BBQ Burnt Ends in West Creek Potato Cups
BBQ Burnt Ends in West Creek Potato Cups
Directions
- Shred Brussel sprouts and dice 1 slice West Creek Bacon.
- Heat skillet and brown bacon, add shredded Brussel sprouts, drizzle with Balsamic dressing and add ¼ tsp brown sugar.
- Cook until slaw is still crunchy and remove from heat. Fry potato skins until crisp and place on plate.
- Place warm slaw in potato skins and top with Burnt ends of brisket.
- Drizzle with Bleu cheese dressing and garnish with diced tomatoes and diced peppers.
Ingredients
- 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
Chef John Arnold - Brand Specialist/Executive Chef, Performance Foodservice - Somerset
