The Golf Thread

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Re: The Golf Thread

Post by duffy munn on 2017-06-28, 14:05

Floyd Robertson wrote:
duffy munn wrote:I have 7 career aces. One went off a tree.

You must golf a lot, law of averages being what they are. Unless you're on the PGA Tour Champions circuit and you're really Boom Boom.

I worked at night for close to 30 years. So, yeah, I played a ton of golf. If you stand in a lot of thunderstorms, you are bound to be hit by lightening.

Funny thing is I'm not really very good ( about a 10 handicap).

Here's the list of aces:

1986: Pine lake in Haslett. #11 197 yards, 3 iron. shot 86.

1995: Timber Ridge. #16 155 yards, 7 iron. Shot 82

2000: Bellaire country club in Tampa. #10 110 yards, Wedge. Shot 77

2003: Brookshire. #10 110 yards, wedge. Scramble playing with former MSU coach Mark Hankins. I won a year supply of top flights. Another hole in one on a different hole won a car

2009: Tullymore. #5 155 yards 6 iron.
Scramble. Won a nike driver

2010: timber ridge #8. 125 yards, 9 Iron. Dead pull that was heading out of bounds. I was reaching for another ball. Shot rattles off a pine tree and goes in. shot 82.

2014: Wheatfield #7 155 yards, 7 iron. 7th hole, 7 iron 7th ace. shot 37 for 9 holes.

Yeah, I'm lucky as fuck.



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Re: The Golf Thread

Post by InTenSity on 2017-06-28, 14:20

Duffy. A 10 handicap is very good. Not very good is a 25 handicap. Average is probably around a 20 handicap. I'm going to guess that you say that because your drives probably aren't all that long, but you probably are consistently in the fairway, and then have an iron shot to the green. Your short game is probably very good from 100 yards and less, which means you rarely 3 putt and in a average game maybe have about 28-30 putts total.

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Re: The Golf Thread

Post by duffy munn on 2017-06-28, 14:31

InTenSity wrote:Duffy. A 10 handicap is very good. Not very good is a 25 handicap. Average is probably around a 20 handicap. I'm going to guess that you say that because your drives probably aren't all that long, but you probably are consistently in the fairway, and then have an iron shot to the green. Your short game is probably very good from 100 yards and less, which means you rarely 3 putt and in a average game maybe have about 28-30 putts total.


I can drive it about 260 max. I'm just as likely to shoot 90 as I am to shoot in the 70's. My career best is a 74. I shot 50 for 9 in my league 2 weeks ago. Short game is decent but I 3 putt, a lot.

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Re: The Golf Thread

Post by DWags on 2017-07-01, 19:01

Just shot a 115 on the Manistee National the day after we shot a 60 in a scramble on the same fucking course. Played skins and I won zero.

I hate this game. Fucking hate it.

I'm playing 27 tomorrow.

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Re: The Golf Thread

Post by Travis of the Cosmos on 2017-07-01, 19:07

I played like shit this morning. I think the humidity played a factor. Clubbed up one from normal at times and still came up short. It just wasn't a good golf day.

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Re: The Golf Thread

Post by Rocinante on 2017-07-01, 19:50

Maybe it's allergies Trav

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Re: The Golf Thread

Post by duffy munn on 2017-07-01, 20:58

Golf O rama this morning with the Dagwoods crew.,16 guys. 85 without hitting a single fairway. But I did win a skin and a greenie.

Eagle Eye with Jingles tomorrow.

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Re: The Golf Thread

Post by Frank Ricard on 2017-07-02, 07:47

duffy munn wrote:
InTenSity wrote:Duffy. A 10 handicap is very good. Not very good is a 25 handicap. Average is probably around a 20 handicap. I'm going to guess that you say that because your drives probably aren't all that long, but you probably are consistently in the fairway, and then have an iron shot to the green. Your short game is probably very good from 100 yards and less, which means you rarely 3 putt and in a average game maybe have about 28-30 putts total.


