Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon
I render off the necessary fat over low heat, then remove the bacon strips, increase the heat, and fry using the rendered fat. When nearly done, I return the bacon to the pan to crisp it before serving.

Of course, you could also just save the grease from one batch to use with the next, thereby ensuring you always have both fresh-cooked bacon and (reasonably-fresh) grease to use without having to produce the former before the latter.