Cardiff Crack Recipe
If you're a fan of savory snacks and delicious appetizers, then you've got to try the Cardiff crack recipe!
Equipment
- Smoker
- Wood chips
- Butcher's twine
Ingredients
- Tri-tip beef 2-3 lbs
- Soy sauce ½ cup
- Brown sugar ¼ cup
- Worcestershire sauce ¼ cup
- Onion powder 1 tablespoon
- Garlic powder 1 tablespoon
- Black pepper 1 teaspoon
Instructions
- Whisk together the soy sauce, brown sugar, worcestershire sauce, onion powder, garlic powder, and black pepper in a large mixing bowl until the brown sugar is completely dissolved.
- Take the tri-tip and carefully trim off any excess fat before slicing it into thin, even strips, aiming for a thickness of approximately ¼ inch.
- After slicing the beef, transfer it to the marinade and gently toss until the beef is evenly coated in the flavorful mixture.
- Once the beef is coated in the marinade, tightly cover the mixing bowl with plastic wrap and refrigerate it. Let the beef marinate for at least 24 hours, or up to 48 hours for a richer taste.
- When the marinating time is complete, preheat your smoker to 225 degrees Fahrenheit.
- Select your desired wood chips, such as hickory or mesquite, and add them for a delightful smoky touch to the Cardiff crack.
- Once the beef has been taken out of the marinade, use paper towels to dry it thoroughly. Tie one end of each beef strip with butcher's twine and hang them from the smoker racks, making sure there is enough space between each strip for even smoking.
- Allow the beef to smoke for about 2-3 hours, or until it reaches the desired level of smokiness. The beef should have a firm consistency with a slight bend when handled.