Cardiff Crack: So tender tri tip marinade?

[jjdbike]

Hello everyone,

I live in Northern San Diego County CA. There’s a local shop, i.e., Cardiff Seaside Market. It’s famous for their tender burgundy pepper marinated tri tip. It’s called Cardiff crack.
I’ve cooked many tri tips but never had one turn out anywhere near as tender. They say the use a “secret method “ to “infuse “ the meat w/ marinade. I assumed the injected it but I didn’t see any holes. Is it possible that they hued some type of tenderizer in the marinade and it penetrated meat? Is the burgundy a tenderizer? I need to figure out what they did so I can replicate it.

I know Meathead has a burgundy tri tip marinade recipe. I’ve read some rave reviews. I wonder if that marinade tenderizes the meat like the “ Cardiff Crack”?

Does anyone here have any insight on this?

Thanks in advance!
JD

[Donw]

Take a look at Troutman ‘s post for one of my favorite recipes for tri-tip https://pitmaster.amazingribs.com/fo...fornia-tri-tip

[GolfGeezer]

As I posted in another thread, Seaside market, the place that sells these terrific tri-tips, uses an industrial vacuum marinade tumbler machine. I've seen it after pestering the butcher there. The marinade itself, with burgundy wine, contributes a lot to the tenderness as wine will do. I tried replicating the process at home with a home vacuum tumbler, I but couldn't get the level of vacuum their industrial one does. Still good, but not as deeply infused as theirs. Using sous vide does a pretty good job of tenderizing tri-tip, although these "Cardiff Crack" ones they sell do not need it - I do 130* for 6.5 hours, then sear.

PS. The "Cardiff Crack" nickname comes from the fact the market is in Cardiff By The Sea in north San Diego County.

[Jerod Broussard]

Have you seen their vacuum machine? Just curious if it's a two chamber edition.

[Huskee]

Wouldn't a vacuum pull stuff out of the meat instead of force it in? When you vacuum pack steaks/roasts it pulls juices out into the bag.

[GolfGeezer]

I don’t know enough about the tech nor the science to explain it Huskee. It is sort of like when you use a chamber vac to seal and marinate I guess. The machine pulls air out and somehow forces the liquid marinade into the meat.

[GolfGeezer]

I did see it, but just from the outside. It was running - looked a bit like a cement truck. Large cylinder with a front load washer type door. I can’t remember what mechanism it was using to rotate. Either rubber rollers or a chain. It has been awhile and I’m old….

[Murdy]

I worked in a smaller butcher shop for a while. We used something like this, which is probably a lot more economical:

https://berkelmiami.com/products/biro-vts-42-vacuum-marinater-tumbler

Mostly would marinate 20 lb batches of boneless, skinless chicken. Took about 20 minutes per batch.

[jjdbike]

As I posted in another thread, Seaside market, the place that sells these terrific tri-tips, uses an industrial vacuum marinade tumbler machine. I've seen it after pestering the butcher there. The marinade itself, with burgundy wine, contributes a lot to the tenderness as wine will do. I tried replicating the process at home with a home vacuum tumbler, I but couldn't get the level of vacuum their industrial one does. Still good, but not as deeply infused as theirs. Using sous vide does a pretty good job of tenderizing tri-tip, although these "Cardiff Crack" ones they sell do not need it - I do 130* for 6.5 hours, then sear.

PS. The "Cardiff Crack" nickname comes from the fact the market is in Cardiff By The Sea in north San Diego County.

Thanks brother!
Good to know. I looked them up and they are not cheap. I suppose I'll marinate, sous vide & sear, or.... just spend the $ on the CC.
Best regards!
JD

[mnavarre]

jjdbike Try Kennedy's Meats in Escondido, they have a marinated tri-tip that's very similar to CC. I don't know if they do the vacuum tumbler, but it might be cheaper. A crack addiction gets expensive. All their marinated meats are fantastic, well worth the trip.

[jjdbike]

jjdbike Try Kennedy's Meats in Escondido, they have a marinated tri-tip that's very similar to CC. I don't know if they do the vacuum tumbler, but it might be cheaper. A crack addiction gets expensive. All their marinated meats are fantastic, well worth the trip.

Thank mnavarre,
I actually enjoy the rids west to Escondido. I'll check it out.
Best regards!
JD

[bbqLuv]

For tender Tri-tip I buy Costco's blade tenderized tri-tip.
I also have an OXO Jaccard, season first then Jaccard.
I also cook to 135-140 degrees and then rest. This may kill off any nasties.