Smoky & Spicy: The Ultimate Arteflame Grilled Hot Pot Recipe

Hot pot is typically associated with a simmering bowl of broth in the center of a dining table, but we are taking this beloved communal tradition outside and giving it a smoky, fiery upgrade. By utilizing the Arteflame grill, we transform the concept into a "Dry Pot" (Ma La Xiang Guo), a dish that retains the numbing, spicy complexity of Sichuan cuisine but adds the irresistible char that only a flat-top plancha can provide. This method allows the spices to bloom in the oil directly on the steel cooktop, searing the meat and vegetables instantly rather than boiling them.

This recipe is more than just a meal; it is a high-energy culinary event. The varying heat zones of the Arteflame allow you to crisp up potatoes and lotus roots on the hotter inner ring while gently cooking delicate leafy greens on the outer edge. The result is a texturally diverse masterpiece where every bite is coated in an aromatic, spicy oil, elevated by the subtle smokiness of the wood fire. It is the perfect way to bring friends together for an interactive grilling experience that wakes up the palate.

Ingredients

The Proteins

• 1 lb Beef Ribeye, thinly sliced (shabu-shabu style)
• 1/2 lb Spam or Luncheon Meat, sliced into 1/4 inch thick strips
• 1/2 lb Fish Tofu or Fish Balls, halved
• 1/2 lb Shrimp, peeled and deveined

The Vegetables

• 1 large Potato, peeled and sliced into 1/8 inch rounds
• 1 Lotus Root, peeled and thinly sliced
• 1/2 head Cauliflower, cut into bite-sized florets
• 1 cup Wood Ear Mushrooms, rehydrated and torn
• 2 heads Baby Bok Choy, quartered lengthwise

The Aromatics & Seasoning Base

• 1/2 cup Vegetable Oil (for the grill)
• 1 package Spicy Hot Pot Soup Base (solid fat type), roughly chopped
• 1/2 cup Dried Red Chili Peppers (whole)
• 2 tbsp Sichuan Peppercorns
• 1 large knob Ginger, sliced
• 6 cloves Garlic, smashed
• 1 tbsp Soy Sauce
• 1 tsp Sugar
• 1 tbsp Toasted Sesame Oil
• Fresh Cilantro and Toasted Sesame Seeds (for garnish)

Instructions

Step 1: Fire Up the Grill

1. Start a fire in the center of your Arteflame grill using three pieces of paper towel soaked in vegetable oil, topped with charcoal or firewood.
2. Allow the grill to burn down until the center cooktop reaches over 400°F. The inner edge should be searing hot, while the outer edge remains cooler for gentle cooking.
3. Clean the cooktop with a scraper and apply a thin layer of vegetable oil to season the steel.

Step 2: Sear the Root Vegetables

1. Place the sliced potatoes, lotus root, and cauliflower on the medium-heat zone of the cooktop.
2. Add a drizzle of oil and grill them until they are tender and have developed a golden-brown crust.
3. Move these vegetables to the cool outer edge of the grill to keep warm without burning.

Step 3: Cook the Proteins

1. Place the fish tofu, shrimp, and spam on the hot zone. Sear until the spam is crispy and the shrimp is pink. Move to the outer edge with the vegetables.
2. Quickly sear the thinly sliced beef on the hottest part of the ring. This will take only seconds. Once browned but still juicy, move it to the resting zone.

Step 4: Bloom the Spices

1. Pour a generous amount of oil near the center of the cooktop.
2. Add the ginger, garlic, dried chilies, and Sichuan peppercorns. Stir constantly for 30 seconds until fragrant.
3. Add the chopped hot pot soup base into the aromatic oil and stir until it melts into a bubbling, red sauce.

Step 5: The Grand Stir-Fry

1. Toss the bok choy and mushrooms into the bubbling sauce to wilt slightly.
2. Bring all the resting ingredients (meats and root veggies) from the outer edge back into the center.
3. Using two spatulas, toss everything together vigorously, ensuring every ingredient is evenly coated in the spicy, aromatic oil.
4. Drizzle with soy sauce, sugar, and sesame oil, giving it one final toss.
5. Garnish generously with fresh cilantro and sesame seeds before serving directly from the grill.

Tips

Mastering the Arteflame Grilled Hot Pot requires managing your heat zones effectively to ensure perfect texture for every ingredient. The key difference between a soggy stir-fry and a crisp dry pot is avoiding overcrowding the searing zone; cook your ingredients in batches if necessary and utilize the outer ring as a warming station. Because the hot pot base contains sugar and spices that can burn quickly, only add it once your proteins and hearty vegetables are 90% cooked. This ensures the sauce coats the food without turning bitter.

Furthermore, preparation is everything. Since the actual cooking process happens rapidly on the high-heat griddle, have all your ingredients washed, sliced, and organized on a tray before you light the fire. If you are sensitive to spice, you can reduce the amount of dried chilies, but try to keep the Sichuan peppercorns—they provide the signature "malo" (numbing) sensation that defines this dish and pairs beautifully with the wood-fired flavor.

Variations

This recipe is incredibly versatile, allowing you to adapt the ingredients to suit dietary preferences or whatever is currently in your refrigerator. You can easily swap the heavy red meat for lighter options or go completely plant-based without sacrificing flavor. The robust seasoning paste does most of the heavy lifting, so the choice of dippers is entirely up to you. Here are a few ways to switch up your grilled hot pot experience:

• Seafood Feast: Replace beef and spam with squid rings, scallops, and mussels for an ocean-inspired version.
• Vegetarian Delight: Omit the meats and use firm tofu cubes, oyster mushrooms, bamboo shoots, and broccoli.
• Mild & Savory: Skip the chili peppers and hot pot base; instead, use a mixture of oyster sauce, garlic butter, and black pepper.
• Noodle Stir-Fry: Add pre-cooked udon or glass noodles at the very end of the stir-fry to soak up the remaining spicy oil.
• Korean Fusion: Mix in Gochujang (Korean chili paste) and kimchi for a fermented, tangy kick alongside the Sichuan peppercorns.

Best pairings

Because the Grilled Hot Pot is rich, salty, and intensely spicy, you need beverages and sides that can cut through the heat and cleanse the palate. The numbing sensation of Sichuan peppercorns can be intense, so avoid overly complex wines that might clash with the spices. Instead, opt for refreshing, crisp, and slightly sweet options that balance the fire. A simple bowl of steamed jasmine rice is also mandatory to soak up the flavorful oils.

• Ice Cold Lager: A crisp Asian lager (like Tsingtao or Singha) is the classic pairing for spicy food.
• Off-Dry Riesling: The slight sweetness and high acidity of a German Riesling help tame the chili heat.
• Cucumber Salad: A smashed cucumber salad with garlic and vinegar provides a cool, crunchy contrast.
• Soy Milk or Coconut Milk: If the heat gets too intense, these dairy-free creamy drinks soothe the tongue instantly.

Conclusion

The Arteflame Grilled Hot Pot redefines outdoor cooking by merging the bold, complex flavors of traditional Sichuan cuisine with the rustic appeal of wood-fired grilling. It eliminates the need for a soup pot and focuses on the intensity of the sear, creating a dish that is texturally exciting and flavorfully explosive. This "dry pot" style encourages communal interaction, as guests can gather around the grill, watching their food transform in the sizzling chili oil.

Whether you are a spice enthusiast or just looking for a unique way to utilize your flat-top grill, this recipe is a showstopper. It turns dinner into a performance and flavor into a memory. So, gather your ingredients, fire up the Arteflame, and prepare for a meal that sizzles with heat, heart, and smoke.