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      RECIPES — Ma Deuce

      Gunpowder Brisket Sandwich

      Gunpowder Brisket Sandwich

      Prep time - 30-60 minutes 

      Cook time - 8-10 hours 

      Total time - 10-12 hours 

      Feeds 10-12 people 

      Brisket Weight 6-8 pounds 



        • Trim excess fat off the brisket 
        • Let the brisket come up to room temperature 

        • When your smoker comes up to temp place the brisket in the center 
        • After about 4-5 hours when you form a bark place the brisket on a long piece of aluminum foil 
        • Wrap the brisket firmly with two layers of aluminum foil (if your brisket is lean add a little beef broth in the wrapping) 

        • Place the wrapped brisket back on the smoker or in the oven at 225-250 
        • Place a meat probe in the fattest point of the brisket 
        • When the brisket reaches 200-205 degrees internal temperature pull it off the smoker and place in a dry cooler
        • Let the brisket rest 30-60 minutes (I recommend 60 minutes)
        • Slice your brisket against the grain 

        • I cut the bigger slices in half and put them on a burger bun 
        • Add a piece of Swiss cheese 
        • Put some coleslaw on top of the meat and cheese 
        • Place the top bun on top of the coleslaw and enjoy! 

      • Recipe provided by Paul Saladino @paulie_saucee 

      Loaded Leftover Nachos

      Loaded Leftover Nachos

      Loaded Leftover Nachos 

      Appetizer feeds 4-6 people 

      -Prep time 10 minutes 

      -Cook time 30 minutes 

      -This meal is perfect for leftovers whether it’s steak, brisket, pulled pork or pulled chicken 

      -This recipe I used left over skirt steak 

      Loaded Leftover Nachos 1


      • Skirt steak that was seasoned with Gunpowder and Ma Deuce Seasoning 
      • Tortilla chips 
      • Shredded Mexican cheese
      • Sliced black olives
      • Sour cream 
      • Guacamole or avocado slices
      • Queso cheese 

       Optional ingredients 

      • Jalapeños if you want to add some heat
      • Lettuce (chopped)
      • Diced tomatoes 

       Loaded Leftover Nachos 3


      -Take out your leftovers and let them come up to room temperature 

      • Preheat oven to 375-400 degrees 
      • Add a layer of chips on the bottom of your skillet or tray 
      • Add steak and olives on top of the chips 
      • Drizzle queso over the top of the first layer of chips
      • Sprinkle Mexican cheese last 
      • Repeat the process and layer the chips 
      • Put tray or skillet in the oven 
      • When cheese is all melted and brown pull the nachos out of the oven
      • Spread your sour cream and guacamole out over the nachos 
      • Let the nachos sit for 5 minutes 
      • Dive in and enjoy!

      Recipe provided by Paul Saladino @paulie_saucee 

      NACHOS 4

      Gunpowder Skirt steak tacos

      Gunpowder Skirt steak tacos

      Gunpowder Skirt Steak Tacos 

       -Feeds 4-8 people 

      -Prep time 20-25 minutes

      -Cook time 10-15 minutes 

      -Total Time 30-40 minutes 


      • 4-6 pounds of skirt steak 
      • Gunpowder Seasoning 
      • Ma Deuce Seasoning 
      • Tomatoes or Pico De Gallo 
      • Sour cream 
      • Guacamole 
      • Mexican shredded cheese 
      • Soft or hard taco shells 
      • Chopped lettuce (optional) 

       Gunpowder Skirt Steak Tacos 1


      • Season steaks 10-15 minutes before cooking
      • Prepare condiments listed above in separate serving bowls 
      • Grill or cook your steaks over high heat to desired internal temperature 
      • Let steaks rest 5-10 minutes 
      • Dice up steaks 
      • Dress your tacos how you like them and have fun with it!

      Recipe provided buy Paul Saladino @paulie_saucee 

      Gunpowder Skirt Steak Tacos 3Gunpowder Skirt Steak Tacos 2

      Ma Deuce Burger Bowl

      Ma Deuce Burger Bowl

      Ingredients for MA DEUCE BURGER BOWL:

      Romaine lettuce 

      Small red onion 

      Cherry tomatoes


      Mini Tater tots 

      Ground beef (16 oz of 80/20)

      Oval pickles 


      Ingredients for secret sauce:

      1/2 cup Mayo 

      2 tablespoons French dressing 

      4 teaspoons sweet relish 

      1 tablespoon finely minced white onion

      1 teaspoon white vinegar 

      1 teaspoon granulated sugar 

      1/8 teaspoon salt 


      Prepping the burger bowl:

      -Cut lettuce to your your preference 

      -Cut cherry tomatoes in half 

      -Chop red onion into small cubes 

      -Chop bacon into small bits 

      -Use half a jar of oval pickles (I let the pickles drain for about an hour prior to adding them to the salad bowl) 

      -fry the tater tots

      Cook the meat on medium heat on a stove top and make sure you season the meat with Grill Your Ass Off’s Ma Deuce Seasoning 


      Recipe provided by Paul Saladino @paulie_saucee


      Grunts Chili

      Grunts Chili | Grill Your Ass Off

      Grunts Chili

      Prep Time: 15 minutes

      Cooking Time: 6 hours

      Total Time: 6 hours 15 minutes

      Servings: 8 servings


      • 3-4 pounds boneless beef chuck roast
      • 4 tps of Ma Deuce Steak Seasoning
      • 4 tps of Crispy’s Mango Habanero 
      • 4 Jalapeno poppers diced
      • 5 cloves of garlic minced
      • 1 large yellow onion diced
      • 4 cups of beef broth 
      • 10 oz Can of Ro-Tel Diced Tomatoes & Green Chilies
      • 28 oz Can of crushed tomatoes 
      • 3 tbs tomato paste 
      • 3.7 oz Can of Chipotle Peppers in Adobo Sauce
      • 16 oz Can of Kidney Beans


      1. Season chuck roast well with Ma Deuce Steak Seasoning on all sides. 
      2. Smoke at 225 degrees until 170-180 internal temp. We aren’t cooking it all the way just adding amazing flavor!
      3. Let chuck roast and let rest for 10-20 minutes and cube into ½” peaces.
      4. In a large pot add olive oil and place on high heat add the diced jalapenos and onion stirring occasionally until onions are softened. 
      5. Mix in garlic and Crispy’s Mango Habanero and cook for 30 seconds or until fragrant.
      6. Add beef and remaining ingredients to the pot.

      1. Bring the chili to a boil and reduce heat to low. 
      2. Simmer, uncovered for 3 hours stirring as needed to keep it from sticking to the bottom of the pot. If the chili reduces down and becomes to thick add more beef broth. 
      3. Serve over a bed of rice or cornbread and top with cheese, sour cream, and green onions. 
      4. Enjoy!