib-eye, should come to room temperature before cooking; this will ensure an even cook. As for seasoning, Sheehan prefers kosher salt over sea salt; the latter can draw the natural juices out of the meat. He salts steaks just before putting them on the grill.

Another way to add flavor is with wood chips. Soak oak, apple, cherry, hickory or mesquite chips for 30 minutes to two hours, drain them well, wrap in foil, poke a few holes and place them on the grate of the gas grill or directly on the coals in a charcoal grill. “It creates some smoke flavor without taking hours,” Sheehan said.

You can grill that?

If you have only ever cooked chicken, burgers and steak on the grill, you are missing out.

"You can grill anything, with some ingenuity," Sheehan said.

Nearly everything you cook on the stovetop or in the oven can be done on the grill, and the flavor only gets better. Here are some ideas to get you cooking.

Clams, mussels and oysters

HOW TO DO IT: Start by scrubbing the shells to remove any sand or grit. To cook them, there are two options: Place them directly on the grates and cook until they pop open. Remove to a plate and drizzle with melted butter or olive oil, fresh lemon juice, chopped herbs, hot sauce, or your favorite condiments. Or, grill them in a foil pan; this will preserve the mollusks' briny liquid, which you can pour over the top once they are cooked.

DO: Inspect the mollusks before cooking. Fresh clams, mussels and oysters should be closed, or if they are slightly open, they should close when you tap them. If the shells are wide open and the mollusk does not shut when tapped, it is dead and must be thrown away. Clams, mussels and oysters that do not open while cooking should be thrown away as well.

DON'T: Place them in a plastic bag prior to cooking - they will suffocate. Keep them in the mesh bag in which they came, or, experts say, put them in a colander, place the colander on a dish and cover the mollusks with a damp towel before storing in the fridge.

Pork shoulder

HOW TO DO IT: Sheehan suggests using two zones to grill this cut: Make one side of the grill very hot and leave the other without heat, and place the roast on the cooler side. Place a pan filled with apple juice or water beneath the roast to add moisture and catch any drippings, "and cook it long and slow," he said, about six to seven hours. "At the end, you would (move it) to the hot side to give it some caramelization."

DO: Keep the roast moist: Spritz with apple juice every 45 minutes.

DON'T: Do this on a weeknight. You can't rush a big cut like pork shoulder, which is an inexpensive piece of meat that benefits from a long cook time.

Shrimp

HOW TO DO IT: Wooden or metal skewers are the way to go when grilling shrimp, and be sure to use two, one at the head and one at the tail. This will keep the shrimp from spinning around, which can lead to uneven cooking. Brush with olive oil, salt and pepper, grill until pink, flipping once, then immediately remove to a plate. Add a squeeze of lemon juice and a sprinkle of chopped parsley. For extra flavor, wrap the shrimp in bacon before grilling.

DO: Pack them on the skewers tightly. Cooks Illustrated magazine says doing so means less surface area, which leads to the shrimp taking a little longer to cook inside. Shrimp cook very quickly, so this extra time will allow the outside to brown before the inside gets rubbery.

DON'T: Forget to pat the shrimp dry before brushing with olive oil. Excess moisture makes for soggy shrimp.

Pizza

HOW TO DO IT: There are two methods: Grilling dough directly on the grates or using a pizza stone. To use the grates, oil them generously and brush the dough with a little olive oil to prevent it from sticking. To use a stone, choose one that is thick and high quality (Sheehan said thinner, cheaper stones may crack). Place it on the grates and turn on or light the grill, gradually increasing the heat. With both methods, put the dough down, cook a minute or two (until dough bubbles) then flip, add toppings and close the lid. Let cook for a few minutes more, then remove with a wide spatula.

DO:  Be prepared: This is the key to grilling pizza. The dough cooks quickly, so after the first side is done and you flip it over, toppings must be added immediately. Have your veggies chopped and meats, cheese and sauce close by. Also, if you use a stone, after the pizza is removed, let the stone cool down in the grill to prevent cracking.

DON'T: Load up on toppings - these pizzas will be on the small side, and you want the flavor of the grilled dough to shine. And Bon Appetit magazine recommends steering clear of wet toppings, such as fresh mozzarella and fresh tomatoes; they can make your crisp, grilled crust go soggy.

Romaine lettuce

WHY DO IT? Everyone tires of salad eventually, so grilling the main ingredient is a good way to change things up. Lettuce cooked this way has crisped edges with a softened center.

HOW TO DO IT: Start with hearts of romaine, sliced in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper, then grill for a minute on each side. The lettuce should have grill marks but not be limp. Remove to a plate and drizzle with dressing.

DON'T: Use high heat, or the delicate leaves can burn.

Potatoes:

HOW TO DO IT: Slice potatoes into rounds or large chunks and toss with olive oil, salt, pepper and garlic powder. Spray heavy-duty foil (or two layers of regular foil) with cooking spray, arrange potatoes inside and close tightly. Grill for 30 to 40 minutes, occasionally shaking packet to redistribute potatoes.

DO: Keep the foil closed –  you need the steam trapped inside to cook the potatoes. And start the potatoes before the chicken or steak, as they take about a half hour to cook.

DON'T: Use butter– it will burn the outside of the potatoes before the insides cook.