poaching rains a chaenge. host: our global snack gives you something meaty to sink your teeth into.eporter: anguilla. this beautiful coral island in the middle of the caribbean is one britain's overseas territies. a lot of vitors onlyome to the tahaven becae of its bas. yet angula has smuch more fer. t least, rich and ried caribbn cuisine which incorporates global influences. from early evening to late at night, people line up at ken's barbeque. the grill resembles a production line, with a range of meats basted in a variety of marinades. hot, fruity, and packed with spices. chef ken vanterpool mans his own grill every day. ken: when i started doing barbecue, i started barbecuing pork. this is the pork. i started doing this alone. and then it migrated towards the chicken and the ribs. and now the chicken and ribs has taken over. reporter: the chicken is based on a jamaican jerk chicken recipe, with garlic, ginger, lemon, and brown sugar. a final flourish of hot barbeque sauce rounds off this culinary delight. most here eat it with french fries. you won't find any other vegetables at