Score the meat with a sharp knife about 1-inch deep. Push a slice of garlic and a sprig of rosemary into the sliced areas. Rub the entire roast with olive oil to coat. Shake on the Italian seasoning covering the entire roast.
On a hot charcoal or wood BBQ, place the meat on a rotisserie or on the grill. A dry, oak, wood base is the best. Put your sweet Chardonnay in the spray bottle and spray the meat every 10 minutes as it cooks. Char the outside of the roast, and the inside will cook.
Turn the meat every 20 minutes if not on a rotisserie. Cook the 10 1/2 pound roast for 2 1/2 hours.
Copyright of Grasslands Entertainment Inc. 2001
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