I can drive it about 260 max. I'm just as likely to shoot 90 as I am to shoot in the 70's. My career best is a 74. I shot 50 for 9 in my league 2 weeks ago. Short game is decent but I 3 putt, a lot.

I think we're close to the same age.  You can still hit it 260?  What's the secret?  Sometimes I think I hit my 4 iron almost as far as my driver now.  I really haven't lost that much distance on my irons, but my drives are probably 40 yds shorter on average.  Can't figure out why my irons have only lost maybe a club difference and such a huge disparity with the driver.

When I was younger, I got the hcp down to 7.  That was 1995.  Averaged under 80 in competition (about 10 tournaments total) in '94 and '95.  Haven't broke 80 since '95 and now can't drive it over 220 even when I flush it and I don't even want to think what my hcp is.  Probably at least 30.

I never used to play winter rules.  Now I move everything.  I play in a league out at Akers.  Haven't broke 50 all year and basically stop keeping score after the 2nd or 3rd hole because by that time it's hopeless.

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Re: The Golf Thread

Post by kingstonlake on 2017-07-02, 07:53

Anybody got a review of Forest Dunes in Roscommon? Trying to put around together with three of my buddies.
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Re: The Golf Thread

Post by Frank Ricard on 2017-07-02, 07:56

kingstonlake wrote:Anybody got a review of Forest Dunes in Roscommon? Trying to put around together with three of my buddies.

That's the Loop, right? Looks spectacular, which means it's too goddamn hard.

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Re: The Golf Thread

Post by duffy munn on 2017-07-02, 08:14

Frank Ricard wrote:
duffy munn wrote:


I can drive it about 260 max. I'm just as likely to shoot 90 as I am to shoot in the 70's. My career best is a 74. I shot 50 for 9 in my league 2 weeks ago. Short game is decent but I 3 putt, a lot.

I think we're close to the same age.  You can still hit it 260?  What's the secret?  Sometimes I think I hit my 4 iron almost as far as my driver now.  I really haven't lost that much distance on my irons, but my drives are probably 40 yds shorter on average.  Can't figure out why my irons have only lost maybe a club difference and such a huge disparity with the driver.

When I was younger, I got the hcp down to 7.  That was 1995.  Averaged under 80 in competition (about 10 tournaments total) in '94 and '95.  Haven't broke 80 since '95 and now can't drive it over 220 even when I flush it and I don't even want to think what my hcp is.  Probably at least 30.

I never used to play winter rules.  Now I move everything.  I play in a league out at Akers.  Haven't broke 50 all year and basically stop keeping score after the 2nd or 3rd hole because by that time it's hopeless.

I'm 54 and my secret is mostly technology. I can hit the driver at least 25 yards longer than I did when I was 25.




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Re: The Golf Thread

Post by duffy munn on 2017-07-02, 08:15

Frank Ricard wrote:
kingstonlake wrote:Anybody got a review of Forest Dunes in Roscommon? Trying to put around together with three of my buddies.

That's the Loop, right? Looks spectacular, which means it's too goddamn hard.

This. Forrest Dunes is a hard golf course.

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Re: The Golf Thread

Post by kingstonlake on 2017-07-02, 08:22

Two of us can break 80 on a good day, the other guy is a mid 40's shooter and the last guy will be shooting in the 50's. Length isn't a problem for me and I'm a good putter. But when I play courses with massive greens I get into trouble. Inevitably will have a fair amount of lengthy lag puts where at a regular track I'd be chipping.
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Re: The Golf Thread

Post by LooseGoose on 2017-07-02, 08:25

duffy munn wrote:
Frank Ricard wrote:

That's the Loop, right? Looks spectacular, which means it's too goddamn hard.

This. Forrest Dunes is a hard golf course.

With enough warning it does come with free baked goods though.

