So I am turning into the Susan Lucci of my shul's cholent cook-off. This is my 3 rd year of entering a 4 year old annual event.
My question is really about the meat,
I am going to go with a flanken, but the question is how much, should I get it cut? Which butcher?
P.S. I live in Teaneck so I am only willing to go area stores. Should I throw in some bones?
Maybe this year will be "it".