Why We Make Our Premium Product in America

100% American-made signifies premium quality.

When our founder, Rick Scheen, conceived the Pecos Table, he was certain about three things:

  1. It MUST be made in America.
  2. It MUST incorporate the best materials.
  3. It MUST be the best portable table worldwide.

These are the foundations of our “Built Without Compromise” motto.

Despite the potential for cost savings in countries like China, Thailand, or Japan, Rick’s vision was unyielding. While these nations boast the capacity and low labor costs conducive to inexpensive manufacturing, their appeal couldn’t sway our commitment to American-made products. They allow for affordable production, facilitating lower retail prices and higher profit margins – whether for premium products or otherwise.

Typically, American manufacturers can’t compete with the low costs of production offered by countries like China, Thailand, or Japan. Domestic manufacturing is undeniably costlier, prompting a seasoned businessperson to recommend overseas production. We still encounter suggestions to abandon our American operations and go overseas, but we remain unyielding in our commitment to our values.

Imagine you’ve developed a product that addresses a market need. You choose to manufacture it in China, where your COGS (Cost of Goods Sold) is approximately $100, with the intention to sell it in the United States. Assuming a 50% profit margin, you set the price at $200. To reflect its premium status, you add another $100, reaching a final price point of $300, yielding a $200 profit per unit. Though it sounds enticing, it’s not the complete picture.

Such a calculation neglects certain hidden costs. Not overheads or salaries, but the opportunity costs for the American workforce and the consequent impact on the economy.

At Pecos, we wanted to avoid these indirect costs. Despite our COGS being significantly higher in the United States than they would be in China, we’re content to reinvest that money into our economy. When a Pecos Table rolls off the conveyor belt, we can’t merely add a premium to the price tag or inflate it by 50% for a substantial profit. Doing so would price us out of the market. Our customers pay for the premium status through the high-quality materials and manufacturing process we employ.

Our manufacturing partners are top-notch, with stellar communication and meticulous attention to detail. We’re involved in every step of the process. Whenever a snag arises, we’re just a short flight away from a face-to-face resolution. This level of involvement ensures our product meets our exacting standards of uncompromised quality. Our stringent quality control allows us to confidently claim that our table is the best portable table in the world. If we produced it in China, we wouldn’t be comfortable making such a statement, nor would we be able to offer a warranty to our customers. The premium nature of our product is a result of our materials, process, workers, manufacturers, and home country.

We’re cognizant of our margins and the potential for growth, but perhaps we’re just a patriotic company obsessed with doing things right. And we’re okay with that. We gladly endure criticism from price critics because we sleep soundly knowing that blue-collar workers in Ohio and Illinois are providing for their families thanks to the wages earned at an American manufacturer. We’re not suggesting that all companies manufacturing in China are un-American. Rather, we’re illustrating that it is possible to run a successful business, selling a high-quality, premium product, right here in the United States of America.

A New Way to Serve Dove

We’ve partnered with Mill Scale Metalworks to bring a fresh twist to your traditional dove feasts. Tired of the standard dove poppers with jalapenos and bacon? Try these dove tostadas for a refreshing take on a classic. Gear up, heat the coals, and let’s get started!

Field to Table Dove Tostadas

Before you get started, you’ll need a shotgun and shells. Once you’ve reached your limit, it’s time to clean your kill. If you’re new to this, here’s a guide to get you through it:

  1. Remove the wings
    • Grab the bird’s body firmly with one hand and a wing with the other, pinching the socket. Fold the wing up towards the bird’s back. You’ll know you’ve dislocated the wing when you hear a pop. Twist and pull off the wing. Repeat with the other wing.
  2. Breast Plate
    • This part takes practice. Lay the dove on its back in your hand. Using your thumb, find a distinct point between the bird’s legs – the tip of the breast plate. Slip your thumb under the plate and pull the bird’s body downwards. Done correctly, you’ll hold the breast in one hand, the body in the other.
  3. Clean the Breast
    • Rinse off any remaining skin or feathers from the breast under running water. Be sure to remove any BBs lodged in the meat.
  4. De-Breast
    • If you have a knife, cut off the breasts as you would fillet a fish (run the knife alongside the bone). Without a knife, you can use your thumb to separate the meat from the bone.

The Recipe

Ingredients:

  • Dove
  • Corn Tortillas
  • Jalapenos
  • Onion
  • Green Onion
  • Cilantro

Seasoning:

Now, it’s time to fire up the grill. We used Mill Scale Metalworks’ Santa Maria Grill. Its open-fire design is perfect for in-the-field grilling, especially when mounted on the side of a smoker. Set up your Pecos Table, arrange your ingredients, and pop open a cold one.

If you prefer videos to text, check out our Dove Tostadas video.

Step 1: Grill Tortillas

  • Place tortillas directly on the grill above the coals. The goal is to dry them and give them a light char, resulting in a crisp, oil-fried texture.

