Smoke and Fried Chicken Across Portland Kitchens

Start the week at Podnah's BBQ with Texas-style pit barbecue from an all-wood smoker. I like the story behind the name: owner Rodney named the kitchen for his grandfather J.R. Muirhead. Check the menu before leaving and choose a plate to set a smoky baseline for the days ahead.

Give JJ's Louisiana BBQ its own stop after the Texas-style opener. I would look for smoky meats alongside regional sides here; the combination makes a good baseline for comparing the week ahead. Ask which sides are available before ordering, and photograph the full plate rather than just the meat.

Head to Eem for white curry with brisket burnt ends and sweet and sour fried chicken, then find EaT: An Oyster Bar at the same Williams Avenue address. I would compare smoke with fresh oysters here. Ask the staff at EaT about oyster flavor profiles and check both menus before going.

Make Matt's BBQ your North Mississippi cart stop and start with the slow-smoked brisket. I would keep the house-made sides in the frame rather than treating them as an afterthought. Ask what is available before deciding between brisket, ribs, pulled pork and turkey; save room for a side.

Shift to Tough Luck & Lil' Barbecue for a sit-down stop after the cart. I would choose brisket with pork ribs for a Texas-style comparison to the earlier plates. Ask about the platter and sandwich options before ordering, and leave time to settle in with a drink.

Choose Kee's #Loaded Kitchen when the sides deserve as much attention as the meat. I would put macaroni and cheese and greens beside the seasoned meats for a full-color plate. Ask what is available before ordering and consider sharing; these soul-food plates are described as massive.

Close at OX Restaurant with Argentine-inspired cooking from a wood-fired asado grill. I would look for chimichurri beside the smoky meats as a final contrast to the Texas-style stops. Check the current menu and hours before leaving, and ask about the seafood and sausage choices if sharing.