No worries about what’s for dinner in Lower Burrell as food truck rally satisfies crowd

Lisa Fiorina of Lower Burrell didn’t have to fret over what to make for dinner Saturday.

The Food Truck Extravaganza sponsored by the Lower Burrell Volunteer Fire Company No.3 solved her dinner dilemma.

“No cooking tonight,” Fiorina said. “It’s important to support your local fire community.”

More than 18 food trucks took over the company parking lot for an afternoon of fellowship and food.

It was the third food-themed fundraiser this year for the company.

One vendor, Island Delights, selling frozen treats, traveled from Canton, Ohio.

Island Delights employee Nicholas Banner said his grandparents live in Lower Burrell and he was happy to return.

“They are loving the smoothies,” he said of the fresh concoctions that were selling briskly Saturday afternoon.

“We always have people lined up for our food truck events before we open,” said Brennan Sites, assistant chief of Company No. 3.

A free children’s area with balloons, a game area and prizes and a “become a firefighter” oversized cutout photo opportunity was on hand for attendees.

Each participating vendor pledged to donate 20% of their sales to the fire company.

Organizers hoped to raise $6,000 by day’s end and hundreds were in attendance by 2 p.m.

Hot Ash Wood Fired Pizza from Vandergrift said the Margherita pizza was the most requested.

“We’ll sell about 200,” said co-owner Nadine Artman.

The food truck rallies have turned into successful fundraisers for the company, and the last rally attracted more than 3,500 folks.

Sites said the fire company is currently updating the company building, last updated in 1994 and originally built during the 1950s.

The project is estimated to cost $60,000.

“We still need to raise about $30,000 more,” Sites said.

Planned updates to the building include replacing defunct windows, repainting the entire building and repointing the brick.

Gary Harrison, owner of Big G’s Smoked Meats in Leechburg, said keeping up with the demand for his slow-smoked pork ribs is constant.

“We sell out in like an hour,” Harrison said.