I posted a couple weeks ago asking for advice on cooking offsite then finishing on location. Since then the number of guests went up. I got 9 tomahawks at around 3lb each. Black opal Australian Wagyu rated 4/5.

The plan is to dry brine then smoke them to 130 and hold temp in a warm cooler to sear on a grill onsite. Finishing with a bone marrow compound butter and serving with chimichurri and a peppercorn sauce.