Instead of grilling oysters directly on the grill, Michael Anthony—chef of New York's Gramercy Tavern and the recently opened Untitled—nestles them on a tray lined with salt, which he then puts over the fire. "A salt bed distributes heat gently," he says, allowing the oysters to warm evenly and just plump up, making it nearly impossible to overcook the delicate meat. Plus, this preparation means they'll be easier to move around the grates, so you'll lose less of that precious oyster liquor. Serve with a simple grilled lemon-herb sauce to amp up the smokiness. Note: Besides salt, you can use seaweed or sand to form a bed for any shellfish on the halfshell.