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Re: The Golf Thread

Post by Death Roe on 2017-07-03, 18:02

My stepdad is giving me his old driver, TaylorMade R11-S. About 5 years old, but still a great driver.

Problem is, I'm a lefty. He said I could sell it, give it to someone, etc.

Too bad I'm a lefty.

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Where to start?
I mean, the first thing with pea soup is the texture, okay?
I've had watery pea soup, it's AWFUL.
Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.
Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.
Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.
Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.
Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.
Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.
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Re: The Golf Thread

Post by tGreenWay on 2017-07-03, 18:04

I did not golf today.

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Re: The Golf Thread

Post by Death Roe on 2017-07-03, 18:05

tGreenWay wrote:I did not golf today.

Neither did I. I worked and am going to a party/fireworks show tonight.

Xoxo

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Where to start?
I mean, the first thing with pea soup is the texture, okay?
I've had watery pea soup, it's AWFUL.
Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.
Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.
Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.
Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.
Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.
Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.
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Re: The Golf Thread

Post by Floyd Robertson on 2017-07-03, 18:07

tGreenWay wrote:I did not golf today.

I moved my clubs from one corner of the garage to another today.
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Re: The Golf Thread

Post by tGreenWay on 2017-07-03, 18:39

Death Roe wrote:
tGreenWay wrote:I did not golf today.

Neither did I. I worked and am going to a party/fireworks show tonight.

Xoxo


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Re: The Golf Thread

Post by tGreenWay on 2017-07-03, 18:40

Floyd Robertson wrote:
tGreenWay wrote:I did not golf today.

I moved my clubs from one corner of the garage to another today.

That sounds like a lot of work. Kick back and relax now.

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Re: The Golf Thread

Post by LooseGoose on 2017-07-26, 11:10

Even though I've not golfed for close to 15 years I did play 5 of these courses back in the day.......

Paul: These are my favorite Michigan courses to putt around

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Re: The Golf Thread

Post by steveschneider on 2017-07-26, 11:45

Just picked up the game this summer and I'm really struggling with the chipping and putting. I have no feel for the game when I'm within 40 - 60 yards from the hole. Sometimes I swing too hard, others not hard enough.

Lots of three puts on the green as well. Most frustrating aspect of the game without a doubt.
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Re: The Golf Thread

Post by Death Roe on 2017-07-26, 12:20

Short game takes the most practice, Steve. I'd go to the range or at the putting green before playing and just chip. I can have a crap drive and still make par because my short game and putting are pretty solid.

Went out to Milham Park last night. Made two long par putts. 25 and 35 feet. Always feels good!

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SHOCKULAR:
Where to start?
I mean, the first thing with pea soup is the texture, okay?
I've had watery pea soup, it's AWFUL.
Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.
Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.
Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.
Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.
Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.
Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.
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Re: The Golf Thread

Post by steveschneider on 2017-07-26, 12:38

Death Roe wrote:Short game takes the most practice, Steve. I'd go to the range or at the putting green before playing and just chip. I can have a crap drive and still make par because my short game and putting are pretty solid.

Went out to Milham Park last night. Made two long par putts. 25 and 35 feet. Always feels good!

Solid advice and after my last round that's going to be my focus for my practice. I'm getting about 44-45 on a 9 hole executive course. My drives/tee shots with the irons are getting close to or on the greens, after that it's ugly. If I just had my putting and chipping down at a respectable level I think I could get it down to about 38-39.


Last edited by steveschneider on 2017-07-26, 13:13; edited 1 time in total
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Re: The Golf Thread

Post by Death Roe on 2017-07-26, 12:41

You're already better than I am.

I have started putting out of sand traps and it has helped me out.

