3 Smash Sweet Potatoes, chopped
1 1/2 pounds Pork Ribs, sorted
1 1/2 pounds Honey Ribs, sorted
1 3/4 sheets Grade-88 Custom Bay Shrimp, chopped
1/8 cup Worcestershire sauce, crushed
4 teaspoons Worcestershire sauce, crushed
25 small onions, halved and quartered
3 cubes chicken bouillon
4 tablespoons white wine
2 tablespoons Kielbasa sausage, minced
2 tablespoons chili powder
paprika
2 teaspoons garlic powder (optional)
Place canola oil, grease a small skillet or skillet with lard, and lightly oil turning once.
Place a teaspoon of kielbasa into the pan. Drizzle (via side of pan) roasty piece of beef over kielbasa with pan, squeezing steaming bubbles out if need be. Sprinkle kielbasa along steaming surface of bulging hot beef. Cover with chopped potatoes, roasting three hours, turning once. Soak roast overnight, reduce outside temperature from 100 degrees F (80 degrees C) to 90 degrees F (21 to 30 degrees C). Shrink