Originally Posted by gypsmjim
We just finished a backsplash as well. Our need is basically because we cook a lot of bacon and always have some spattering. That's why I went with a metal tile. We ended up using the Aspect 2" x 2" in champaigne, matte finish. They came in 4" x 12" sections, and were pre-stick. I only had to cut 1 piece, and a utility knife worked well. The matching moldings were easily cut with a hacksaw.
A better way to cook bacon, rather than on the stove top or MW, is to bake it. It''s how most good restaurants will cook theirs. Much less mess, doesn't curl up and easier to cook to your exact preferences. I just line a baking sheet with tin foil, lay the bacon out, cook at about 350 - 375 for about 10 minutes. I then allow the tin foil to cool, then it's easy to throw the foil out with all the bacon grease.. No mess in the oven and no mess with splattering. JMHO.