Photo courtesy Ataula
Meat comes in many forms, and sometimes that "form" involves introducing an inedible element — say, a skewer — to grill, roast, or deep-fry the lanced meat product. With that in mind, Eater sites across the country are simultaneosly devoting this hour to all things Meat-on-a-Stick: Here now, the Meat-on-a-Stick Heatmap, featuring some of the newer skewered-meat dishes that have popped up on Portland menus.
· All Previous Five Days of Meat Coverage [Eater PDX]