This should serve about 8 people, using two large fondue sets.
Suggested Wine: Reisling or Chablis; Serve with tossed salad and warm French bread
4 Beef Tenderloin or NY Sirloin Steaks
BOURBON BARBECUE SAUCE
HORSERADISH MUSTARD SAUCE
SWEET AND SOUR SAUCE
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!