The 70-year old big brick pit at Pizzitola’s Bar-B-Cue is one of the oldest barbecue pits in Houston. Father and son team Jerry Pizzitola Sr. and Jerry Pizzitola Jr. show food radio talk show host Cleverley Stone how to make ribs, sauce and a new dish — Bar-B-Que Roll Ups.
It is interesting to note that, as hard as Cleverley tried, the Pizzitola family would not share the very secret barbeque sauce recipe with her, but provided Grandmaw Liuzza’s Italian barbeque sauce recipe instead. It still looks very delicious. Anyone who wants to taste the secret sauce must visit Pizzitola’s Bar-B-Cue on his or her own.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Pizzitola’s Spareribs
Source: Jerry Pizzitola Sr. and Jerry Pizzitola Jr., Pizzitola’s Bar-B-Que
Ingredients
2 ½ pounds of St. Louis Cut Spareribs
Salt
Pepper
Directions
1. Season dry sparerib with equal amounts of salt and black pepper. You may substitute with any dry seasoning of choice.
2. Place seasoned slab over fire (gas, coal or wood) for 10 to 20 minutes per side depending on the intensity of the direct heat. The meaty side of the slab will sear longer than the bone side.
3. Continually stoke the fire.
4. Move slab of ribs to indirect heat side of grill and cook until done. ( Usually an additional hour).
5. Ribs are done when you can pick them up in the middle and the slab will arch down on each end. Note: If you want
“WET RIBS” follow these simple steps:
1. Cut your sauce of choice in half with equal parts of oil and water.
2. Baste your ribs over indirect heat only.
Grandmaw Liuzza’s Italian Bar-B-Que Sauce
Source: Jerry Pizzitola Sr. and Jerry Pizzitola Jr., Pizzitola’s Bar-B-Que
NOTE: THIS IS NOT THE SAUCE USED AT PIZZITOLA’S BAR-B-QUE. THAT IS A SECRET RECIPE.
Ingredients
18 oz Tomato Paste
12 oz White Vinegar
24 oz Water
1 ½ pods Garlic
1 tbsp Lea & Perrins Sauce
¼ cup Sugar
1/8 cup Salt
Tabasco Sauce to taste
Black Pepper to taste
3 tbsp Olive Oil
Directions
1. Cover bottom of pan with olive oil and add tomato paste. Cook over medium heat, stirring constantly, until paste has lost its gloss. Add water, vinegar, Lea & Perrins Sauce, Tabasco Sauce, pepper, sugar and salt. Stir.
2. Peel garlic, place in a small pan and cover with water. Boil until tender and can be mashed with a fork. Pour water and garlic into sauce and cook on low heat for about 2 ½ hours.
3. Take a piece of bread and dip into sauce. It should stick to the bread like spaghetti sauce. Taste. If it tastes acidy, add more sugar.
Pizzitola’s Bar-B-Que Rolls Ups
Makes 12
Ingredients
1 pound meat of choice (Chicken, Brisket or Pork)
6 ounces shredded cheddar cheese
6 ounces prepared pico de gallo sauce
8 ounces bar-b-que sauce
1 dozen 6-inch flour tortillas
Sour cream (optional)
Directions
1. Bring meat to room temperature. Chop meat into small pieces.
2. Mix cheese, pico de gallo, bar-b-que sauce and chopped meat in a mixing bowl. Toss lightly until well blended.
3. Warm tortillas and place on a plate. Portion 3 ounces of filling mixture in the center of each warm tortilla and roll up. 4. They can be served either warm or room temperature. They can be served whole or cut in half. Place small bowls of bar-b-que sauce and sour cream on side of serving platter for dipping. (Optional)