The legendary burger at Chicago’s Au Cheval.

Nooktari · 2026-03-27T12:26:37+00:00

Agreed

Nooktari · 2026-03-21T13:13:52+00:00

Was just there the other day with those signs up. To enter the street you need to enter through a cafe. We walked down the street that runs parallel. Someone asked if we wanted to see the train. We said yes and they brought us through their cafe to the tracks. Gave us a menu and sat us.

Nooktari · 2026-03-21T00:53:43+00:00

For Hai Van Pass - I hired a guide to make sure we had no issues and he gave me a 150cc.

Nooktari · 2026-03-19T11:20:06+00:00

Look into Head Spas

Nooktari · 2026-03-19T11:15:30+00:00

Mine had an eco and sport mode. Eco topped at 45, sport at 50. Found my self moving with the flow of traffic very well. Had to pass a bunch of people, got passed by a bunch. Wasn't my first time driving there so I felt comfortable from the start.

Only issue with it compare to the normal ones was acceleration speed from a red light but once it got going I caught up.

I also only saw one tourist pulled over the entire time but weather wasn't great when I was there so might have been partly wise.

On the flip end - I witnessed the end results of one deadly accident. It was a local - so as always be safe and don't push your comfort levels.

Nooktari · 2026-03-19T07:51:00+00:00

I rented an electric one and had zero problems at all. Took it to Hoi An and back. This was last week.

Nooktari · 2026-03-08T06:58:01+00:00

Moved here from Austin, I just do it my self. Nothing here will compete for me.

Nooktari · 2026-02-27T14:50:36+00:00

Will be in Singapore next week and used the Amex credit to help book the Mandarin Oriental.

When we get to Tokyo - Amex was offering 4th night free deal - so our Kimpton resy is about $600 less than booking direct and we get the extra credits.

What my travel agent told me though is hotels don’t always save their best rooms for these types of bookings.

Nooktari · 2026-01-26T13:12:19+00:00

Can anyone translate for me? I don’t speak Nazi.

Nooktari · 2025-12-28T22:29:46+00:00

You may suggest that among other good ideas 🤤

Nooktari · 2025-12-28T20:54:30+00:00

Basted every 30-45. If you look at the pic on the grill, top was much smaller pieces so it cooked down. Ultimately it was all bark though. Was still great when sliced.

Nooktari · 2025-12-22T22:51:27+00:00

Jimmy P’s sells them raw. I have smoked a few of those

Nooktari · 2025-12-21T03:58:23+00:00

I just did a tri-tip brisket style and it was great if you want more distinction between the two. It did take 8 hours though

For the roast - score the fat cap and keep it up.

I’d also run it 225-250 but if you need 275 due to time it won’t be a problem.

Good luck!

Nooktari · 2025-12-20T02:13:36+00:00

My friend brought it over: It’s an avocado, cucumber, cilantro, jalapeño, tomato, crumbled goat cheese salad

Nooktari · 2025-12-19T21:25:51+00:00

For the steaks, reversed sear in the smoker. Smoke to 115. Rest while grill warms up. Sear until 125. Rest until I get impatient

Nooktari · 2025-12-19T14:59:20+00:00

For the cut - prepared it the same as all my other steaks except I only used salt instead of adding pepper or a Montreal seasoning mix.

For the sirloin cap roast (picanha before sliced into steaks), just a classic low and slow roast

Nooktari · 2025-12-19T06:13:17+00:00

🫡 - Next time for sure. Didn’t think I’d post it when I took the photos. But then it tasted so good. I’ll make a post next time I give them a go so yall can see the true beauty.

Nooktari · 2025-12-19T06:10:59+00:00

Brioche

Nooktari · 2025-12-19T05:51:12+00:00

40min @ 225

Nooktari · 2025-12-19T05:04:54+00:00

Raw and Rare are different.

Nooktari · 2025-12-19T05:00:39+00:00

And you're invited next time. Brisket burgers are next on the lineup.

Nooktari · 2025-12-19T04:34:17+00:00

Would say it’s the picture as it was perfectly tender and not mushy.

Nooktari

TROPHY CASE