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Recipes and How-To Guides

Check out these amazing recipes and how-to guides from Enviro-Niagara Group and Friends

  • BBQ Pulled Pork by Chef Michael Olson

    When I talk to fellow BBQ fans, the conversation, at some point, leads to either ribs or pulled pork. When I got into cooking with charcoal and later, pellet grills, many Saturdays were highlighted by a full day on the deck of our home being enrobed in a cloud of dizzying deliciousness from the smoke and aroma of the pork shoulder. Yes, it takes a long time, but once you get it rolling, there is not a whole lot to do. The low and slow cooking...
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  • Double-Hot-Smoked Cedar Plank Salmon

    Skip the fryer and batter Salmon pairs well with so many flavors; this smoky-sweet variation is a crowd pleaser and one of our favorites. It's also super easy to make so you won't mind when it's requested again and again. INGREDIENTS  1 side salmon MARINADE  1/4 cup maple whiskey 2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons olive oil 2 tablespoons maple syrup 1 clove garlic, minced 2 green onions, ...
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  • Grilled Beef Culotte with Chimichurri Sauce by Chef Mike Olson

    This recipe for Grilled Beef Culotte with Chimichurri Sauce from Chef Michael Olson is set to impress at your next BBQ picnic. Use the amazing heat and performance of your grill to provide the best to your guests and family. 1 Culotte (Top Sirloin Cap), about 1.5 kg 3 Tbsp 45 mL olive oil 1 garlic clove, minced 2-3 Tbsp 30-45 mL coarse salt  Chimichurri sauce (recipe follows) 1. Pull the beef from the fridge about 40 minutes befo...
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  • Texas BBQ Chicken Roll-Ups

    Looking for a great new recipe? Try this spicy and delicious twist on the classic chicken cordon bleu. Original credit for this recipe and method go to Craig Tabor, it has been altered to Texas-style BBQ. Ingredients  4 chicken breasts 8 slices chorizo (substitute prosciutto, salami, ham, etc to suit your taste) 1 large avocado sliced 2 thick pieces of  Monterrey Jack cheese sliced Sliced sweet onion Ta...
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  • Sweet and Smoky Wings on the Big Green Egg

    Rinse the wings thoroughly under running water, place in a medium size mixing bowl. Sprinkle with some Sweet and Smoky Rub; toss to mix and allow the wings to rest in the bowl for 30 minutes. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C. Add the wings to the grid and cook for 22-25 minutes until they reach an internal temperature of 165°F. Baste the wings with the Sweet and Smoky Sauce and cook for an additional 5-...
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  • Grilled Beef Sliders by Amanda Haas

    PREP TIME 10 MINS | COOK TIME 30 MINS | SERVES 6-8 | HARDWOOD MESQUITE Don’t let the size of these sliders fool you, they are packed with wood-fired flavor. High quality 80/20 ground chuck and caramelized onions make this simple recipe the perfect changeup to your burger routine. INGREDIENTS  BEEF SLIDERS 2 LBS GROUND CHUCK, PREFERABLY AT LEAST 20% FAT  KOSHER SALT, TO TASTE  FRESHLY GROUND PEPPER, TO TA...
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  • Maple BBQ Chicken Wings by Chef Michael Olson

    Serves 4 as an appetizer Try this spice rub mixture on other of your favourite grilled foods: chicken breast, pork tenderloin, or even mixed into ground beef for burgers. 1 kg (2 lbs) chicken wings  50 g (¼ cup) sugar 15 g (1 Tbsp) coarse salt 15 g (2 Tbsp) chili powder 6 g (1 Tbsp) paprika 4 g (1 tsp) garlic powder 4 g (1 tsp) onion powder 2 g (1 tsp) ground cumin 2 g (1 tsp) ground coriander 2 g (1 tsp) groun...
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