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SHOCKULAR:
Where to start?
I mean, the first thing with pea soup is the texture, okay?
I've had watery pea soup, it's AWFUL.
Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.
Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.
Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.
Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.
Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.
Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.
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Re: The Golf Thread

Post by InTenSity on 2017-07-26, 13:31

I think a short game, you either have it or you don't. I played with a guy who could barely do anything, but get him within 50 yards of the green and he was good. OTOH, if I don't practice my short game at a range before going out, it is at least 6-9 holes before I might start getting comfortable. I'm probably not helping myself by not staying consistent with how I approach a shortgame though.

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Re: The Golf Thread

Post by Floyd Robertson on 2017-08-14, 11:48

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Re: The Golf Thread

Post by Death Roe on 2017-08-14, 11:51

Going to try Thornapple Creek in Kalamazoo on Saturday. Also going to Bedford Valley on Sunday. Lots of golf this weekend.

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SHOCKULAR:
Where to start?
I mean, the first thing with pea soup is the texture, okay?
I've had watery pea soup, it's AWFUL.
Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.
Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.
Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.
Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.
Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.
Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.
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Re: The Golf Thread

Post by DWags on 2017-09-06, 21:26

Lefty taking advice from an 8 year old. Oh, and if I could go 260 with my three wood I'd go for it too.


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Re: The Golf Thread

Post by steveschneider on 2017-10-04, 10:29

So in the last month or so I’ve developed an ugly slice to my drive that sends me into the woods. It’s to the point where I’m considering just teeing off with a wood or an iron instead to save the penalty stroke.

Looking for insight on how you guys fixed your slice. I’m thinking my best first step would be to slow down my swing and not go as far back on my backswing.
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Re: The Golf Thread

Post by steveschneider on 2017-10-04, 10:33

InTenSity wrote:I think a short game, you either have it or you don't. I played with a guy who could barely do anything, but get him within 50 yards of the green and he was good. OTOH, if I don't practice my short game at a range before going out, it is at least 6-9 holes before I might start getting comfortable. I'm probably not helping myself by not staying consistent with how I approach a shortgame though.

I figured out my chipping game and changed my grip with the putter. Both have helped out a lot. When I chip I use my 8 iron now when I’m close to the green. I rely on it to get the ball rolling more towards the hole. Before I was trying to land the ball near the cup with a pw. Golf is a fucking hard sport.
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Re: The Golf Thread

Post by Death Roe on 2017-10-04, 11:06

steveschneider wrote:So in the last month or so I’ve developed an ugly slice to my drive that sends me into the woods. It’s to the point where I’m considering just teeing off with a wood or an iron instead to save the penalty stroke.

Looking for insight on how you guys fixed your slice. I’m thinking my best first step would be to slow down my swing and not go as far back on my backswing.

Don't shorten your swing, but definitely slow it down.

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SHOCKULAR:
Where to start?
I mean, the first thing with pea soup is the texture, okay?
I've had watery pea soup, it's AWFUL.
Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.
Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.
Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.
Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.
Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.
Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.
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Re: The Golf Thread

Post by InTenSity on 2017-10-04, 12:15

Death Roe wrote:
steveschneider wrote:So in the last month or so I’ve developed an ugly slice to my drive that sends me into the woods. It’s to the point where I’m considering just teeing off with a wood or an iron instead to save the penalty stroke.

Looking for insight on how you guys fixed your slice. I’m thinking my best first step would be to slow down my swing and not go as far back on my backswing.

Don't shorten your swing, but definitely slow it down.
I've always had a slice. It got worse when I tried to develop a fade. I know that my right hand is opening up, but I haven't been able to stop it. I use my 3 wood and a rescue 3 quite a bit off the tee box now, they just go straighter.

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Re: The Golf Thread

Post by Death Roe on 2017-10-04, 12:16

What driver do you hit?

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SHOCKULAR:
Where to start?
I mean, the first thing with pea soup is the texture, okay?
I've had watery pea soup, it's AWFUL.
Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.
Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.
Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.
Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.
Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.
Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.
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Re: The Golf Thread

Post by InTenSity on 2017-10-04, 12:18

Death Roe wrote:What driver do you hit?
I hit an R1, I think. Whatever the Taylormade before the M series was.

