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.
Yes, I agree you can get crispy bacon by baking in the oven. Been doing for years after my SIL prepared it that way for spouse and I. So much easier to prepare and the clean up is easy peasy.
I also loved another Freeper’s idea about speading w/ maple syrup. That sounds incredible.
Saw an idea where you take your cooked bacon and chop into pcs then put it in your waffle batter. Pepare waffles (I like the Belgian waffle maker) and you get your waffles and bacon in one bite. Told the spouse he get’s that for his Christmas breakfast. He doesn’t understand why he has to wait.
Re price of bacon...all pork is expected to go up in the next few months. Has to do w/ shortage of corn etc used as feed. There was a huge slaughter of hogs the last week or so (record tonnage) prices may be stable for a while longer. But expect to pay more for your Easter ham. Or so I’ve been told.