When we first pull up to the place I immediately gauge the parking lot for a sense of what the crowd will be like. You always get there early. These places can pack out, especially if you opt for the place in Hillsboro. Those Intel bastards always flood the place... them and their stupid little Intel I.D. badges hanging from the very throats I'd love to get my hands around.
We walk in and the secondary crowd evaluation immediately kicks in. I will usually just walk out if it's too bad. But, by getting there early most crowds can be avoided. The host(ess) seats us. Seating location is important. Nobody wants to sit next to the line, but you also don't want to be at the opposite end of the grill. Who wants to walk through the entire place with everybody checking out your plate of creation? Although, done right, and a well made plate is like a badge of honor.
The host(ess) does the obligatory requests for beverages, type of soup, rice, and chopsticks. "Get out of my way! You're wasting resources here!" I think to myself. Water. Hot and sour. No rice (it's a filler to keep you away from the meat). Yes, no, I don't care! This becomes even more frantic when I see nobody in line, but then spot a herd of ditch diggers walking in. Those guys take forever. The line is clear. Let me go!
We're finally clear. Before I even get to the buffet I'm scanning for what meats are on what side during my approach. Lamb always gets first priority, then pork. Chicken will run third. In a perfect world, these places would know to keep the lamb, pork, and cilantro all on the same side. It never happens.
Two bowls... you always go two bowls. The first bowl is stuffed full of meats. You can go all one type, or mix it up for a variety. I never know what I'm going to do until I get there. While I love them, I have trained myself to skip the noodles to avoid excess carbs. But there really isn't anything like a good heap of noodles that the cook left on just a little too long and got a good burn to them. I'm not joking about that.
With the meat bowl stuffed full (remember to pad it down as you fill it), it's time to move on to the veggies, not to mention the finer establishments that also provide peanuts. I don't like the chopped peanuts you shake on. I want the whole nuts that get a good sear on the grill along with everything else. Broccoli, sprouts, spinach, green onion, celery, mushrooms (again, at the better places), cilantro, dried peppers, and squash.
The sauce line. This is where the novice Mongolian grazers hold everything up. They look at that damn flavor chart. Get rid of the damn flavor chart! If you don't know what sauce will do what, you have no business being at a Mongolian place. And if you must look, come in really early or really late to practice. Don't come in at peak lunch hours when the serious Mongolians are doing their business. Lots of hot and sesame oil. Lots! Teriyaki! Ginger! Garlic! Vinegar! Fish oil! Citrus! Hell, sometimes they even throw in a curry. Damn! Curry!
Now, this has been a perfect line. Get there late, and suffer the consequences. The idiots... they gaze at everything. They're so lost. Just grab something and MOVE! There's nothing worse than long lines. Back in the day I always had my two bowls, but never packed them past the top of the bowl. "It's all you can eat. I can just keep going back for more." No. Well, yes you can, but by the time you finish your first plate, the crowds have arrived and you have to deal with the lines. The never ending lines. Sometimes they are so long you have to just stand there with your bowls... waiting to set them on the counter to be grilled. Now, it's two stuffed bowls and one giant plate of food.
The final obstacle... timing your arrival to the cook just before he cleans the grill. At my closest location we have a cook who does not know how to clean the grill. As he scrapes and wipes, he always leaves big black hunks of charred whatever. I think he's half blind. If I get caught waiting for a clean grill, I watch and evaluate. You know exactly where your food must be placed to avoid the black gunk during the big stir. If he drops your food too close, that gunk will become part of your meal. Call me a sociopath, but I always get a bit of a giggle when I see the gunk land in a stack belonging to some Intel guy.
I prefer a higher heat grill where stuff really gets seared. The old blind guy at my regular spot tends to pull the meat off too soon, which always leaves a little salmonella scare in the back of my head. But once cooked, then comes the after saucing. Mine is always loaded up with the red heat and Hoisen. I avoid soy, but throw on a good dusting of pepper. And away we go.
As you may have guessed... I will be devouring a plate of Mongolian for lunch today. Oh yes. It's on my mind... already.