[id10t]

When I do bacon in the oven I put it on a rack on the baking sheet, so that the grease drips down/off. Just so happens that if I put the bacon in a cold oven and put it on 450, and start making biscuit dough the bacon is nice and crispy about 5 minutes after the oven is done pre-heating and the biscuits are ready to go in the oven. Start boiling water for grits, and unless the biscuits don't cooperate classic breakfast ready 15 minutes later.

I've also used the boiling trick to make bacon. Deep wide pan (or shallow wide pot I guess), chuck the bacon in (it doesn't have to be all layed out flat, I cut mine into half or thirds and just chuck it in), add just enough water to almost cover and put it on to boil until the water is almost gone, then turn down to medium. The boiling cooks it, then when the water is evaporated it has all the fat and nothing is being burnt and carbonated at that point. Then it fries and crisps up in the fat. If you need bacon bits, freeze the bacon a little so it cuts easy and then use the boil method to cook.