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Rudy Mikeska's Bar-B-Q & Catering - CLOSED
- Price Range:
-
$
- Accepts Credit Cards:
- Yes
- Attire:
- Casual
- Good for Groups:
- Yes
- Good for Kids:
- Yes
- Takes Reservations:
- No
- Delivery:
- No
- Take-out:
- Yes
- Waiter Service:
- No
- Outdoor Seating:
- No
- Wheelchair Accessible:
- Yes
3 reviews for Rudy Mikeska's Bar-B-Q & Catering
3 reviews in English
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Review from charlie f.
Pasadena, CA
10/8/2008
The interesting thing about this restaurant is that unless you order a plate meal you order everything by the pound. Everything has been smoked already and is sitting in a big giant cooler/steamer to keep it warm. When you make your order they toss it out of the giant container (notice the small metal sheet on the far right of the picture) onto a piece of wood and slice awayThe workers here have amazing knife skills. They just dice away at insanely high speeds. After they show off their knife skills, the meat is placed on the machine and weighed. And presto chango, you have your meal.
After ordering your meat you go down a short ways to your left and all the appetizers/sides are laid out. You've got corn, Mac and cheese, mashed potatoes, corn, cole slaw, potato salad, mac salad and the list goes on and on. In case your wondering why the Pineapple Coconut, Creame Cheese Cinnamon, and Cream Cheese look like rice, mac and cheese and other assorted sides is because the signs are actually for the pound cake they have above the appetizers. Don't worry, I also gave it a good stare trying to figure out what was going on.
So we ended up with a pound of brisket, a pound of baby back ribs, a pound of sausages, and small sides of coleslaw, corn, and potato salad.
The interesting thing about this place is the use of plastic for everything. Plastic plates for your food, Styrofoam cups for your sides, plastic knives/forks/spoons.. you name it everything is plastic. Its great that this far down in Texas conserving for the environment hasn't become all the rage yet.
To go along with your meal is an island with Sweet onions, pickles, and sweet tea.
The onions are delicious, most raw onions have that kind of bitter sharp taste, but these are just amazing. As well the pickles aren't super tart and just a little bit sweet. And the sweet tea... oh.. I had 3 cups of it, the perfect amount of simple syrup in it. Not as sweet as the Chick Fil A tea, just perfect!
The brisket was good, not great.
Might have been a little dry for my taste. It had a great smoky flavor but I just like my beef a little bit undercooked.
The sausages were peppery and meaty.
Pretty good stuff, but since i'm not a huge fan of bbq'd links i dont have much to say.
The real bread and butter here were the baby back ribs
It made me want to sing "I want my baby back I want my baby back I want my MIKESKA'ssss baby back ribs. " Look at its great pink smoke rings on the ribs. Really meaty strong pork ribs. And what makes it better is the amazing BBQ sauce that they have. I tried to buy a jar of it but they don't sell it =( . The sauce is a nice sweet bbq with great hickory flavor. Combined with the savory ribs that this place offered.. wow I was just dunking my food in the sauce. -
Review from Brandon B.
Taylor, TX
6/12/2008
I haven't had the BBQ here. It doesn't get much praise from my fellow locals. The one thing it does have a reputation for is it's Diamond Inn Burgers. From what I understand, when the Inn closed the ladies that made their burgers moved over here.
The burger is pretty good, but the price compared to other local joints is a little high. A little bit greasy for my tastes and nothing to really put it over the top. The fries are also in the pretty good category.
The restaurant has a walk up counter with a 70's feel to the decor.
I think they are only open Thursday-Saturday. Maybe Sunday as well. -
Review from David M.
Chicago, IL
7/20/2008
Was just in Austin this weekend on business and drove over to Taylor to make a pilgrimedge. I got hooked on Mikeska's Hot Links at home in Chicago where I am now a regular at Smoque BBQ. Tim Mikeska was one of the people that was kind enought to give his talents and advice to the guys in Chicago that opened Smogue which is now the busiest BBQ Joint in all of Chicago.
I was immediately surprised at the size of this operation. The building must have taken up a whole city block with another block available for just parking. Their dining room was bigger than Smoque's entire restaurant and parking lot!
First I had to have the spicy pork sausage. Being able to eat it at its home base where it's made was a real treat and as always it was amazingly good. Just like in Chicago. I ate 3 whole links and took 2lbs back to hotel! The brisket was good and spiced with a little more pepper than the Chicago operation. Was a bit more drier than Chicago's but still very, very good. I liked the set up. Unlike Smoque, you get to see your meat being cut and see all the sides lined up like a cafeteria. The czech potatoes were unbelievable! and finished up with some banana pudding.
The smell was a little different inside. Not like the heavy aroma of smoke in Smoque Chicago. I finally figured it out when I saw a whole car loads of people ordering hamburgers. It was hamburger I was smelling being grilled with onions. I assume Mikeska's must have their pits somewhere else in this monster building causing the smoke to be elsewhere. I found out from the locals that this was a famous hamburger that has been made the same way for over 80 years. One of the Mikeska's also had a hamburger stand downtown for many years and when he retired they move the hamburgers over to the BBQ operation. So, being in Taylor I decided to unlatch another notch on my belt and have one. One word..... OMG... great! I have no idea how the get the flavor into it the meat. It is a little greasy but it was worth it.
I was looking forward to seeing Tim Mikeska again. I really enjoyed talking to him in Chicago. Sadly he was doing a large catering job somewhere in Texas. They are very well known for their catering.
I was very thrilled to see the Taylor operation and to see the home where all that great sausage is made. Until I get back to Texas, I will just have to get my Mikeska's sausage fix at Smoque in Chicago.
