Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling.

Place dutch oven over fire 2-3 minutes before cooking to preheat.

First, add chorizo sausage and cook until browned. Next add hashbrowns and spices (Chipotle Garlic Rub if you have it!) and let cook for 5 minutes.

Stir in the can of tomatoes & peppers plus the can of black beans and let cook for another 5 minutes. Finally, add the scrambled eggs on top, cover with lid, add additional Cowboy Charcoal to top of lid and let cook for 30 minutes or until the eggs are completely cooked.

When done, open lid and cover with cheese. Place lid back over dutch oven, pull off charcoal and let cheese melt for 2-3 minutes. Serve & enjoy!