We used to get steak tips in cannonball marinade from a local butcher shop often. We loved them! The have a nice robust flavor when you first start chewing and finish with fiery heat! The more you eat the more the heat builds!
Unfortunately the butcher shop closed depriving us of this painful pleasure. We were left with no choice, we had to reverse engineer the marinade! The recipe below is a very close copy of the original. It’s rather hot but if you want to make it hotter, add more cayenne & crushed pepper as you see fit.
This works well for smaller cuts of grilled chicken beef and pork. We do not recommend marinating whole steaks in it.
Cannonball Beef Marinade – Approx 2 cups
- Half a stick melted butter
- 1 cup red hot sauce such as Franks
- 2 tablespoons white sugar
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons cold water
- 1 tablespoon tomato paste
- 1 tablespoon molasses
- 1 teaspoon cayenne pepper (or more to taste)
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
Whisk all ingredients together in large bowl. Marinade 12 to 24 hours.
The griddle guys!