Edit ModuleShow Tags

DeRushaEats: The Anchorman's Barbeque Sauce


This is breaking food news: A news anchor is selling his own barbeque sauce!

I heard rumors that KARE-TV anchor Mike Pomeranz was going to introduce his own barbeque sauce. Then I got the official news release yesterday: "A longtime fan of BBQ, Pomeranz developed the Fielder’s Choice recipe himself and will introduce the rich and tangy sauce to consumers on Opening Day at Target Field."

I had to review it, so Mike sent me over a bottle. It's called Fielder's Choice, and the bottle has a big picture of Mike on the front. I'm not sure a smiling anchorman makes you think delicious barbeque, but who would have thought Paul Newman would sell salad dressing?

My initial review: It's pretty darn good!

Look, this is not a Mike Wallace, 60 Minutes kind of sauce. There are no harsh edges or challenging flavors. It's more like Meredith Viera, Today Show—tangy but not intense. And there's no real heat, although the apple cider vinegar provides a bit of zip.

I like that Mike goes easy on the brown sugar (I don't like my BBQ sauce to be sweet) and it's manufactured and bottled in Red Wing.

Here's some feedback from people at WCCO, who didn't know it was a BBQ sauce from a KARE news guy:

"It tastes like a Christmas barbeque. I taste clove and cinammon in it. It's got a nice backbite to it. It tastes very herbal," said Adam.

"It actually tastes more like a marinade than a barbeque sauce—that's not a negative thing. I would marinate a pork roast in it," Joe critiqued.

Fielder's Choice will only be sold at the Minnesota Twins Target Field Pro Shop, and the other Pro Shops in the area, but Mike's hoping it will end up in grocery stores, too.

I have to admit, I'm a little jealous. Now I need to come up with some kind of DeRusha product. Drink mixes? An in-store bernaise?

Edit ModuleShow Tags Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Grilled Coffee-Molasses Brined Pork Chops with a Coffee Rub Recipe

Get juicy pork from brining while adding a mysterious flavor with sweet savory seasoning and a rub

Haute Dish, Victory 44, Rustica at MOA—all closed. Why?

The summer—and this past weekend especially—has been tough on Twin Cities restaurants. Is it (future) minimum wage hike or location?
Edit ModuleShow Tags

Spilling the Beans: What I Learned From 5 Minneapolis Coffee Shops In 3 Hours

These are the best drinks from cafe favs on the Twin Cities Caffeine Crawl this year—plus sophisticated brewing methods and tidbits of coffee trivia

Dream Job Alert

Not all berries are created equal. Each year, a few lucky berry lovers get to participate in Driscoll’s flavor tests.

Greek Wheat Berry Salad with Oregano Chicken and Halloumi Cheese Recipe

A medley of flavors and textures keep salad season interesting
Edit ModuleShow Tags
Edit ModuleShow Tags