Ever wonder how restaurants manage to make bacon flat for burgers and sandwiches?

Okay, maybe you’ve never wondered that, but I’m giving you permission to wonder about it now.

In my excitement over our awesome charcoal grill, I stocked up on all the summer grilling issues of my favorite food magazines.  One of the tips I read was about making the bacon for burgers.  The magazine suggested to bake the bacon in the oven between two baking sheets.  I’ve seen people bake bacon before, but I never thought about this tip for keeping it flat.  It worked very well, but ended up getting a little greasy on the parchment paper.  Next time, I think I’ll put the bacon on a baking rack to drain off extra grease.  I’m also thinking about sprinkling a little brown sugar on the bacon during the second half of baking.. and now I’m drooling.

And the extra plus- your whole house will smell like bacon.

Directions: Preheat oven to 400 degrees.  Place bacon strips flat on parchment paper (or a baking rack) on top of a baking sheet.  Place another baking sheet on top of the bacon.  Bake for 10 minutes.  Remove baking sheet (sprinkle on some brown sugar if you like the idea of candied bacon) and bake for another 5-10 minutes until bacon is done.