There’s nothing like a barbecue to bring about good times and create great memories. But if things aren’t watched closely, they could go bad quickly. You could set the house on fire, and ruin everything – or you could pay close attention and fan the flames as necessary in order to develop yourself some amazing results.

My fellow Habaneros I present to you, our shrimps – Mike Cammalleri, Brian Gionta and Scott Gomez.

When you have 3 guys all under 6 feet signing in a hockey hotbed like Montreal, that title is what it amounts to. Three shrimps with the potential for being really tasty (read: skilled) dangling precariously over the flames (read Montreal fans + media). With enough careful prodding and pressure, these three shrimps could turn out to be one of the best combo lines in the game, despite their stature. That’s how I’d prefer it – all under the radar, not making big waves, just being motivated and supported enough to keep clicking and producing. They go out there and give it their all every shift, and if they dog it, we let them know it. I’d like to call that the ’slow cook’, under even heat.

We all know there’s always one jackass at a barbecue gathering that insists on turning up the heat because they’re impatient and figure more heat = quicker end result. Sure the heat provides instant results, but often burns out anything placed within it in short order. You could have a prime slab of beef (Read: Kovalev) but if you turn it up to much, you end up burning it out and you have to discard it.

Ow dude. That's hot.

I think we have a lot of these jackasses in Montreal. Hopefully, the king of the grill (read: Gainey) has the patience to put up with the fans over developing his talent, because after awhile we know he’ll end up being thrown upon his own fire.

See this? - Trust me, you don't want any of this. This old dog is gonna taste like shit.

Are any of you Habaneros out there hungry? I know I am. Bring on the season!