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Re: The Golf Thread

Post by steveschneider on 2017-10-04, 12:22

It's frustrating for me because I used to drive it pretty straight and was getting around 220 to 230. It was the first club I practiced with and sort of got me hooked on the sport. First time I went out my friend was impressed with my drive, but all of my iron shots and short game was brutal. Both have come along and now the driver is a detriment to my game.

Maybe a lesson is in order.
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Re: The Golf Thread

Post by steveschneider on 2017-10-04, 15:56

Have either of you tried a Ping Driver? I guess they are super forgiving and a lot of people on reddit say they hit it really straight with one.
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Re: The Golf Thread

Post by InTenSity on 2017-10-04, 16:05

steveschneider wrote:Have either of you tried a Ping Driver? I guess they are super forgiving and a lot of people on reddit say they hit it really straight with one.
Quite a few people I golf with have the PING driver. They all like it. Personally I don't hit it all that well, but it has a different feel than what I'm used to. I think the club head is lighter.
I also think my issue with the driver is that I have to swing it differently than I do almost every other club. I hit down on the ball and that can't be done with a driver. I think my swing is flatter than my other clubs, which means the club head is going to trail my hands and be slightly open on contact. I could try to slow my swing down, but then how can I kill the ball?

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Re: The Golf Thread

Post by steveschneider on 2017-10-04, 16:23

InTenSity wrote:
steveschneider wrote:Have either of you tried a Ping Driver? I guess they are super forgiving and a lot of people on reddit say they hit it really straight with one.
Quite a few people I golf with have the PING driver. They all like it. Personally I don't hit it all that well, but it has a different feel than what I'm used to. I think the club head is lighter.
I also think my issue with the driver is that I have to swing it differently than I do almost every other club. I hit down on the ball and that can't be done with a driver. I think my swing is flatter than my other clubs, which means the club head is going to trail my hands and be slightly open on contact. I could try to slow my swing down, but then how can I kill the ball?

Yeah, I think my main problem is I've evolved to trying to just crush the ball. I've read a few articles now that have given me a few ideas.

I think one of my problems on my back swing is I'm moving my head over to the right behind the ball while I'm doing my back swing. I think I started doing this without really being aware of it in an effort to generate more power. They said this can really cause you to come across the ball and slice it. I'm going to try to to keep my head and body straight and just rotate at the hips. I think early on I was using better form and that's why I was hitting much better at the beginning.
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Re: The Golf Thread

Post by LooseGoose on 2017-10-06, 14:52

Roscommon makes Golf.com.......

Inside The Loop, Tom Doak's reversible 18-hole course in Northern Michigan



"A man. A plan. A canal. Panama." A more talented wordsmith than myself might be able to come up with a similarly memorable palindrome for The Loop, Tom Doak's "reversible" 18-hole golf courses that opened last year at Forest Dunes in Roscommon, Mich. Although, on second thought, the palindrome comparison isn't quite right, as the courses—Black, played clockwise one day, and Red, played counterclockwise the next day, both on the same piece of ground—aren't meant to mirror each other. In fact, the whole point was to have to two distinct, outstanding courses sharing the same turf. Neither does playing the course backward produce Satanic messages, nor word that Paul McCartney has died.

Maybe the struggle to come up with an apt correlation for The Loop is itself the most appropriate compliment one can pay it. This is about as high-concept as high-concept gets, and brilliant, too. No wonder Doak stewed over the idea for more than two decades, inspired by the long-bygone days of the Old Course at St. Andrews being played backward during the winter to help the course properly heal. Non-golfers immediately understand the benefits for both the owner (two layouts for the price of one) and the environment (two layouts for the land usage and maintenance of one); golfers are immediately intrigued by the question of how the conceit works in practice. Can it really be done such that the result isn't just two flat, boring designs?

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Re: The Golf Thread

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