About two weeks ago I used a rosemary/garlic tea marinade on a cheap pork shoulder (I think I paid about US $1.29 a pound, bone-in). I put the pork in a gallon sized baggie and poured the marinade over it. I let it sit in the refrigerator for 24 hours and my husband cooked it on the grill over natural lump charcoal.
It turned out SO good that I'd like to learn more about this cooking method. This is the only time I've ever cooked with tea.
Any experiences you would share would be appreciated.