Craig it's so great to have you back and active again. Keep it coming !!

Glad to see you are making videos again!

He's on a roll!

Wonderful to see you back, Craig. Nice list but no list would be complete without including Gary Wiviott and Colleen Rush - Low & Slow, volumes 1 and 2. Great books that focus on fire control and technique, but also provide some great recipes. Don't miss them!

So glad you are back. One of my favorite channels! Franklin’s book is a must read. It is more of a indoctrination into good BBQ. Also, would love a video on the forgotten BBQ regions. I am from the Alabama/Mississippi (we are not Memphis haha) BBQ region. It is often over looked like that of New England.

I also like Jamie Purvaince’s cook books which are done on Weber cookers. We’ve done many of his recipes and some of the books are in tatters now due to use. I’ll have to check out some of the ones you mentioned. I have Franklin’s, book which is very good, though many people feel he held out on the “true” recipes. Dunno, seems like a guy that wants to share, but who knows.

Great video Craig! And No you can't have too many BBQ cook books! Mine are stuffed with papers full of recipe's from all over!

I have a lot of BBQ cookbooks but I hadn't heard of Bill Gillespie. Thanks for the heads-up.

Man this has been awesome!

Considering how many books ( over 30 now I believe) plus TV shows he's done I was beginning to think you were going to skip right over Mr Steven Raichlen. I was surprised you didn't mention Myron Mixon, he's done a thing or two in bbq competition and isn't to modest to tell you so either 😄. But what the hell it's a great time to be into bbq right? And folks are finally beginning to realize bbq is not just a southern thing. I live out in the Great Pacific Northwest, Washington state to be exact. We have a great bbq scene happening out here also. I really want to get Salmon into our Northwest bbq competition's list of items. Anyway your "set" looked great. Last thing since you did mention Franklin's. He released a book a couple of years ago that should be recommended also. His steak book. Best book I have ever seen on the subject of steak. Bot it goes to another level explaining how meat is actually graded ( something most folks need to know more about. Example : far to much prime is infact choice. Don't pay the extra if you're not GETTING the extra) Anyways have a great day. 👍 🥩🔥🍻🎄