With courses being set up more and more like U.S. Opens, especially the nasty rough around the greens, it pays to have a diverse short game. That’s why I’ve developed a technique—I hope enhanced by good touch—for the chunk-and-run.

As the name implies, I will intentionally hit the shot fat and allow it to run out. I play it kind of like a bunker shot in that I hit behind the ball an inch or two, depending on the severity of the lie and how far I want to carry the ball. I grip the club—most often my 60-degree wedge—a little tighter than usual to ensure the clubface stays open through impact (right). I position the ball slightly behind centre in an open stance and set up with most of my weight on my left side, like I would on a basic chip shot.

As far as the swing goes, the key for me is to make a more vertical backswing than usual.

I want to be sure my wedge clears the grass going back and sets up a firm strike on the ground. I let the thick grass abbreviate my followthrough. My goal is to roll it to a makable distance, unless I’m lucky enough to hole it.