Kirley Masonry & Stove Emporium

LOCATION 51 West Church Street | Mansfield, MA 02048
PHONE (508)339-3700
HOURS Monday - Friday 8:00 – 4:30 | Saturday 8:00 – 12:00



is a Family Run Masonry and Stove Retail Store.

Kirley has been in the business of selling and delivering masonry products to homeowners and contractors for over 100 years. From chimney pipe to bricks, blocks, cement, natural stone, concrete pavers and retain wall blocks, Kirley can help you find the product you are interested in for your next project.

Kirley supplies and delivers alternate heating options, including super premium wood pellet, BioBrick and bagged coal. Kirley supplies, installs and services Harman pellet and wood stoves throughout southern New England. Kirley is a HARMAN Authorized Platinum Plus Dealer with HARMAN factory trained Service Technicians and Installers. Let Kirley be your full-service dealer.

Kirley carries the Big Green Egg. It's a smoker, grill, roaster and oven all in one. Join Kirley and EGGheads worldwide in the Ultimate Cooking Experience.

We now carry BioBrick

Call or come in for your supply.

Big Green Egg Fajita Sandwich

Grilled Fajita Burgers

Mexican food lovers, try these scrumptious fajita burgers grilled on the Big Green Egg. Enjoy all of your favorite fajita flavors in easy to eat burgers, a fun barbecued twist on the traditional fajita. Garnish with fresh cilantro and lime, yum!

Add cilantro lime rice for added flavor. 


  • Fajitas4 Nature’s Own 100% Whole Wheat Sandwich Rolls
  • 1⁄2 small red bell pepper, cut in strips
  • 1⁄2 small onion, cut in wedges
  • 2 teaspoons vegetable oil
  • 1 lb lean ground beef
  • 2 tablespoons dry fajita or Mexican seasoning


Set EGG for direct cooking at 350°F/177°C.

In medium bowl, mix bell peppers and onion with oil. Spoon into a half moon griddle and cook on EGG 15 minutes or until tender, stirring occasionally. Meanwhile, mix ground beef and fajita seasoning.

Form 4 patties, about 1⁄2 inch thick. Add to EGG; cook 8 to 10 minutes or until no longer pink in center and interior temperature reaches 160°F/71°C.

If desired, toast rolls during last minute of grilling. Place burgers in rolls and top with vegetables.

Makes 4 servings

credit 2016, Recipe courtesy of Nature’s Own Bread.

Beer Can Chicken on the Big Green Egg

Beer Can Chicken

Check out this video with Rick Browne and O’Neill Williams on how to cook a beer can chicken on the Big Green Egg. Try it for yourself and enjoy!



  • BeerBrinedChicken1 (4 to 5-pound) chicken
  • 1 (12-ounce) can beer
  • 1 cup apple cider
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar


Set the EGG for indirect cooking with a ConvEGGtor at 375°F/190°C.

Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.

Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.

Place the chicken, still on the Roaster, on the grid and close the lid of the EGG. Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes, or until the chicken is just beginning to brown all over. Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170°F/77°C and the chicken is a mahogany brown color. Using barbecue mitts remove the chicken and present it on the Roaster to your guests. After they have reacted appropriately, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot.

Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve.

Serves 4

credit 2016, Beer Can Chicken By Rick Browne From Big Green Egg Cookbook/Andrews McMeel Publishing