This.
I didn’t read all of the responses, so maybe this has been pointed out.
Manufacturers are squeezing every .001/gallon out of the engines they are producing. Often at the expense of longevity (think variable valve timing, cylinder deactivation, low tension piston rings, stop-start...
Yes, so it tips over like you pushed over a truss. @Dsnow9 is surely the professional here and lines it out as such. But he has the expertise to make those cuts and get out of the way if necessary. My novice says get it on the ground first, then get to work.
I am certainly not a pro but I’d give it a 45 cut perpendicular to the driveway while someone gave the diagonal part tension with the tractor and a strap. Tip it over and chop it up.
I can’t tell if I keep getting better at it every year, or if the whiteness is fading at a progressive rate as they age. Pretty sure I know the answer but I’ve made a point to step up my degreasing process since my early attempts. I’ve simmered or used sous vide on all of mine. Simmered skulls...
On my Tikka I tried a rail first. Just sat too high. Then I waited for a set of Sportmatch. Wasn’t super impressed with them while installing them, so I didn’t. Went with Talley’s and they’re doing the job.
Hot springs, as previously mentioned. Riff Raff burgers will change your life if you’ve been packed in a week. Not sure how good they are when you’re not delirious. Pretty much all I can think of that time of year. Might still be snow in wolf creek if you’re skiers.
Got to sample a very small sip of Red Fife last night. Unbelievably smooth. I’ll be swinging by the distillery this week to pick up a bottle for further sampling. Thanks for the suggestion!
Not yet, but I’ll have to soon. 45th has a tasting room in the back of Stillwater Proper. Heck, I’ll probably stop by there tonight.
I drive by there daily. I’ll have to make time to visit.