Season your steak with my Cowboy Campfire Rub. Set to the side till ready to cook. Next, season your lamb chops with my Cowboy Butter Rub and set to the side.

Preheat the fire to medium-high temperature about 375F. Set the large cast iron griddle or skillet over fire.

Add your bacon and sausage to cook in the skillet making sure to flip them every 45-60 seconds. When the bacon is crispy and the sausage is 165F internal (about 6-8 minutes), pull off and keep warm.

Next, add your ham slices to cook for 1-2 minutes per side till crispy, then pull off.

Then, add your mushrooms and season with my Cowboy Candy Rub. Cook slowly and stir until dark brown (about 7-9 minutes) then pull off.

Next, add your steak and lamb chops to the skillet (or to a grill) to cook until 120F internal (about 5-6 minutes per side). Once the steak and lamb chops are done cooking, pull off and let rest for 10 minutes.

Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. During the last 5-7 minutes, add some Cowboy Campfire. Cook until tender and crispy. Once done, pull off and keep warm.

When everything is done, add your potatoes back to the skillet. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving.

Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped chives and enjoy!