What seasonings offer the most potential for enhancing a dish?
My personal preferences are the varieties of chilies from the southwest. You’ve got habaneros, hatch chilies, ancho chilies, chipotles. Some are spicy and some are not. Southwestern chilies can greatly enhance a dish. I also like the proper amount of sea salt. A lot of people tend to shy away from salt in their diets, but I find it important in order to make the flavors really burst. What tool in your kitchen would you describe as your secret weapon? The pecan-fire grill. It adds huge flavor. Ninety five percent of the grills in Austin are propane; they give you great grill lines, but they don’t give you the same natural smoky flavor as a live fire. It may not sound like much, but that live-fire flavor is indicative of Hudson’s flavor. You know it immediately when you taste it. What makes a great chef? Personally, I think it’s the ability to think creatively. You need to be fearless in how you season the food. You may stub your toes a few times, but you will eventually find the flavor
