First Annual Dennis Garvey Cook-off
By Chef K. Marie Paulk
Happy summer to all. This article is a bit different than those of the past, as we want to inform our readers about a local foundation that is doing a lot of great local work … and perhaps inspire others as well. This foundation helps those in need who are battling cancer; and if you went to the Benicia Fourth of July parade, I am sure you all were well aware that Tim and Jeannie Hamman were the grand marshals of the parade.
Since these two Benicia locals give so much to the community, it is not hard to understand why Benicia wanted to give them their moment. The Tim and Jeannie Hamann Foundation has been in existence for five years, involved with the American Cancer Society’s Relay for Life, which they still support; however, when a close friend needed help, they stepped up. They heard their friend had breast cancer and needed help with a poorly running car, so an idea was born: have a picnic in a park and reach out to friends to see if they can raise some money to help her—and it was a success!
Because friends stepped up to help one another, they were able to raise $4,000! Thus, the Tim and Jeannie Hamann Foundation was off and running with the mission “To promote cancer research” and “to provide services and support to cancer patients and survivors” (hamannfoundation.org).
Their story is truly a touching one, and what really touches my heart is that the Hamman Foundation team are all volunteers. No one receives a salary—their entire team does this work because they truly care. They even have gone the extra mile by learning grant writing (again, on their own time). The foundation has several annual events: a dinner auction, a Turkey Trot, and Sip and Shop—all to raise awareness and money for those in need. This year will be the first for the Dennis Garvey Big Rib Cook-off.
Dennis Garvey was a realtor who worked with the Hammans and was instrumental in getting this latest venture off the ground. He and Tim worked with St. Pat’s/St. Vincent’s High School on securing the location for the cook-off. I personally never met Dennis, but in speaking with both Tim and Jeannie, he was a special soul. He lived in a neighborhood where no one was a stranger. If you were new to the neighborhood, he would be the first to welcome you to the area. Not only did he work with the Hammans, but he was also involved with the Knights of Columbus, doing his part in giving back to the community. I’m sorry to say that Dennis had his own battle with cancer and within a few months of being diagnosed with esophageal cancer, he was gone. Truly heartbreaking, but to pay tribute to Dennis, the Hammans are naming this fundraiser after their very special friend.
So, we would like to invite all you semi-professional cooks to participate and show off your skills at the First Annual Dennis Garvey Rib Cook-off. Of course, if you are just interested in eating and tasting the ribs, the cost is minimal at just $20 per person to taste the local talent, not to mention supporting a truly great cause.
So, if you need some inspiration, here is my husband Ken’s recipe for some great tasting ribs:
- Heat the smoker to 250 ͦ degrees. Try to maintain 225-250 ͦ degrees during the entire smoking process. The ribs are done when the internal temperature reaches 175-180 ͦ, but the best way to tell when ribs are done is to follow step 3.
- Place the ribs bone side up in the smoker: Yes, bone side up. He uses a rib mop sauce that has very little to no brown sugar and no tomato products in it. These two ingredients will burn before the meat is done, and can produce bad results. It is best to apply a finishing sauce or glaze towards the last 30-40 minutes of smoking. When applying the finishing sauce, turn the ribs over so that the bone side is down, and then apply the sauce.
- The ribs are done when the meat retracts and exposes the edge of the rib bones by about 1/2 inch or so, and each rib section will tear apart with ease. Grab a rib bone and twist. If it releases from the meat or is pretty darn close, the ribs are done.
The internal meat temperature will be about 175 ͦ when done. An instant-read thermometer is a must-have for checking this. After a few times, you will be able to tell if they are done or not by the feel and look of the ribs.
Using different types of wood will produce different smoke flavors in the meat. He usually uses mesquite, apple, and hardwood charcoal. Too much mesquite can add too much smokiness to the flavor, so use it sparingly. Hickory and oak are also some of the commonly used woods for smoking ribs.
Cut down the middle of each strip of meat between each rib bone. It is easier to see the bone when you slice the bone side up. Add your favorite sauce, and enjoy.
In closing, Jeannie wanted to say to the readers, “If you need help due to a cancer-related illness, do not be afraid to reach out.”
The event will be held Saturday, September 7th at St. Patrick – St. Vincent High School, 10 a.m. to 3 p.m. Please contact Kelly Baldwin at (707) 319-6392 to sign up and compete.
All I can say … there is no better way to make a person feel good about themselves than to give back—and taste some darn good ribs while you’re at it. Hope to see you there.