Step 2: Saute the Veggies

  • Oil your Mill Scale Chapa or any available skillet. Add jalapenos and white onions (hold the green onions for now). Cook until lightly charred, then add the green onions.
  • Flip the tortillas once one side is nicely charred.

Step 3: Cook the Meat

  • Add the dove breasts to the skillet with the veggies. Cook quickly, seasoning with Meat Church Holy Voodoo for some heat. Once the other side of your tortillas is crispy, remove them from the grill and place on your Pecos Richlite cutting board.

Step 4: Assemble

  • When the dove is fully cooked, pair it with the veggies on the tostadas, top with cilantro and hot sauce.

Step 5: Enjoy

  • Congratulations, you’ve discovered a new way to enjoy dove. Pair with a Lonestar or two, light a fire, and relish your Dove Tostadas.

Invaders in the Landscape: Hunting Aoudad in West Texas

 

Born of the deserts of Northern Africa and transplanted into the arid landscapes of the Lone Star state in the 1940s and 50s, the Aoudad, or Barbary sheep, has claimed the vast terrains of Texas as its own. A wanderer that knows no fences, the Aoudad has stretched its territory from the starkly beautiful Chinati Mountains of West Texas to the undulating hill country of Central Texas. Bearing the label of an ‘exotic game species’ due to its non-native origin, these intriguing creatures present a year-round hunting opportunity.

Having embarked on numerous Aoudad expeditions across Texas, we can confidently claim that spot-and-stalk hunting of an Aoudad in its prime habitat offers an unparalleled hunting challenge in Texas. Akin to their distant cousins, the Bighorn Sheep, Aoudads relish dry, rugged, and elevated terrains. Our mountains, which can peak as high as 8,700 feet, are unlike the verdant mountains of the Rockies. Littered with obstacles such as Choya, Ocotillo, Cactus, Rattlesnakes, and Sharp Rocks, they present a minefield of potential hazards. A single encounter with the unforgiving Choya, with its barbed spines, can quickly turn a thrilling hunt into a painful ordeal. To negotiate these trials, we recommend the robust protection offered by Listo Provisions’ Brush Cruisers. The dramatic weather shifts from freezing nights to sweltering days, alongside the scarcity of water and shade, only add to the adventure.

Your first venture into West Texas, particularly in spring, promises an experience of unrivaled beauty. The springs of 2022 and 2023 have draped this usually austere landscape in an unusually lush tapestry of greenery, a rarity that’s a sight to behold. Any Texan, whose gaze has roamed over the majesty of the Davis Mountains, Elephant Mtn, or the grandeur of Palo Duro Canyon, will vouch for the unrivaled aesthetic appeal of West Texas. The sprawling landscapes, the captivating sunsets, the resurgence of life in spring, and the resonant clash of horns echoing through the bluffs will leave you spellbound. Irrespective of the success of your hunt, you will depart with unforgettable memories and a newfound respect for this landscape, although perhaps a touch of soreness from the demanding trek.

These goats, with their uncanny ability to blend into their surroundings, are a sight to behold. Glassing from a camp and looking up at the face of a mountain can often be an exercise in futility. The Aoudad, especially the rams, shed their reddish juvenile hides and acquire a grey/orange tone, rendering them almost invisible amidst the rocky shadows where they bed down during the day. This elusive quality has earned them the nickname ‘The Grey Ghost.’ The most formidable challenge of hunting Aoudad lies in evading their keen vision. Their remarkable alertness and group instincts—traveling in groups called angers—make it extremely unlikely for a hunter to approach close enough for a shot. It’s not unusual for angers to range from as few as 4-5 to as many as 100. The larger the anger, the more vigilant observers there are to spot you. These agile creatures’ abilities are nothing short of miraculous, capable of scaling 50-foot bluffs in a blink. We’ve witnessed this incredible feat firsthand.

If the idea of immersing yourself in these awe-inspiring landscapes and testing your physical endurance in the form of hunting intrigues you, we wholeheartedly recommend booking a hunt with Stephen West. A lifelong Texan and an experienced hunter, Stephen’s travels have taken him across the globe, guiding hunts and hosting his hunting show, West of Texas, aired on the Sportsman Channel. With a keen eye for Aoudad and a spirit as untamed as the mountain goats he hunts, Stephen epitomizes the rugged, independent ethos of a true Texan outdoorsman.

His hunts promise an authentic experience, the real deal as we like to say. One thing is certain: you won’t find another hunting adventure like this in Texas, or perhaps even beyond. Prepare to challenge yourself, to push your limits, and to discover the raw beauty of West Texas, all while in pursuit of the elusive ‘Grey Ghost’ of these hills. Embarking on this journey is not just about the hunt, it’s about embracing a slice of the indomitable Texan spirit, and savoring the rich tapestry of experiences this land offers.