Re: that thread - for what it's worth, somewhere deep in that thread, I did a side-by-side comparison of dry hopping and making a hop tea, and I really thought the dry-hopped version was better. Or to present it more accurately, I thought the hop tea version was worse. The hop tea beer (which was steeped for much longer than the method described for the BBR podcast above, so those guys may have a better technique than the one I used) had a sort of cabbagey vegetal taste to it that really wasn't good at all. It wasn't a dominating off-flavor, so you could ignore it, but compared to the dry-hopped version it was definitely a flawed beer. I really didn't find anything in the hop-tea beer to suggest it was an idea worth pursuing. Perhaps by steeping the hops for a much shorter time you get some kind of benefit that makes it better than dry-hopping. But I've not come across any evidence to support that idea. And dry-hopping works great, so I figure there's no point risking off-flavors by trying a less proven technique.
Though as always, we'll never know for sure unless people try it out.