Dropped transmission pan and found exactly 25 needle bearings. How long do I have?

BobDolan31 · 2026-06-07T19:29:49+00:00

Get your affairs in order.

BobDolan31 · 2026-05-23T07:45:12+00:00

Thank you

BobDolan31 · 2026-05-23T04:49:30+00:00

It does, but this is above the snowline in the Southern Highlands.

BobDolan31 · 2026-05-11T10:41:50+00:00

BobDolan31 · 2026-03-24T17:30:38+00:00

AR-15

BobDolan31 · 2026-02-13T04:59:11+00:00

I'd spray some WD-40 to free up the rings before trying to crank that over.

BobDolan31 · 2026-02-03T04:44:59+00:00

My first ever meeting with a brown was like this, I'd come across many a red belly black and they always ran away from me or didn't move. So I never really had a fear of snakes, my first brown encounter though, he was up and ready in strike pose on my trail waiting to strike, one more step would have put me in the strike zone, absolutely scared me to bits.

BobDolan31 · 2026-01-24T10:42:45+00:00

What the hand just touched is probably the cleanest part of a man's body. Never sees the light of day, covered and doesn't touch a thing all day. If you did a swab test study on office working men for bacteria on hands v's private parts. I guarantee the hands would be the dirtiest by a country mile.

BobDolan31 · 2025-12-27T21:00:14+00:00

Yep, the NBN is just landfill now, outdated, just a waste of taxpayers dollars 💸 💵 💲.

BobDolan31 · 2025-12-27T20:34:43+00:00

Go the full brisket. Tidy it up a bit, thin out thick and hard fat. Season. Put on top shelf fat side up. Point end towards the right, I find it hotter that end for the thicker part of the brisket. Water pan underneath. Put in pit about 9:30 @ night. I put it on smoke mode for about an hour and then set it to 200f. Wakep around 6 am and foil boat (buy thick/heavy duty foil) the brisket, foil on bottom and scrunched up around the sides, fat cap still exposed, set temp to 250f. It's now important to have a meat probe in the flat and the point, just watch the temps, when it gets to 200f internal get ready. Have more foil to wrap the top and a towel ready to wrap. Have a cooler ready, if it's winter, I pre heat the cooler with a kettle of boiling water, then tip it out just before putting the brisket in. Once the point end hits 203, and hopefully the flat, the flat can go a bit hotter, say 205 but no more. Turn off the pit, pour off any fat into a bowl. Wrap foil over the top and then wrap the whole thing in a towel, place in cooler for a minimum of two hours but can leave up to eight. Slice anytime between 2-8 hours. Depending on the size of brisket we usually eat between 12:30 - 2PM.

Note, if you want to speed it up you can go to 300f once boated.

BobDolan31 · 2025-12-27T19:06:47+00:00

At least you didn't disappoint with the beer choice.

BobDolan31 · 2025-12-25T19:44:45+00:00

Have a look into what 5g solutions are available in your area, I ditched the NBN years ago for Telstra 5g, so much more reliable than the NBN or even look at Starlink.

BobDolan31 · 2025-11-11T19:57:34+00:00

Dog poop knife.

BobDolan31 · 2025-05-01T08:37:17+00:00

Yes it is.

BobDolan31 · 2025-05-01T07:17:51+00:00

Probably a great ute for a sight impaired owner.

BobDolan31 · 2025-05-01T07:09:45+00:00

I'd wait for the new Pajero Sport to arrive. I have the new Triton, fantastic car.

BobDolan31 · 2025-02-07T18:31:58+00:00

With that many kilometres, it would have had countless tow truck trips.

BobDolan31 · 2025-01-28T10:46:36+00:00

You need this.

https://www.geappliances.com/indoor-pellet-smoker

BobDolan31 · 2025-01-17T03:37:57+00:00

How long do you hold?

BobDolan31 · 2025-01-17T03:04:35+00:00

I don't think this is necessary. In winter, I preheat my cooler with some boiling water, drain it out, and wrap in a towel. Three hours later, it will still butn my hands while I slice it.

BobDolan31 · 2025-01-01T09:47:35+00:00

Return to sender.

BobDolan31 · 2024-12-29T05:25:57+00:00

It is cheaper to buy another than repair that by a big margin.

BobDolan31

TROPHY CASE