Frankly, I would stick with the Boyaah that you got going on.  As a former chef and one who has toyed with opening a place, made menus and all….keep it simple and start getting to be known by one or two things as your speciality.

Just look at Diner's Drive-in and Dives.  Those places are known for one thing or two.  You want to go there.
Your next to some famous large green acreage……your going to make a killing!

If you want to branch out, you can get into large Turkey Drumsticks or racks of ribs (pork and DON'T BOIL THEM!)

These are very easy to make and serve.

I say all this because of your location, location, location.  Do this several times a year and you all can go to Philmont, Sea Base and that new place…what's it called?  Oh, and maybe Oregon…..;)

If your doing it in the dead of winter, you might want to sell a Cider (not Mike's Hard) but something that again, you get known for.

Big thing is, in Portland everyone needs a food handlers card.  I would check into this and other legalities before going too far.  You do not want to become a libility to the Moose Lodge and get them in trouble.  Always have a thermometer with you.  I can go on and on about this.  You might have to school the boys in Food Safety on the legal side, besides what they already know.

Hope that helps.