My wife's variation: line cookie sheet with foil to catch the grease, place cookie rack on top, and then place the bacon on the rack. The grease drips down.
When it's almost done, take it out, brush with maple syrup, and return to the oven for a few minutes more.
I know when Alton Brown did bacon he used a cookie rack, but the other way works well, too, and is how many restaurants cook their bacon. I personally like the idea of the bacon semi deep frying in the rendered fat, and I don’t have a cookie rack. As for crispness, yes, if cooked the right amount of time and blotted. I get consistently great bacon with this method and so little hassle compared to frying in a skillet.
Very interesting, I like that idea a lot.
“When it’s almost done, take it out, brush with maple syrup, and return to the oven for a few minutes more.”
After watching The Ultimate Dog Tease
http://www.youtube.com/watch?v=nGeKSiCQkPw
I tried store bought maple bacon. It ended up being fed to the dog because it tasted like chemicals. I bet bacon made with real maple syrup put into Belgium waffles is awesome.