The barbecue has become an item of worship in Canada but winter actually provides the tastiest -- and most economical -- fare. Lower-cost cuts of meat are made delicious after eight hours in a stew pot or slow cooker. Throw in some root veggies and a bit of well-priced red vino (the balance of which will accompany your dinner) and you've got a terrific winter meal at a fraction of the price of a summer steak feast.