“Seasoning” a disc is definitely disc golf jargon. Some folks talk about beating in a disc or breaking it in so that it has an intended flight path. This is absolutely true. As someone with probably a dozen premium plastic Innova Wraith’s I can definitely attest that seasoning a disc helps it get a little bit of turn.

This week in the blog I want to go over how I do it. Some folks will tell you to put your disc in a dryer with towels for 5 minutes. Others may say throwing it against a brick wall and sanding the gouges works for them. I’ve even heard of boiling a disc for 30 seconds like we used to do with our mouthguards in middle school for soccer.

All of those methods (probably) work (but I haven’t tested them). But I want to go over what I do to season my discs. We all know that a brand new disc won’t fly as well as one that’s seasoned, so get your discs ready sooner.

As a culinary enthusiast and disc golfer, I’ve been searching for that perfect seasoning for years. I’ve finally found it and I want everyone to have it!

Since this is a small budget disc golf blog, I don’t have a “jump to recipe button” so you’ll have to scroll with your thumb, or continue to read all of the inane things written in a recipe blog. Of course I’ve added pictures and anecdotes because any good recipe blog has those.

If you’re really interested, I can tell you all about my childhood, and growing up where my first culinary concoction memory was meatloaf jello or banana tomato soup. I don’t remember which came first. I think it’s safe to say I have supportive parents.

I recall banana tomato soup as tasting of heartburn. It wasn’t my best work, I believe I was three years old when I made it. And in no way will banana tomato soup be making my future cookbooks. If I had to compare banana tomato soup to disc golf, I’d say it’s like hitting a tree and rolling out of bounds on a course you’re not even playing. Then dropping your full water bottle on your foot and chipping a toenail.

Anyway, back to seasoning your disc golf discs.

I recommend a nice fairway driver to season. If you want you can pick your favorite fairway driver and I’ll do my best Ina Garten impression… “If you want to use a distance driver, that’s fine too.”

This recipe will make enough seasoning for 4 fairway drivers if you get them not max weight. If you’re seasoning max weight discs or distance drivers it’ll only make 3. 

You will need a smallish bowl. Don’t use that pie plate you’ve been dyeing discs in for two years. I use a bowl that’s big enough to hold 2 cans of Progresso Macaroni & Bean soup if you’re an expert in surface tension.

I also want you to know that I measured the ingredients for this for the first time in my life. Disc seasoning, like all seasonings, should be made from the heart.

(This is all you’re going to need. No, not the coffee or turnip, or pineapple.)

Now for all of the pictures of me adding the ingredients into a bowl. And wearing blue sneakers. Because there's a lot of rules to kitchen safety, and wearing close toed & slip resistant shoes is pretty high up on that list.

1 cup Dark brown sugar
2 Tbsp Dried Basil
2 Tbsp MSG (Can substitute salt)
1 tsp Onion powder
1 tsp Smoked paprika
1 tsp White pepper
1 tsp Fresh cracked black pepper
1 tsp Chinese 5 spice

If you want this to stick to your discs I recommend probably 2 egg yolks and a cup of bread crumbs. Mix those all together in your bowl and let them marinate overnight before throwing.

If you want sweet heat on your disc, a teaspoon of Cayenne pepper works well. But I was making this disc seasoning for a friend who is afraid of spicy shots.

If you made it all the way through to the end of the blog,
Happy April Fools Day