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GAS STOVE FIREPLACE: Beautiful, Safe, Efficient

Joseph Coupal - Monday, November 30, 2020
The Fireplace Showcase - Gas Stove Fireplace Seekonk, MA

The gas stove fireplace that you choose will be the centerpiece of your living room. The options for both appearance and functionality vary greatly which is a wonderful thing for the consumer. So today, we’d like to briefly discuss some of the benefits and options regarding your gas stove fireplace options.

The gas stove fireplace is increasing in popularity because of the industry implementing steady and strategic improvements to their product’s appearance, functionality, and efficiency. They are also the most convenient form of auxiliary heat solution within the home being controlled by fixed and remote controlled on/off and thermostat switching.

They are largely simple to maintain. They don’t require the ash-removal and chimney sweeping maintenance actions of wood burning stoves. With that said, your gas burning stove will requires some attention to maintaining safe and efficient operation. Drywall dirt, dust, pet hair, and other contaminants can harm fan motors and burners. Hence a regularly scheduled maintenance for cleaning and checking is highly recommended.

For more tips on gas burning stove, contact The Fireplace Showcase.

Thanksgiving Reflections from Our Team to Yours

Joseph Coupal - Wednesday, November 25, 2020
Thanksgiving Reflections from Our Team to Yours

We have all been challenged this year. But, never have we felt closer to our family, staff, customers, and vendors. For this we can give Thanks. The Covid-19 pandemic challenged our business as it did each and every business across our great nation. But, we would like to share with you the positives that came out of this experience.

Our families, our staff, our customers, and our vendors all remind us of the blessing it is to own and operate. The support that you have all provided, and continue to provide, during one of the most troubling and challenging times in American history is nothing short of humbling. That we in our own way returned some of that support to you has us arriving this Thanksgiving season with a deeper appreciation for our relationship with you. We move forward with an extraordinary focus to ensure that the quality of our service meets your needs, expectations, and earns your continued and highly valued trust. We do this with confidence that, together, we all will make it through the unique challenges that lay ahead.

In many ways we have more to be thankful for this year than ever before. This Thanksgiving season, we continue to reflect, recognize, give thanks, and be warmed by you all. As always, we invite you to contact us anytime with ideas, questions, and/or concerns. Thank you, and sincere "Happy Thanksgiving" wishes to you all!

Roast Your Thanksgiving Turkey Perfectly with Big Green Egg Grill

Joseph Coupal - Wednesday, November 18, 2020
The Fireplace Showcase - Big Green Egg, Seekonk, MA

We recently wrote about a great way to smoke your Thanksgiving turkey, but how about using your Big Green Egg to slow roast your turkey this year? What happens when your 12-pound turkey competes for oven space along with all the other planned Holiday foods? This problem is easily solved. Take it outside, fire up your Big Green Egg grill, and roast away.

Clean the turkey thoroughly. Run a good amount of poultry seasoning to the bird. Set the EGG up for indirect cooking with the convEGGtor at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.

Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack, then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine, or water.

Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. Reserve the drippings from the drip pan to make gravy. The Big Green Egg Grill will deliver the perfect roasted turkey. Try to be humble about your product. No one like a show off!

Contact The Fireplace Showcase to learn more about the amazing features of Big Green Grill.


Mountain Man’s Special Turkey Recipe

Joseph Coupal - Wednesday, November 11, 2020

We’re not just providers of Green Mountain Grills to the fine people of Seekonk, we’re Green Mountain grill users as well. And we just happen to know how to use them and where to find the resources to learn new and exciting new ways to use them. We going to go out on a limb and guess that you are actively thinking of ways to smoke or grill your Thanksgiving turkey next week. We’ll look no more! Here’s how we’re going to do it courtesy of the great people at Green Mountain themselves.


  • 1 cup of apple juice
  • 1 teaspoon of Worcestershire sauce
  • 1-Whole Turkey
  • 5-Gallon Pale for Brining
  • Aluminum Foil
  • Brown Sugar
  • Fresh Garlic
  • GMG Poultry Rub
  • Kosher Salt

Turkey takes a bit of time, so I see no reason to cook a small one. You can always freeze the leftovers – they will stay moist for several weeks if you use a vacuum-sealer!


  1. Thaw the turkey in the refrigerator. This will take anywhere from 2-5 days depending on the size of the bird. You can also thaw it in cold water in 8-12 hours.
  2. Remove the neck and the giblets from the bird’s cavities.
  3. If you don’t own a pan large enough for the turkey, just go to a box store and buy a 5-gallon plastic pail. Put the turkey in the pan or pail and then add enough water to completely cover it.
  4. Remove the turkey.
  5. Add enough kosher salt to the water until a raw egg seems buoyant. Stir. Add 3 tablespoons of brown sugar or molasses and 5 tablespoons of GMG Poultry Rub.
  6. Use a garlic press or mash several cloves of garlic with the side of a butcher’s knife and add to the brine. Stir thoroughly.
  7. Brine the turkey overnight. Make sure no part of the turkey is out of the water.
  8. Remove the turkey and pat dry with paper towels.
  9. Push a wooden spoon underneath the skin all the way around the bird, top and bottom, to break the skin away from the flesh. The goal is to make enough room to get your hand between the skin and the flesh.
  10. Rub reasonable amounts of GMG Poultry Rub on the flesh with your hands between the skin and the meat. Do this top and bottom – wherever you can reach. You can put the rub on the skin, but this will merely make the skin taste good, not the meat – the skin acts as a perfect insulator. So unless you have a huge fondness for flavorful grilled turkey skin, you will waste your money putting rub on it.


  1. Place the turkey, breast side down, in a disposable aluminum pan (unless you really love to clean pots and pans and want to use your good oven roaster).
  2. Turn on your Green Mountain Grill and set it to 275°. When that temperature stabilizes, put the turkey in the grill.
  3. Make a mixture of 1 cup of apple juice and 1 teaspoon of Worcestershire sauce. Put this in a small spray bottle.
  4. Spritz the turkey about once per hour. Make sure that you spritz thoroughly, especially inside the bird’s cavities.
  5. Cook the turkey for about 4-5 hours, or 15 minutes per pound.
  6. After 8 hours, turn the bird over.
  7. Use the meat probe the thickest part of the breast, about 3/4″ away from the bone. Push it straight down into the bird until it touches the bone, and then back it out about 1/2″. Leave the probe in.
  8. The internal temperature should approach 160°. Remove the turkey from the GMG grill, cover it completely with foil, and let it rest for 20-30 minutes, during which time the temperature will continue to rise to 165°.

Carve your turkey. Overeat. Watch football. Repeat

Need Green Mountain accessory ideas? Contact The Fireplace Showcase and we’ll open your eyes to new ways to enjoy and maximize your smoking and grilling experience!