I would love to use dry aged beef in comps, but the availablity and price keeps us back. I know some teams spend big bucks on the meats, ie Wagyu.
Now for home use, I'd love to get ahold of some dry aged ribeyes to cook up on my Egg. You need a person to give a review on some beef? ;)
edit: BTW, welcome to our forum. Head over to the cattle call if you haven't yet!
The Smokepranos Competition BBQ Team
Custom 24" x 72" trailered offset
Large Big Green Egg