| 1 Coleman single burner stove
Fondue forks
1 Dutch oven
Salad oil
Any type of meat: cut into 1” cubes. Have two or more sauces ready.
Pour salad oil into Dutch oven to no more than half capacity. Heat oil to 425 degrees Fahrenheit on the stove. Transfer oil to burner on the table.
Set out several small bowls and two or more sauces. Set two large bowls of meat or each type of meat in individual bowls.
Spear one to two cubes of meat and hold it in the hot oil until cooked to desired doneness, then dip it in a sauce.
Suggested types of sauces:
Curry sauce
Tomato sauce
Sweet and Sour sauce
Cheese sauces
Fruit sauce
Mayonnaise sauce
Garlic butter
Hot mustard sauce
Barbecue sauce
Herb sauce
Sharp sauce
Tartar sauce | 
