“Tell me why Daddy Hinkle's needs a “All In One” marinade again. I don’t think I got it the first time you explained it,” she said."You need to make a good business plan, and make it interesting too."
“Well,” I said, “all our distributors have been asking for a
liquid marinade that is affordable, and that has the same great flavor of our
two part marinades, and that works just as great too, so I made one.”
“You made one?” she said.
“Yes, I combined the O’riginal dry with the liquid and
formulated a new Daddy Hinkle’s All In One Marinade,” I said. “Of course, I had
to change the O’riginal dry formula. I took out all of the paprika for example
because we didn’t need it for color any more. The same for the soybean oil and
the anti caking stuff—there were several changes.
“Several changes?” she said.
“Yes, of course, I could not just dump a jar of the O’riginal
dry into the 10 ounce bottle of the Liquid. I had to start fresh,” I said.
“Start Fresh?” she said.
“I did. I made a basic seasoned tenderizer first—water,
salt, garlic, onion, and papain, then, I added soy sauce, vinegar, some olive
oil, sugar, and citric acid. After all that, I put in some guar gum to make the
marinade a little thicker.
“You made it a little thicker?” she said.
“Yes, I did. I wanted all little pieces of onion and garlic to be
suspended evenly throughout the marinade and not fall to the bottom of the
bottle.”
“How did the marinade work?” she said.
“I loved it.” I said. “You pour it on, rub or fork it in and let the meat warm up to room temperature. I used it on some chicken breast and grilled them on an electric grill. They were delicious. What I liked best was that there was no more guessing about how much liquid or dry to use. You just pour about an ounce of the new All In One on a couple of pounds of any kind of meat, and voilà. It’s easy.”
“You are going to call it Daddy Hinkle’s All In One?” she
said.
“Maybe, look at the label I made for Florida.”
“Well, I want to start with the Old South Florida Marinade for the Florida market—principally to
sell to Publix. I can get a co-packer down there in Florida, and have it
bottled down there and sell direct to Publix,” I said.
“It’s nice, but…,” she said.
“After I get going in Florida, I can offer the All In One to
KeHe Foods and label it for the Texas and even the Chicago market. Look at the
labels I did for Chicago and Texas.
“I don’t know why not, but the idea of changing the marinade to suit the taste and labeling it for
different markets appeals to me. Of course, you are right, it would be easier
to have one label and sell the same marinade everywhere."
"I am always right." She laughed.
"Yes you are," I agreed. "We could also do different labels for different types of meat instead of for different markets. We could make an “All In One Marinade” label for Chicken, and for Steak, and for Pork, and so on."
"That's not a bad idea," she said.
"It's not, but I like the idea of starting with a marinade for the Florida market that works on all kinds of meat, and that works especially great on fish. I really want to sell to Publix and bottle the
marinade in Florida. I even want to put ‘Made in Florida for Daddy Hinkle’s’ on
the label.”
“Well, you have some big ideas.” she said."Your business plan sounds like a story from your book, A Life Uncharted.
“Me too,” I said. “I think starting with Publix in Florida
is a good idea, because think how many people come to Florida for vacations and
also spend the winter down there. When they go back home, they will want to buy
the Old Florida Style Marinade back
home too.”
“That is a good point. Maybe you’re right,” she said.
“Hope so.” I laughed. “There is a first time for everything.”
"When do think you'll have it ready to go to market?" she asked.
"Maybe by this summer. There is a lot to do."
"Well, good luck and let me know when you have some available. I'll test it out." She laughed. "If I live, I'll recommend it to everyone."
