After way too many years of making a complete greasy mess of the kitchen, I finally realized that frying bacon in the oven is the absolute best way to do it. No grease splatters all over the stovetop, counters and even walls, no bacon smoke lingering in the house for days. Yessir, it's the oven for us from now on.
Preheat the oven to 400, lay the bacon strips on a baking sheet which has a raised edge and is lined with foil. Put the bacon in the oven and after 17-20 depending on the thickness you have crispy bacon without the mess. Hardly any cleanup at all. Note: a few cooking experts like to put the bacon in the oven without preheating it. Let it cook as the oven warms up. But they are in the minority as far as not preheating goes.
Since this is sweet corn time, we like to eat it with a BLT which is tonight's Sunday supper. Now if only someone would invent a kitchen tool which removed the silt from ears of corn. And, if only food writers and chefs would just call bacon-bacon and stop with telling us it is pork belly or pork cheeks.