BBQ Burnt Ends in West Creek Potato Cups


  1. Shred Brussel sprouts and dice 1 slice West Creek Bacon.
  2. Heat skillet and brown bacon, add shredded Brussel sprouts, drizzle with Balsamic dressing and add ¼ tsp brown sugar.
  3. Cook until slaw is still crunchy and remove from heat. Fry potato skins until crisp and place on plate.
  4. Place warm slaw in potato skins and top with Burnt ends of brisket.
  5. Drizzle with Bleu cheese dressing and garnish with diced tomatoes and diced peppers.


  • 4 Braveheart Brisket Burnt Ends, 2 oz pieces
  • 2 oz Brussel sprout Slaw, with Bacon and Village Garden Balsamic dressing
  • pepper(s), green bell, for garnish
  • 4 West Creek Baked Split Potato Skins, cups
  • tomato(es), diced, for garnish
  • 1 1/2 oz Village Garden Bleu Cheese Dressing