Can't fault FB at all for what he's put out there, but I'll offer a few things:
First, there's two basic types of grilling meat - direct heat and indirect heat. You'll use direct heat for steaks, burgers, brats, stuff that grills relatively quickly. For larger, less tender cuts of meat such as roasts and thick chops, ribs, and similar things, indirect heat works best. By this I meant you'll turn on your gas grill at a reduced heat level on the sides of your grill, and put your meat in the center, roasting slowly. Rotisseries work well for this type of cooking, but they're usually optional equipment that you have to buy.
Seasonings work in somewhat the same fashion - you've got dry rubs (good for chicken, pork, ribs, etc.) and the so-called wet sauces, which are mostly bbq sweet or vinegar-based.
Sugar burns when exposed to high heat, so you have to be judicious about how much you're using in your sauce and how often it's applied to the meat during grilling. For that reason you generally apply bbq sauce to grilled meats like ribs and chicken toward the end of the grilling process.
Some people like to par-boil the less tender cuts before grilling, but I forego that and would rather roast in the oven, covered in foil and seasoned well rather than boil/simmer. I think the water removes too much flavor (fat) in the process.
Books will have a lot of recipes and techniques that you can use for other foods such as vegetables, fruit, and even fish/seafood
Good luck!
