Chicago Reader61%
The smoke rises again when K-Tex BBQ returns to Monday Night Foodball 80%
By Mike Sula92%
7/24/2026, 10:06:49 AM
Topics: Food And Drink, Monday Night Foodball
BS Summary: This article contains 19 faulty reasoning types, including Framing Effect, Status Quo Bias, and Biased Writer Voice, with Attempt to Sell a Product or Service as the most egregious example at 65.4% saturation with 257 hits. Analysis detected 789 faulty-reasoning hits from 393 analyzed words, generating a BS Score of 70.9% and a BS Rank of 80% (4,564 of 21,887 articles). This article is worse (more manipulative) than 79.20% of the article peer group.
The animals were running the streets in crop tops and cargo shorts last February 2.
The ice dome that covered the city had cracked—up 32 degrees Fahrenheit from the previous week’s gelid 8.
They’d crawled out of hibernation with their snouts upward, huffing meat smoke out of the sky.
Maybe they smelled Korean barbecue.
Or maybe it was central Texas–style, low-and-slow smoked brisket.
Or maybe it was both.
By 5 PM a line was snaking around the dining room of an Avondale restaurant.
The ones who showed up early got what they were hungry for.
Anyone who crawled in after 7 PM was out of luck.
The animals had cleaned out the kitchen.
No guarantees it won’t happen again this Monday, July 27, when K-Tex BBQ returns to Monday Night Foodball, the Reader’s weekly chef pop-up at Thattu.
But it probably won’t.
Brothers Sam and Stephen Lee, who grew up smoking fish and game and eating their grandma’s moose meat kalbi in Alaska—and then eating pin oak-smoked brisket in Texas—have had nearly six months to manage their fan army’s expectations.
They include smoked brisket with perilla leaf chimichurri; spare ribs in gochujang glaze; and pulled pork in a vinegary, soy-pickled jjangachi sauce with a kiss of the Carolinas.
You can also order their signature one-bite pork belly ssam slider with ssamjang, the fermented soybean and hot pepper dipping sauce.
To the side: kimchi, white-pickled daikon, or traditional jjangachi—soy-pickled onions and daikon.
The boys are also introducing pulled pork or pork belly rice bowls with stir-fried kimchi, pickled radish, crushed seaweed, and toasted sesame seeds.
And once again you can upgrade among a trio of premium sides: sweet wasabi slaw; or kimchi cup-bap, white rice over sauteed kimchi and pickled daikon; or their K-Army baked beans, a riff on budae jjigae, the post-Korean war Spam–hot dog–bean fusion stew that developed from discarded U.S.
Army rations.
Finish with mildly sweet banana milk pudding.
Gonna be a scorcher, but in the air-conditioned oasis at 2601 W.
Fletcher, it’ll be chill.
Everyone gets fed starting at 5 PM this Monday, July 27 in Avondale.
Like always, happy hour goes until 7 PM, with $5 beers and nonalcoholic drinks, and $12 bespoke cocktails by bar manager Melanie Hernandez.
Meanwhile, check out the full Foodball schedule below:
Analysis
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