{"id":4334,"date":"2018-05-18T23:17:41","date_gmt":"2018-05-18T23:17:41","guid":{"rendered":"https:\/\/maderatribustg.wpenginepowered.com\/?p=4334"},"modified":"2026-05-13T18:31:19","modified_gmt":"2026-05-13T18:31:19","slug":"petrucci-s-will-reopen-barbecue-pit","status":"publish","type":"post","link":"https:\/\/maderatribune.com\/es\/petrucci-s-will-reopen-barbecue-pit\/","title":{"rendered":"Petrucci\u2019s will reopen barbecue pit"},"content":{"rendered":"
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The smell of tri-tip hits the nostrils of Madera residents, one place they remember going for barbecue \u2014 the old Howard Schoolhouse at 23527 Avenue 14.<\/p>

Petrucci\u2019s BBQ at the Old School House will reopen for the summer Saturday and every Saturday until October from 9 a.m. to 3 p.m.<\/p>

\u201cWe opened one week later than last week because I had a wedding to attend last week,\u201d Mika Petrucci said. \u201cWhen it\u2019s the whole family at the wedding, there\u2019s no one to run the barbecue pit.\u201d<\/p>

Petrucci said to come early because she plans to be busy all day long.<\/p>

For the most part, we were busy,\u201d Petrucci said of last year\u2019s opening. \u201cPeople would come as early as 8 a.m. and we were busy all day. There were quite a few Saturdays we closed early because we sold out of everything. The response has been good this year. We are anticipating the same crowd this weekend.<\/p>

\u201cMy mom has been keeping notes on how much we sold each week. My grandpa (Dino) kept all those numbers in his head. When my mom took over, he said to take notes to see what we were selling. We were at the barbecue pit today to make the sauce. Overall, the response has been really positive. Hopefully, it will remain busy.\u201d<\/p>

The Petruccis plan on barbecuing 120 tri-tips and it will be split in half to use in sandwiches and sold in whole. In addition to tri-tip sandwiches, Petrucci\u2019s also will serve potato salad, scalloped potatoes and peach cobbler.<\/p>

For the most part, people can call early to order tri-tips, but Petrucci said don\u2019t call on Saturday. Call Thursday or Friday and they will do their best to fill the order.<\/p>

\u201cWe do say if you have a large order to call ahead and we can get it ready,\u201d she said. \u201cOn the first and last day, it was impossible to take orders. I anticipate that again this Saturday. There are people who will call ahead and we will try to fill it. The first and last day, we were so busy I told my mom not to answer the phone.\u201d<\/p>

In addition to feeding people, Petrucci said one of the joys of opening the BBQ pit each year is seeing all the familiar faces.<\/p>

\u201cThat\u2019s the reason why we do it,\u201d she said. \u201cWe like to meet our friends and like to see customers that have turned into friends over the years. Our schedule is not a traditional schedule. It\u2019s nice that we have awesome people that when we\u2019re open, they come to us.\u201d<\/p>

Petrucci will be there every Saturday with her mother Dina, family friend, Teri Skinner and barbecuer Hector Romo.<\/p>

\u201cWe\u2019ll have other people come in and out, like my cousin Lucca Petrucci or my fianc\u00e9 Mark Flores come and help us out,\u201d Petrucci said. \u201cIt\u2019s a lot of work. When you have one day off a week, it\u2019s stressful. Overall, it\u2019s worth it. We\u2019ll have people come and remember my grandparents. They will come and tell me stories of my grandpa or grandma. It kind of puts it into perspective as to why we\u2019re still open. It\u2019s what my grandpa loved and what he would have wanted. This is what his legacy would be.\u201d<\/p>

To pre-order, call Dina Petrucci at 706-0987.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

The smell of tri-tip hits the nostrils of Madera residents, one place they remember going for barbecue \u2014 the old Howard Schoolhouse at 23527 Avenue 14. Petrucci\u2019s BBQ at the Old School House will reopen for the summer Saturday and every Saturday until October from 9 a.m. to 3 p.m. \u201cWe opened one week later […]<\/p>\n","protected":false},"author":13,"featured_media":25925,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[19],"tags":[26,38],"class_list":["post-4334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-business","tag-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/4334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/comments?post=4334"}],"version-history":[{"count":0,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/4334\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media\/25925"}],"wp:attachment":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media?parent=4334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/categories?post=4334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/tags?post=4334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}