Meat and Vegetable Fondue with All Labels

  • 2 min read


Fondue Pot, Fondue Forks, Extension Cords

You will need a fondue pot. There are several options. Some are electric and others are headed with sterno. If you use an electric pot you will need an extension cord. 

Fondue Forks are long forks with tiny pointy prongs for gripping the food going into the broth. The end usually has a colored dot so you can keep track of your food while it’s in the pot.


  • (3-4) 32oz Chicken Broth
  • White Label Musket Powder
  • Black Label Musket Powder
  • Brown Label Musket Powder
  • Gold Label Musket Powder
  • Red Label Musket Powder


  • Chicken Breasts
  • Ribeye Steak (marinate with olive oil and balsamic vinegar)
  • Pre-Cooked Shrimp
  • Pork Chops
  • Pot Stickers
  • Sausage


  • Cauliflower
  • Asparagus
  • Onion
  • Mini Red and Gold Potatoes
  • Broccoli
  • White Mushrooms

It's best to choose 3-4 of each instead of doing everything on this list.


  1. Skewer meat or veggies using fondue fork and place in boiling broth.
  2. Cook until veggies are soft
  3. Cook meat thoroughly. Make sure chicken and pork is cooked all the way through
  4. Season Meat with Musket Powder of choice. Mix it up and have fun!


  1. The most important thing to remember while fonduing is no cross contamination. Keep the raw food off your plate. Only cooked food goes onto your plate.
  2. Different foods will need to cook longer than others. 1-3 minutes is a good start for raw meat. The potatoes take the longest.
  3. Cooking the vegetables first will season the broth for tastier meat.
  4. Using precooked shrimp means you only need to warm it up in the broth. Snack on the shrimp while your other meat cooks. 
  5. Serve appetizers to snack on in between meat cooking.Crab filled Jalapeno Poppers – Musket Powder Seasonings orThe. Best. Queso. Dip. Ever. – Musket Powder Seasonings are a couple great options.

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