The Mikeska's are one of the most talked about families in Texas barbecue but we've never been overly impressed by their work. To be fair, we've only sampled the meat at the one in Taylor, Texas that has long since changed hands and been converted into a Mexican restaurant.

It's probably an improvement over the barbecue that Rudy Mikeska was putting out. The connection of the Mikeska clan to Blue Ribbon is this; Bobby Cavo is the owner, his mom Mopsie Mikeska is the daughter of Rudy, one of a multitude of Mikeskas scattered about Texas all of whom are seemingly in the barbecue trade.

Mopsie,has a hugely successful catering business up in Taylor. Word has it that her commissary over near the Taylor Country Club is where all the meat for Blue Ribbon is prepared and then shipped into downtown Austin for consumption.

This is the reason we've never eaten at Blue Ribbon. We like our brisket prepared within a stone's throw of where we eat it. When we've deviated from this rule in the past we've been burned and burned badly.

We'd love to hear from someone who's eaten at Blue Ribbon. Any hidden gems on the menu? Any of the food prepared on site?

all barbecue coverage http://www.scrumptiouschef.com/food/index.cfm/Barbecue

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