Okay, here is a place for the Golfers to talk about tournaments, clubs, swing help or thoughts.
Today is the Players Championship, which I think ought to be the 5th Major. Largest pot in the PGA. The daunting 17th, which seems to bring excitement every year. At least we will get to see Sergio blow up yet again.
Originally Posted by 'Hamas' Jenkins:
Note, "unless the weather really takes the starch out of the greens", dumbass.
They had almost an inch of rain just on Thursday and Friday night.
Hamas, you were right on - if the course had played the way it was playing, prior to the rains this week, even par would have been a good number, yes, even the way Rory was playing. Firm greens and firm fairways is a diabolical combination, but it wasn't to be this Open.
Congrats to Rory - what a cool breath of fresh air after the super-secretive, grandiose-ego Tiger is now on the back burner. [Reply]
My game has had a pretty interesting trajectory this year. I played really well after I got back from Scotland despite hitting the ball relatively poorly. Lately I've been striking the ball better, but my short game has been absolutely atrocious.
I went out tonight and just butchered the first two holes, doubling both without any penalty strokes or three putts. Hit a drive right next to a tree on 1 and bladed a bunker shot on 2. I played the next 7 holes two over, fucking up excellent birdie opportunities on 4,5, and 7.
What kills me right now are shots inside of 50 yards.
I usually hit about half of the greens, but I'm still shooting right at 80-82, mainly because I can't get up and down from anywhere, and my lag and short putting is absolutely atrocious.
Last week I shot a couple of 81s with 40 fucking putts both times.
What do you all do on slow, chewed up greens? [Reply]
IMO just try to hit them firmer and hope the bounce is friendly..... You are never going to get a true roll out of them so you have to cheat a little and play less to almost no break and firm it in minding you don't get kicked way off line due to the conditions of the green. [Reply]