Only thing, though, I haven't figured out how to keep my smoke alarm going off each time. I'm not burning it, but it gets smoky in my house when I use parchment paper.
One person told me to use a rack over a pan with water for the grease to drip into, but that is just sacrilege to waste good bacon grease.
Lol.... game changer for me too... and on parchment paper makes clean up a breeze :)
Roll it up and stand on edge. Less grease on the meat and even easier to clean up.
My wife’s been doing it for years. And it’s festive!
Oh man! Def gonna try that!
Only thing, though, I haven't figured out how to keep my smoke alarm going off each time. I'm not burning it, but it gets smoky in my house when I use parchment paper.
One person told me to use a rack over a pan with water for the grease to drip into, but that is just sacrilege to waste good bacon grease.
I don't like cooking on a rack, it's a pain to clean. I cook it around 400 degrees, There's a limit to parchment- 450-500 I think.
Do you not have an exhaust hood?
I do. But it's not vented outside, it just filters (barely) and recirculates the air.