Cardiff Crack Recipe
Cardiff Crack is the perfect sweet treat for any occasion. This takes a classic cut of beef, marinates it in an umami-rich sauce, and then smokes it to perfection. The result is a tender, smoky piece of meat that's sure to please any crowd. This guide will walk you through the steps for making Cardiff Crack so that you can create this delicious main dish in your own kitchen. With the right ingredients and equipment, you'll have a foolproof way to make a crowd-pleasing dish. So let's get started!
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Servings: 2 people
Calories: 519kcal
Equipment
- smoker
- wood chips
- butcher's twine
Ingredients
- 1/2 tablespoon of garlic powder infusing a pungent and aromatic essence that enhances the overall taste profile of the beef.
- 1/4 cup of soy sauce providing a savory and umami flavor that enhances the natural meatiness of the tri-tip.
- 1/2 tablespoon of onion powder offering a mild and slightly sweet onion flavor that adds depth and complexity to the seasoning blend.
- 1/2 teaspoon of black pepper providing a warm and earthy spiciness that balances the flavors and adds a subtle kick to the beef.
- 1/8 tablespoon of Worcestershire sauce adding a tangy and slightly smoky taste that complements the beef and amplifies its savory profile.
- 1-1/2 lbs of tri-tip beef a flavorful and tender cut of meat that is perfect for grilling or roasting, offering a juicy and rich taste.
- 1/8 tablespoon of brown sugar imparting a subtle sweetness that caramelizes during cooking, creating a delicious glaze and adding depth to the flavor.
Instructions
Delicately prepare the sauce
- Combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder and black pepper in a medium-sized bowl. Mix all of the ingredients together until well blended and set aside.
Marinade the tri-tip beef
- Cut away extra fat and silver skin from the tri-tip beef.
- Place the beef in a large resealable plastic bag.
- Evenly coat the beef with the prepared sauce and seal the bag. Allow it to marinate for 8 hours or longer, overnight if possible.
Smoke the beef Light your smoker and set it to 250°F
- Cover the wood chips in the smoker and let it heat up for about 15 minutes.
- Put the marinated tri-tip beef in the smoker and let it smoke for 2 hours or until the internal temperature reaches 140°F.
- Take out the beef and wrap it tightly with butcher's twine to hold its shape.
- Finish off with Cardiff Crack
- Let the Cardiff Crack rest for 10 minutes. Carefully slice it up before serving.
Notes
- Make sure to use fresh ingredients when making this recipe, as it will make a big difference in the flavor of your dish.
- To ensure that your Cardiff Crack is cooked evenly, try to find an even thickness of meat when selecting your tri-tip.
- Make sure to check the internal temperature of the meat every hour during the smoking process to prevent it from being overcooked.
- To add additional flavor, you can also brush the tri-tip with BBQ sauce or rub it with spices before smoking.
