Swing

Tip Increase Your Distance Off The Tee

As we gear up for another exciting golf season, I wanted to share with you a swing tip that can help you increase your distance off the tee Distance is one of the most important factors in golf, and having a few extra yards can make a big difference in your game

The key to increasing your distance is generating more clubhead speed. The more speed you can create, the farther your ball will travel. However, generating more speed can be easier said than done But don't worry, there is a simple swing tip that can help you achieve this goal

The swing tip I want to share with you is all about maximizing your shoulder turn The more you can turn your shoulders on your backswing, the more potential energy you will create, which can be converted into clubhead speed on the downswing Here's how you can do it:

Set Up

Set up to the ball with a slightly wider stance than usual This will give you a solid base to make a powerful turn

Point At The Target

As you take the club back, focus on turning your left shoulder (for right-handed golfers) behind your chin Visualize the back of your left shoulder pointing straight ahead at the target

Turn As Far As Possible

At the top of your backswing, your left shoulder should be turned as far as possible, and your hips should have turned slightly as well

Maximum Speed

As you start your downswing, use your lower body to initiate the movement, then let your upper body follow naturally This will create a whip-like effect, generating maximum clubhead speed at impact

Remember, the key to this swing tip is maximizing your shoulder turn By doing so, you'll create more potential energy in your swing, which can be converted into distance Give it a try next time you're practicing and see if you don’t start to see the ball traveling a little further!

Chef's Tip

Brining Meat & Fish

Brining your meats or fish can make a huge difference in the flavor and dryness of your dish. You should only brine lean meats and fish. White fish like snapper or halibut are fish that work well with brining. Meats like pork tenderloins or chicken work well. Beef or fatty fish (salmon) do not need brining.

1 cup kosher salt

1 cup sugar

2 qts cold water

3 bay leaves

1 bunch of thyme

Bring all ingredients to a boil and let cool in fridge. Submerge your poultry (2 hours), pork (4 hours) or fish (1 hour) in brine. Once ready remove from brine and allow to dry in fridge overnight. This will allow for any water to evaporate making t easier to get a good sear. Cook as desired.