Chef Dan Miller's signature rub and commercial smoker draws out and enhances all the unique flavors of every piece of meat we serve. We apply our signature rubs and allow the flavors to permeate the meat for at least a day before smoking our brisket and pork for at least 12 hours! Once we add our signature BBQ sauces and smoked cheeses right at the end, you won’t be able to resist!
From original BBQ plates and stacked sandwiches to apps, wraps, salads and everything in between, the Firehouse Tap & Grille has something for absolutely everyone! Our restaurant has taken the time to develop our made-to-order menu options based on what our customers love, and our pit masters are always coming up with new and interesting ways to make our BBQ out of this world. Is it any wonder we’ve been voted the best BBQ in Meadville?!