Updated: 1:51 p.m. Monday, April 29, 2013 | Posted: 1:39 p.m. Friday, April 12, 2013
About those biscuits
Never challenge a Cheddar Bay Biscuits baker to a thumb wrestling contest.
As Tommy Cockrell, the grill master at the Beavercreek Red Lobster on North Fairfield Road, tells it, a biscuit baker’s thumbs gets a workout from mixing up and scooping the all-time favorite.
His store alone pumps out about 1,600 Cheddar Bay Biscuits a day. The chain as a whole pumps out nearly 1.1 million biscuits daily. Chedder Bay Biscuit mix is now sold at Sam’s Club.
Felicia Franley, director of operations for eight Red Lobster stores that includes locations in Dayton, Miamisburg, Beavercreek, Springfield, Piqua and Lima, said the biscuits have undeniable powers.
The biscuits that replaced Red Lobster’s hush puppies about 20 years ago have been used to settle tensions in the waiting area on high traffic days like Mother’s Day.
“It is amazing what biscuits will do,” Franley said.
Grilling fish can be a complicated matter.
Christine Hicks, general manager of the Beavercreek Red Lobster, knows this firsthand.
“Most people overcook fish,” she said.
Her restaurant’s cooks received specified training on heat zone before they are labeled “grill masters.”
Hicks, Tommy Cockrell, a grill master the Beavercreek location, and Felicia Franley, director of operations for the restaurant and seven others, shared few grill tips for backyard griller:
Oil on your grill
“That way (your fish) doesn’t stick and you get those nice marks,” Hicks said.
Used a clean grill
Build up should be removed, Cockrell said.
Baste the fish on the grill
“That way it holds in those intense flavors.” Hicks said. She likes to keep it simple, often sticking to salt, peeper and canola oil.
Don’t rush your food,” Cockrell said. At 450 degrees it typically takes nine minutes to cook an 8 ounce piece of salmon. Cook it four and a half minutes on each side.
Let the fish speak for itself
Franley encourages home cooks to experiment with seasoning, but said that the natural fish flavor can be overpowered in the processes.
As a rule of thumb, hardier fish like salmon can take more seasoning than a light fish like tilapia.