Umamicue is bringing Texas Barbecue – through Asia – to the subsequent Monday Evening Foodball

Her title is Odesza.

Charles Wong’s vivid pink, 14-foot, 500-gallon cell street pit hails from Texas, as does the barbecue she smokes — not less than in methodology and supplies.

However the flavors and textures of its brisket banh mi and smoked crab rangoon come from different international locations. “I’ve all the time wished to mix the Asian flavors I grew up with with smoke,” says Wong, who has smoked beneath the Umamicue New-Faculty-Barbecue title since 2015. “Each kitchen has some type of barbecue.”

Wong and Odesza have booked pop-ups and catering occasions each weekend by September, however this Monday, June 27, they’ve a really particular engagement at Irving Park after they play Monday Evening Foodball, the reader‘s weekly chef pop-up on the Kedzie Inn.

Odesza, within the wild. Credit score: Charles Wong

Odesza itself could or could not carry out – I ask that the candy, narcotic haze of smoked meat hang-out the streets and alleys of Irving Park. However that brisket banh mi will probably be there, and so will the crab rangoon, chock-full of white and oak-smoked melted cream cheese. Wong can be frying brisket egg rolls, which may also make their manner right into a Texas-style bowl of Buncha, the identical symphonically textured and flavored herb- and cool-spicy noodle dish that Bourdain and Obama shared in Hanoi — this time extra-dimensional mojo with smoked ones Lemongrass Pork Pies. Plant-fed organisms, smoked Unattainable patties and spring rolls, and fish-free nuoc cham can be found for you.

“For me, grilling is about bringing individuals collectively,” says Wong. “It is a common language. We do not have to talk the identical verbal language – you possibly can simply look, see, odor and say, ‘Hey, that is scrumptious.’” That is why Wong employed Jennifer Pham from @cocktailswithnuky (and likewise Have a good time Argyle). and Haibayô) to create the night time cocktail, a ginger soda chanh, with poison of your alternative – gin or vodka – and calamansi, ginger, sugar and mint.

It is out there from 5:30pm at Jon Pokorny’s bar. And you may order your Umamicue from Wong proper right here, proper now through Tock.

There may also be restricted availability for walk-ins, and whereas I am unable to assure Odesza will probably be out there for selfies, she’ll certainly be smoking on your pleasure in her secret Lincolnwood hideout. If she would not make it this time, search for her when Umamicue returns to Kedzie in September with a gaggle of workers that, in the event you’re any Foodball fan, you will know and love.

Within the meantime, take a look at the total Monday Evening Foodball summer season schedule, restarting after an Independence Day hiatus:

7/11: Daybreak Lewis of D’s Roti & Trini Delicacies

7/18: Mazesoba by Mike “Ramen Lord” Satinover

07/25: Asian stoner snacks from SuperHai

8/1: Keralan Meals by Thommy Padanilam of Thommy’s Toddy Store

8/8: Indonesian residence cooking with Waroeng and pals

8/15: Dylan Maysick of Diaspora Dinners

8/22: Vargo Brother ferments

8/29: the triumphant return of Funeral Potatoes

9/5: Labor Day break

September 12: TBA

9/19: International Asian Barbecue with Umamicue and pals

Kedzie Inn
4100 N.Ked
(773) 293-6368
kedzinn.com