HELP! Cooking Bacon?????

Yea baby, lets here it for those southerners that eat that pigs ass.  Whoot whoot.  Let me wipe my lips

I'm so bored at work I'm choking myself for fun.  WTF

I cook mine in the microwave.  I ussually do 3 slices at a time for about 60-90 sec on a paper plate.  Grease is on the plate and then I just throw it away.  I only put bacon in the pan if I am already cooking eggs.  Then I cook the eggs in the bacon grease...nom nom nom...

I use a plate and paper towels if I cook it in the microwave. I am all for the bacon grease cooked eggs, green beans, anything in bacon grease is better.

 Some good suggestions here. I started using coconut oil in most of my cooking/frying/baking, etc. and also in my coffee. Nutiva brand is not as strong. Read up on it. It is also good for skin, wounds, deterent against Alzheimer's disease, and a lot of things, and only a bit over 20 for a large container and it does so much; much better than $60 and over for face/eye cream. This product does it all.  You can get it at WalMart for about $6 a smaller container.

You can always buy a splatter screen that fits over your frying pan.  They aren't expensive.  I've also heard that a little salt in the pan will lessen the splatter.  But since bacon is already salty, use it in moderation.

I use two different methods, depending on the thickness of the bacon I'm cooking.

Thin bacon I cook in the microwave, on a microwave bacon cooker I bought at Wal-Mart for about $2. It cooks four slices in about four minutes, and saves the grease. (I prefer my bacon limp.) I drain the grease into a container for later use.

Thick bacon, or 'scrappy' bacon---you know, the cheap, unevenly-sliced end pieces---I cook in an iron skillet on the stovetop. I pile a bunch of it in there, turn the heat on VERY low, and let it simmer for about a half-hour. As the various thicknesses reach doneness, I take them out and continue cooking the thicker pieces. At the end, again, I save the grease for later use.

I don't seem to have a 'greasy mess' with either of these methods---perhaps because I don't cook my bacon too long.

I don't EVER want my bacon to go CRUNCH---but that's just me.

 You're gonna get the grease, no matter what - however, try baking in the oven in a pan deep enough to collect it all.

Thank you all for the suggestions, wow got alot of new info on this post. 

I have really missed my time I used to spend on here.  I am gonna try all the suggestions.  I am trying the oven way right now. 

Thank again everyone.
Carla

Just wanted you all to know that I am eating bacon with strips of sharp chedder cheese oh la la.

God I love my DS.

Carla