Name: Honey Barbecued Chicken
Ingredients: 6 tb Honey, 8 tb if necessary; 3 tb Tarragon or white wine; Vinegar; 1 ts Curry powder; 1 ts Dried tarragon; 2 x Chickens, each 3 lbs; Salt and pepper

The Scriptures say that God Himself is the chief evangelist. For the Spirit of God is the Spirit of truth, love, holiness and power, and evangelism is impossible without Him. It is He who anoints the messenger, confirms the word, prepares the hearer, convicts the sinful, enlightens the blind, gives life to the dead, enables us to repent and believe, unites us to the body of Christ, assures us that we are God’s children, leads us into Christ-like character and service, and sends us out in our turn to be Christ’s witnesses. In all this the Holy Spirit’s main preoccupation is to glorify Jesus Christ by showing Him to us and forming Him in us.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbecue	8	Servings

INGREDIENTS

6	tb	Honey, 8 tb if necessary
3	tb	Tarragon or white wine
		Vinegar
1	ts	Curry powder
1	ts	Dried tarragon
2	x	Chickens, each 3 lbs
		Salt and pepper

INSTRUCTIONS

           BASTING SAUCE:
In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids
from barbecue. Place one or two shallow drip pans - filled with water or
stock (you can also add a splash of white wine on the lava rocks. Preheat
barbecue to high setting. Arrange chickens on spit, making sure they are
evenly balanced. Brush with honey basting sauce and install rotisserie on
barbecue with drip pans directly underneath. Barbecue at high setting for
10 minutes. Reduce heat to medium and roast chickens, with lid down, for
about 1 1/2 to 2 hours,   basting every 30 minutes with sauce, until
thermometer inserted in thickest part of thigh registers 185'F. Remove from
barbecue, season   with salt and pepper, and tent with foil. Let stand 10
minutes before   carving. Serves six to eight. INDIRECT COOKING METHOD FOR
GAS BARBECUES WITH TWO BURNERS: Place a shallow metal or foil pan (not
necessary to add water)  under one side of grill to catch drippings.
Preheat both sides of barbecue on high setting. Tie wings and legs of
chicken with string; brush lightly with oil. Place chicken breast-side down
on hot grill and cook for two minutes. Turn chichen on its side and grill
for two minutes. (A long-handled spoon inserted in cavity makes it easy to
turn). Turn on back and grill for two minutes; continue to grill chicken on
other side for two minutes until browned all over. Place chicken,
breast-side up, on the side of   barbecue with drip pan underneath; turn
off burner on that side.   Brush liberally with sauce and roast chicken
with lid down for about   90 minutes, brushing occasionally with sauce,
until chicken is done.
(Indirect heat from other side of barbecue will cook the chicken). This
method also works well with beef, pork, or lamb roasts. IF YOU HAVE A
CHARCOAL BARBECUE WITH A LID: Move the hot coals to the sides of barbecue
and place a drip pan in centre. Place chichen or roast on grill with drip
pan dirctly underneath. Cook with lid down and use a meat thermometer to
gauge when foods are cooked.
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Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: to know him is to love him”

One of the worst injustices the church has perpetuated against its members is proclaiming a message of the evil of desire. God created us with a longing to be thrilled, hungry for the joy of being fascinated. Yet we have told people to stop wanting and to stop yearning; we’ve urged them to ignore, suppress, or anesthetize their desire for happiness. And, if such teachings should fail, we have worked hard to make them feel the sting of guilt and shame. All this will do is drive passion underground, so to speak, only to have it erupt at some moment of weakness when temptation offers a fleeting fulfillment.

Sam Storms