I've been wanting to smoke up a fatty that would satisfy my craving for steak and seafood. I didn't want to use sausage or ground beef, I wanted the real deal. So let me show y'all what I came up with. Here's what I decided to put in it. Top Round, Salmon, Lobster, Jumbo Shrimp, Linguini topped with Alfredo Sauce. Then of course the whole thing wrapped in a bacon weave.
As you can see there are two steaks in the package of Top Round. I took both steaks and cut them in half horizontally, to give me four steaks approximately 1/2 inch thick. I then took a tenderizer to them to pound them flatter and increase their size a bit. When I got done with them, this is what I had.
So then I threw on some salt, pepper and few other favorite spices. I then de-frocked the lobster tails and sliced each one length wise, into four pieces to get adequate coverage on the steak.
Here's what I had after I sliced the lobster tails lengthwise and placed on the meat.
For some flavoring, I sprinkled on some Old Bay seasoning. The next thing I did was start on the core of the fatty. I wanted to have my salmon wrapped in the shrimp. So here's what I came up with..
I started with a nice salmon fillet.
I then cut a piece about 2 inches wide, the length of the fillet and filleted the skin from the meat, which left me a piece of salmon as long as the fatty is wide.
I then just took the shrimp and skewered them onto a piece of bamboo, and set the salmon into the bend of the shrimp.
I don't know about you guys, but I like to have some pasta with my seafood. So I cooked up some linguini and spread it on top of the lobster pieces.
Then I spread some Bertolli's Alfredo sauce on top of the pasta.
So now time for the final assembly. I set the salmon/shrimp core onto the end of the steak and started rolling it up.
When I got it rolled up I put it in saran wrap and twisted it till I got it as tight as I could, then off to the fridge it went, while I made the bacon wrap.
I had to use 1 1/2 lbs of bacon, to get it big enough to wrap the fatty.
Here it is ready for the smoker.
I also put the salmon that was left over in the smoker.
And here is the finished product! It took about 3 hrs. to get it to the temp I wanted to reach.
The salmon turned out very nice and flaky. The shrimp is firm but not tough and the steak and lobster turned out just fine. I was really surprised it turned out as well as it did.
I had two slices of it for dinner and it was just what I had in mind when I started thinking up this monster. The only thing I wish that I had done, was marinate the steaks to get some extra flavors in there. But for a first time experiment it turned out better than expected and tasted even better!
I'm curious to know what you guys think of this.
Thanks for looking!!!
As you can see there are two steaks in the package of Top Round. I took both steaks and cut them in half horizontally, to give me four steaks approximately 1/2 inch thick. I then took a tenderizer to them to pound them flatter and increase their size a bit. When I got done with them, this is what I had.
So then I threw on some salt, pepper and few other favorite spices. I then de-frocked the lobster tails and sliced each one length wise, into four pieces to get adequate coverage on the steak.
Here's what I had after I sliced the lobster tails lengthwise and placed on the meat.
For some flavoring, I sprinkled on some Old Bay seasoning. The next thing I did was start on the core of the fatty. I wanted to have my salmon wrapped in the shrimp. So here's what I came up with..
I started with a nice salmon fillet.
I then cut a piece about 2 inches wide, the length of the fillet and filleted the skin from the meat, which left me a piece of salmon as long as the fatty is wide.
I then just took the shrimp and skewered them onto a piece of bamboo, and set the salmon into the bend of the shrimp.
I don't know about you guys, but I like to have some pasta with my seafood. So I cooked up some linguini and spread it on top of the lobster pieces.
Then I spread some Bertolli's Alfredo sauce on top of the pasta.
So now time for the final assembly. I set the salmon/shrimp core onto the end of the steak and started rolling it up.
When I got it rolled up I put it in saran wrap and twisted it till I got it as tight as I could, then off to the fridge it went, while I made the bacon wrap.
I had to use 1 1/2 lbs of bacon, to get it big enough to wrap the fatty.
Here it is ready for the smoker.
I also put the salmon that was left over in the smoker.
And here is the finished product! It took about 3 hrs. to get it to the temp I wanted to reach.
The salmon turned out very nice and flaky. The shrimp is firm but not tough and the steak and lobster turned out just fine. I was really surprised it turned out as well as it did.
I had two slices of it for dinner and it was just what I had in mind when I started thinking up this monster. The only thing I wish that I had done, was marinate the steaks to get some extra flavors in there. But for a first time experiment it turned out better than expected and tasted even better!
I'm curious to know what you guys think of this.
Thanks for looking!!!