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Hosting a barbecue in the depths of winter is not as crazy as it sounds. Hot food eaten outdoors tastes even better, believe it or not, in the cold than in the heat, and many people relish the chance to get into the fresh air and spend a little time outside, rather than lounging around in overheated rooms watching TV.
You do need to plan ahead though and here are some things to bear in mind:
- Use paprika, cayenne and cinnamon for their heating properties when planning your menu.
- The dark will be darker, so barbecues are best held in the day. Even at noon, it can be gloomy if the sky is overcast, so remember to provide some lighting. It is better to use lamps or electric lights, rather than candles which may get blown out by strong winter gusts.
- A smart barbecue cook will ensure he or she has a good cauldron of hot soup to keep everybody warm and happy while the 'real' food cooks - carrot or pumpkin soup are good choices as they are thick and nourishing.
- Hot drinks help people stay warm too, but not if they have alcohol in them! Alcohol actually drops body temperature and thins the blood, so people should be encouraged to eat before they drink, or they may underestimate the effect alcohol has on them. Instead try coffee with rum essence, or hot chocolate with a few drops of peppermint essence to keep folk cosy until the food it served. Then you can pour mulled wine to accompany it, because the food with provide ballast and warmth to hold down the alcohol.
- Make sure you dress warmly, but remember that your barbecue needs to be kept warm too! The meat doesn't care what the temperature outside the grill, but if you let in the wind and rain, temperatures will drop and food will take longer to cook. This may mean putting up an overhead shelter and some side panels, but make sure they aren't flammable.
Barbecue snow photograph by LabGP, used under a creative commons attribution licence.
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