The Inevitable 2023 Pros Switching Sponsors Thread

[seedlings]

James Proctor leaving Innova and Scott Withers leaving Discraft. Maybe they swap?

 

[jakebake91]

I really would love to see Proctor play more. He's a fun watch.

 

[TheOtherBill]

Lisa Fajkus is also leaving innova

Lisa is from Canyon Lake Texas, so likely a brisket fan. The highest-rated BBQ joint near there is Bare Bull BBQ.
https://barebullbbq.com/

The nearest (decent) course is Flying Armadillo (2 full courses) but San Marcos isn't too far.
https://www.dgcoursereview.com/course.php?id=8316

 

[jakebake91]

Dang I love a good brisket..

 

[Tyler V]

DGCR members should start a line of discs that are bbq themed. Has anyone thought of this idea?

Start spit-balling disc names.

 

[ray1970]

James Proctor leaving Innova and Scott Withers leaving Discraft. Maybe they swap?

Cool. We could do a cage match between Withers and Freeman to see who gets the gator.

 

[ray1970]

DGCR members should start a line of discs that are bbq themed. Has anyone thought of this idea?

Start spit-balling disc names.

I have dibs on the "pork butt".

Also, I'm coining "secret sauce" first too.

 

[TheOtherBill]

I get 'dry rub'

 

[ray1970]

The dry rub would pair nicely with my pork butt. I'll probably bag both.

 

[Getty]

Dibs on Ti Bone, Sir Loin and Brisket.

 

[ray1970]

Dibs on Ti Bone, Sir Loin and Brisket.

Brisket.

You win.

 

[ejvogie]

Smoke Ring
Slaw (mini)

Different styles for plastic names

"Yeah I've got a Texas Brisket, a Carolina Pork Butt, and a Memphis Full Rack all bagged."

"Every Carolina Pork Butt you buy comes with a side of Slaw."

 

[TAFL]

Ah, man, I'm hungry, now.

Driving a friend to the airport soon. Might just stop on the way home and pick up some BBQ....

 

[Lurp Nuts]

Just spitballing here - Sauces as plastic types.

The Pork Rib (beefy approach disc) in Dry Rub (gritty base plastic)
The Brisket (straight stable fairway) in Carolina Vinegar (candy plastic)
The Lamb Shank (glidey distance driver ) in Memphis Molasses (opaque taffy plastic)

 

[Lurp Nuts]

To be clear though, I would never put a molasses sauce on a lamb shank, that almost certainly would be a vinegar base.

 

[Nova P]

I'd be happy to put my name to a signature series St. Louis Style "pork steaks" disc.

For non-natives: pork steaks are a St. Louis thing, gnarly fatty slabs from the shoulder BBQed for an excessively long time in a vinegary-red Memphis-style sauce (like some original flavor Maull's) that's been bolstered with some brown sugar and beer.

 

[ThrowBot]

Brisket.

You win.

I would definitely throw a disc called the Brisket. And ideally it would be a P&A type disc that I could use to run aggressive bids in high consequence areas. I would call it my Risk-it Brisket.

 

[Dcinmd]

I would definitely throw a disc called the Brisket. And ideally it would be a P&A type disc that I could use to run aggressive bids in high consequence areas. I would call it my Risk-it Brisket.

Brisket in the basket? :|

 

[jakebake91]

Ironically, many bbq terms also apply to large numbers of our disc golf population......

Slow smoked and dry aged come to mind.....as does heavily sauced.

 

[seedlings]

I would definitely throw a disc called the Brisket. And ideally it would be a P&A type disc that I could use to run aggressive bids in high consequence areas. I would call it my Risk-it Brisket.

Dyeing discs with lotion imparts a permanent cocoa butter scent. That Brisket disc it must be front loaded with aroma.