I have selected as my first outdoor cooking tool, the Mongolian Hot Pot. I like the hot pot because it is so simple and unique and also very healthy in terms of cooking. Although, you can use an electric hot pot, I like the charcoal version. That is why it must be used outdoors. The hot pot, for those who may not have used it before, is a metal bowl (moat) surrounded by a charcoal chimney (central funnel). It is similar to the fondue, but larger and more fun, I think, to use.

• Beef stock, fish stock, chicken stock (two quarts as a start)
• One small piece ginger root, finely chopped
• Pinch of Five Spice Powder
• One chicken breast
• One small piece of good grade beef
• One small piece of lamb
• One small piece of solid fish (shrimp would do)
• A variety of sauces of your choice (soy, chili, hoisin)
• Small head white cabbage
• Small head purple cabbage
• Bell peppers yellow, red and green
• Two yellow squash, two zucchini
• Red onion or White onion (Vidalia or Spanish)

Preparations

1. Cut all meats paper thin.
2. This is done when they are almost frozen.
3. All vegetables should be cut into bite size.
4. Then, all meats and vegetables are arranged separately on trays.
5. These trays may be kept on ice placed in pans beneath them.
6. Bring stock to boil with the ginger and five spice powder.
7. Light the charcoal in the chimney and pour the stock into the moat.
8. Arrange the dips in individual little dishes or bowls.
9. Each person picks up meat and vegetables of their choice, places them on wooden skewers, then in the hot broth.
10. They take them out when done, and dip the pieces into the sauces of choice.

This recipe is best served over a bed of rice, which is also covered with some of the broth.
This meal goes well with a nice wine and good bread.

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