Portland Barbecue By The Numbers

When it comes to barbecue in Portland, the usual suspects get all the glory—and often all of the headlines, too. But Portland's dining world is a big one, peppered with small but mighty smokers and grillers who've passed their love of meat directly into our collective belly. To give you an idea of just how much meat they—and, by extension, you—can handle, here's a breakdown of Portland's BARBECUE BY THE NUMBERS.

Miss Delta Restaurant

Ribs sold per week: 225

Pounds of brisket and pork: 150 pounds, each

Total pounds of meat sold per week: 800

Macaroni and cheeses sold per week, by volume: 150 quarts of cheese sauce, 96 pounds of noodles

Number of napkins used each week: 6,000

Number of Wet-Naps used each week: 200

Bloody marys sold per week: 75 to 80

Kim Jong Grillin Food Truck and Cart

Number of ribs sold per week: 60 to 80 pounds of short ribs

Pounds of bulgogi sold per week: 130

Number of bibim boxes sold per week: 414

Number of pounds of meat sold per week: 470 to 500

Number of pounds of kimchi sold per week: 250

Number of chopsticks distributed per week: Approximately 400

Number of napkins used each week: 500

Matt's BBQ Food Cart

Ribs sold per week: 192

Pounds of brisket sold per week: 150

Total pounds of meat sold per week: 275

Pounds of potato salad sold per week: 50

Number of napkins used each week: 8 rolls of paper towels

Dr. Peppers sold per week: 2 cases