A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Jamaican	Poultry	24	Servings

INGREDIENTS

3 1/2	lb	Broiler-fryer; (1)
		Wet Jerk Rub; below, (1-1/2 cups divided)
		Vegetable cooking spray
4	c	Pieces green onions; (1-inch)
1/4	c	Fresh thyme leaves
2	tb	Vegetable oil
1	tb	Freshly ground pepper
1	tb	Freshly ground coriander seeds
3	tb	Grated peeled gingerroot
2	tb	Fresh lime juice
2	ts	Salt
2	ts	Freshly ground allspice
1	ts	Freshly ground nutmeg
1	ts	Ground cinnamon
5		Cloves garlic; peeled and halved
3		Bay leaves
1		Fresh Scotch bonnet or habanero peppers, halved and seeded

INSTRUCTIONS

FOR CHICKEN
FOR WET JERK RUB
FOR CHICKEN: Remove and discard giblets from chicken. Rinse chicken under
cold water, and pay dry. Remove skin, and trim excess fat; split chicken in
half lengthwise.
Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub
over both sides of chicken. Cover and marinate in refrigerator 1 to 4
hours.
Coat grill rack with cooking spray; place rack on grill over medium-hot
coals. Place chicken on rack, and cook 45 minutes or until done, turning
occassionally and basting with remaining 1/4 cup Wet Jerk Rub. Yield: 6
servings (serving size: 3 ounces chicken).
FOR WET JERK RUB: This rub resembles a paste that is "packed" onto the
chicken. Use an electric coffee grinder to grind whole allspice and nutmeg:
freshly ground spices will give much more flavor than bottled ones. Be sure
to wear gloves when you handle the chile peppers and pack on the rub; the
oil in the chiles will burn your skin.
Place all ingredients in a food processor, and process until a thick paste
forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving
size: 1 tablespoon).
NOTES : Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory
wood to a charcoal fire to make your jerk more authentic. Substitute 2 to 3
serrano chile peppers for the Scotch bonnet peppers, if desired.
Recipe by: Cooking Light, Sept 1994, page 91
Posted to MC-Recipe Digest V1 #857 by The Taillons <taillon@earthlink.net>
on Oct 21, 1997

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