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!!!