Good crispy bacon. Slow and steady. Don't rush a good thing.
Bacon. Ah, my good friend bacon. Not sure how we could live without you. The only thing better than good bacon, is good crispy bacon.
My favorite pan to use is a cast iron skillet. At these prices, there is really no reason not to have a pre-seasoned cast iron skillet in your arsenal.
Starting with a cold pan, add 3 slices of bacon and put over a medium heat. You want to cook as much of the fat off the bacon without it burning. This means you may have to move the pan around a bit if it gets too hot and the bacon starts to burn or gets too cool and the bacon stops sizzling. Either on a gas grill or a charcoal grill, you will want to make sure you have zones set up so that you can regulate the temperature and move to a cool zone if you need to. If you start to see any black on the raised rounded bumps of bacon or the edges, your pan is too hot and you should move it to a cool zone.
While cooking, continuously turn over the bacon so that it cooks evenly on both sides. Changing positions in the pan helps in case the are hotter areas in the pan. As the bacon cooks it will render the fat into the pan. If it gets to the point where the bacon is swimming in the grease, you should carefully drain it. This is very HOT stuff and is VERY flammable so do this very carefully. Never drain into water or your sink. I usually drain into a large dry empty metal can or another pot and then let the grease cool completely before putting it into the garbage.
Depending on bacon thickness the bacon should be done in about 10-15 minutes. Look for the deep brown color. Move to paper towels in order to drain any remaining fat.