RE/MAX 440
John F. O'Hara

John F. O'Hara
731 W Skippack Pike  Blue Bell  PA 19422
Phone:  610-277-4060
Office:  215-643-3200
Cell:  267-481-1786
Fax:  267-354-6973

My Blog

6 Ways to Up Your Grilling Game

May 20, 2015 12:48 am

(Family Features) If warmer days have you yearning for a backyard barbecue, it's time to get your grilling game on before the season is in full swing. For the best results on the grill, keep these tips in mind.

For those not sure which foods grill better than others, try grilling chicken thighs, which have a deeper, richer flavor than breast meat, or pork tenderloin, which can withstand the dry heat of the grill and stay moist. Salmon, tuna and swordfish steaks also grill well because they are thick, crumbling less than other types of fish.

A grill is not an oven, so don't walk away from it when it's on. Organize what you'll need ahead of time to avoid running back and forth to the kitchen.

Before cooking, use tongs to dip paper towels lightly into oil and swipe over the grates. After cooking, always scrape hot grill grates clean with a wire brush so future grilled foods release easily.

If the meat or fish sticks the grill, it's not ready to be flipped. Let it sit for another minute or two.

Use a meat thermometer to ensure safe cooking. Safe internal temperatures for grilled foods are:
  • Ground Beef – 160 degrees Fahrenheit
  • Medium Steak – 140 degrees Fahrenheit
  • Medium Pork – 150 degrees Fahrenheit
  • Poultry – 165 degrees Fahrenheit
  • Seafood – 145 degrees degrees Fahrenheit
For maximum flavor and juiciness, let meat rest 5-10 minutes before cutting or serving.

Source: Lucky Leaf/Musselman’s

Published with permission from RISMedia.


Range or Stove - What's the Best Fit for Your Kitchen?

May 20, 2015 12:48 am

It's a competition that transcends the ages - not David and Goliath - we're talking range versus stove. Your RIS Consumer Confidant found himself pondering the pros and cons of this most basic but critical home appliance recently, and turned to Janet Hall at for some guidance.

Her enlightening Remodeling 101 series defines the difference between range or a cooktop-wall oven combination.

Hall says options in size, configurations, and cooking functions of ranges, cooktops, and ovens are vast, allowing for better adaptability to cooking needs and the kitchen's physical constraints. But it also makes the selection process complicated.

The consensus among experts, Hall says, is that a range is the best option for a small kitchen with limited wall and cabinet space.

Ranges come in standard widths (generally 24, 30, 36, and 48 inches) and fit into a cabinet opening, while she says cooktops take up counter space but leave base cabinet storage space available.

Hall says a single wall oven's space needs are similar to a standard range and offer great flexibility of placement. It's the double wall oven that's the space hog - double ovens effectively remove 30 to 33 inches of usable counter top real estate.

The two cost factors are the appliance and the installation, Hall says. Generally, ranges are the way to go to keep costs down - there more options at the lower end of the budget spectrum, and they're easy to install.

Hall says top-of the line ranges are not more affordable than cooktop-oven combos, and if replacing existing units, it's less costly from an installation standpoint to stick with what you have.

Another cost consideration is replacement. Hall says if one cooking component of a range breaks, you have to replace both - with a separate cooktop and oven setup, just replace them individually when/if they break.

Published with permission from RISMedia.