Inupiaq stuck on the Main land

[AKskmo]

Been reading alot of posts, thought I would say Hello, Grew up in northern Alaska, ate alot of fresh caribou, lake fish "Dolly's" sometimes 6' long, sea fish "white fish" cisco, seals, ducks, brown bear, an occasional moose and frozen beef,"we had to ship any beef, pork, or chicken to our Island." While I miss the game flavor of what we just caught, but i have since developed a severe fondness of ribeyes. recently my gas grill died, but have been doing fairly well on a used pellet grill i refurbished. I cant afford ribeyes everytime i want steak so my question to you all is what do you do with a 1" sirloin on a pellet grill?

[RonB]

Welcome to The Pit. I'd cook hot and fast until the internal temp is where you want it.

[HawkerXP]

agree. Welcome to the Main Land and the Pit!

[NapMaster]

Welcome from Louisiana! You mentioned a lot of game, most of which is unknown tastewise to the vast majority of pit members. Sounds like tastey food to me. Here is the important question we must know.

Which one of those critters taste like chicken?

On a more serious note, I like sirloin and treat it like any other steak cut. It is a little tougher on average but not so much that I don't like it. Typically, it has less marbling. Flavor is still very good and a lot cheaper than some of the other cuts.

Look forward to hearing from you more and please post some picks of what your cooking way up north.

[MBMorgan]

Welcome from Colorado ... and if you want ribeye flavor on a chuck budget, check out chuck eye steak. Oh, and having spent a long time in Alaska, I miss dollies, too.

[Troutman]

The Republic of Texas welcomes you.

[FireMan]

Cook it & eat it! Good to have ya aboard with us. Eat good & have fun.

[Henrik]

Welcome to the Pitmaster Club! I’m a big fan of game meat, have cooked a lot. I wish I can visit Canada in the future, seems to be a beautiful country.

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[fuzzydaddy]

Welcome from Florida.

[LA Pork Butt]

Welcome to the Pit from Dallas! What part of the mainland?

[Oakgrovebacon]

Welcome to the pit from Southern Illinois

[jgreen]

Welcome from Winnipeg. You grew up on on interesting diet most of us have never tried. Make sure you dry brine the sirloin as that will help it retain moisture.

[Donw]

Welcome from Maryland

[Texas Larry]

Welcome from south Texas!

[Murdy]

Welcome.

I love sirloin. I think it's one of the most underrated cuts. I treat it just like I treat any other steak.