Can I put meat on a broiler rack without using foil?
After cooking without foil for a week or two my experience is that there are two problems. One problem occurs if you are cooking anything that can fall apart or fragment like fish or stew meat. The pieces can fall through the rack into the pan. The other problem is that without the foil shield the waste oils and fats in the bottom of the pan get hotter and spatter more. Also, without the foil in place it is easier for them to spatter out of the oven onto the cook. So, overall I think foil is probably a better way to go.