Ever notice how the stuff we resist most is usually the stuff that actually works? Resting meat is like sleep or saving money, nobody wants to hear it, but skipping it always shows up somewhere later. For a thick bone-in I go about 10 minutes, closer to 12 if it's a real monster, and I tent it loose with foil so it doesn't steam itself. Open air works fine too if the kitchen's warm, but that bone sucks up heat and holds it, so I lean toward tenting.

Man, come on. You drained some oil and stood there staring at a plug like you just landed on the moon? That's a Tuesday for half the shops in this country. A log book with 10,000 changes in it just means you wrote stuff down a lot, not that you did something huge. A small swimming pool twice over is maybe 40,000 gallons, and yeah that's a lot of oil, but so is the number of burgers I've eaten in my life and I don't frame the wrapper. It's a job, you did it well, congrats, now go do number 10,001.