Commander’s is always fun. I’m looking forward to taking the train to Mobile.
Everything I have seen has been very favorable. Considering how much parking overnight in New Orleans costs, the breakeven for the ticket is less than 2 nights at a hotel. Factor in the usual delays on I10 etc, I’m definitely looking forward to it.
Forgot to add to give a heads up when you come. Happy to meet up or assist with recommendations or transport.
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Much appreciated. Probably late Fall or early Winter.
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epic FAIL this afternoon: 27oz Morgan Ranch bone-in Waygu Ribeye. This this was so thick I figured I had better reverse sear. Put it in my Breville at 155° thinking I had at least a couple hours. Turns out the oven was set to FI&#@#n’ Celsius, steak was 164°F by the time I checked on it, and surely had that f’n “gray” flavor.
No pics, I am so f’n disappointed.
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I recognize this is the time for encouragement, consolation, etc, but all I have is… “you are dead to me.”
Come visit, we’ll make it right 
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Well now you have expensive stew. Or Philly cheesesteak sandwiches. With enough peppers, onions and provolone you won’t notice the grey meat.
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I was thinking nothing a fresh baked roll, some grilled onions, cheese, and au jus can’t fix.
No Breville, no worries (sorry @Eric_White). Morgan Ranch Bavettes, Flannery Dry Aged Hangers and Sonoma Meat Co Dry Aged Prime Ribeyes over charcoal in the dark. Oh, and Andrews killer Mac n Cheese. Washed down with some good wines. the Derivative had a Stelvin fail the top of the bottle was crusty and the wine turned. Was laying on it’s side in my cellar.
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I need that mac and cheese recipe yesterday
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Best I can do is today. 
It does look fantastic. It’s probably been 10, maybe 15 years since I ate mac and cheese, but I could be tempted by that!
Edited - nope, I am remembering I let Jonathan make it once, so once since at least 2012.
Never thought of doing it in a cast iron skillet but I’m sure that I would like a crusty bottom.
2012 was 13 years ago, so you could still be right
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You did a reverse sear on all of the meat? Same time and temperature for everything?
Over charcoal just raising and lowering the grill to control the heat. The Ribeyes were almost 2” thick so they went on first. When they hit 109° internal I pulled them, added the other steaks and when they were almost ready I tossed the ribeyes back on to finish them all off at the same time.
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(Link to Chris Lilly’s Fire and Smoke cookbook on Amazon)
I double the Frank’s Red Hot and generally add more cheese for the topping. After you hit it with the broiler, add roughly chopped bacon on top. I made a double batch for 20 adults recently and they demolished it!!!
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Just got the kindle version for $5.00.
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Scored some Imperial Wagyu Inside Skirts for $12.99 a pound. Trimmed them up a bit for carne asada tonight.
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