4 Beef Tenderloin or NY Sirloin Steaks
4 Boneless Pork Chops
4 Boneless Skinless Chicken Breat Halves
1 pound Smoked Sausage (preferably Dutch)
2 quarts Vegetable Oil for Fondue Pots

BOURBON BARBECUE SAUCE
1/2 cup Bottled Barbecue Sauce
1/4 cup Ketchup
2 tablespoons Bourbon
1/2 teaspoon Liquid Smoke flavoring

HORSERADISH MUSTARD SAUCE
1/2 cup Dutch or Dijon Mustard
3 tablespoons Prepared Horseradish
2 tablespoons Orange Juice
1 tablespoon Brown Sugar

SWEET AND SOUR SAUCE
6 ounces Bottled Sweet-and-Sour Sauce
1/8 tablespoon Light Rum

Partially freeze beef, pork and chicken to make cutting easier. With a sharp knife, cut beef, pork and chicken into 1" to 1-1/2" cubes; slice the smoked sausage in 1/2" slices. Wrap each group of meat separately in plastic wrap and keep chilled until ready to serve.

For each sauce recipe, combine all ingredients in a small bowl; cover and keep chilled until ready to serve.

Divide oil between fondue pots; heat on top of the stove over medium heat until a bread cube dropped onto surface sizzles and browns; discard bread cube. DO NOT LET OIL SMOKE.

Place meats on a platter, separating by type. Place pots of hot oil onto their holders; adjust sterno to keep oil hot but not boiling.

Each person has their own plate (ideally, the plate will have separate indentations to spoon some of the sauce) with two fondue forks Guests spear cubes of meat, cook them in the hot oil to desired doneness. WARNING: Do not bite the hot cooked meat directly off the forks; you'll burn your mouth seriously!