I can't recommend this book enough, and from the looks of the reviews on amazon (53/55 5 star reviews) most people will agree. You don't really need a bbq book, what you need is a book of sides, sauces, rubs, grilling dishes, quasi bbq dishes, things to do with bbq, etc. and this book excels in all areas.

for another recipe from this book, go here.

Garlic dill pickles

3-4 lbs of pickling cucumbers
1/4cup chopped garlic
2 jalapenos sliced
1/2cup chopped fresh dill

combine the following in a large saucepan and bring to a boil:

4 cups white vinegar
2 cups water
6 tbs kosher salt
1/2 cup sugar
5 heaping tbs of pickling spice
2 tbs mustard seed
2 tbs black peppercorns

let brine cool slightly, and pour over cukes/peppers/garlic/dill. refrigerate.

notes:

recipe calls for one week in the fridge, but they can begun to be eaten withing 24 without killing you.

Several people have mentioned that they were a bit on the sweet side, consider halving the sugar.

If you put-up large batches of pickles, here's a little tip that can save you a lot of time scrubbing them / removing the "pickers":

Gently put them into your washing machine, and toss-in a few old towels (preferrably, terry-cloth). Omit the detergent, and run them through a gentle wash & rinse. (COLD wash / COLD rinse - Abort the "spin")

The fiction between the pickles themselves and the damp towels will knock the pickers loose, and the rinse cycle will drain them away.

Also note - I would not try this in a front-loader.

When I was younger, my parents and grand-parents did lots of canning. We used to put-up batches of about 40-50 quarts. "Store-bought" was a dirty word when it came to pickles and preserves.