“It’s that central Texas, German-style barbecue, focusing on brisket and prime, all-natural meats,” Woodruff said.
“We mess with the base beer each year, so it’s a different vintage,” he said. “We were shooting for kind of an apple pie sort of aesthetic with a little tartness to it.”
“Getting whole spices lets us toast them on our own and either use them whole or get the right grind,” he said.
Its Two Year Anniversary Party 6 p.m. Thursday gives revelers the gift of an all-local beer wall and special brews.
“I love cooking. We do it at my house every year,” Soward said.
Salmon is a particularly popular choice on local menus and with nutritionists.
“We were thinking who could do it, and we just thought it would be fun,” said co- Keep It Local OK founder Bryce Bandy.
“I think the primary influence for us in enhancing the food and beverage menu here is driven by the fans,” said Thunder senior vice president Brian Byrnes.
“I just wanted something different,” he said.
This is a taqueria-style taco, and on Oklahoma City’s southside in Historic Capitol Hill, it’s easy to find a good one.